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dc.contributor.authorKATO, H. C. A.pt_BR
dc.contributor.authorLOURENÇO, L. F. H.pt_BR
dc.contributor.authorSOUSA, C. L.pt_BR
dc.contributor.authorJOELE, M. R. S. P.pt_BR
dc.contributor.authorRIBEIRO, S. C. A.pt_BR
dc.date.accessioned2016-03-15T11:11:11Zpt_BR
dc.date.available2016-03-15T11:11:11Zpt_BR
dc.date.created2016-03-15pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationArquivo Brasileiro de Medicina Veterinária e Zootecnia, Belo Horizonte, v. 68, n. 1, p. 224-232, jan./fev. 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1040910pt_BR
dc.descriptionThe 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSuperfície de respostapt_BR
dc.titleChange in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-04-19T11:11:11Zpt_BR
dc.subject.thesagroPeixept_BR
dc.subject.thesagroTambaquipt_BR
dc.subject.thesagroTexturapt_BR
riaa.ainfo.id1040910pt_BR
riaa.ainfo.lastupdate2016-04-19pt_BR
dc.identifier.doi10.1590/1678-4162-8096pt_BR
dc.contributor.institutionHELLEN 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.pt_BR
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