Efeito da utiliza????o de gelo ozonizado na qualidade do tambaqui resfriado durante armazenamento
| Autor: | Carvalho Junior, Jos?? dos Santos Gomes |
|---|---|
| Přispěvatelé: | Silva, Antonio Jos?? Inhamuns da, Silva Junior, Joel Lima da |
| Jazyk: | portugalština |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Biblioteca Digital de Teses e Dissertações da UFAM Universidade Federal do Amazonas (UFAM) instacron:UFAM |
| Popis: | Submitted by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br) on 2017-11-16T18:06:58Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Reprodu????o N??o Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) Approved for entry into archive by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br) on 2017-11-16T18:07:14Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Reprodu????o N??o Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) Made available in DSpace on 2017-11-16T18:07:14Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Reprodu????o N??o Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) Previous issue date: 2017-09-25 CAPES - Coordena????o de Aperfei??oamento de Pessoal de N??vel Superior 92-98160-9473 The tambaqui (Colossoma macropomum) is the native species most produced in Brazilian territory. In the state of Amazonas, it stands out for the preference of the consumers and for its role in the region???s economy. However, marketsellers, supermarkets, retailers and producers find it difficulties on maintain the quality of this fish when stored on ice for a reasonable time. The objective of this research was to evaluate the influence of ozonated ice on the shelf life of the cooled whole tambaqui stored for 35 days by physicochemical, microbiological and sensorial analysis. The physicochemical analysis established the Total Volatile Bases (TVB-N), determination of pH, Thiobarbituric Acid Reactive Substances (TBARS); in the microbiological analysis were researched AerobicHeterotrophic Mesophyll Bacteria (AHMB), AerobicHeterotrophicPsychotropicBacteria (AHPB), Totaland ThermotolerantColiforms, coagulase-positive Staphylococcus and Salmonella spp., besides the sensory analyses (QIM). Based on the results, the shelf life of up to 28 days for the whole tambaqui stored on ice was determined. All the analysis presented significant difference (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|