Portal de Periódicos da CAPES

Defumação de filés de piau-vermelho (Leporinus copelandii) com o uso de fumaça líquida

2008; UNIVERSIDADE FEDERAL DE VIÇOSA; Volume: 55; Issue: 4 Linguagem: Inglês

2177-3491

Ana Paula Ribeiro Costa, Dálcio Ricardo de Andrade, Manuel Vazquez Vidal Júnior, Carlos Alberto Martins Cordeiro, Guilherme Henrique Louzada de Souza, Milton Erthal, Cláudio Luiz Melo de Souza,

Insect Utilization and Effects

Preparation of red-piau (Leporinus copelandii) fillets using liquid smoke In general, Leporinus fish has low commercial value when sold gutted only, especially because the y-shaped bones in their muscles. Aiming at identifying technologies that generate products with higher market value, we evaluated the acceptance of smoked red-piau (Leporinus copelandii) fillets, using the method of Aspersion and Immersion with liquid smoke. Raw material and final product were characterized by determining moisture, crude protein, fat and ash contents. Microbiological analyses were also carried out. Sensorial analysis included the attributes odor, color, appearance and taste. Fillets processed by liquid smoke using the immersion method had lower moisture content (P d” 0.05) than fillets processed by aspersion and with raw material. However, the crude protein content was not statistically