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Sánchez Pascua, G.L.; Casales, M.R.; Yeannes, M.I. "Influence of water and glycerol contents on the aw of fish pastes" (2001) Journal of Aquatic Food Product Technology. 10(1):89-100
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Abstract:

The influence of fish water content on the characteristics of water activity (aw) of reduced paste was studied. Two fish species were used: a fat species, mackerel (Scomber japonicus marplatensis), and a lean species, Brazilian sandperch (Pseudopercis semifasciata). Glycerol (from 15 to 50%) was used to decrease aw of the cooked fish paste. The possible influence of sex on the water and lipid contents of mackerel was also studied. According to the results of the statistical analyses there are not significant differences on water and lipid contents of male and female mackerel. Relationships of aw versus percent added glycerol were determined. Water content of raw materials was used as parameter as is common in products of reduced aw. Due to the extreme values of water content (54.12% and 77.89%) in mackerel, two relationships of aw versus percent added glycerol were obtained, and for Brazilian sandperch one relationship was obtained.

Registro:

Documento: Artículo
Título:Influence of water and glycerol contents on the aw of fish pastes
Autor:Sánchez Pascua, G.L.; Casales, M.R.; Yeannes, M.I.
Filiación:Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), Departmento de Química Facultad de Ciencias Exactas y Naturales, Universidad Nacional Mar del Plata, Funes 3350, 7600 Mar del Plata, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departmento de Química Facultad de Ciencias Exactas y Naturales, Universidad Nacional Mar Del Plata, Funes 3350, 7600 Mar del Plata, Argentina
Idioma: Inglés
Palabras clave:aw reduced; Fish paste; Glycerol; Lean and fat species
Año:2001
Volumen:10
Número:1
Página de inicio:89
Página de fin:100
DOI: http://dx.doi.org/10.1300/J030v10n01_08
Título revista:Journal of Aquatic Food Product Technology
Título revista abreviado:J Aquat Food Prod Technol
ISSN:10498850
CODEN:JAFPE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10498850_v10_n1_p89_SanchezPascua

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Citas:

---------- APA ----------
Sánchez Pascua, G.L., Casales, M.R. & Yeannes, M.I. (2001) . Influence of water and glycerol contents on the aw of fish pastes. Journal of Aquatic Food Product Technology, 10(1), 89-100.
http://dx.doi.org/10.1300/J030v10n01_08
---------- CHICAGO ----------
Sánchez Pascua, G.L., Casales, M.R., Yeannes, M.I. "Influence of water and glycerol contents on the aw of fish pastes" . Journal of Aquatic Food Product Technology 10, no. 1 (2001) : 89-100.
http://dx.doi.org/10.1300/J030v10n01_08
---------- MLA ----------
Sánchez Pascua, G.L., Casales, M.R., Yeannes, M.I. "Influence of water and glycerol contents on the aw of fish pastes" . Journal of Aquatic Food Product Technology, vol. 10, no. 1, 2001, pp. 89-100.
http://dx.doi.org/10.1300/J030v10n01_08
---------- VANCOUVER ----------
Sánchez Pascua, G.L., Casales, M.R., Yeannes, M.I. Influence of water and glycerol contents on the aw of fish pastes. J Aquat Food Prod Technol. 2001;10(1):89-100.
http://dx.doi.org/10.1300/J030v10n01_08