Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice

Detalhes bibliográficos
Autor(a) principal: Gonçalves,Alex Augusto
Data de Publicação: 2017
Outros Autores: Soares,Karoline Mikaelle de Paiva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100407
Resumo: Abstract Considering the importance of sensory schemes for the evaluation of the freshness of different fish species, and the fact that carapeba (Eucinostomus gula) is an important commercial marine fish species in Northeastern Brazil, the objective of this study was to evaluate the freshness and shelf life of this fish during 18 days stored in ice. Changes during storage were observed according to the sensory evaluation (Quality Index Method - QIM), physicochemical analyses (pH, total volatile basic nitrogen - TVB-N, and trimethylamine - TMA-N) and microbiological analyses (total mesophilic and psychrotrophic counts). High correlation was found between the Quality Index (QI) and storage time. The microbiological results showed increases in the mesophilic and psychrotrophic counts as from the 9th day of storage. The TVB-N and TMA-N both increased during storage and the pH value increased slowly. The results suggested that the fresh carapeba is acceptable for consumption when kept in ice for up to 10 days.
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spelling Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in iceFishFreshnessQualitySensory evaluationAbstract Considering the importance of sensory schemes for the evaluation of the freshness of different fish species, and the fact that carapeba (Eucinostomus gula) is an important commercial marine fish species in Northeastern Brazil, the objective of this study was to evaluate the freshness and shelf life of this fish during 18 days stored in ice. Changes during storage were observed according to the sensory evaluation (Quality Index Method - QIM), physicochemical analyses (pH, total volatile basic nitrogen - TVB-N, and trimethylamine - TMA-N) and microbiological analyses (total mesophilic and psychrotrophic counts). High correlation was found between the Quality Index (QI) and storage time. The microbiological results showed increases in the mesophilic and psychrotrophic counts as from the 9th day of storage. The TVB-N and TMA-N both increased during storage and the pH value increased slowly. The results suggested that the fresh carapeba is acceptable for consumption when kept in ice for up to 10 days.Instituto de Tecnologia de Alimentos - ITAL2017-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100407Brazilian Journal of Food Technology v.20 2017reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.8816info:eu-repo/semantics/openAccessGonçalves,Alex AugustoSoares,Karoline Mikaelle de Paivaeng2017-02-20T00:00:00Zoai:scielo:S1981-67232017000100407Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2017-02-20T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice
title Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice
spellingShingle Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice
Gonçalves,Alex Augusto
Fish
Freshness
Quality
Sensory evaluation
title_short Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice
title_full Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice
title_fullStr Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice
title_full_unstemmed Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice
title_sort Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice
author Gonçalves,Alex Augusto
author_facet Gonçalves,Alex Augusto
Soares,Karoline Mikaelle de Paiva
author_role author
author2 Soares,Karoline Mikaelle de Paiva
author2_role author
dc.contributor.author.fl_str_mv Gonçalves,Alex Augusto
Soares,Karoline Mikaelle de Paiva
dc.subject.por.fl_str_mv Fish
Freshness
Quality
Sensory evaluation
topic Fish
Freshness
Quality
Sensory evaluation
description Abstract Considering the importance of sensory schemes for the evaluation of the freshness of different fish species, and the fact that carapeba (Eucinostomus gula) is an important commercial marine fish species in Northeastern Brazil, the objective of this study was to evaluate the freshness and shelf life of this fish during 18 days stored in ice. Changes during storage were observed according to the sensory evaluation (Quality Index Method - QIM), physicochemical analyses (pH, total volatile basic nitrogen - TVB-N, and trimethylamine - TMA-N) and microbiological analyses (total mesophilic and psychrotrophic counts). High correlation was found between the Quality Index (QI) and storage time. The microbiological results showed increases in the mesophilic and psychrotrophic counts as from the 9th day of storage. The TVB-N and TMA-N both increased during storage and the pH value increased slowly. The results suggested that the fresh carapeba is acceptable for consumption when kept in ice for up to 10 days.
publishDate 2017
dc.date.none.fl_str_mv 2017-01-01
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=S1981-67232017000100407
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100407
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.8816
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 de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.20 2017
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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