Tecnología del ahumado, su aplicación en algunas especies de pescado
Resumen:
In this study smoking is described as an alternative process for certain fish species, (White croaker, Striped weak-fish, Brazilian menhadens, King weak-fish). Reference is made to the two main types of smoking, cold and hot, as well as to pre and post smoking treatment. Pilot plant experiences in cold smoking are mentioned and the model and operating procedure for the mechanical smoker used are described. An organoleptic evaluation was conducted on the different products by a testing panel. Better characteristics were found on the Striped weak-fisf and on the King weak-fish than on the other species. No differences were detected on the salting times for the lean and the fatty species. A quick smoking with greater production of smoke proved more efficient than slow smoking.
| 1981 | |
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AHUMADO PESCA |
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| Español | |
| Laboratorio Tecnológico del Uruguay | |
| Catálogo digital del LATU | |
| https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=3665 | |
| Acceso abierto | |
| CC BY-NC-ND |
