Publicaties | Kaarten

nieuwe zoekopdracht

[ meld een fout in dit record ]mandje (0): toevoegen | toon Print deze pagina
Kjeldahl method and sensory analyses of a Thornback ray (Raja clavata), eel (Anguilla spp), and tilapia (Orechromis mossambicus) meat; as a nutritious product alternative
Calderón López, J.C.; Sachdev, H.; Lemus Calderón, G.A. (2018). Kjeldahl method and sensory analyses of a Thornback ray (Raja clavata), eel (Anguilla spp), and tilapia (Orechromis mossambicus) meat; as a nutritious product alternative, in: The 3rd Environment and Natural Resources International Conference (ENRIC 2018), 22-23 November, 2018, Chonburi, Thailand.
In: (2018). The 3rd Environment and Natural Resources International Conference (ENRIC 2018), 22-23 November, 2018, Chonburi, Thailand. Mahidol University, Faculty of Environment and Resources Studies: Nakhon Pathom. xx, 401 pp.
Beschikbaar in  Auteurs 
Documenttype: Congresbijdrage
Trefwoorden
    Anguilla Schrank, 1798 [WoRMS]; Oreochromis mossambicus (Peters, 1852) [WoRMS]; Raja clavata Linnaeus, 1758 [WoRMS]
Author keywords
    Hamburger/ Ray (Raja Clavata)/ Tilapia (Oreochromis Mossambicus)/ Eel (Anguilla spp.)
Auteurs  Top 
  • Calderón López, J.C.
  • Sachdev, H.
  • Lemus Calderón, G.A.
Abstract
    According to data from the Center for the Development of Fisheries and Aquaculture (CENDEPESCA), El Salvador ranks sixth in fish consumption in Central America followed by Belize. Salvadoran population, in recent years has increased the consumption of fish meat. This is why the great restaurants have increased the dishes based on the marine product, in terms of the hamburger industry, the multinational restaurant chain Burger King® has implemented fish meat for their burgers and has apparently been accepted by consumers. For this investigation three formulations of hamburgers were elaborated with different percentages of Raya, Eel and Tilapia meats as well as beef burgers, which were subjected to a sensory evaluation, searching for the most accepted formula in these products, a bromatological analysis was also made, which included the determination of humity percentage (by drying in a stove), crude fat percentage (by Soxtec method) and total protein percentage (by Micro-Kjeldahl) in a protocol known as proximal analysis. The results of the bromatological analysis shows that the fish meat burger has a higher percentage of proteins compared to the beef burger, as well as the moisture content; as for fat, the fish burger obtained a lower percentage than the beef burger.
Alle informatie in het Integrated Marine Information System (IMIS) valt onder het VLIZ Privacy beleid Top | Auteurs 
IMIS is ontwikkeld en wordt gehost door het VLIZ.