Evaluation of process parameters in the industrial scale production of fish nuggets

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dc.creatorAdriane da SILVA
dc.creatorJoão ZITKOSKI
dc.creatorMarcio Antônio MAZUTTI
dc.creatorAltemir MOSSI
dc.creatorJosé Vladimir OLIVEIRA
dc.creatorDébora de OLIVEIRA
dc.creatorAlexandre José CICHOSKI
dc.creatorHelen TREICHEL
dc.date2011
dc.date.accessioned2026-07-07T04:19:50Z
dc.descriptionThis work reports the use of experimental design for the assessment of the effects of process parameters on the production of fish nuggets in an industrial scale environment. The effect of independent factors on the physicochemical and microbiological parameters was investigated through a full 24 experimental design. The studied factors included the temperature of fish fillet and pulp in the mixer, the temperature of the added fat, the temperature of water and the ratio of protein extraction time to emulsion time. The physicochemical analyses showed that the higher temperature of the pulp and fillet of fish, the lower the protein in the final product. Microbiological analyses revealed that the counting of Staphylococcus coagulase positive, total and thermo-tolerant coliforms were in accordance with the current legislation.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940105019
dc.identifier.urihttp://hdl.handle.net/123456789/457986
dc.languagees
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.31
dc.subjectAgrociencias
dc.titleEvaluation of process parameters in the industrial scale production of fish nuggets
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos