01830naa a2200277 a 450000100080000000500110000800800410001902400380006010000190009824501100011726000090022752010030023665000090123965000200124865000230126865000150129165000140130665000240132065000130134465000270135770000230138470000170140770000220142470000240144677300820147020801592021-05-06       2017    bl uuuu     u00u1 u    #d7 a10.1080/10498850.2014.9865932DOI1 aKATO, H. C. A.  aEvaluation of the shelf life of tambaqui fillet processed by the Sous Vide method.h[electronic resource]  c2017  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.  aFish  aFood processing  aSensory evaluation  aShelf life  aSous vide  aPeixe de água doce  aTambaqui  aTecnologia de alimento1 aJOELE, M. R. S. P.1 aSOUSA, C. L.1 aRIBEIRO, S. C. A.1 aLOURENÇO, L. F. H.  tJournal of Aquatic Food Product Technologygv. 26, n. 10, p. 1144-1156, 2017.