Microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi
Different kinds of lake fish processed using different technologies: salting, smoking, pickling in vinegar, and marinating were considered. The products were obtained by processing some typical fishes from Lombardy lakes: Danube roach (Rutilus pigus), Landlocked shad (Alosa fallax lacustris), Common...
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ftunivmilanoair:oai:air.unimi.it:2434/149801 2024-02-11T10:08:20+01:00 Microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi M.A. Paleari G. Beretta S. Pirani V.M. Moretti M.A. Paleari G. Beretta S. Pirani V.M. Moretti 2009 http://hdl.handle.net/2434/149801 http://www.chiriotti.it/index.php?option=com_content&view=article&id=205&Itemid=7&lang=it ita ita Chiriotti volume:48 issue:494 firstpage:44 lastpage:49 journal:INDUSTRIE ALIMENTARI http://hdl.handle.net/2434/149801 http://www.chiriotti.it/index.php?option=com_content&view=article&id=205&Itemid=7&lang=it Prodotti ittici pesci di lago analisi microbiologica analisi chimica acidi grassi Settore VET/04 - Ispezione degli Alimenti di Origine Animale Settore AGR/19 - Zootecnica Speciale info:eu-repo/semantics/article 2009 ftunivmilanoair 2024-01-23T23:20:30Z Different kinds of lake fish processed using different technologies: salting, smoking, pickling in vinegar, and marinating were considered. The products were obtained by processing some typical fishes from Lombardy lakes: Danube roach (Rutilus pigus), Landlocked shad (Alosa fallax lacustris), Common whitefish (Coregonus lavaretus), Artic char (Salvelinus alpinus), Italian bleak (Alburnus alborella), and derived eggs and botargo. Microbiological, chemical and gas-chromatographic analyses to determine the fatty acid profile were carried out. The microbiological results showed a safe situation due to the low microbiological charges present in the products. The proximate composition, the nutritional value and the fatty acid profile characterized by the presence of high unsaturated fatty acids demonstrated the importance of the fishery lake products and their processed derivates. Article in Journal/Newspaper Salvelinus alpinus The University of Milan: Archivio Istituzionale della Ricerca (AIR) Fishery Lake ENVELOPE(-93.250,-93.250,62.083,62.083) |
institution |
Open Polar |
collection |
The University of Milan: Archivio Istituzionale della Ricerca (AIR) |
op_collection_id |
ftunivmilanoair |
language |
Italian |
topic |
Prodotti ittici pesci di lago analisi microbiologica analisi chimica acidi grassi Settore VET/04 - Ispezione degli Alimenti di Origine Animale Settore AGR/19 - Zootecnica Speciale |
spellingShingle |
Prodotti ittici pesci di lago analisi microbiologica analisi chimica acidi grassi Settore VET/04 - Ispezione degli Alimenti di Origine Animale Settore AGR/19 - Zootecnica Speciale M.A. Paleari G. Beretta S. Pirani V.M. Moretti Microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi |
topic_facet |
Prodotti ittici pesci di lago analisi microbiologica analisi chimica acidi grassi Settore VET/04 - Ispezione degli Alimenti di Origine Animale Settore AGR/19 - Zootecnica Speciale |
description |
Different kinds of lake fish processed using different technologies: salting, smoking, pickling in vinegar, and marinating were considered. The products were obtained by processing some typical fishes from Lombardy lakes: Danube roach (Rutilus pigus), Landlocked shad (Alosa fallax lacustris), Common whitefish (Coregonus lavaretus), Artic char (Salvelinus alpinus), Italian bleak (Alburnus alborella), and derived eggs and botargo. Microbiological, chemical and gas-chromatographic analyses to determine the fatty acid profile were carried out. The microbiological results showed a safe situation due to the low microbiological charges present in the products. The proximate composition, the nutritional value and the fatty acid profile characterized by the presence of high unsaturated fatty acids demonstrated the importance of the fishery lake products and their processed derivates. |
author2 |
M.A. Paleari G. Beretta S. Pirani V.M. Moretti |
format |
Article in Journal/Newspaper |
author |
M.A. Paleari G. Beretta S. Pirani V.M. Moretti |
author_facet |
M.A. Paleari G. Beretta S. Pirani V.M. Moretti |
author_sort |
M.A. Paleari |
title |
Microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi |
title_short |
Microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi |
title_full |
Microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi |
title_fullStr |
Microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi |
title_full_unstemmed |
Microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi |
title_sort |
microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi |
publisher |
Chiriotti |
publishDate |
2009 |
url |
http://hdl.handle.net/2434/149801 http://www.chiriotti.it/index.php?option=com_content&view=article&id=205&Itemid=7&lang=it |
long_lat |
ENVELOPE(-93.250,-93.250,62.083,62.083) |
geographic |
Fishery Lake |
geographic_facet |
Fishery Lake |
genre |
Salvelinus alpinus |
genre_facet |
Salvelinus alpinus |
op_relation |
volume:48 issue:494 firstpage:44 lastpage:49 journal:INDUSTRIE ALIMENTARI http://hdl.handle.net/2434/149801 http://www.chiriotti.it/index.php?option=com_content&view=article&id=205&Itemid=7&lang=it |
_version_ |
1790607429501714432 |