Percorrer por autor "Helena, Silva"
A mostrar 1 - 1 de 1
Resultados por página
Opções de ordenação
- PREPARAÇÃO DE DOURADA, ROBALO, CORVINA, TAINHA, POLVO E OSTRAS FUMADOS USANDO FUMO LÍQUIDOPublication . Mendes, Rogério; Dias, Rita; Camacho, Carolina; Ribeiro, Ana; Helena, Silva; Batista, Irineu; Instituto Português do Mar e da Atmosfera, I.P.The diversification of seafood presentations contributes: i) to upgrade fish species; ii) to produce new products, and iii) to answer to consumers’ needs. Having this in mind an alternative smoking process, involving the application of liquid smoke, was experimented using farmed (gilthead sea bream, sea bass, meagre, mullet and oysters) and wild (octopus) species. The study involved, among others, the optimization of the concentration of brine, immersing conditions in liquid smoke and drying (time and temperature) and the evaluation of sensory characteristics of products as well. The products were very much appreciated by the sensory panellists and showed that smoking by this process represents an alternative to the traditional marketing and processing of fishery and aquaculture products. The utilization of liquid smoke proved to be a relatively simple and quick process, which can be performed with equipment easily available on the market, being uncomplicated to apply and with low investment and maintenance costs.