Qualidade de cortes congelados de tambaqui cultivado

Cartonilho, Mônica Maciel; Jesus, Rogério Souza de

doi:10.1590/s0100-204x2011000400002

Cited by 17 publications

(17 citation statements)

References 6 publications

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“…The obtained results are in agreement with those found by Cartonilho and Jesus (2011), who studied the proximate composition of frozen cuts of farmed tambaqui.…”

Section: Evaluation Of Raw-materials Qualitysupporting

confidence: 92%

Development and Characterization of a Tambaqui Sausage

et al. 2015

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In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7 days of storage. The sensory attributes evaluated were aroma, color, flavor, succulence, texture, and overall appearance. All treatments showed high acceptance rates, above 80%. The treatment with 9% fat showed the highest mean values in the evaluated attributes, with 86.6%, 83.4%, 92%, 88.2%, 87.2%, and 85.8% for aroma, color, flavor, succulence, texture and overall appearance, respectively. The centesimal composition of the treatments showed the following variations in g.100 g RESUMONo Brasil, a comercialização de peixes é realizada com o produto fresco ou congelado. Para se conseguir o aumento de consumo, se faz necessário oferecer produtos de conveniência e com valor agregado. Produtos processados possuem atributos sensoriais diferenciados além de facilidade no preparo. O objetivo deste trabalho foi elaborar e caracterizar, através de análises físico-químicas, microbiológicas e sensoriais, um embutido a base de tambaqui (Colossoma macropomum). Foram desenvolvidas três formulações, que distinguiam entre si com relação ao percentual de gordura: 0%, 4,5% e 9%. Para determinação da vida de prateleira, amostras dos produtos foram armazenadas sob refrigeração 4 °C por 12 dias e realizaram-se análises microbiológicas nos dias 0, 3, 7 e 12. Foram realizadas análises de composição centesimal, força de cisalhamento, perda de peso por cocção e capacidade de retenção de água. Os atributos sensoriais avaliados foram aroma, cor, sabor, suculência, textura e aparência global. Todos os tratamentos apresentaram altos índices de aceitação, acima de 80%, porém, o tratamento com 9% de gordura apresentou as maiores medias nos atributos avaliados, 86,6%, 83,4%, 92%, 88,2%, 87,2%, e 85,8% respectivamente para aroma, cor, sabor, suculência, textura e aparência global. A composição centesimal dos tratamentos apresentou as seguintes variações em g.100 g -1 : umidade 72,73 a 68,82; proteína 18,85 a 18,90; lipídeos 2,90 a 8,33 e cinza 3,86 a 4,20. A força de cisalhamento oscilou de 5,92 a 8,14 N; a capacidade de retenção de água variou de 71,83 a 74,71% e a perda de peso por cocção de 24,21 a 26,59%.Termos para indexação: Pescado; linguiça; vida de prateleira; sensorial.

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“…The obtained results are in agreement with those found by Cartonilho and Jesus (2011), who studied the proximate composition of frozen cuts of farmed tambaqui.…”

Section: Evaluation Of Raw-materials Qualitysupporting

confidence: 92%

Development and Characterization of a Tambaqui Sausage

et al. 2015

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“…did not cause differential effect on proximal composition of flesh of all fish ( p > 0.05), probably as a result of the isonitrogenous and isocaloric formulation of the diets. These values are expected for continental fish and close to those reported in flesh of farmed C. macropomum fed with commercial diets, which contain 77.49%, 19.63%, 1.14% and 1.59% of moisture, protein, ash and lipids respectively (Carbonilho & Jesus, ).…”

Section: Discussionsupporting

confidence: 84%

Finishing plant diet supplemented with microalgae meal increases the docosahexaenoic acid content inColossoma macropomumflesh

et al. 2019

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The need for a sustainable aquaculture is increasing the use of plant ingredients in replacement to fishmeal and fish oil in diets for tambaqui Colossoma macropomum, which is leading to not detectable levels of docosahexaenoic acid (DHA) in its flesh. We evaluated the effect of a finishing plant diet supplemented with 5% of microalgae meal from Schizochytrium sp. (MD) on tambaqui growth, on proximal composition and fatty acid content of its flesh, comparing it to a non‐supplemented diet. One hundred and sixty‐two fish (489.67 g) were distributed into six tanks (2,000 L) and fed the experimental diets for a 90‐day period. Three fish per tank were euthanized for analyses every 15 days. The MD did not affect the growth and proximal composition of fish flesh. The MD increased the DHA content (from 14.81 to 38.60 mg/g of lipids) and the n‐3:n‐6 ratio (from 0.16 to 0.51) in the flesh of fish, beginning on the 15th day and reaching the highest DHA content on the 71st day (39.81 mg/g of lipids). We recommend C. macropomum to be fed with a finishing diet supplemented with microalgae meal for 71 days before slaughter to improve the DHA content and n‐3:n‐6 ratio in the flesh.

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“…Similar results were reported for tambatinga, whith a linear increase in pH from 6.25 to 6.74 at day 28 , and for eviscerated tambaqui, whith an increase in pH from 6.01 (first day) to 6.45 at the end of shelf-life (22 th day) (Araujo et al 2016). The Industrial Inspection and Sanitary Regulation of Animal Products -RIISPOA (Brasil 2001) establishes that the maximum pH for fresh fish should be below 6.8 in external meat and 6.5 in the inner flesh (Cartonilho and Jesus 2011). For marine fish, pH values in the muscle can be very low (approximately 5.50) during the beginning of storage (Shiau 2007) and increase with time.…”

Section: Discussionmentioning

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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Qualidade de cortes congelados de tambaqui cultivado

Cited by 17 publications

References 6 publications

Development and Characterization of a Tambaqui Sausage

Development and Characterization of a Tambaqui Sausage

Finishing plant diet supplemented with microalgae meal increases the docosahexaenoic acid content inColossoma macropomumflesh

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

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