Traditional Methods

Howgate, P.

doi:10.1002/9781444322668.ch2

Cited by 24 publications

(28 citation statements)

References 57 publications

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“…However, more studies are needed to evaluate the applicability of QIM for the handling, storage and processing of the fishes under different conditions. A further interesting initiative is the development of software for QIM using a convenient hand-held terminal that allows data to be electronically imputed during the sensory assessment (Howgate 2009). This study aimed to present information about QIM, an objective tool to evaluate freshness that lately has received great attention from the industry, marketing and inspection sector, mainly in Europe, in order to stimulate the implementation of QIM in the relevant parts of the fishery chain, and so, facilitating the fish trade, improving the quality assurance and ensuring the traceability of quality information of fish for the consumers.…”

Section: Introductionmentioning

confidence: 99%

Quality Index Method (QIM) to assess the freshness and shelf life of fish

Bernardi

Mársico

Freitas

2013

Braz. arch. biol. technol.

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Section: Introductionmentioning

confidence: 99%

Quality Index Method (QIM) to assess the freshness and shelf life of fish

Bernardi

Mársico

Freitas

2013

Braz. arch. biol. technol.

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“…A quantifi cação do N-BVT é um dos métodos mais utilizados para a determinação da qualidade do pescado, pois apresenta procedimento analítico simples, de baixo custo e independe de grande aparato de equipamentos (BAIXAS NOGUEIRAS et al, 2001;MALLE e POUMEYROL, 1989;HOWGATE, 2009HOWGATE, , 2010a.…”

Section: Methodsunclassified

“…A quantidade máxima de N-BVT permitida no Brasil, segundo a Secretaria de Defesa ou seja, com o papel de incrementar o nitrogênio não proteico em ensaios de quantifi cação de N-BVT (AMANAJÁS, 1985;ANTONACOPOULOS e VYNCKE, 1989, HOWGATE, 2009, 2010a Buscando-se avaliar as possíveis modifi cações quanto à diminuição das quantidades de amostra e reagentes, utilizou-se a amostra de pescada e a metodologia BRASIL 1999, a qual apresentou menor nível de variação nos resultados. Foram realizados três ensaios com sete replicatas ou repetições de cada tratamento.…”

Section: Methodsunclassified

Estudo das metodologias de destilação na quantificação do Nitrogênio das Bases Voláteis Totais em pescada, tilápia e camarão

Cicero

Furlan

Tomita

et al. 2014

Braz. J. Food Technol.

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ResumoO pescado apresenta grande importância no panorama atual e a manutenção da sua qualidade e inocuidade é imprescindível para se obter alimento seguro. Por ser um alimento altamente perecível, o pescado necessita de cuidados em todas as etapas da cadeia produtiva. Um dos métodos utilizados mundialmente para avaliar a qualidade do pescado é a determinação do Nitrogênio das Bases Voláteis Totais (N-BVT), que consiste na quantifi cação de compostos de baixo peso molecular, como a trimetilamina, dimetilamina e amônia, que são formados durante o processo de deterioração do pescado. O objetivo deste trabalho foi avaliar a efi ciência de duas metodologias de quantifi cação de N-BVT (BRASIL 1981 e BRASIL 1999) por destilação, para três espécies de pescado de importância comercial, assim como buscar a diminuição do volume de amostras e reagentes utilizados. Para verifi car a efi ciência das metodologias utilizou-se um índice de recuperação, adicionando-se quantidades conhecidas de sulfato de amônio [(NH 4 ) 2 SO 4 ] nas amostras e comparando-se o teor de N-BVT recuperado com uma amostra controle. Foram testadas modifi cações na metodologia BRASIL 1999 quanto à redução nas quantidades de amostra e reagente. Considerando-se o desempenho quanto à recuperação do nitrogênio adicionado às amostras, os resultados demostraram que não houve diferença quanto à recuperação de nitrogênio nos dois métodos (BRASIL 1981 e BRASIL 1999) para as três espécies estudadas, evidenciando-se que ambos podem ser empregados com a mesma efi ciência. Os resultados indicam que a redução na quantidade de amostra e reagentes, nas determinações de N-BVT para o método BRASIL 1999, pode interferir signifi cativamente nos resultados. Palavras-chave: Recuperação; Nitrogênio das Bases Voláteis Totais; Qualidade do pescado. SummaryFish is very important on the current scenario, and the maintenance of its quality and safety is essential to obtain a safe food. Since fi sh is a highly perishable food, it needs proper care at all stages of its production chain. One of the parameters most widely used worldwide to evaluate fi sh quality is the determination of the nitrogen of the total volatile bases (TVB-N), which consists of quantifying the low molecular weight compounds such as trimethylamine, dimethylamine and ammonia, formed during deterioration of the fi sh. The objective of this study was to evaluate the effi ciency of two quantifi cation methods of TVB-N by distillation, using three fi sh species of commercial importance, as well as to search for a more sustainable method using smaller amounts of sample and reagents. The recovery rate was used to verify the effi ciency of the methodologies, adding known amounts of ammonium sulphate ((NH 4 ) 2 SO 4 ) to samples and comparing the TVB-N recovered from a control sample). In order to reduce the amounts of sample and reagents, modifi cations of the BRAZIL (1999) methodology were tested. Considering the recovery of the nitrogen added to the samples, the results showed there was no difference in the recovery o...

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“…It is a common practice to measure the pH of the muscle tissue (Howgate, 2009) in order to capture fish deterioration. Directly after death of the fish, a series of biochemical reactions starts, which is important for the quality and shelf life of products ).…”

Section: Keeping Quality Analysismentioning

confidence: 99%

Development of a bread-spread using <em>Catla catla</em> and mature flower buds of <em>Rhizophora apiculata</em>

et al. 2016

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Indian carps (Catla catla) are considered as an excellent source of protein, vitamins and minerals while they are low in saturated fat. However, carps have limited consumer acceptability due to the presence of intramuscular bones. Further, mangrove plants such as Rhizophora spp. are considered as valuable therapeutic agents in both modern and traditional medicines. The present study was focused on developing a value added product from C. catla by incorporating mature flower buds of R. apiculata (Mahakadol), which is a nutritional and medicinal supplement. Bread-spread was prepared by mixing boiled and minced fish with other ingredients and pasteurizing at 85 °C for 15 min. The suitable levels of ingredients were determined using 30 untrained panelists (p<0.05). The final levels included 89% (w/w) of C. catla, 6% (w/w) of mature flower buds of R. apiculata, 1% (w/w) chili, 1% (w/w) salt, 1.5% (w/w) white pepper and 1.5% (w/w) lime. Proximate analysis of the final product showed that moisture is at 72.50±0.03%, protein 20.82±1.49%, fat 2.81±0.02%, fiber 2.10±0.11% and ash 1.94±0.01% in the final product. The shelf life of the bread-spread did not change significantly within the storage period of 30 days under refrigerated condition (p>0.05), the total microbial plate counts were within the acceptable level for 28 days, and the coliform and Salmonella were absent. Therefore, the developed bread-spread can be considered as a healthy food having high nutrient and medicinal benefits and with a shelf life up to 28 days.

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Traditional Methods

Cited by 24 publications

References 57 publications

Quality Index Method (QIM) to assess the freshness and shelf life of fish

Quality Index Method (QIM) to assess the freshness and shelf life of fish

Estudo das metodologias de destilação na quantificação do Nitrogênio das Bases Voláteis Totais em pescada, tilápia e camarão

Development of a bread-spread using <em>Catla catla</em> and mature flower buds of <em>Rhizophora apiculata</em>

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