Viability, production, and commercial indicators for fishburger from mapará residuals

The purpose of this research was to verify microbiological and yield indexes, sensorial attributes profile, acceptability and buy intention of fishburgers from residuals of mapará (Hypophthalmus spp.) from the fishery industry of Santarém – Pará – Brazil. The meat adhered to spines and skins (residu...

• मुख्य लेखक: Miranda de Figueiredo, Ellen Kaline (author)
• अन्य लेखक: Nascimento Marinho, Ana Rízia (author), de Sousa Marinho, Mila Katrielle (author), Freitas Lobato, Waldinete de Fátima (author), Mota Atayde, Hérlon (author)
• स्वरूप: article
• भाषा: por
• प्रकाशित: 2023
• विषय: hambúrguer; restos; tecnologia; pescado; peixe; Hypophthalmus; hamburg; remains; technology; aquafood; fish
• ऑनलाइन पहुंच: https://revistas.uteq.edu.ec/index.php/cyt/article/view/556