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1. | | VIEIRA JUNIOR, J. R.; SANGI, S. C.; FERNANDES, C. de F.; BASTOS, J. S. F.; FONSECA, A. S. da; FREIRE, T. C.; OGRODOWCZYK, L.; NUNES, J. D. K.; OLIVEIRA, K. C. C.; ROCHA, R. B. Atividade nematicida de extratos de piperáceas no controle dos Nematoides-das-galhas do cafeeiro canéfora. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 10., 2019, Vitória. Pesquisa, Inovação e Sustentabilidade dos Cafés do Brasil. Anais... Brasília, DF: Embrapa Café, 2019. Biblioteca(s): Embrapa Rondônia. |
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Registros recuperados : 1 | |
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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
Biblioteca(s): |
Embrapa Pesca e Aquicultura. |
Data corrente: |
20/11/2017 |
Data da última atualização: |
06/05/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
KATO, H. C. A.; JOELE, M. R. S. P.; SOUSA, C. L.; RIBEIRO, S. C. A.; LOURENÇO, L. F. H. |
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. |
Título: |
Evaluation of the shelf life of tambaqui fillet processed by the Sous Vide method. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Journal of Aquatic Food Product Technology, v. 26, n. 10, p. 1144-1156, 2017. |
DOI: |
10.1080/10498850.2014.986593 |
Idioma: |
Inglês |
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. |
Thesagro: |
Peixe de água doce; Tambaqui; Tecnologia de alimento. |
Thesaurus NAL: |
Fish; Food processing; Sensory evaluation; Shelf life; Sous vide. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 01830naa a2200277 a 4500 001 2080159 005 2021-05-06 008 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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Embrapa Pesca e Aquicultura (CNPASA) |
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