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| SOUSA,Ana Karolinne Anastacio de; FOGAÇA,Fabíola Helena dos Santos; ARAUJO,Thais Danyelle Santos; CASTRO,Karina Neoob de Carvalho; PEREIRA,Alitiene Moura Lemos; CANUTO,Kirley Marques; BRITO,Edy Sousa de; MAI,Mônica Giacometti; MAGALHÃES,João Avelar de. |
| ABSTRACT We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaqui (Colossoma macropomum) fillets stored under refrigeration (10.0 ± 0.5 °C) for 14 days. The treatments were A. zerumbet essential oil at 0.75% v v-1 (AEO 0.75%), A. zerumbet essential oil at 1.5% v v-1 (AEO 1.5%) and a control (no essential oil). The sample quality and shelf life were determined by the total psychrotrophic count (TPC) and chemical parameters (pH, total volatile basic nitrogen, centesimal composition and thiobarbituric acid reactive substances - TBARS) at zero, seven and 14 days of storage time. The TPC decreased significantly (p < 0.05) with an A. zerumbetessential oil level of 1.5% until seven days of storage. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant; Psychrotrophic count; Quality; Fish storage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672019000200152 |
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| Avdalov, Nelson. |
| Among other results, it was found that when hake is handied property it maintains good quality levels up to 10 days after catch, irrespective of season. Its total storage life in boxes with ice is approximately two weeks. Although total storage life remained unchanged, it was found that quality levels tended to be significantly higher if overfilling of boxes was avoided, if the fish was gutted immediately after catch, or if hake was stored in containers with seawater. |
| Tipo: Report |
Palavras-chave: Quality control; Fish storage; Seawater; Gutting; Cold storage. |
| Ano: 1982 |
URL: http://hdl.handle.net/1834/4903 |
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| Sorinmade, S.O.; Talabi, S.O.; Banwo, A.. |
| A preliminary investigation was conducted with freshly caught West African long croaker (Pseudotolithus typus). Half of the fish stored at ambient temperature (28 - 32oC) for 5, 12, 13, 24 and 36 hours were gutted. These conditions enable a high rate of fish deterioration and spoilage; thus facilitating the elaboration of characteristics which would subsequently be used to establish some sensory guidelines for fish quality evaluation in Nigeria. Several sensory deteriorative changes were observed whose application for sensory assessment may be time consuming and confusing to Fish Quality Inspectors. Hence, it is concluded from this study that the most important sensory quality indices which can be used as guidelines for the Nigerian Fishing Industry and... |
| Tipo: Report |
Palavras-chave: Fishery development; Fish storage. |
| Ano: 1984 |
URL: http://hdl.handle.net/1834/2388 |
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