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| Gonçalves,Alex Augusto. |
| In recent years, increasing attention has been focused on the safety of foods, and in particular on the intervention methods to reduce and eliminate human pathogens from fresh product, especially fresh seafood. Traditional technology utilizes water with or without a sanitizing agent to wash fresh seafood. Chlorine is the most widely used sanitizing agent available for fresh product, but it has a limited effect in killing bacteria on seafood surfaces. An alternative treatment is being sought to improve food safety. Many research and industrial trials are underway to validate the use of ozone in the food industry. This article intends to show a clean technology to be applied in seafood industry and to show that many studies must be done to demonstrate the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Clean technology; Ozone; Seafood. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600025 |
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| Gonçalves,Alex Augusto; Prentice-Hernández,Carlos. |
| The bluefish (Pomatomus saltatrix) constitutes the main fishing resource in Rio Grande do Sul (Brazil) coast in the autumn, winter and spring months. Considering that this fish is highly perishable, to have its shelf life increased an adequate treatment and processing are needed as soon as its capture occurs. Its use in the elaboration of a smoked product can represent considerable economic growth, if compared to its current "in natura" or frozen commercialization. A bluefish base smoked product was elaborated using natural smoke flavouring (known commercially as liquid smoke) defining the adjusted technological characteristics during the processing. The best form of liquid smoke application (immersion or sprinkling) was chosen sensorially by hedonic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bluefish; Processing; Smoked fish; Liquid smoke. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000100006 |
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| Soares,Karoline Mikaelle de Paiva; Gonçalves,Alex Augusto; Souza,Lara Barbosa de. |
| O objetivo do presente trabalho foi avaliar o frescor microbiológico de filés sem pele de tilápia do Nilo (Oreochromis niloticus), cultivada durante o seu armazenamento em gelo. Os filés com peso médio de 120g foram acondicionados em caixas isotérmicas, com gelo em escama, na proporção de 1:1 (filé: gelo). Estas caixas foram armazenadas em uma câmara fria, com temperatura externa e interna de aproximadamente 4°C e 0ºC, respectivamente. Realizaram-se análises microbiológicas a cada 72 horas, a partir do tempo zero, em triplicata. A qualidade microbiológica das amostras de tilápia foi aceitável durante o armazenamento. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tilápia; Frescor; Análise microbiológica.. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001202273 |
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