Background: Many fish hybrids (i.e., obtained by crossing two species) are produced rather than pure species because of their better growth rate and/or acceptance of formulated feed. However, few studies evaluate and compare their meats and acceptance, including, e.g., for the Amazon hybrid sorubim (Pseu...
Presentation of a case of grade II-III anaphylaxis related to tuna poisoning, also called scombroidosis, associated in turn with distributive shock and hemodynamic angina with electrocardiographic changes. We include a review of this entity....
Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies. Among them, the development of products based on ground beef and fi...
En esta investigación documental se presentan alternativas viables para utilizar cabezas de pescado, subproductos de la acuicultura, para elaborar harina que sirva como materia prima para la fortificación de productos alimenticios nutritivos. La harina de cabeza de pescado propuesta en esta investigaci...
ABSTRACT This study aimed to evaluate the microbiological, physicochemical and fatty acid profile of the of "Tambica" (Oligosarcus robustus) raw fish meat and develop and characterize a fish burger. The fish burger was subjected to a sensory analysis. The raw fish meat showed a high content of moisture (...
O objetivo deste trabalho foi desenvolver salsicha utilizando o pargo Pagrus pagrus de baixo valor comercial capturado na modalidade de pesca de arrasto e classificado como na categoria “mistura” por ter tamanho reduzido para o mercado varejista e realizar análises físico-químicas, microbiológica...
Fish and fish products are an outstanding source of essential protein and micronutrients. In cured meats, such as pâté, the technological characteristics are fundamental to the final quality of the product. The present study aimed to evaluate the effect of the addition of manioc starch, water and inuli...
Las larvas de nematodos en los peces, generalmente corresponde a especies de la familia Anisakidae, son gusanos redondos, sin segmentación; con hospedadores intermediarios y definitivos y un huésped accidental que es el humano, en quién va producir una enfermedad parasitaria del tacto digestivo, mundi...
Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, sof...
The goal of the present study was to evaluate the encapsulation of Weissella paramesenteroides, isolated from bee bread, as a technological tool for its use in biological fish silage. The pH decrease in fish silages using the bacteria encapsulated and in a non-encapsulated form was compared. W. paramesen...
