Data/hora: 07/06/2024 08:07:24

Provedor de dados: | 195
País: | Brazil

Título:

Critical evaluation of two methods for determining the quality of hake Macrodon ancylodon (BLOCH &amp; SCHNEIDER, 1801). Quantitative Descriptive Analysis and Acceptability Test

Avaliação crítica de dois métodos para determinação da qualidade da pescada Macrodon ancylodon (BLOCH &amp; SCHNEIDER, 1801). Análise Descritiva Quantitativa e Teste de Aceitabilidade

Autores: | Ribeiro, Naassom Almeida Souza; Couto Júnior, Euro de Barros; Balian, Simone de Carvalho.
Data: | 2016-12-21
Ano: | 2016
Palavras-chave: | Quantitative descriptive analysis; Acceptability test; Sensory analysis; Hake Análise descritiva quantitativa; Teste de aceitabilidade; Análises sensoriais; Pescada.
Resumo: | Seafood is the generic term that includes fish, crustaceans,mollusks, amphibians, aquatic reptiles, aquatic mammals used asfood for human beings. According to the Food and AgriculturalOrganization the fish and fish derivatives trade is at the forefrontof the food safety issue. This is the most internationally tradedcommodity. Any seafood quality impairment generates losses to allparticipants in the production chain: part of the production tendsto be dumped, the final price becomes less competitive in relationto other sources of animal protein, moreover, in terms of safety,the probability of biological and chemical hazards transmission toconsumers through the seafood increases. Right after its capture,the fish should be put on ice, on the boat, in order to preserve it.The necessity to improve food products provided the developmentand improvement of sensory analysis, which was able to assess thecharacteristics identified by human senses. In relation to seafood,the sensory analysis is used as a routine technique for inspectionsin seafood warehouses and seafood processing industries. It is the most used resource for assesses the freshness degree ofaquatic products during the marketing process. According tothe considerations above, the present study aims to explore therelevance of sensory attributes in fish freshness assessment hakeMacrodon ancylodon (BLOCH &amp; SCHNEIDER, 1801), usingQuantitative Descriptive Analysis and the Test Acceptabilityand from that on, to, identifying favorable and limiting factorsfor the use of these resources in product assessment hake inmarketing. The results of this study showed that: 1) to evaluatethe freshness of fish depends obligatorily sensory nature ofskills and the professional responsible for this activity requirestraining and recurrent training; 2) the best exponents attributes inevaluating the freshness of hake Macrodon ancylodon (BLOCH &amp;SCHNEIDER, 1801) by Quantitative Descriptive Analysis (QDA)were “color of the gills”; “Characteristic odor”; “Putrid odor”;and “overall evaluation of freshness”; 3) the Acceptability Test(TA) parameter B2 “how much you liked the product’s aroma”proved to be better explainer in freshness assessment.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Português
Identificador: | http://www.revistamvez-crmvsp.com.br/index.php/recmvz/article/view/34687
Editor: | Conselho Regional de Medicina Veterinária e Zootecnia do Estado de São Paulo
Relação: | http://www.revistamvez-crmvsp.com.br/index.php/recmvz/article/view/34687/38899
Formato: | application/pdf

Fonte:

Revista de Educação Continuada em Medicina Veterinária e Zootecnia; Revista de Educação Continuada em Medicina Veterinária e Zootecnia do CRMV-SP, v. 14, n. 3 (2016); 26-35

Revista de Educação Continuada em Medicina Veterinária e Zootecnia; Revista de Educação Continuada em Medicina Veterinária e Zootecnia do CRMV-SP, v. 14, n. 3 (2016); 26-35

Revista de Educação Continuada em Medicina Veterinária e Zootecnia do CRMV-SP; Revista de Educação Continuada em Medicina Veterinária e Zootecnia do CRMV-SP, v. 14, n. 3 (2016); 26-35

2596-1306

Fonte: | Direitos autorais 2016 Revista de Educação Continuada em Medicina Veterinária e Zootecnia