Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1007299
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorLOBO, C. M. de O.pt_BR
dc.contributor.authorTORREZAN, R.pt_BR
dc.contributor.authorFURTADO, A. A. L.pt_BR
dc.contributor.authorANTONIASSI, R.pt_BR
dc.contributor.authorFREITAS, D. de G. C.pt_BR
dc.contributor.authorFREITAS, S. C. dept_BR
dc.contributor.authorPENTEADO, A. L.pt_BR
dc.contributor.authorOLIVEIRA, C. S. dept_BR
dc.contributor.authorCONTE JUNIOR, C. A.pt_BR
dc.contributor.authorMÁRSICO, E. T.pt_BR
dc.date.accessioned2015-01-30T11:11:11Zpt_BR
dc.date.available2015-01-30T11:11:11Zpt_BR
dc.date.created2015-01-30pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationFood Science & Nutrition, v. 3, n. 1, p. 10-16, 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1007299pt_BR
dc.descriptionThis study developed a technique for the preparation of pate from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pate was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pate is in accordance with legislation for fish products. Cachapinta pate is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pate production is high, and that it can contribute a value-added product to seafood consumption.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCacharapt_BR
dc.subjectPintadopt_BR
dc.subjectPUFApt_BR
dc.subjectSensory acceptancept_BR
dc.subjectCachapintapt_BR
dc.subjectPatê de peixept_BR
dc.titleDevelopment and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-02-15T11:11:11Zpt_BR
dc.subject.thesagroPeixept_BR
dc.subject.nalthesaurusfreshwater fishpt_BR
dc.subject.nalthesaurusbyproductspt_BR
riaa.ainfo.id1007299pt_BR
riaa.ainfo.lastupdate2020-06-05 -03:00:00pt_BR
dc.identifier.doihttps://doi-org.ez103.periodicos.capes.gov.br/10.1002/fsn3.183pt_BR
dc.contributor.institutionCÁTIA MARIA DE OLIVEIRA LOBO, UFF; RENATA TORREZAN, CTAA; ANGELA APARECIDA LEMOS FURTADO, CTAA; ROSEMAR ANTONIASSI, CTAA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; ANA LUCIA PENTEADO, CTAA; CÁSSIA SOARES DE OLIVEIRA, UFRJ; CARLOS ADAM CONTE JUNIOR, UFF; ELIANE TEIXEIRA MÁRSICO, UFF.pt_BR
Aparece en las colecciones:Artigo em periódico indexado (CTAA)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
fsn3183.pdf84.92 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace