Artigo

Frozen cut quality of tambaqui reared in fish farms

The objective of this work was to determine the proximate composition, yield, the influence of frozen storage time on the quality, and the cut type x shelf life relation of rib, tenderloin and flitch cuts of tambaqui (Colossoma macropomum) reared in a fish farm, during 180 days of cold storage. The...

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Autor principal: Cartonilho, Mônica Maciel
Outros Autores: Jesus, Rogério Souza de
Grau: Artigo
Idioma: pt_BR
Publicado em: Pesquisa Agropecuaria Brasileira 2020
Assuntos:
Colossoma Macropomum
Colossoma Marcopomum
Acesso em linha: https://repositorio.inpa.gov.br/handle/1/15128
id oai:repositorio:1-15128
recordtype dspace
spelling oai:repositorio:1-15128 Frozen cut quality of tambaqui reared in fish farms Qualidade de cortes congelados de tambaqui cultivado Cartonilho, Mônica Maciel Jesus, Rogério Souza de Colossoma Macropomum Colossoma Marcopomum The objective of this work was to determine the proximate composition, yield, the influence of frozen storage time on the quality, and the cut type x shelf life relation of rib, tenderloin and flitch cuts of tambaqui (Colossoma macropomum) reared in a fish farm, during 180 days of cold storage. The cuts were stored in polyethylene bags and frozen at -25oC. Sensory, physicochemical and microbiological analyses were carried out. The pH, total volatile basic nitrogen, and thiobarbituric acid-reactive substance values, as well as the results of the microbiological analyses, proved to be good indexes for freshness evaluation along the storage time. The cut rib was more susceptible to oxidation than the other cuts. However, the cuts remained appropriate for consumption during the experiment, under correct handling and good hygienic practices between harvest and storage. 2020-05-07T14:06:24Z 2020-05-07T14:06:24Z 2011 Artigo https://repositorio.inpa.gov.br/handle/1/15128 10.1590/S0100-204X2011000400002 pt_BR Volume 46, Número 4, Pags. 344-350 Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ application/pdf Pesquisa Agropecuaria Brasileira
institution Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional
collection INPA-RI
language pt_BR
topic Colossoma Macropomum
Colossoma Marcopomum
spellingShingle Colossoma Macropomum
Colossoma Marcopomum
Cartonilho, Mônica Maciel
Frozen cut quality of tambaqui reared in fish farms
topic_facet Colossoma Macropomum
Colossoma Marcopomum
description The objective of this work was to determine the proximate composition, yield, the influence of frozen storage time on the quality, and the cut type x shelf life relation of rib, tenderloin and flitch cuts of tambaqui (Colossoma macropomum) reared in a fish farm, during 180 days of cold storage. The cuts were stored in polyethylene bags and frozen at -25oC. Sensory, physicochemical and microbiological analyses were carried out. The pH, total volatile basic nitrogen, and thiobarbituric acid-reactive substance values, as well as the results of the microbiological analyses, proved to be good indexes for freshness evaluation along the storage time. The cut rib was more susceptible to oxidation than the other cuts. However, the cuts remained appropriate for consumption during the experiment, under correct handling and good hygienic practices between harvest and storage.
format Artigo
author Cartonilho, Mônica Maciel
author2 Jesus, Rogério Souza de
author2Str Jesus, Rogério Souza de
title Frozen cut quality of tambaqui reared in fish farms
title_short Frozen cut quality of tambaqui reared in fish farms
title_full Frozen cut quality of tambaqui reared in fish farms
title_fullStr Frozen cut quality of tambaqui reared in fish farms
title_full_unstemmed Frozen cut quality of tambaqui reared in fish farms
title_sort frozen cut quality of tambaqui reared in fish farms
publisher Pesquisa Agropecuaria Brasileira
publishDate 2020
url https://repositorio.inpa.gov.br/handle/1/15128
_version_ 1787144695174922240
score 11.755432

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