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	Provedor de dados Ciênc. Tecnol. Aliment. (2) BABT (1) Autor Oetterer,Marília (2) GUZEK,Dominika (1) Gallo,Cláudio R. (1) Pilon,Lucimeire (1) SAKOWSKA,Anna (1) Soccol,Marcilene C. Heidmann (1) Spoto,Marta H. F. (1) WIERZBICKA,Agnieszka (1) Mais... Palavra-chave Vacuum packaging (3) Modified atmosphere (2) Aquaculture (1) Beef (1) Carbon monoxide (1) Color (1) Consumer evaluation (1) Freshwater fish (1) Minimal processing (1) Refrigeration (1) Seafood (1) Shelf-life (1) Vegetable (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2016 (1) 2006 (1) 2003 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Use of modified atmosphere in seafood preservation BABT Soccol,Marcilene C. Heidmann; Oetterer,Marília. Fish production has increased in Brazil, mainly the fresh-water aquaculture. However, refrigerated fish presents a relatively short shelf-life (approximately 12 days). In view of the increasing demand for fresh products, there is the need of shelf-life lengthening through a combination of methods in order to minimally expose the product to adverse conditions. The use of the modified atmosphere packaging presents the following advantages: lengthening of the products' shelf-life by 50 to 400%, reduction of economic losses, cost reductions by distributing the product over great distances with the need of fewer shipments and the supply of a better quality product. The purpose of this work was to review and discuss the major effects of the modified-atmosphere... Tipo: Info:eu-repo/semantics/article Palavras-chave: Seafood; Freshwater fish; Aquaculture; Modified atmosphere; Vacuum packaging; Shelf-life. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400011 Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef Ciênc. Tecnol. Aliment. SAKOWSKA,Anna; GUZEK,Dominika; WIERZBICKA,Agnieszka. Abstract This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers’ evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CO (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef; Carbon monoxide; Color; Vacuum packaging; Consumer evaluation. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300485 Shelf life of minimally processed carrot and green pepper Ciênc. Tecnol. Aliment. Pilon,Lucimeire; Oetterer,Marília; Gallo,Cláudio R.; Spoto,Marta H. F.. The postharvest losses of horticultural products justify the use of preservation techniques. The processing not only adds value to the products, but also makes the products more convenient to the consumers. The objective of this research was to define the methodologies for the minimal processing of carrot and green pepper as to the type and intensity of the adoption of conservation techniques, and to monitor the products after processing through microbiological, physicochemical and nutritional analysis. The vegetables were washed and they were immersed in cold (7ºC) water with 100 mg L-1 free chlorine for sanitation, followed by centrifugation for 5 min. The product was put into BOPP/LDPE (biaxially orientated polypropylene/low-density polyethylene)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable; Minimal processing; Modified atmosphere; Vacuum packaging; Refrigeration. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000100025 Registros recuperados: 3 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco