Pesquisa Agropecuária Brasileira | |
Shelf life and sensory assessment of tilapia quenelle during frozen storage | |
Maria Fernanda Calil Angelini2  Juliana Antunes Galvão2  Amanda De Freitas Vieira2  Luciana Kimie Savay-da-silva2  Ligianne Din Shirahigue1  Ingridy Simone Ribeiro Cabral1  Regina Célia Della Modesta1  Cláudio Rosa Gallo2  Marília Oetterer2  | |
[1] ,Escola Superior de Agricultura Luiz de Queiroz Departamento de Agroindústria, Alimentos e Nutrição Piracicaba SP ,Brazil | |
关键词: convenience products; fast food; fish; mechanically separated meat; minced fish; produtos de conveniência; fast food; pescado; carne mecanicamente separada; polpa de pescado; | |
DOI : 10.1590/S0100-204X2013000800038 | |
来源: SciELO | |
【 摘 要 】
The objective of this work was to evaluate the shelf life and sensory attributes of tilapia quenelle. Treatments consisted of two types of packages - polyethylene zipper (retort pouch) (QA) and polyethylene waxed paper box (QB) - stored at -18ºC for 120 days. Tilapia quenelle was stable for all parameters established by Brazilian legislation. Average values of the evaluated attributes in different packages, during storage, showed no significant difference, except for the "refrigeration" flavor. However, during the storage period, there were significant differences for sensory attributes, as "moist appearance", fish and product aroma, and off flavors of "mud" and "refrigeration". Preserving product quality as for its sensory attributes, during storage, shows that tilapia quenelle is a convenience product and contributes to the increase of fish consumption.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
【 预 览 】
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RO202103040058305ZK.pdf | 475KB | download |