36 research outputs found
Cloning, expression, purification and characterization of lipase from Bacillus licheniformis, isolated from hot spring of Himachal Pradesh, India
Insights into controlling role of substitution mutation, E315G on thermostability of a lipase cloned from metagenome of hot spring soil
Avaliação sensorial e rendimento de filés defumados de tilápia (Oreochromis niloticus Linnaeus, 1757) na presença de alecrim (Rosmarinus officinalis)
Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet
Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)
The influence of anaerobic muscle activity, maturation and season on the flesh quality of farmed turbot
Fat content and fillet shape of Atlantic salmon: Relevance for processing yield and quality of raw and smoked products
Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the raw material used and smoking temperature. In raw and smoked fillets, increasing fat content coincided with increasing L* and b*-values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*-value, smoke-intensity-/wood-fire flavor and fatty texture, and negatively to water holding capacity and shear-force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped fillets gave higher yield than slim fillets.The EU under project FAIR CT-95-1101 financed this researchPeer Reviewe