Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Yield and physico-chemical evaluation of Uritinga fillet

Yield and physico-chemical evaluation of Uritinga fillet

B. Frazão, Fabiana
Silva Ferreira, Lyssandra Kelly
B. Santos, Elaine C.

Paperback

Botany & Horticulture

ISBN10: 6207872088
ISBN13: 9786207872084
Publisher: Our Knowledge Publishing
Published: Jul 25 2024
Pages: 100
Weight: 0.35
Height: 0.24 Width: 6.00 Depth: 9.00
Language: English
The commercialisation of uritinga consists of negotiating a whole or gutted product through intermediary agents (middlemen, freight forwarders, balancers and pointers), and this product is then passed on to the retail trade such as street markets, fishmongers, markets and supermarkets. Knowledge of morphometric relationships served as a basis for obtaining meat cuts, yield data and the chemical composition of the meat, identifying the amount of edible part and nutrients that make up the fillet. If this knowledge is combined with information on physical properties, such as pH, water retention capacity (WRC), a set of quality parameters is formed that guarantees the maintenance of meat tenderness and juiciness, the aesthetic appearance of the fish and other qualitative attributes of fish meat. These quality parameters play a decisive role when purchasing a fish product, especially those from marine extractive fisheries.

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