Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers

Detalhes bibliográficos
Autor(a) principal: MARQUES,Caroline
Data de Publicação: 2020
Outros Autores: LISE,Carla Cristina, LIMA,Vanderlei Aparecido de, DALTOÉ,Marina Leite Mitterer
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100171
Resumo: Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of thiobarbituric acid (TBARS) were evaluated. The TBARS results corroborated rancidity observed both with exponential growth and with correlation coefficients above 0.98. The survival analysis determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating 17 days. Both methodologies were efficient in estimating the shelf life of the product analyzed, considering the lower result from COP adequate, since it establishes the value were the acceptability begins to decrease.
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spelling Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgersstoragegrass carprancid flavorsensorylipid oxidationAbstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of thiobarbituric acid (TBARS) were evaluated. The TBARS results corroborated rancidity observed both with exponential growth and with correlation coefficients above 0.98. The survival analysis determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating 17 days. Both methodologies were efficient in estimating the shelf life of the product analyzed, considering the lower result from COP adequate, since it establishes the value were the acceptability begins to decrease.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100171Food Science and Technology v.40 n.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.36918info:eu-repo/semantics/openAccessMARQUES,CarolineLISE,Carla CristinaLIMA,Vanderlei Aparecido deDALTOÉ,Marina Leite Mitterereng2020-05-29T00:00:00Zoai:scielo:S0101-20612020000100171Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
title Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
spellingShingle Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
MARQUES,Caroline
storage
grass carp
rancid flavor
sensory
lipid oxidation
title_short Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
title_full Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
title_fullStr Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
title_full_unstemmed Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
title_sort Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
author MARQUES,Caroline
author_facet MARQUES,Caroline
LISE,Carla Cristina
LIMA,Vanderlei Aparecido de
DALTOÉ,Marina Leite Mitterer
author_role author
author2 LISE,Carla Cristina
LIMA,Vanderlei Aparecido de
DALTOÉ,Marina Leite Mitterer
author2_role author
author
author
dc.contributor.author.fl_str_mv MARQUES,Caroline
LISE,Carla Cristina
LIMA,Vanderlei Aparecido de
DALTOÉ,Marina Leite Mitterer
dc.subject.por.fl_str_mv storage
grass carp
rancid flavor
sensory
lipid oxidation
topic storage
grass carp
rancid flavor
sensory
lipid oxidation
description Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of thiobarbituric acid (TBARS) were evaluated. The TBARS results corroborated rancidity observed both with exponential growth and with correlation coefficients above 0.98. The survival analysis determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating 17 days. Both methodologies were efficient in estimating the shelf life of the product analyzed, considering the lower result from COP adequate, since it establishes the value were the acceptability begins to decrease.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100171
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100171
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.36918
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.1 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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