Judite das Graças Lapa Guimarães

• Abstract

  Despite the increases in consumption of fish, Brazilians still consume less fish than the average consumed by the world population. Increasing the shelf life of species traded fresh or chilled, and offering a wider range of products made from low-value species using mechanically deboned meat (MDM) are alternatives to encourage fish consumption. However, the high perishability of fresh fis…

  Innovation in industrial processing of lambari (Astyanax altiparanae) and manjuba (Anchoviella lepidentostole), AP.R

• Abstract

  The sensory and microbiological quality of fish can be quickly lost as seafood is a very perishable product. Simple, fast and reliable methods for rejection of unsuitable fish or for evaluation of fish quality, which allow the prediction of remaining shelf-life, are extremely important for governmental inspection agencies, fish retailers and for ensuring safety for consumers. Concerning s…

  Development of Quality Index Method (QIM) for freshness evaluation of streaked prochilod (Prochilodus lineatus) and flathead grey mullet (Mugil cephalus), AP.R

• Physico chemical and microbial characterization of batches of lambari and manjuba, and efect of transglutaminase on texture of fisgburger of lambari and manjuba, BP.TT

• Abstract

  Fish consumption has been growing steadily in recent decades, and recent data indicate a further record of 19.7kg per capita/year in 2013. In Brazil consumption has also increased, but is still lower than the world average. In order to encourage the consumption of fish, a food that is so beneficial to health, but presents a short shelf life, new preservation techniques should be evaluated…

  Effect of film added with silver nanoparticles on the shelf life of gutted lambari (Astyanax altiparanae) and gutted sardine (Sardinella brasiliensis) under cold storage, BP.IC

• Abstract

  Recognized as a valuable source of polyunsaturated acids, high quality protein and important nutrients that bring health benefits, fish accounted for about 17% of the animal protein consumed by the world population in 2013. In Brazil fish consumption does not reach the world average. Fish products which present characteristics of being healthy and easy to prepare, which are produced with …

  Lambari (Astyanax altiparanae) fishburger with natural antioxidant: concept evaluation, development and shelf life assessment, BP.IC

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

• Abstract

  Recognized as a valuable source of polyunsaturated acids, high quality protein and important nutrients that bring health benefits, fish accounted for about 17% of the animal protein consumed by the world population in the year 2015. In Brazil fish consumption is less than the world average, and in this context fish products which have characteristics of health and easy preparation, which …

  Antioxidant extract from grape pomace as a reducer of the lipid oxidation of lambari fishburgers, BE.EP.IC