Trout
Mostrando 1-12 de 280 artigos, teses e dissertações.
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1. Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage
Abstract The nanosilver food packaging films were developed by polyvinyl alcohol activated with Satureja rechingeri extract (S-AgNPs/PVA) using the solvent casting to evaluate the freshness of Oncorhynchus mykiss fillets during 14 days at the refrigerated temperature. The 160 pieces of fish were enfolded in 4 types of films as main group-series. The main com
Food Sci. Technol. Publicado em: 2021-03
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2. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12
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3. Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince a
Food Sci. Technol. Publicado em: 2020-06
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4. Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince a
Food Sci. Technol. Publicado em: 28/11/2019
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5. Some Quality Parameters of Powdered Soups Prepared from Different Fish Species
Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric ac
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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6. Morphological study of the gastrointestinal tract of the snow trout, Schizothorax esocinus (Actinopterygii: Cypriniformes)
ABSTRACT The present study aimed to investigate the macroscopic structure of the gastrointestinal tract (GIT) of Schizothorax esocinus Heckel, 1838. The surface architecture of the buccopharynx, oesophagus and the entire intestinal tract of S. esocinus has been examined under scanning electron microscope (SEM) after fixing in 2.5% glutaraldehyde buffered wit
Zoologia (Curitiba). Publicado em: 25/11/2019
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7. Ploidy influences on metabolic substrate deposition of rainbow trout
ABSTRACT. Triploid fish are usually sterile. Thus, the energy and nutrients intended for sexual maturation may be available to enhance flesh quality and physical growth. The present study aimed to investigate differences in the metabolic substrates, lipids and proteins, between storage tissues from diploid and triploid female rainbow trout. Monthly, metaboli
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019
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8. Assessment and incidence of fish associated bacterial pathogens at hatcheries of Azad Kashmir, Pakistan
Resumo O peixe é a fonte mais indispensável de proteínas para os indivíduos e tem alto valor nutricional. Por outro lado, a cultura dos peixes levantou questões sobre a saúde dos peixes devido ao próximo contato entre o ambiente aquático e os agentes patogênicos desses peixes. Assim, o objetivo do presente estudo foi identificar os patógenos bacter
Braz. J. Biol.. Publicado em: 21/10/2019
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9. Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum
The aim of this study was to evaluate and compare the percentage content of fatty acids (FA) of 54 rainbow trout fresh and frozen fillets. Frozen fillets were stored at -15ºC for 45 and 90 days. Saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), omega-6 (n-6) and omega-3 (n-3) fatty acids were determined by gas chromatograph coupled to mass sp
Braz. arch. biol. technol.. Publicado em: 2014-02
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10. Extração e caracterização de óleos de resíduos de peixes de água doce / Extraction and characterization of freshwater fish waste oils
This study aimed to: (1) evaluate the performance and physicochemical characteristics of viscera oils from rainbow trout (Oncorhynchus mykiss), pacu (Piaractus mesopotamicus) and curimbatá (Prochilodus spp.) extracted by slow freezing, as a mechanism to release the lipids of the crude material, and (2) compare the stages of chemical refining (degumming, neu
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 17/04/2012
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11. Comunicação e complexidade: o discurso mítico do SBT
The pursuit of knowledge tied to our personal journey, seems to be a indispensable for our particular building at all levels, both as academics, professionals and even social. To understand this space for dialogue between individuals and products that we offer organizations and at the same time, in turn, seem to encourage us to write this and the knowledge i
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/01/2012
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12. O endosso por celebridade e a gestão da imagem da marca: evidências empíricas a partir do estudo da marca Ipanema Gisele Bündchen
Um conceito fundamental para a compreensão do papel desempenhado pelas marcas nas sociedades é o de posicionamento. De acordo com Ries e Trout (1986), o enfoque essencial do posicionamento não está em criar algo novo ou diferente, e sim em reconhecer o que está dentro da mente dos consumidores e posicionar o produto valendo-se das conexões existentes.
REAd. Rev. eletrôn. adm. (Porto Alegre). Publicado em: 2012-12