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Title: | Resíduos de Tilápia como matéria prima para a produção de salsichas: rendimento e custo |
Other Titles: | Residuos de Tilapia como materia prima para producción de salchichas: rendimiento y costo Tilapia waste as raw material for sausage production: yield and cost |
Keywords: | Aproveitamento de residuos Emulsões carneas Carne mecanicamente separada Salsichas de tilapia Utilizacion de residuos Emulsiones carnicas Salchichas de tilapia Waste utilization Meat emulsions Minced fish Fish sausages |
Issue Date: | 2016 |
Publisher: | Centro de Investigación y Desarrollo Tecnológico, Facultad de Ciencias Exactas, Química y Naturales, Universidad Nacional de Misiones |
Citation: | LAGO, A. M. T. et al. Resíduos de Tilápia como matéria prima para a produção de salsichas: rendimento e custo. Revista de Ciencia y Tecnología, Caracas, v. 18, n. 26, p. 34-39, 2016. |
Abstract: | The fish industry presents a large growth potential because its disposal can be transformed into products with marketing uses. Considered as a sustainable alternative, the use of minced fish (MF) of tilapia as raw material for the production of sausages has gained importance. Under this context, the aim of this study was to develop sausages prepared with MF obtained from tilapia filleting waste, in replacing the fillet. Thus, different formulations of sausages were developed with 0, 25, 50, 75 and 100% of MF. Each formulation was analyzed for yield and cost of production. Fish sausages showed a higher yield when formulated with 50% of MF and the cost of the final product decreased considerably as the percentage addition of minced fish was increased. The development of this product is a viable alternative to the use of fish waste. |
URI: | http://repositorio.ufla.br/jspui/handle/1/29422 |
Appears in Collections: | DCA - Artigos publicados em periódicos |
Files in This Item:
File | Description | Size | Format | |
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ARTIGO_Resíduos de Tilápia como matéria prima para a produção de salsichas - rendimento e custo.pdf | 377,49 kB | Adobe PDF | View/Open |
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