Post-mortem alterations in tambaqui (Colossoma macropomum) stored in ice
This study evaluates the quality of an Amazonian fish tambaqui (Colossoma macropomum), when stored in ice. Its shelf life was determined using sensory evaluations, pH and Total Volatile Bases (N-TVB) analysis of the muscle. The sensory evaluation showed that the samples retained special quality (Cla...
| Autor principal: | Almeida, Neiva Mariade de |
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| Outros Autores: | Batista, Gilvan Machado, Kodaira, Makie S., Lessi, Edson |
| Grau: | Artigo |
| Idioma: | pt_BR |
| Publicado em: |
Ciência Rural
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/16376 |
| Resumo: |
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This study evaluates the quality of an Amazonian fish tambaqui (Colossoma macropomum), when stored in ice. Its shelf life was determined using sensory evaluations, pH and Total Volatile Bases (N-TVB) analysis of the muscle. The sensory evaluation showed that the samples retained special quality (Class A) for 22 days and good quality (Class B) for up to 40 days. The tasting session of cooked fish showed that the samples retained special quality (Class A) for 31 days and the Class B lasted for 40 days. The pH and N-TVB of the muscle increased regularly throughout the storage time, showing their suitability to determine the quality of the fishing. The long storage time, 43 days, allows the fish to be commercialized on ice on the national and international market. |