Can pH and Water-to-Protein Ratio be Good Instruments to Evaluate the Abusive Water Added in Seafood by Phosphate Addition?-Reference-Cited by-同舟云学术

Can pH and Water-to-Protein Ratio be Good Instruments to Evaluate the Abusive Water Added in Seafood by Phosphate Addition?

Published:2019-03 Issue:3 Volume:28 Page:298-313
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Lemos Lyzandra Laís De Almeida¹,Gonçalves Alex Augusto²

Affiliation:

1. Animal Science Post-Graduation Program (PPGCA), Federal University of Semi-Arid (UFERSA), Mossoró, RN, Brazil

2. Chief of the Laboratory of Seafood Technology and Quality Control (LAPESC), Agricultural Sciences Center (CCA), Animal Sciences Department (DCA), Federal Rural University of Semi-Arid (UFERSA), Mossoró, RN, Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brazil

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1580809

Reference46 articles.

1. Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition

2. Brazil. 1981. Ministry of Agriculture, Livestock, and Supply (MAPA). National Secretariat of Agricultural and Livestock Defense. National Laboratory of Animal Reference (LANARA). Official Analytical Methods for the Control of Animal Products and Their Ingredients. II. Physico-Chemical Methods. Brasília, DF, Brazil: MAPA, 123p.

3. Brazil. 2017. Ministry of Agriculture, Livestock, and Supply (MAPA). Decree No. 9,013 of March 29, 2017, Approves the New Regulation of Industrial and Sanitary Inspection of Products of Animal Origin – RIISPOA. Brasília, DF, Brazil: Diário Oficial da União, Seção 1, No. 62. Pp. 3–27. 30 de março de 2017.

4. Body composition in fishes: body size matters

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