Microbiological quality and shelf life of smoked fillets of Nile tilapia under refrigeration or freezing

• Autor(a) principal: Franco, Maria Luiza Rodrigues de Souza
• Data de Publicação: 2013
• Outros Autores: Amaral, Luiz Augusto do, Viegas, Elisabete Maria Macedo, Kronka, Sérgio do Nascimento, Gasparino, Eliane, Mikcha, Jane Martha Graton, Del Vesco, Ana Paula
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Brasileira (Online)
• Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/11104
• topic: Oreochromis niloticus; Staphylococcus aureus; fecal coliforms; cold smoking; hot smoking; Oreochromis niloticus; Staphylococcus aureus; coliformes fecais; defumação a frio; defumação a quente

The objective of this work was to evaluate the microbiological quality and shelf life of Nile tilapia fillets subjected to different smoking methods and storing conditions. Two smoking processes (cold or hot) were used in fillets with or without pigmentation. Products were stored under refrigeration or freezing, and monitored continually for 28 days for evaluation of their shelf life. Frozen fillets were monitored for 146 days for analysis of thiobarbituric acid (TBA) only. Hot‑ and cold‑smoking reduced the coliform quantity, respectively, by 99.78% and 97.80%. Product storage under refrigeration allowed a 99.73% coliform reduction, and storage under freezing reduced them by 99.83%. Fecal coliform values were within the allowed limits. TBA values in fillets reached their maximum on the 14th storage day. TBA values were higher in treatments under refrigeration storage than in those under freezing, as well as in cold‑smoked fillets in comparison to the hot‑smoked ones. Hot‑smoked process, followed by refrigeration storage, is the most adequate technique to ensure quality and a larger shelf life for Nile tilapia fillets, regardless of pigmentation process.