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 | |
|
AHUMADO PESCA |
|
| 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 |
| _version_ | 1807353828547231744 |
|---|---|
| author | RODRIGUEZ SERVETTI, JUAN |
| author2 | REPISO, LUIS ARDOINO, MARIO |
| author2_role | author author |
| author_facet | RODRIGUEZ SERVETTI, JUAN REPISO, LUIS ARDOINO, MARIO |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.creator.none.fl_str_mv | RODRIGUEZ SERVETTI, JUAN REPISO, LUIS ARDOINO, MARIO |
| dc.date.none.fl_str_mv | 1981-01-01 |
| dc.description.abstract.none.fl_txt_mv | 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. |
| dc.format.none.fl_str_mv | Pdf Papel |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=3665 3665 urn:ISBN:21408 |
| dc.language.iso.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Laboratorio Tecnológico del Uruguay (LATU) (Montevideo) |
| dc.relation.none.fl_str_mv | Monografías tecnológicas. Serie pesca |
| dc.rights.license.none.fl_str_mv | CC BY-NC-ND |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess CC BY-NC-ND |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | AHUMADO PESCA |
| dc.title.none.fl_str_mv | Tecnología del ahumado, su aplicación en algunas especies de pescado |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/report Publicado |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | 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. |
| eu_rights_str_mv | openAccess |
| format | report |
| id | LATU_ba723a44e8041d26a86a6df9a4354cf1 |
| identifier_str_mv | 3665 urn:ISBN:21408 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | spa |
| network_acronym_str | LATU |
| network_name_str | Catálogo digital del LATU |
| oai_identifier_str | oai:PMBOAI:3665 |
| publishDate | 1981 |
| publisher.none.fl_str_mv | Laboratorio Tecnológico del Uruguay (LATU) (Montevideo) |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | lfiori@latu.org.uy |
| repository.name.fl_str_mv | Catálogo digital del LATU - Laboratorio Tecnológico del Uruguay |
| repository_id_str | |
| rights_invalid_str_mv | CC BY-NC-ND CC BY-NC-ND |
| spelling | Tecnología del ahumado, su aplicación en algunas especies de pescadoRODRIGUEZ SERVETTI, JUANREPISO, LUISARDOINO, MARIOAHUMADOPESCAIn 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.Laboratorio Tecnológico del Uruguay (LATU) (Montevideo)1981-01-01info:eu-repo/semantics/reportPublicadoinfo:eu-repo/semantics/publishedVersionPdfPapelhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=36653665urn:ISBN:21408spaMonografías tecnológicas. Serie pescainfo:eu-repo/semantics/openAccessCC BY-NC-NDCC BY-NC-NDreponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del Uruguay2020-05-12T17:54:46Zoai:PMBOAI:3665Gobiernohttps://latu.org.uy/https://catalogo.latu.org.uy/ws/PMBOAIlfiori@latu.org.uyUruguayopendoar:2024-08-01T14:48:33.195860Catálogo digital del LATU - Laboratorio Tecnológico del Uruguayfalse |
| spellingShingle | Tecnología del ahumado, su aplicación en algunas especies de pescado RODRIGUEZ SERVETTI, JUAN AHUMADO PESCA |
| status_str | publishedVersion |
| title | Tecnología del ahumado, su aplicación en algunas especies de pescado |
| title_full | Tecnología del ahumado, su aplicación en algunas especies de pescado |
| title_fullStr | Tecnología del ahumado, su aplicación en algunas especies de pescado |
| title_full_unstemmed | Tecnología del ahumado, su aplicación en algunas especies de pescado |
| title_short | Tecnología del ahumado, su aplicación en algunas especies de pescado |
| title_sort | Tecnología del ahumado, su aplicación en algunas especies de pescado |
| topic | AHUMADO PESCA |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=3665 |
