Evaluation of smoking techniques for Perna perna mussels: sensorial analysis and yield
| Autor: | Coelho Emerenciano, Mauricio Gustavo [UNESP], de Rodrigues de Souza, Maria Luiza, Franco, Nilson do Prado |
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| Přispěvatelé: | Universidade Estadual Paulista (Unesp), Universidade Estadual de Maringá (UEM) |
| Jazyk: | portugalština |
| Rok vydání: | 2008 |
| Předmět: | |
| Zdroj: | Web of Science Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| Popis: | Made available in DSpace on 2013-08-12T19:26:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-01-01 Made available in DSpace on 2013-09-30T17:41:55Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-01-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T13:12:37Z No. of bitstreams: 0 Made available in DSpace on 2014-05-20T13:12:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-01-01 The objective of the present work was evaluate two techniques of smoking, the hot traditional and with use of smoke natural aroma or "liquid smoke", having as control Perna perna mussels vapor cooked. Sensorial characteristics were appraised (appearance, color, aroma, texture, flavor and salt tenor) and yield processing. The experimental design was completely randomized with three treatments (T1 = smoked with liquid smoke; T2 = traditional smoked and T3 = just cooked, control), with nine repetitions. For sensorial analysis 30 people were used, where each one was considered a block. There was significant difference for processing performance among treatments (P |
| Databáze: | OpenAIRE |
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