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 | Acesso ao texto completo restrito à biblioteca da Epagri-Sede. Para informações adicionais entre em contato com biblio@epagri.sc.gov.br. |
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Registro Completo |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
06/05/2008 |
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Data da última atualização: |
06/05/2008 |
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Autoria: |
CAMARGO, A.M.M.P.de; CASER, D.V.; CAMARGO, F.P.de; OLIVETTE, M.P.de A.; SACHS, R.C.C.; TORQUATO, S.A. |
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Título: |
Dinamica e tendencia da expansao da cana-de-acucar sobre as demais atividades agropecuarias, Estado de Sao Paulo, 2001-2006. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Informacoes Economicas, Sao Paulo, v.38, n.3, p.47-66, mar. 2008. |
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Idioma: |
Português |
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Palavras-Chave: |
Cana-de-acucar; Producao de alimento; Rearranjo produtivo; Sao Paulo. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00689naa a2200217 a 4500
001 1059298
005 2008-05-06
008 2008 bl uuuu u00u1 u #d
100 1 $aCAMARGO, A.M.M.P.de
245 $aDinamica e tendencia da expansao da cana-de-acucar sobre as demais atividades agropecuarias, Estado de Sao Paulo, 2001-2006.
260 $c2008
653 $aCana-de-acucar
653 $aProducao de alimento
653 $aRearranjo produtivo
653 $aSao Paulo
700 1 $aCASER, D.V.
700 1 $aCAMARGO, F.P.de
700 1 $aOLIVETTE, M.P.de A.
700 1 $aSACHS, R.C.C.
700 1 $aTORQUATO, S.A.
773 $tInformacoes Economicas, Sao Paulo$gv.38, n.3, p.47-66, mar. 2008.
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Epagri-Sede (Epagri-Sede) |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
05/05/2011 |
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Data da última atualização: |
05/05/2011 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
-- - -- |
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Autoria: |
BERTOLDI, F. C.; SANT'ANNA, E. S.; BEIRÃO, L. H. |
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Afiliação: |
Epagri |
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Título: |
Reducing the Bitterness of Tuna Euthynnus pelamis Dark Meat with Lactobacillus casei subsp casei ATCC 393. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
Food Technology and Biotechnology, Zagreb, v. 42, n. 1, p. 41-45, 2004. |
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Idioma: |
Inglês |
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Notas: |
ISSN, 1330-9862 |
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Conteúdo: |
During the process of canning tuna fish, considerable amounts of dark tuna meat are
left over because of its bitterness, which are then used in the production of animal food.
Fermentation with Lactobacillus casei subsp. casei ATCC 393 was used as an alternative to reduce this bitter taste. Samples of meat were prepared, vacuum packed and then stored at ?18 °C. The frozen dark meat was used immediately after defrosting and the experiment was carried out with 2 and 4 % of NaCl with the addition of 2 and 4 % of glucose, respectively. The dark tuna meat was inoculated with lactic acid bacteria (LAB) and fermented at 10 °C for 30 days. The fermentation process was monitored through bacteriological and chemical analyses, when an increase of acidity and the corresponding decrease of pH were observed due to the prevalence of LAB. Sensorial analysis, using a test of multiple comparison, was carried out with pastes of fermented dark tuna meat and presented a significant difference when compared to the paste control, indicating the reduction of bitter taste.
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Palavras-Chave: |
Fermented fish; Lactic acid bacteria; Lactobacillus casei; Tuna. |
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Categoria do assunto: |
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Marc: |
LEADER 01616naa a2200181 a 4500
001 1076193
005 2011-05-05
008 2004 bl uuuu u00u1 u #d
100 1 $aEpagri
245 $aReducing the Bitterness of Tuna Euthynnus pelamis Dark Meat with Lactobacillus casei subsp casei ATCC 393.
260 $c2004
500 $aISSN, 1330-9862
520 $aDuring the process of canning tuna fish, considerable amounts of dark tuna meat are left over because of its bitterness, which are then used in the production of animal food. Fermentation with Lactobacillus casei subsp. casei ATCC 393 was used as an alternative to reduce this bitter taste. Samples of meat were prepared, vacuum packed and then stored at ?18 °C. The frozen dark meat was used immediately after defrosting and the experiment was carried out with 2 and 4 % of NaCl with the addition of 2 and 4 % of glucose, respectively. The dark tuna meat was inoculated with lactic acid bacteria (LAB) and fermented at 10 °C for 30 days. The fermentation process was monitored through bacteriological and chemical analyses, when an increase of acidity and the corresponding decrease of pH were observed due to the prevalence of LAB. Sensorial analysis, using a test of multiple comparison, was carried out with pastes of fermented dark tuna meat and presented a significant difference when compared to the paste control, indicating the reduction of bitter taste.
653 $aFermented fish
653 $aLactic acid bacteria
653 $aLactobacillus casei
653 $aTuna
773 $tFood Technology and Biotechnology, Zagreb$gv. 42, n. 1, p. 41-45, 2004.
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