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| Registros recuperados : 11 | |
| 2. |  | SOUSA, D. N. de; KATO, H. C. A.; FREITAS, A. A. de; EVANGELISTA, D. K. R. Sales strategies for family fish farming in Tocantins, Brazil, through institutional markets. In: FENACAM & LACQUA/SARA (WAS)'15.; LATIN AMERICAN & CARIBBEAN AQUACULTURE 15.; SOUTH AMERICAN REGIONAL AQUACULTURE 15.; INTERNATIONAL SHRIMP FARMING SYMPOSIUM, 12.; INTERNATIONAL ACQUACULTURE TRADE SHOW, 12.; INTERNATIONAL AQUACULTURE SYMPOSIUM, 9.; TILAPIA ECONOMIC FORUM, 3., 2015, Fortaleza. Abstracts... Fortaleza: ABCC: World Aquaculture Society, 2015. p. 190.| Biblioteca(s): Embrapa Pesca e Aquicultura. |
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| 3. | | KATO, H. C. A.; LOURENÇO, L. F. H.; SOUSA, C. L.; JOELE, M. R. S. P.; RIBEIRO, S. C. A. Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum). Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Belo Horizonte, v. 68, n. 1, p. 224-232, jan./fev. 2016.| Biblioteca(s): Embrapa Pesca e Aquicultura. |
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| 6. | | ARAUJO, C. S.; KATO, H. C. A.; BEZERRA, P. N.; NEVES, E. M. P. X.; LOURENÇO, L. F. H. Estudo da vida comercial de Sous Vide de tambaqui (Colossoma macropomum) armazenado sob congelamento. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regional, 2016.| Biblioteca(s): Embrapa Pesca e Aquicultura. |
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| 8. | | ALCÂNTARA, G. de L. C. de; KATO, H. C. A.; FREITAS, A. A. de; EVANGELISTA, D. K. R. Free market handlers training: the answer to the decrease of foodborne diseases for hygienic sanitary lack conditions in fairs of Belém-Pará. In: FENACAM & LACQUA/SARA (WAS)'15.; LATIN AMERICAN & CARIBBEAN AQUACULTURE 15.; SOUTH AMERICAN REGIONAL AQUACULTURE 15.; INTERNATIONAL SHRIMP FARMING SYMPOSIUM, 12.; INTERNATIONAL ACQUACULTURE TRADE SHOW, 12.; INTERNATIONAL AQUACULTURE SYMPOSIUM, 9.; TILAPIA ECONOMIC FORUM, 3., 2015, Fortaleza. Abstracts... Fortaleza: ABCC: World Aquaculture Society, 2015. p. 187.| Biblioteca(s): Embrapa Pesca e Aquicultura. |
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| 10. | | QUINAUD, B. E. R.; MONTEIRO, P. L.; PIRES, C. R. F.; SANTOS, V. F. dos; KATO, H. C. A.; SOUSA, D. N. de. Elaboração e caracterização nutricional de massa alimentícia enriquecida com resíduo de soja. Research, Society and Development, v. 9, n. 7, e718974724, 2020.| Biblioteca(s): Embrapa Pesca e Aquicultura. |
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| 11. | | KATO, H. C. A.; SOBREIRA, C. B.; FREITAS, A. A. de; SOUSA, D. N. de; ALVES, R. R.; EVANGELISTA, D. K. R. Yield of machine separated minced flesh from whole tambaqui Colossoma macropomum and Curimata Prochilodus spp. for inclusion in institutional markets. In: FENACAM & LACQUA/SARA (WAS)'15.; LATIN AMERICAN & CARIBBEAN AQUACULTURE 15.; SOUTH AMERICAN REGIONAL AQUACULTURE 15.; INTERNATIONAL SHRIMP FARMING SYMPOSIUM, 12.; INTERNATIONAL ACQUACULTURE TRADE SHOW, 12.; INTERNATIONAL AQUACULTURE SYMPOSIUM, 9.; TILAPIA ECONOMIC FORUM, 3., 2015, Fortaleza. Abstracts... Fortaleza: ABCC: World Aquaculture Society, 2015. p. 186.| Biblioteca(s): Embrapa Pesca e Aquicultura. |
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| Registros recuperados : 11 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pesca e Aquicultura. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Pesca e Aquicultura. |
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Data corrente: |
20/11/2017 |
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Data da última atualização: |
06/05/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
KATO, H. C. A.; JOELE, M. R. S. P.; SOUSA, C. L.; RIBEIRO, S. C. A.; LOURENÇO, L. F. H. |
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Afiliação: |
HELLEN CHRISTINA DE ALMEIDA KATO, CNPASA; M. R. S. PEIXOTO JOELE, INSTITUTO FEDERAL, Castanha-PA; C. L. SOUSA; S. C. A. RIBEIRO, INSTITUTO FEDERAL, Castanhal-PA; L. F. H. LOURENÇO, UFPA. |
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Título: |
Evaluation of the shelf life of tambaqui fillet processed by the Sous Vide method. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Aquatic Food Product Technology, v. 26, n. 10, p. 1144-1156, 2017. |
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DOI: |
10.1080/10498850.2014.986593 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to elaborate a convenience food ? sous vide ? and establish its shelf life by monitoring physicochemical, microbiological, and sensorial characteristics. Sous vide fillets were prepared from tambaqui (Colossoma macropomum) with two types of sauces: soy sauce (SS) and basil sauce (BS), at a pasteurization temperature of 65°C for 12.5 min, a binomial established according to a 22 central composite rotational design. The packed samples were kept under refrigeration in the range of 1 ± 1°C, and then they underwent analyses at 7, 14, 21, 28, 35, 42, 49, and 56 days of storage. The results of the microbiological analyses indicated that microorganisms remained below acceptable limits either in the raw material or in the sous vide over the storage period. The characteristics that sous vide SS and BS showed on the 42nd and 49th days of shelf life, respectively, indicate that these products, when appropriate processing and storage are used, can preserve their fresh quality. |
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Thesagro: |
Peixe de água doce; Tambaqui; Tecnologia de alimento. |
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Thesaurus NAL: |
Fish; Food processing; Sensory evaluation; Shelf life; Sous vide. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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008 2017 bl uuuu u00u1 u #d
024 7 $a10.1080/10498850.2014.986593$2DOI
100 1 $aKATO, H. C. A.
245 $aEvaluation of the shelf life of tambaqui fillet processed by the Sous Vide method.$h[electronic resource]
260 $c2017
520 $aThis study aimed to elaborate a convenience food ? sous vide ? and establish its shelf life by monitoring physicochemical, microbiological, and sensorial characteristics. Sous vide fillets were prepared from tambaqui (Colossoma macropomum) with two types of sauces: soy sauce (SS) and basil sauce (BS), at a pasteurization temperature of 65°C for 12.5 min, a binomial established according to a 22 central composite rotational design. The packed samples were kept under refrigeration in the range of 1 ± 1°C, and then they underwent analyses at 7, 14, 21, 28, 35, 42, 49, and 56 days of storage. The results of the microbiological analyses indicated that microorganisms remained below acceptable limits either in the raw material or in the sous vide over the storage period. The characteristics that sous vide SS and BS showed on the 42nd and 49th days of shelf life, respectively, indicate that these products, when appropriate processing and storage are used, can preserve their fresh quality.
650 $aFish
650 $aFood processing
650 $aSensory evaluation
650 $aShelf life
650 $aSous vide
650 $aPeixe de água doce
650 $aTambaqui
650 $aTecnologia de alimento
700 1 $aJOELE, M. R. S. P.
700 1 $aSOUSA, C. L.
700 1 $aRIBEIRO, S. C. A.
700 1 $aLOURENÇO, L. F. H.
773 $tJournal of Aquatic Food Product Technology$gv. 26, n. 10, p. 1144-1156, 2017.
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