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Pedro Henrique Sá Vieira, Carolina Notaro de Barros, Emiko Shinozaki Mendes, Maria Inês Sucupira Maciel, Humber Agrelli de Andrade, Paulo Roberto Campagnoli de Oliveira Filho
Pág. e40299
This study developed fresh marine catfish (Sciades herzbergii) sausages with boneless fillets using up to 30% of smoked pork back fat (SPF) and evaluated the nutritional (protein, fat, moisture, ash, carbohydrates and energy value), physicochemical (weig...
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Paulo Roberto Campagnoli de Oliveira Filho, Pamela Jenny Montes Girao, Judite Lapa-Guimarães, Mariene Miyoko Natori, Sheyla Cristina Vargas, Elisabete Maria Macedo Viegas
Pág. 81 - 88
Electrical stunning is considered one of less stressful fish stunning method. However, for its efficiency, it is important to determine the best way of application of the electrical variables. The aim of this study was to evaluate the effect of different...
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