Title of article
Quality parameters of pacu (Piaractus mesopotamicus) and tambaqui (Colossoma macropomum) gutted and stored on ice for different periods
Author/Authors
Borges, A. Universidade Federal Fluminense - Veterinary Medicine School - Department of Veterinary Medicine, Veterinary Hygiene and Technological Processing of Animal Products, Brazil , Conte-Junior, C. A. Universidade Federal Fluminense - Veterinary Medicine School - Food Technology Department, Brazil , Franco, R. M. Universidade Federal Fluminense - Veterinary Medicine School - Food Technology Department, Brazil , Mársico, E. T. Universidade Federal Fluminense - Veterinary Medicine School - Food Technology Department, Brazil , Freitas, M. Q. Universidade Federal Fluminense - Veterinary Medicine School - Food Technology Department, Brazil
From page
589
To page
596
Abstract
The purpose of this work was to assess the quality of pacu (Piaractus mesopotamicus) and tambaqui (Colossoma macropomum) gutted and stored on ice for a period of 19 days. Color, texture, pH, acid value, peroxide value, thiobarbituric acid reactive substances, total volatile bases and counts of aerobic mesophilic heterotrophic and psychrotrophic bacteria assessments were performed in the meat of tambaqui and pacu gutted and stored on ice for different periods. We concluded that tambaqui and pacu, when gutted and stored on ice, continue to be fit for consumption, up until the 18th and 11th day of storage, respectively.
Keywords
Fish , Storage , Quality , Shelf life
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560848
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