Use of Smoking to Add Value to the Salmoned Trout

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 th...

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Main Authors: Eduardo Oliveira Salán, Juliana Antunes Galvão, Marília Oetterer
Other Authors: The Pennsylvania State University CiteSeerX Archives
Format: Text
Language:English
Subjects:
Key words
Fish conservation
Salmoned trout
Salmo salar
agroindustry
Online Access:http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.620.4160
http://www.scielo.br/pdf/babt/v49n1/28488.pdf
id ftciteseerx:oai:CiteSeerX.psu:10.1.1.620.4160
record_format openpolar
spelling ftciteseerx:oai:CiteSeerX.psu:10.1.1.620.4160 2023-05-15T18:09:44+02:00 Use of Smoking to Add Value to the Salmoned Trout Eduardo Oliveira Salán Juliana Antunes Galvão Marília Oetterer The Pennsylvania State University CiteSeerX Archives application/pdf http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.620.4160 http://www.scielo.br/pdf/babt/v49n1/28488.pdf en eng http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.620.4160 http://www.scielo.br/pdf/babt/v49n1/28488.pdf Metadata may be used without restrictions as long as the oai identifier remains attached to it. http://www.scielo.br/pdf/babt/v49n1/28488.pdf Key words Fish conservation Salmoned trout Salmo salar agroindustry text ftciteseerx 2016-01-08T14:58:59Z 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. Text Salmo salar Unknown
institution Open Polar
collection Unknown
op_collection_id ftciteseerx
language English
topic Key words
Fish conservation
Salmoned trout
Salmo salar
agroindustry
spellingShingle Key words
Fish conservation
Salmoned trout
Salmo salar
agroindustry
Eduardo Oliveira Salán
Juliana Antunes Galvão
Marília Oetterer
Use of Smoking to Add Value to the Salmoned Trout
topic_facet Key words
Fish conservation
Salmoned trout
Salmo salar
agroindustry
description 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.
author2 The Pennsylvania State University CiteSeerX Archives
format Text
author Eduardo Oliveira Salán
Juliana Antunes Galvão
Marília Oetterer
author_facet Eduardo Oliveira Salán
Juliana Antunes Galvão
Marília Oetterer
author_sort Eduardo Oliveira Salán
title Use of Smoking to Add Value to the Salmoned Trout
title_short Use of Smoking to Add Value to the Salmoned Trout
title_full Use of Smoking to Add Value to the Salmoned Trout
title_fullStr Use of Smoking to Add Value to the Salmoned Trout
title_full_unstemmed Use of Smoking to Add Value to the Salmoned Trout
title_sort use of smoking to add value to the salmoned trout
url http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.620.4160
http://www.scielo.br/pdf/babt/v49n1/28488.pdf
genre Salmo salar
genre_facet Salmo salar
op_source http://www.scielo.br/pdf/babt/v49n1/28488.pdf
op_relation http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.620.4160
http://www.scielo.br/pdf/babt/v49n1/28488.pdf
op_rights Metadata may be used without restrictions as long as the oai identifier remains attached to it.
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