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Campo DCValorIdioma
dc.contributor.authorPortella, Carolina G.-
dc.contributor.authorSant'Ana, Lea S.-
dc.contributor.authorValenti, Wagner Cotroni-
dc.date.accessioned2014-05-20T13:13:16Z-
dc.date.accessioned2016-10-25T16:33:58Z-
dc.date.available2014-05-20T13:13:16Z-
dc.date.available2016-10-25T16:33:58Z-
dc.date.issued2011-04-01-
dc.identifierhttp://dx.doi.org/10.1111/j.1365-2621.2011.02564.x-
dc.identifier.citationInternational Journal of Food Science and Technology. Malden: Wiley-blackwell, v. 46, n. 4, p. 834-839, 2011.-
dc.identifier.issn0950-5423-
dc.identifier.urihttp://hdl.handle.net/11449/1123-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/1123-
dc.description.abstractP>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive analysis and assessment of the acceptability of samples of beheaded and peeled and only beheaded freshwater prawns smoked using the traditional method or liquid smoke (LS). The prawns subjected to LS were characterised by their aroma, artificial flavour and bitter flavour. The beheaded, peeled prawns were found to be more acceptable, confirming that the presence of the shell is a limiting factor in the acceptability of smoked prawns.en
dc.format.extent834-839-
dc.language.isoeng-
dc.publisherWiley-Blackwell-
dc.sourceWeb of Science-
dc.subjectLiquid smokeen
dc.subjectMacrobrachium rosenbergiien
dc.subjectquantitative descriptive analysisen
dc.subjectsensory analysisen
dc.titleSensory aspects of liquid smoking of giant river prawn: comparison with traditional smokingen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniv Estadual Paulista UNESP, Ctr Aquicultura, BR-14884900 Jaboticabal, SP, Brazil-
dc.description.affiliationUniv Estadual Paulista UNESP, Dept Tecnol & Gestao Agroind, BR-18610307 Botucatu, SP, Brazil-
dc.description.affiliationUniv Estadual Paulista UNESP, Dept Biol Aplicada, BR-14884900 Jaboticabal, SP, Brazil-
dc.description.affiliationUnespUniv Estadual Paulista UNESP, Ctr Aquicultura, BR-14884900 Jaboticabal, SP, Brazil-
dc.description.affiliationUnespUniv Estadual Paulista UNESP, Dept Tecnol & Gestao Agroind, BR-18610307 Botucatu, SP, Brazil-
dc.description.affiliationUnespUniv Estadual Paulista UNESP, Dept Biol Aplicada, BR-14884900 Jaboticabal, SP, Brazil-
dc.identifier.doi10.1111/j.1365-2621.2011.02564.x-
dc.identifier.wosWOS:000288555900023-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofInternational Journal of Food Science and Technology-
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