Efeito do resfriamento sobre a textura post-mortem da carne do peixe matrinxã Brycon cephalus

Suárez-Mahecha, Héctor; Beirão, Luiz Henrique; Francisco, Alícia de; Nakaghi, Laura Satiko Okada; Pardo-Carrasco, Sandra

doi:10.1590/s0102-09352007000400037

Cited by 6 publications

(2 citation statements)

References 21 publications

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“…Species of Brycon are used in commercial production and fi sh farming in Brazil (Wasko, 2005;Ninhaus-Silveira et al, 2006). The Bryconids have several advantages for fi sh farming, including their omnivorous feeding habits and their adaptation to low levels of oxygen (Suarez-Mahecha, 2002). There is a growing search for Brycon spp.…”

Section: Diversity Of Fi Sh and Species Threatened With Extinctionmentioning

confidence: 99%

Conservation of Brycon orbignyanus natural populations and stocks for their reproductive, genetic, environmental sustainability: A model for species threatened with extinction

Lopera-Barrero

2009

Cienc. Inv. Agr.

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N.M. Lopera-Barrero. 2009. Conservation of Brycon orbignyanus natural populations and stocks for their reproductive, genetic, environmental sustainability: A model for threatened species of extinction. Cien. Inv. Agr. 36(2):191-208.Several ecological and climatic factors, especially those related to human activities, have been contributing to the disappearance of natural populations of piracanjuba (Brycon orbignyanus).Due to the importance of these fi sh to the ecosystems in which they are located and their qualities of fast growth and ability to adapt to controlled environments, producers have expressed increased interest in recent years in using this species, with particular aims of increasing production, and participation in conservation programs. In this study, strategies for the sustainable management of B. orbignyanus are idealized and discussed, with the goals of perfecting the reproductive, genetic, environmental and sanitary management of this species and suggestions for improving monitoring stocks maintained in captivity and natural populations. These strategies can be used as models for other migratory species threatened with extinction.

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Section: Diversity Of Fi Sh and Species Threatened With Extinctionmentioning

confidence: 99%

Conservation of Brycon orbignyanus natural populations and stocks for their reproductive, genetic, environmental sustainability: A model for species threatened with extinction

Lopera-Barrero

2009

Cienc. Inv. Agr.

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“…Among the main methods of evaluating freshness, sensorial, physicochemical, and microbiological methods stand out (de Paiva Soares & Gonçalves, 2012). Another characteristic of fundamental importance is firmness, a significant factor for evaluating fish meat quality and is directly related to its freshness (Suárez-Mahecha et al, 2007). Amaral and Freitas (2013) also state that firmness plays a fundamental role in the consumers' acceptance of meat protein.…”

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confidence: 99%

Study on antemortem stress and seasonal influence to mitigate the incidence of disaggregated fillets in the fish slaughtering industry

Almeida

Fuchs

Droval

et al. 2022

Food Processing Preservation

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The present study aimed to characterize the disaggregated fillets and determine the optimal quality parameters used in the pre‐slaughter management of Nile tilapia in the processing industries. The study was carried out in three stages: the first characterized the disaggregated fillet, the second determined the influence of season on the incidence of disaggregated fillets, and the third developed a desirability function to reduce the incidence of disaggregated fillets in the fish slaughter industry. It is believed that the disaggregated fillets are similar to PSE meat, and the influence of the season on their incidence was found in this study; that is, the summer influences the pallor of the tilapia fillet (summer: standard L* = 53.17 ± 0.43 and pH 6.22 ± 0.03; disaggregated L* = 57.54 ± 0.65 and pH = 6.14 ± 0.03 ‐ winter: standard L* = 41.53 ± 0.48 and pH 6.31 ± 0.02; disaggregated L* = 49.07 ± 0.61 and pH = 6.01 ± 0.04), as well as chicken and pork meats, whose values are determined by the L* color parameter and the pH, inversely proportional greatnesses. The incidence of disaggregated fillets is closely related to the management that precedes slaughter, so a desirability function was created to determine optimal values for quality standards of operations immediately before the slaughter of the animal. Novelty impact statement Characterizing Nile tilapia fillets as meats PSE according to the summer and winter seasons. Standardized pH and L* parameter values as determinants for PSE meats in Nile tilapia. Antemortem stress and temperatures influenced the determination of the disaggregated fillets.

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Oregano essential oil addition in rice starch films and its effects on the chilled fish storage

2020

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Active packaging produced from biodegradable polymers and essential oil could have a great value to food industries. This study aimed to evaluate the effect of the addition of oregano essential oil (OEO) on rice starch films and its application as packaging for fish fillets. Several concentrations of OEO were added to the films, the film added with 4.5% OEO showed lower permeability to water vapor 3.7 g mm kPa -1 m -2 day -1 , intermediate solubility of 24% and high tensile strength (4.4 MPa) while the standard film (without the addition of OEO) presented 8.8 g mm kPa -1 m -2 day -1 , 25.8% and 2.2 MPa, respectively. Packed fish fillets with the active film showed an increase in its shelf life when compared to the standard film. Packaged fish fillets in OEO films showed greater resistance (13.4 N), less oxidation (1.65 mg malonaldehyde/kg of sample) and less microbiological growth 10 7 CFU/g in 6 days of storage, while packaged fish fillets in standard film showed lower resistance (10.4 N), higher oxidation (1.88 mg malonaldehyde/kg of sample) and higher microbiological growth 10 8 CFU/g. Thus, the active packaging developed had the capacity to increase the shelf life of a perishable product that has great interest of food industries.

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Efeito do resfriamento sobre a textura post-mortem da carne do peixe matrinxã Brycon cephalus

Abstract: Efeito do resfriamento sobre a textura post-mortem da carne do peixe matrinxã Brycon cephalus

Cited by 6 publications

References 21 publications

Conservation of Brycon orbignyanus natural populations and stocks for their reproductive, genetic, environmental sustainability: A model for species threatened with extinction

Conservation of Brycon orbignyanus natural populations and stocks for their reproductive, genetic, environmental sustainability: A model for species threatened with extinction

Study on antemortem stress and seasonal influence to mitigate the incidence of disaggregated fillets in the fish slaughtering industry

Oregano essential oil addition in rice starch films and its effects on the chilled fish storage

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