Marília Oetterer

• Abstract

  Fish is rich in many compounds of interest chemical and nutritional to the pharmaceutical and food industries. These compounds can be present in the lipid and protein fraction of fish, crustaceans, algae and microalgae used for human consumption and also the material discarded as waste processing. The growth registered in the global production of fish in recent decades, promoted the incre…

  Sustainability of fish production chain: selectivity and optimization of co-products from residues of tilapia and beijupira processing, AP.R

• Abstract

  One third of fish caught in the world is not used for direct consumption as food, being used as animal feed or wasted. The ideal would be to use the raw material thoroughly and recover its by-products, avoiding the formation of the residue (ARRUDA, 2004). Additionally, the high nutritional value, especially protein, and the low cost of this waste are factors that should be considered by t…

  Development of product quenelles from tilapia (Oreochromis niloticus) aiming for the fast-food market, AP.R

• Abstract

  Although the tilapia to discern itself as one of the most cultivated and marketed species in Brazil, your income is low in fillet and the meat is retained in the carcass after the filleting process. The extraction of mechanically separated meat has been considered as an attractive process mainly because of the possibility of larger recovery of the meat. However, the mechanical separation …

  Seaweeds extracts as antioxidants and antimicrobials agents and their effects on the quality of tilapia minced (Oreochromis niloticus), AP.R

(Only some records are available in English at this moment)

• Abstract

  An important increase in the production of fishery products was observed in Brazil in the last decade, particularly in cultured fishes such as Tilapia. However, this intensification in fish production has not been always followed by proper measures of food safety, which can increase the risk of food intoxications and, subsequently, generate considerable economic costs and a wide impact in…

  Efficacy of sanitizing procedures applied in tilapia-processing facilities: evaluation of environmental-friendly alternatives, BP.PD
• Quality certification for the freshwater fish chain supply, BP.MS

• Abstract

  Although the tilapia to discern itself as one of the most cultivated and marketed species in Brazil, your income is low in fillet and the meat is retained in the carcass after the filleting process. The extraction of mechanically separated meat has been considered as an attractive process mainly because of the possibility of larger recovery of the meat. However, the mechanical separation …

  Seaweeds extracts as antioxidants and antimicrobials agents and their effects on the quality of tilapia minced (Oreochromis niloticus), BP.DR