Método do índice de qualidade na determinação do frescor de peixes

Amaral, Gabriela; Freitas, D. de G. C.

doi:10.1590/s0103-84782013001100027

Cited by 12 publications

(10 citation statements)

References 17 publications

(8 reference statements)

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“…It uses a practical qualification system in which the fish is inspected and the corresponding demerit points are recorded. QI is specific for each species, so the European fisheries research institutes developed a strategic alliance called "QIM -EUROFISH" for the globalization of this method, especially with the publication of a manual in several languages containing the fish quality index scheme of various species (Do Amaral and Freitas 2013), especially for marine fish.…”

Section: Introductionmentioning

confidence: 99%

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

et al. 2018

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Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) ABSTRACTThe study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gills mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. The nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with the storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22 nd day.

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Section: Introductionmentioning

confidence: 99%

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

et al. 2018

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“…The boats of this type of fish catch are often with no suitable places for accommodation of the fishes with system of cooling with ice or refrigerator. The adoption of this fishing system may be related to the low notes attributed to the aroma and also to the flavor, since as already explained by Amaral and Freitas (2013), all these factors affect the quality of the products.…”

Section: Discussionmentioning

confidence: 92%

“…Thus, in this context according to Campos et al (2017) technological improvement and quality control of fish production should occur, as in the case of soft crab meat in order to improve the quality of the aroma, since in all samples the assigned scores did not reach the pre-established minimum value of 70 or more. According to Campos et al (2017) the first possible ways to improve the aroma of the product could occur precisely in the phase of beneficiation by the fishermen, as said by Amaral and Freitas (2013) the aroma of the fishes is associated to their freshness that has great importance for being the main criterion that determines their acceptance by consumers. Then extrinsic factors such as transport and storage, or even the time between the fishing and the processing could significantly improve the aroma.…”

Section: Discussionmentioning

confidence: 99%

“…Then extrinsic factors such as transport and storage, or even the time between the fishing and the processing could significantly improve the aroma. Germano and Germano (2008) and Amaral and Freitas (2013) emphasize that the degradation of fishes is related to the type of catch, transportation and storage and that special care is needed, especially the fast cooling, besides the hygienic conditions of conservation and manipulation. In this context, the evaluation of freshness has great importance during fish storage, mainly because they are very perishable.…”

Section: Discussionmentioning

confidence: 99%

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Sensitive Analysis of Soft Crab Meat on Paraná Coast- Brazil

2019

Aust. J. Basic & Appl. Sci.

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The sea fishing in Paraná has been showing highly complexity and being composed of a wide range of aquatic environments and a wide variety of catch practices that may vary according to where the fisherman is and his/her cultural origin (Andriguetto Filho, 2002). Among the types of species caught in Paraná Coast for the purpose of income generation, it is highlighted the soft crab fishing, which shows a high demand among consumers, especially vacationers. Soft crabs are crabs of the Portunidae family with relevant ecological and economic importance in Paraná Coast. In the Paranaguá Bay-PR is reported the presence of the genus Callinectes (Gaspar, 1981). The species most captured in Paraná Coast are: C. sapidus (Guaçú) and C. danae (Mirim), being the last one the most common species found in coastal bays. The quality obtained linked to the low cost of capture and the product high demand, has caused a gradual increase in the number of people practicing the soft crab fishing for commercialization (Anacleto, 2018). Among the several forms of soft crab capture, it is highlighted the soft crab fishing with cages, a type of catch developed on the islands of Paraná Coast, and nowadays it is possible to be found in other Brazilian regions. The soft crab fishing with cages has a different profile than shrimp trawling, which is only extractive, catching animals of all sizes and genera. In the case of cage fishing, Baptista-Metri et al. (2015) say that this kind of fishing has an extractive character,

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“…Although it is an important source of nutrients, it is highly perishable due to the almost neutral pH, high water activity in the tissues and fast emergence of the rigidity stage (rigor mortis) and high rate of nutrients that favor the development of micro-organisms (Amaral & Freitas, 2013).…”

Section: Introductionmentioning

confidence: 99%

Check all that apply (CATA) as an instrument for the development of fish products

et al. 2016

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The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product -market research and the sensorial and hedonistic characterization of the final product -the aim was to develop a fish by-product that could respond to the needs of the consumer market. Results showed that the CATA technique is an important instrument for researching the consumer market and indicated the kind of fish by-product to be developed and its desired features. Nugget was the resulting by-product. The second application of CATA made possible the sensorial description of the by-product as being crisp, with little fish odor, light in color, well-seasoned and tasty. Therefore, the CATA technique proved to be an important research instrument in the fish consumption market as well as a quick technique for the complete description of fish nuggets.

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Método do índice de qualidade na determinação do frescor de peixes

Cited by 12 publications

References 17 publications

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

Sensitive Analysis of Soft Crab Meat on Paraná Coast- Brazil

Check all that apply (CATA) as an instrument for the development of fish products

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