Artigo

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...

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Autor principal: Almeida, Neiva Mariade de
Outros Autores: Batista, Gilvan Machado, Kodaira, Makie S., Lessi, Edson
Grau: Artigo
Idioma: pt_BR
Publicado em: Ciência Rural 2020
Assuntos:
Colossoma Macropomum
Colossoma Marcopomum
Acesso em linha: https://repositorio.inpa.gov.br/handle/1/16376
id oai:repositorio:1-16376
recordtype dspace
spelling oai:repositorio:1-16376 Post-mortem alterations in tambaqui (Colossoma macropomum) stored in ice Alterações post-mortem em tambaqui (Colossoma macropomum) conservados em gelo Almeida, Neiva Mariade de Batista, Gilvan Machado Kodaira, Makie S. Lessi, Edson Colossoma Macropomum Colossoma Marcopomum 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. 2020-06-04T13:50:32Z 2020-06-04T13:50:32Z 2006 Artigo https://repositorio.inpa.gov.br/handle/1/16376 10.1590/S0103-84782006000400038 pt_BR Volume 36, Número 4, Pags. 1288-1293 Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ application/pdf Ciência Rural
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
Almeida, Neiva Mariade de
Post-mortem alterations in tambaqui (Colossoma macropomum) stored in ice
topic_facet Colossoma Macropomum
Colossoma Marcopomum
description 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.
format Artigo
author Almeida, Neiva Mariade de
author2 Batista, Gilvan Machado
Kodaira, Makie S.
Lessi, Edson
author2Str Batista, Gilvan Machado
Kodaira, Makie S.
Lessi, Edson
title Post-mortem alterations in tambaqui (Colossoma macropomum) stored in ice
title_short Post-mortem alterations in tambaqui (Colossoma macropomum) stored in ice
title_full Post-mortem alterations in tambaqui (Colossoma macropomum) stored in ice
title_fullStr Post-mortem alterations in tambaqui (Colossoma macropomum) stored in ice
title_full_unstemmed Post-mortem alterations in tambaqui (Colossoma macropomum) stored in ice
title_sort post-mortem alterations in tambaqui (colossoma macropomum) stored in ice
publisher Ciência Rural
publishDate 2020
url https://repositorio.inpa.gov.br/handle/1/16376
_version_ 1787144333081706496
score 11.755432

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