English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Hamburgueres de carne de pescado (Cyprinus carpio) produzidos em tres diferentes condicoes, congelados e armazenados a ­-­18oC foram analisados para determinar o rendimento desde a carpa in natura ate a obtencao da polpa. Estudouse a estabilidade do produto na estocagem sob congelamento mediante perfil sensorial hedonico. Os hamburgueres produzidos com carne moida nao lavada (NLV), lavada uma vez e tres vezes (LV1 e LV3) tiveram rendimento de 49,87%, 44,50% e 37,75% respectivamente, considerandose o peso inicial da materiaprima (carpas inteiras). Nao foi observada diferenca estatisticamente significativa em relacao as avaliacoes do perfil sensorial hedonico de NLV, LV1 e LV3, mesmo apos 247 dias de armazenagem sob congelamento. O aparecimento de odor e gosto nao caracteristicos foi retardado, provavelmente, pela presenca de temperos diversos e de glutamato monossodico na formulacao dos hamburgueres. Abstract Fishburgers of carp (Cyprinus carpio) were produced in three different conditions, frozen and stored at ­-18oC. It was determined the percentage yield from fresh carp to minced fish on each treatment and it was studied the stability of the products under frozen storage through an hedonic sensory profile. The fishburgers produced with non washed minced meat (NLV), washed once and three times (LV1 and LV3) yielded 49,87%, 44,50% and 37,75% respectively, considering initial weight of raw material (whole carp). No significant statistical differences were observed in relation to the hedonic sensory profile of NLV, LV1 and LV3, even after 247 days of frozen storage. The appearance of non characteristic odor and taste was retarded probably due to the presence of diverse spices and monosodium os parâmetros sensoriais avaliados, os hamburgueres produzidos com NLV, LV1 e LV3 enquadraramse de qualidade, com medias maiores que 3 ­ glutamate in the formulation of the fishburgers.

RENDIMENTO E AVALIAÇÃO SENSORIAL DE HAMBÚRGUERES DE CARPA (Cyprinus carpio) COM DIFERENTES CONDIÇÕES DE PROCESSAMENTO E ARMAZENAGEM SOB CONGELAMENTO