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MEAT YIELD, FREEZING, COOKING, PROXIMATE COMPOSITION AND MINERAL ELEMENTS OF MACROBRACHIUM ACANTHURUS AND MACROBRACHIUM CARCINUS FRESHWATER SHRIMP.

[In Portuguese. / En portugais.]

Author(s) : LOBAO V. L.

Type of article: Article

Summary

THE CEPHALOTORAX OF THE FRESHWATER SHRIMPS MACROBRACHIUM ACANTHURUS AND M. CARCINUS WAS REMOVED, AND THE ABDOMINAL PORTIONS WERE PEELED. THE RAW MEAT OBTAINED WAS SUBMITTED TO FREEZING AND COOKING PROCESS. THE CHANGES IN WEIGHT OBSERVED DURING THE VARIOUS PROCESSES WERE ESTIMATED AND THE FROZEN AND COOKED MEAT WERE ANALYSED CONCERNING THE PROXIMATE COMPOSITION, CALCIUM, PHOSPHORUS AND CHLORIDE.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1986-1114
  • Languages: Portuguese
  • Source: Bol. Inst. Pesca - 11; 25-34; 8 fig.; 2 tabl.; 22 ref.
  • Publication date: 1984/12
  • Document available for consultation in the library of the IIR headquarters only.

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