Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1040910
Research center of Embrapa/Collection: Embrapa Pesca e Aquicultura - Artigo em periódico indexado (ALICE)
Date Issued: 2016
Type of Material: Artigo em periódico indexado (ALICE)
Authors: KATO, H. C. A.
LOURENÇO, L. F. H.
SOUSA, C. L.
JOELE, M. R. S. P.
RIBEIRO, S. C. A.
Additional Information: 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.
Title: Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).
Publisher: Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Belo Horizonte, v. 68, n. 1, p. 224-232, jan./fev. 2016.
Language: en
Keywords: Superfície de resposta
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.
Thesagro: Peixe
Tambaqui
Textura
Data Created: 2016-03-15
Appears in Collections:Artigo em periódico indexado (CNPASA)

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