Use of smoking to add value to the salmoned trout

被引：7
|
作者：
Salán, EO [1 ]
Galváo, JA [1 ]
Oetterer, M [1 ]
机构：
[1] Univ Sao Paulo, ESALQ, Dept Agroind Foods & Nutr, BR-05508 Sao Paulo, Brazil
来源：
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 2006年 / 49卷 / 01期
关键词：
fish conservation; Salmoned trout; Salmo salar; agroindustry;
D O I：
10.1590/S1516-89132006000100007
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
The objective of this study was to make a comparison between the characteristics of salmoned trout (Salmo truta) and salmon (Salmo salar in terms of coloration (CIE L*a*b*), proximate composition, pH and sensory attributes of fresh and smoked fillets in order to obtain a possible alternative for the substitution of imported salmon for Brazilian salmoned trout as a commercial equivalent for retail sales. Results showed that no statistical difference was found for most of the sensory attributes analyzed and for pH. Although the coloration of the fillets presented a statistical difference, the trout presented a more intense coloration than the salmon, proving to be, therefore, convenient to agroindustry.
引用
收藏
页码：57 / 62
页数：6
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