Influence of Water and Glycerol Contents on the aw of Fish Pastes

Autores
Sánchez Pascua, Gabriela Leonor; Casales, Maria Rosa; Yeannes, Maria Isabel
Año de publicación
2001
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of fish water content on the characteristics of water activity (aw) of reduced paste was studied. Two fish species were used: a fat species, mackerel (Scomber japonicus marplatensis), and a lean species, Brazilian sandperch (Pseudopercis semifasciata). Glycerol (from 15 to 50%) was used to decrease aw of the cooked fish paste. The possible influence of sex on the water and lipid contents of mackerel was also studied. According to the results of the statistical analyses there are not significant differences on water and lipid contents of male and female mackerel. Relationships of aw versus percent added glycerol were determined. Water content of raw materials was used as parameter as is common in products of reduced aw. Due to the extreme values of water content (54.12% and 77.89%) in mackerel, two relationships of aw versus percent added glycerol were obtained, and for Brazilian sandperch one relationship was obtained.
Fil: Sánchez Pascua, Gabriela Leonor. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Casales, Maria Rosa. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
AW REDUCED
FISH PASTE
GLYCEROL
LEAN AND FAT SPECIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/41916
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/41916
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of Water and Glycerol Contents on the aw of Fish PastesSánchez Pascua, Gabriela LeonorCasales, Maria RosaYeannes, Maria IsabelAW REDUCEDFISH PASTEGLYCEROLLEAN AND FAT SPECIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The influence of fish water content on the characteristics of water activity (aw) of reduced paste was studied. Two fish species were used: a fat species, mackerel (Scomber japonicus marplatensis), and a lean species, Brazilian sandperch (Pseudopercis semifasciata). Glycerol (from 15 to 50%) was used to decrease aw of the cooked fish paste. The possible influence of sex on the water and lipid contents of mackerel was also studied. According to the results of the statistical analyses there are not significant differences on water and lipid contents of male and female mackerel. Relationships of aw versus percent added glycerol were determined. Water content of raw materials was used as parameter as is common in products of reduced aw. Due to the extreme values of water content (54.12% and 77.89%) in mackerel, two relationships of aw versus percent added glycerol were obtained, and for Brazilian sandperch one relationship was obtained.Fil: Sánchez Pascua, Gabriela Leonor. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Casales, Maria Rosa. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaTaylor & Francis2001-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/mswordapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/41916Sánchez Pascua, Gabriela Leonor; Casales, Maria Rosa; Yeannes, Maria Isabel; Influence of Water and Glycerol Contents on the aw of Fish Pastes; Taylor & Francis; Journal of Aquatic Food Product Technology; 10; 1; 1-2001; 89-1001049-8850CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1300/J030v10n01_08info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1300/J030v10n01_08info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-05T09:59:18Zoai:ri.conicet.gov.ar:11336/41916instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-05 09:59:19.275CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of Water and Glycerol Contents on the aw of Fish Pastes
title Influence of Water and Glycerol Contents on the aw of Fish Pastes
spellingShingle Influence of Water and Glycerol Contents on the aw of Fish Pastes
Sánchez Pascua, Gabriela Leonor
AW REDUCED
FISH PASTE
GLYCEROL
LEAN AND FAT SPECIES
title_short Influence of Water and Glycerol Contents on the aw of Fish Pastes
title_full Influence of Water and Glycerol Contents on the aw of Fish Pastes
title_fullStr Influence of Water and Glycerol Contents on the aw of Fish Pastes
title_full_unstemmed Influence of Water and Glycerol Contents on the aw of Fish Pastes
title_sort Influence of Water and Glycerol Contents on the aw of Fish Pastes
dc.creator.none.fl_str_mv Sánchez Pascua, Gabriela Leonor
Casales, Maria Rosa
Yeannes, Maria Isabel
author Sánchez Pascua, Gabriela Leonor
author_facet Sánchez Pascua, Gabriela Leonor
Casales, Maria Rosa
Yeannes, Maria Isabel
author_role author
author2 Casales, Maria Rosa
Yeannes, Maria Isabel
author2_role author
author
dc.subject.none.fl_str_mv AW REDUCED
FISH PASTE
GLYCEROL
LEAN AND FAT SPECIES
topic AW REDUCED
FISH PASTE
GLYCEROL
LEAN AND FAT SPECIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The influence of fish water content on the characteristics of water activity (aw) of reduced paste was studied. Two fish species were used: a fat species, mackerel (Scomber japonicus marplatensis), and a lean species, Brazilian sandperch (Pseudopercis semifasciata). Glycerol (from 15 to 50%) was used to decrease aw of the cooked fish paste. The possible influence of sex on the water and lipid contents of mackerel was also studied. According to the results of the statistical analyses there are not significant differences on water and lipid contents of male and female mackerel. Relationships of aw versus percent added glycerol were determined. Water content of raw materials was used as parameter as is common in products of reduced aw. Due to the extreme values of water content (54.12% and 77.89%) in mackerel, two relationships of aw versus percent added glycerol were obtained, and for Brazilian sandperch one relationship was obtained.
Fil: Sánchez Pascua, Gabriela Leonor. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Casales, Maria Rosa. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description The influence of fish water content on the characteristics of water activity (aw) of reduced paste was studied. Two fish species were used: a fat species, mackerel (Scomber japonicus marplatensis), and a lean species, Brazilian sandperch (Pseudopercis semifasciata). Glycerol (from 15 to 50%) was used to decrease aw of the cooked fish paste. The possible influence of sex on the water and lipid contents of mackerel was also studied. According to the results of the statistical analyses there are not significant differences on water and lipid contents of male and female mackerel. Relationships of aw versus percent added glycerol were determined. Water content of raw materials was used as parameter as is common in products of reduced aw. Due to the extreme values of water content (54.12% and 77.89%) in mackerel, two relationships of aw versus percent added glycerol were obtained, and for Brazilian sandperch one relationship was obtained.
publishDate 2001
dc.date.none.fl_str_mv 2001-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/41916
Sánchez Pascua, Gabriela Leonor; Casales, Maria Rosa; Yeannes, Maria Isabel; Influence of Water and Glycerol Contents on the aw of Fish Pastes; Taylor & Francis; Journal of Aquatic Food Product Technology; 10; 1; 1-2001; 89-100
1049-8850
CONICET Digital
CONICET
url http://hdl.handle.net/11336/41916
identifier_str_mv Sánchez Pascua, Gabriela Leonor; Casales, Maria Rosa; Yeannes, Maria Isabel; Influence of Water and Glycerol Contents on the aw of Fish Pastes; Taylor & Francis; Journal of Aquatic Food Product Technology; 10; 1; 1-2001; 89-100
1049-8850
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1300/J030v10n01_08
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1300/J030v10n01_08
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/msword
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.082534

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