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vol.21 issue2EVALUATION OF TWO METHODOLOGIES OF EXPANSION IN OVEN OF SOUR CASSAVA STARCHMICROBIOLOGICAL EVALUATION OF SUN DRIED MEAT WITH LOW SODIUM CHLORIDE author indexsubject indexarticles search
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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

JESUS, Rogério Souza de; LESSI, Edson  and  TENUTA-FILHO, Alfredo. CHEMICAL AND MICROBIOLOGICAL STABILITY OF AMAZONIAN MINCED FISH DURING THE FREEZING. Ciênc. Tecnol. Aliment. [online]. 2001, vol.21, n.2, pp.144-148. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612001000200004.

This work intended to study the stability of some minced freshwater fish species, available in the Amazon region: aracú-comum (Schizodon fasciatus), branquinha-comum (Potamorhina latior), branquinha-de-cabeça-lisa (P. altamazonica), curimatã (Prochilodus nigricans), jaraqui-de-escama-fina (Semaprochilodus taeniurus), jaraqui-de-escama-grossa (S. insignis), mapará (Hypophthalmus edentatus), pacú-comum (Metynnis hypsauchen), pacú-manteiga (Mylossoma duriventre) and pirapitinga (Piaractus brachypomum), produced under industrial conditions and frozen stored. During a 150 day period, chemical and microbiological stability of the minced fish, under frozen temperatures of -18±1°C and -36±1°C, were monthly determined by evaluation of pH, nitrogen of total volatile bases (N-BVT), thiobarbituric acid reactant substances (TBARS) and mesophile and psycrotrophic aerobic counts at 35°C and 7°C, respectively, and total and fecal coliforms (MPN). The results were compared, and we could conclude that the different species under study have important technological characteristics. Minced fish prepared with the seven species under study were fit for consumption, from a chemical and microbiological point of view, during the 150-day period of storage at -18 and -36°C.

Keywords : freshwater fish; amazonian fish; minced fish; chemical quality; microbiological quality; freezing.

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