Frozen cut quality of tambaqui reared in fish farms

Detalhes bibliográficos
Autor(a) principal: Cartonilho, Mônica Maciel
Data de Publicação: 2011
Outros Autores: Jesus, Rogério Souza de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional do INPA
Texto Completo: https://repositorio.inpa.gov.br/handle/1/15128
Resumo: 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.
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spelling Cartonilho, Mônica MacielJesus, Rogério Souza de2020-05-07T14:06:24Z2020-05-07T14:06:24Z2011https://repositorio.inpa.gov.br/handle/1/1512810.1590/S0100-204X2011000400002The 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.Volume 46, Número 4, Pags. 344-350Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessColossoma MacropomumColossoma MarcopomumFrozen cut quality of tambaqui reared in fish farmsQualidade de cortes congelados de tambaqui cultivadoinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlePesquisa Agropecuaria Brasileiraporreponame:Repositório Institucional do INPAinstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPAORIGINALartigo-inpa.pdfapplication/pdf455201https://repositorio.inpa.gov.br/bitstream/1/15128/1/artigo-inpa.pdf6b830a39b13bbc3508d541daa410252aMD51CC-LICENSElicense_rdfapplication/octet-stream914https://repositorio.inpa.gov.br/bitstream/1/15128/2/license_rdf4d2950bda3d176f570a9f8b328dfbbefMD521/151282020-07-14 10:51:28.96oai:repositorio:1/15128Repositório de PublicaçõesPUBhttps://repositorio.inpa.gov.br/oai/requestopendoar:2020-07-14T14:51:28Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)false
dc.title.pt_BR.fl_str_mv Frozen cut quality of tambaqui reared in fish farms
dc.title.alternative.pt_BR.fl_str_mv Qualidade de cortes congelados de tambaqui cultivado
title Frozen cut quality of tambaqui reared in fish farms
spellingShingle Frozen cut quality of tambaqui reared in fish farms
Cartonilho, Mônica Maciel
Colossoma Macropomum
Colossoma Marcopomum
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
author Cartonilho, Mônica Maciel
author_facet Cartonilho, Mônica Maciel
Jesus, Rogério Souza de
author_role author
author2 Jesus, Rogério Souza de
author2_role author
dc.contributor.author.fl_str_mv Cartonilho, Mônica Maciel
Jesus, Rogério Souza de
dc.subject.eng.fl_str_mv Colossoma Macropomum
Colossoma Marcopomum
topic 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.
publishDate 2011
dc.date.issued.fl_str_mv 2011
dc.date.accessioned.fl_str_mv 2020-05-07T14:06:24Z
dc.date.available.fl_str_mv 2020-05-07T14:06:24Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://repositorio.inpa.gov.br/handle/1/15128
dc.identifier.doi.none.fl_str_mv 10.1590/S0100-204X2011000400002
url https://repositorio.inpa.gov.br/handle/1/15128
identifier_str_mv 10.1590/S0100-204X2011000400002
dc.language.iso.fl_str_mv por
language por
dc.relation.ispartof.pt_BR.fl_str_mv Volume 46, Número 4, Pags. 344-350
dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
dc.source.none.fl_str_mv reponame:Repositório Institucional do INPA
instname:Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
instname_str Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron_str INPA
institution INPA
reponame_str Repositório Institucional do INPA
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