Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).

Detalhes bibliográficos
Autor(a) principal: KATO, H. C. A.
Data de Publicação: 2016
Outros Autores: LOURENÇO, L. F. H., SOUSA, C. L., JOELE, M. R. S. P., RIBEIRO, S. C. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1040910
Resumo: The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.
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spelling Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).Superfície de respostaPeixeTambaquiTexturaThe goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.HELLEN CHRISTINA G DE ALMEIDA, CNPASA; L. F. H. LOURENÇO, UNIVERSIDADE FEDERAL DO PARÁ; C. L. SOUSA, UNIVERSIDADE FEDERAL DO PARÁ; M. R. S. PEIXOTO JOELE, INSTITUTO FEDERAL DE EDUCAÇÃO, Castanhal-PA; S. C. A. RIBEIRO, INSTITUTO FEDERAL DE EDUCAÇÃO, Castanhal-PA.KATO, H. C. A.LOURENÇO, L. F. H.SOUSA, C. L.JOELE, M. R. S. P.RIBEIRO, S. C. A.2016-03-15T11:11:11Z2016-03-15T11:11:11Z2016-03-1520162016-04-19T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleArquivo Brasileiro de Medicina Veterinária e Zootecnia, Belo Horizonte, v. 68, n. 1, p. 224-232, jan./fev. 2016.http://www.alice.cnptia.embrapa.br/alice/handle/doc/104091010.1590/1678-4162-8096enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T02:45:10Zoai:www.alice.cnptia.embrapa.br:doc/1040910Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T02:45:10falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T02:45:10Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).
title Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).
spellingShingle Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).
KATO, H. C. A.
Superfície de resposta
Peixe
Tambaqui
Textura
title_short Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).
title_full Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).
title_fullStr Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).
title_full_unstemmed Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).
title_sort Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).
author KATO, H. C. A.
author_facet KATO, H. C. A.
LOURENÇO, L. F. H.
SOUSA, C. L.
JOELE, M. R. S. P.
RIBEIRO, S. C. A.
author_role author
author2 LOURENÇO, L. F. H.
SOUSA, C. L.
JOELE, M. R. S. P.
RIBEIRO, S. C. A.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv HELLEN CHRISTINA G DE ALMEIDA, CNPASA; L. F. H. LOURENÇO, UNIVERSIDADE FEDERAL DO PARÁ; C. L. SOUSA, UNIVERSIDADE FEDERAL DO PARÁ; M. R. S. PEIXOTO JOELE, INSTITUTO FEDERAL DE EDUCAÇÃO, Castanhal-PA; S. C. A. RIBEIRO, INSTITUTO FEDERAL DE EDUCAÇÃO, Castanhal-PA.
dc.contributor.author.fl_str_mv KATO, H. C. A.
LOURENÇO, L. F. H.
SOUSA, C. L.
JOELE, M. R. S. P.
RIBEIRO, S. C. A.
dc.subject.por.fl_str_mv Superfície de resposta
Peixe
Tambaqui
Textura
topic Superfície de resposta
Peixe
Tambaqui
Textura
description The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.
publishDate 2016
dc.date.none.fl_str_mv 2016-03-15T11:11:11Z
2016-03-15T11:11:11Z
2016-03-15
2016
2016-04-19T11:11:11Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Belo Horizonte, v. 68, n. 1, p. 224-232, jan./fev. 2016.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1040910
10.1590/1678-4162-8096
identifier_str_mv Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Belo Horizonte, v. 68, n. 1, p. 224-232, jan./fev. 2016.
10.1590/1678-4162-8096
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1040910
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
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instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
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