Consulta: creatorFacets:"Kato,H.C.A."
Registros recuperados: 1
Data/hora: 08/06/2024 10:11:11

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)
Provedor de dados: 45
Autores: Kato,H.C.A.; Lourenço,L.F.H.; Araújo,E.A.F.; Sousa,C.L.; Joele,M.R.S. Peixoto; Ribeiro,S.C.A.
The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fish; Tambaqui; Texture; Response surface.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000100224