| Registro completo |
| Provedor de dados: |
Acta Amazonica
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| País: |
Brazil
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| Título: |
Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)
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| Autores: |
SILVA,Márcio Luís Bernardo Pontes da
LOPES,Jane Mello
VIEIRA,Sidely Gil Araújo
ARAUJO,Thaís Danyelle Santos
CALVET,Rodrigo Maciel
PEREIRA,Alitiene Moura Lemos
FOGAÇA,Fabiola Helena dos Santos
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| Data: |
2018-04-01
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| Ano: |
2018
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| Palavras-chave: |
Food quality
Storage time
Spoilage
Sensory parameters
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| Resumo: |
ABSTRACT The study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gill mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. Nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22nd day.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000200098
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| Editor: |
Instituto Nacional de Pesquisas da Amazônia
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| Relação: |
10.1590/1809-4392201703441
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| Formato: |
text/html
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| Fonte: |
Acta Amazonica v.48 n.2 2018
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| Direitos: |
info:eu-repo/semantics/openAccess
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