Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Amazonica |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000200098 |
Resumo: | ABSTRACT The study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gill mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. Nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22nd day. |
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Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)food qualitystorage timespoilagesensory parametersABSTRACT The study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gill mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. Nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22nd day.Instituto Nacional de Pesquisas da Amazônia2018-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000200098Acta Amazonica v.48 n.2 2018reponame:Acta Amazonicainstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPA10.1590/1809-4392201703441info:eu-repo/semantics/openAccessSILVA,Márcio Luís Bernardo Pontes daLOPES,Jane MelloVIEIRA,Sidely Gil AraújoARAUJO,Thaís Danyelle SantosCALVET,Rodrigo MacielPEREIRA,Alitiene Moura LemosFOGAÇA,Fabiola Helena dos Santoseng2018-05-04T00:00:00Zoai:scielo:S0044-59672018000200098Revistahttps://acta.inpa.gov.br/PUBhttps://old.scielo.br/oai/scielo-oai.phpacta@inpa.gov.br||acta@inpa.gov.br1809-43920044-5967opendoar:2018-05-04T00:00Acta Amazonica - Instituto Nacional de Pesquisas da Amazônia (INPA)false |
dc.title.none.fl_str_mv |
Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) |
title |
Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) |
spellingShingle |
Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) SILVA,Márcio Luís Bernardo Pontes da food quality storage time spoilage sensory parameters |
title_short |
Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) |
title_full |
Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) |
title_fullStr |
Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) |
title_full_unstemmed |
Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) |
title_sort |
Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) |
author |
SILVA,Márcio Luís Bernardo Pontes da |
author_facet |
SILVA,Márcio Luís Bernardo Pontes da LOPES,Jane Mello VIEIRA,Sidely Gil Araújo ARAUJO,Thaís Danyelle Santos CALVET,Rodrigo Maciel PEREIRA,Alitiene Moura Lemos FOGAÇA,Fabiola Helena dos Santos |
author_role |
author |
author2 |
LOPES,Jane Mello VIEIRA,Sidely Gil Araújo ARAUJO,Thaís Danyelle Santos CALVET,Rodrigo Maciel PEREIRA,Alitiene Moura Lemos FOGAÇA,Fabiola Helena dos Santos |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
SILVA,Márcio Luís Bernardo Pontes da LOPES,Jane Mello VIEIRA,Sidely Gil Araújo ARAUJO,Thaís Danyelle Santos CALVET,Rodrigo Maciel PEREIRA,Alitiene Moura Lemos FOGAÇA,Fabiola Helena dos Santos |
dc.subject.por.fl_str_mv |
food quality storage time spoilage sensory parameters |
topic |
food quality storage time spoilage sensory parameters |
description |
ABSTRACT The study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gill mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. Nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22nd day. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-04-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000200098 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000200098 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1809-4392201703441 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto Nacional de Pesquisas da Amazônia |
publisher.none.fl_str_mv |
Instituto Nacional de Pesquisas da Amazônia |
dc.source.none.fl_str_mv |
Acta Amazonica v.48 n.2 2018 reponame:Acta Amazonica 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 |
Acta Amazonica |
collection |
Acta Amazonica |
repository.name.fl_str_mv |
Acta Amazonica - Instituto Nacional de Pesquisas da Amazônia (INPA) |
repository.mail.fl_str_mv |
acta@inpa.gov.br||acta@inpa.gov.br |
_version_ |
1752129840782245888 |