Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE
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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2007
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ftunivfgoiasojs:oai:revistas.ufg.br:article/1346 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 Emerenciano, Maurício Gustavo Coelho Souza, Maria Luiza de Rodrigues de Franco, Nilson do Prado 2007-07-04 application/pdf http://revistas.ufg.emnuvens.com.br/vet/article/view/1346 por por UFG - Centro Editorial e Gráfico http://revistas.ufg.emnuvens.com.br/vet/article/view/1346/1394 http://revistas.ufg.emnuvens.com.br/vet/article/view/1346 CIÊNCIA ANIMAL BRASILEIRA (Brazilian Animal Science); v. 8, n. 2 (2007); 235-240 Ciência Animal Brasileira; v. 8, n. 2 (2007); 235-240 1809-6891 1518-2797 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Avaliado por pares 2007 ftunivfgoiasojs 2016-04-25T19:47:14Z 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 Portal de Periódicos da UFG (Universidade Federal de Goiás) Pacific |
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Portal de Periódicos da UFG (Universidade Federal de Goiás) |
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ftunivfgoiasojs |
language |
Portuguese |
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 |
Emerenciano, Maurício Gustavo Coelho Souza, Maria Luiza de Rodrigues de Franco, Nilson do Prado |
spellingShingle |
Emerenciano, Maurício Gustavo Coelho Souza, Maria Luiza de Rodrigues de Franco, Nilson do Prado Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE |
author_facet |
Emerenciano, Maurício Gustavo Coelho Souza, Maria Luiza de Rodrigues de Franco, Nilson do Prado |
author_sort |
Emerenciano, Maurício Gustavo Coelho |
title |
Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE |
title_short |
Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE |
title_full |
Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE |
title_fullStr |
Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE |
title_full_unstemmed |
Crassostrea gigas OYSTERS SMOKING: THE HOT AND WITH LIQUID SMOKE |
title_sort |
crassostrea gigas oysters smoking: the hot and with liquid smoke |
publisher |
UFG - Centro Editorial e Gráfico |
publishDate |
2007 |
url |
http://revistas.ufg.emnuvens.com.br/vet/article/view/1346 |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
CIÊNCIA ANIMAL BRASILEIRA (Brazilian Animal Science); v. 8, n. 2 (2007); 235-240 Ciência Animal Brasileira; v. 8, n. 2 (2007); 235-240 1809-6891 1518-2797 |
op_relation |
http://revistas.ufg.emnuvens.com.br/vet/article/view/1346/1394 http://revistas.ufg.emnuvens.com.br/vet/article/view/1346 |
_version_ |
1766392831526567936 |