Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters
| Autor: | Raul Nunes de Carvalho Junior, Elen Vanessa Costa da Silva, Natácia da Silva e Silva, Maria Regina Sarkis Peixoto Joele, Rafaela Cristina Barata Alves, Enrique Pino-Hernández, Lúcia de Fátima Henriques Lourenço |
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| Přispěvatelé: | Universidade do Minho |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Cultural Studies
Dorsum 030309 nutrition & dietetics media_common.quotation_subject ved/biology.organism_classification_rank.species Sous vide Principal component analysis Storage Arapaima gigas 03 medical and health sciences 0404 agricultural biotechnology Quality (business) Food science Mathematics media_common 2. Zero hunger 0303 health sciences Science & Technology Freshwater fish ved/biology Final product 04 agricultural and veterinary sciences 040401 food science Product (mathematics) Quality changes Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| Popis: | Supplementary data to this article can be found online at https://doi.org/10.1016/j.ijgfs.2020.100200. The aim of this study was to select the most suitable cut of raw pirarucu for developing a sous vide product based on their muscle yield, and the microbiological, nutritional, chemical/quality and physical characteristics. In addition, the cooking value and the percentage of nutrient retention were determined, and the sensorial, microbiological, nutritional, chemical/quality and physical parameters of the final product were analyzed on the 0th and 49th day of storage under refrigeration at 0±2°C. The dorsal cut was selected as the most suitable for developing the sous vide product based on its high yield (41.52%), low microbiological load, physicochemical and color characteristics, and fatty acids profile. Overall, the sous vide product showed high retention of all nutrient (60) specifically of protein, this result is in agreement with experimentally calculated cook values (43.11). On the 0th day, the sous vide product reached 85.32% of overall acceptance and was well approved with scores 7 considering the hedonic scale while on the 49th day, the attributes were scored with 5 in average. The Salmonella spp and sulfite-reducing Clostridia were absent, and a maximum counts of 3.5 log CFU/g for mesophilic and 2.67 log MPN/g coliforms were registered, and the chemical analyses registered 3.19 (mg N/100g), 2.06 (mg MDAeq./kg) and 0.25 (mg BAs/kg), but these values did not exceed the recommended acceptable limits on the 49th day of storage. This study demonstrates that the dorsal cut, when processed by the sous vide process, allows obtaining a product with high quality and nutritional value that has a high overall acceptance by consumers. The work behind this paper was financed by the Coordenação de Aperfeiçoamento de Pessoal de Nivel Superior - CAPES, Brazil. Enrique Pino-Hernández thanks to the Organization of American States (OAS - United States) and the Coimbra Group of Brazilian Universities (GCUB) under the scope of Partnerships Program for Education and Training (PAEC) to Latin America and the Caribbean, by the scholarship received for studying a Master program in the Federal University of Pará (call Brazil, OAS-GCUB 2013). info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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