Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE DEFUMAÇÃO DE OSTRAS Crassostrea gigas: A QUENTE E COM FUMAÇA LÍQUIDA
The present study had as objective evaluates two techniques of traditional smoking the hot and with use of the liquid smoke, tends as control the Pacific oysters Crassostrea gigas cooked. They were appraised the sensorial characteristics and revenue of the processing. The animals were distributed in...
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Universidade Federal de Goiás
2007
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ftdoajarticles:oai:doaj.org/article:9e76cc64aad34d1e855daa39933675fe 2023-05-15T15:57:11+02:00 Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE DEFUMAÇÃO DE OSTRAS Crassostrea gigas: A QUENTE E COM FUMAÇA LÍQUIDA Maria Luiza de Rodrigues de Souza Maurício Gustavo Coelho Emerenciano Nilson do Prado Franco 2007-07-01T00:00:00Z https://doaj.org/article/9e76cc64aad34d1e855daa39933675fe EN PT eng por Universidade Federal de Goiás http://www.revistas.ufg.br/index.php/vet/article/view/1346 https://doaj.org/toc/1518-2797 https://doaj.org/toc/1089-6891 1518-2797 1089-6891 https://doaj.org/article/9e76cc64aad34d1e855daa39933675fe Ciência Animal Brasileira, Vol 8, Iss 2, Pp 235-240 (2007) Agriculture S Animal culture SF1-1100 article 2007 ftdoajarticles 2022-12-31T08:42:52Z The present study had as objective evaluates two techniques of traditional smoking the hot and with use of the liquid smoke, tends as control the Pacific oysters Crassostrea gigas cooked. They were appraised the sensorial characteristics and revenue of the processing. The animals were distributed in three treatments and the experimental design was completely randomized, with nine repetitions. For the sensorial analysis 30 fitting room were used, where each one was considered a block. There was not significant difference among the independent of the applied technique smoky oysters (T1 = 8.42% and T2 = 7.61%), but they differed of the control (T3 = 16.25%).In agreement with the applied methodology and with the results obtained in the sensorial analysis, the smoke oysters (independent of the applied technique) are products with great acceptability and increased your sensorial characteristics. KEY-WORDS: Crassostrea gigas, oysters, hot smoking, liquid smoke. valiaram-se duas técnicas de defumação – tradicional a quente e com utilização da fumaça líquida –, tendo testemunha o cozimento de ostras do Pacífico Crassostrea gigas. Para tanto, examinaram-se as características sensoriais e rendimento do processamento. Distribuíram-se animais aleatoriamente, em três tratamentos, com delineamento experimental inteiramente casualizado e nove repetições. Para a análise sensorial, empregaram-se trinta provadores, considerando-se cada um deles um bloco. Não houve diferença significativa de rendimento entre as ostras defumadas, independentemente da técnica aplicada (T1 = 8,42% e T2 = 7,61%), mas elas diferiram da testemunha (T3 = 16,25%). De acordo com a metodologia aplicada e com os resultados obtidos nas análises sensoriais, as ostras defumadas (independentemente da técnica aplicada) constituíram os produtos com maior aceitabilidade e houve incremento de suas características sensoriais. PALAVRAS-CHAVES: Crassostrea gigas, defumação a quente, fumaça líquida, ostras. Article in Journal/Newspaper Crassostrea gigas Directory of Open Access Journals: DOAJ Articles Pacific |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English Portuguese |
topic |
Agriculture S Animal culture SF1-1100 |
spellingShingle |
Agriculture S Animal culture SF1-1100 Maria Luiza de Rodrigues de Souza Maurício Gustavo Coelho Emerenciano Nilson do Prado Franco Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE DEFUMAÇÃO DE OSTRAS Crassostrea gigas: A QUENTE E COM FUMAÇA LÍQUIDA |
topic_facet |
Agriculture S Animal culture SF1-1100 |
description |
The present study had as objective evaluates two techniques of traditional smoking the hot and with use of the liquid smoke, tends as control the Pacific oysters Crassostrea gigas cooked. They were appraised the sensorial characteristics and revenue of the processing. The animals were distributed in three treatments and the experimental design was completely randomized, with nine repetitions. For the sensorial analysis 30 fitting room were used, where each one was considered a block. There was not significant difference among the independent of the applied technique smoky oysters (T1 = 8.42% and T2 = 7.61%), but they differed of the control (T3 = 16.25%).In agreement with the applied methodology and with the results obtained in the sensorial analysis, the smoke oysters (independent of the applied technique) are products with great acceptability and increased your sensorial characteristics. KEY-WORDS: Crassostrea gigas, oysters, hot smoking, liquid smoke. valiaram-se duas técnicas de defumação – tradicional a quente e com utilização da fumaça líquida –, tendo testemunha o cozimento de ostras do Pacífico Crassostrea gigas. Para tanto, examinaram-se as características sensoriais e rendimento do processamento. Distribuíram-se animais aleatoriamente, em três tratamentos, com delineamento experimental inteiramente casualizado e nove repetições. Para a análise sensorial, empregaram-se trinta provadores, considerando-se cada um deles um bloco. Não houve diferença significativa de rendimento entre as ostras defumadas, independentemente da técnica aplicada (T1 = 8,42% e T2 = 7,61%), mas elas diferiram da testemunha (T3 = 16,25%). De acordo com a metodologia aplicada e com os resultados obtidos nas análises sensoriais, as ostras defumadas (independentemente da técnica aplicada) constituíram os produtos com maior aceitabilidade e houve incremento de suas características sensoriais. PALAVRAS-CHAVES: Crassostrea gigas, defumação a quente, fumaça líquida, ostras. |
format |
Article in Journal/Newspaper |
author |
Maria Luiza de Rodrigues de Souza Maurício Gustavo Coelho Emerenciano Nilson do Prado Franco |
author_facet |
Maria Luiza de Rodrigues de Souza Maurício Gustavo Coelho Emerenciano Nilson do Prado Franco |
author_sort |
Maria Luiza de Rodrigues de Souza |
title |
Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE DEFUMAÇÃO DE OSTRAS Crassostrea gigas: A QUENTE E COM FUMAÇA LÍQUIDA |
title_short |
Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE DEFUMAÇÃO DE OSTRAS Crassostrea gigas: A QUENTE E COM FUMAÇA LÍQUIDA |
title_full |
Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE DEFUMAÇÃO DE OSTRAS Crassostrea gigas: A QUENTE E COM FUMAÇA LÍQUIDA |
title_fullStr |
Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE DEFUMAÇÃO DE OSTRAS Crassostrea gigas: A QUENTE E COM FUMAÇA LÍQUIDA |
title_full_unstemmed |
Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE DEFUMAÇÃO DE OSTRAS Crassostrea gigas: A QUENTE E COM FUMAÇA LÍQUIDA |
title_sort |
crassostrea gigas oysters smoking: the hot and with liquid smoke defumação de ostras crassostrea gigas: a quente e com fumaça líquida |
publisher |
Universidade Federal de Goiás |
publishDate |
2007 |
url |
https://doaj.org/article/9e76cc64aad34d1e855daa39933675fe |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Ciência Animal Brasileira, Vol 8, Iss 2, Pp 235-240 (2007) |
op_relation |
http://www.revistas.ufg.br/index.php/vet/article/view/1346 https://doaj.org/toc/1518-2797 https://doaj.org/toc/1089-6891 1518-2797 1089-6891 https://doaj.org/article/9e76cc64aad34d1e855daa39933675fe |
_version_ |
1766392831337824256 |