Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
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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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 |
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openAccess |
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EMBRAPA |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
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cg-riaa@embrapa.br |
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