EQA - Artigos Publicados em Periódicos
URI permanente para esta coleçãohttps://rihomolog.furg.br/handle/1/1611
Navegar
2 resultados
Resultados da Pesquisa
- ItemCarp (Cyprinus carpio) oils obtained by fishmeal and ensilage processes: characteristics and lipid profiles(Wiley Online Library, 2009) Crexi, Valéria Terra; Soares, Leonor Almeida de Souza; Pinto, Luiz Antonio de AlmeidaFish oil is an important source of long-chain ω-3 polyunsaturated fatty acid. The common carp (Cyprinus carp) is a major fish species in world aquaculture production. This study aimed towards obtaining carp viscera oil by ensilage and fishmeal processes. Characteristics of crude oils obtained were also compared with oil extracted by Bligh and Dyer methods. Crude oils obtained by the three processes resulted in significant difference (P < 0.05) for free fatty acids, peroxide, thiobarbituric acid and Lovibond colour values; however, iodine and saponification values were not significantly affected (P > 0.05). Recovery yield of crude oils was approximately 85% in relation to carp viscera oil. Carp crude oils obtained by the ensilage and fishmeal processes resulted in high unsaturated and polyunsaturated fatty acid contents (67.4%), and ω3/ω6 ratios around 1.15. These oils are applicable in fish diets; however, crude oils require refinement for human consumption.
- ItemDesorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste(Elsevier, 2012) Brito, Kelly de Moraes; Pinto, Luiz Antonio de AlmeidaThe thermodynamic properties of anchovy fillets and enzymatic modified pastes in two hydrolysis degrees (3% HD and 14% HD), at 50, 60 and 70 C were evaluated. The GAB model was used to calculate the values of the monolayer moisture content and the thermodynamic properties of the samples. The enzymatic modification led to the increases of the superficial area and differential enthalpies, and decrease of the differential entropies in relation the samples in natura. The enthalpy–entropy compensation showed that the process was controlled by the enthalpy, it was only spontaneous for the samples in natura. Pore size decreased with enzymatic modification, and all samples were in the limit of region between micropores and mesopores (<2 nm) for moisture content of 15%, and mesopores (from 2 to 50 nm) to moisture content above 15%.