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
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
