Details

Autor(en) / Beteiligte

• Borges, A.
• Conte-Junior, C.A.
• Franco, R.M.
• Mársico, E.T.
• Freitas, M.Q.

Titel

Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum × Piaractus mesopotamicus) and the correlation among its quality parameters

Ist Teil von

• Food science & technology, 2014-05, Vol.56 (2), p.432-439

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2014

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Aquaculture in Brazil is favoring the native species with zootechnical potential that are well accepted by consumers and potentially and economically viable for aquaculture. The tambacu hybrid is widely cultivated in Brazilian aquaculture. The objective of this study was to estimate the shelf life of the freshwater species tambacu (Colossoma macropomum × Piaractus mesopotamicus), gutted and ice-stored, by correlating physical, chemical, sensory and bacteriological analyses, and to develop a Quality Index Method (QIM) scheme to assess the freshness of this species. Bacteriological analysis (mesophilic and psychrotrophic counts), physical and chemical analyzes (pH, total volatile base nitrogen (TVB-N) index acidity, peroxide index, thiobarbituric acid-reactive substances (TBARS), instrumental color and texture) and the development of the Quality Index Method the tambacu gutted and stored on ice were performed. Principal component analysis (PCA) was used for interpreting physical, chemical and bacteriological quality parameters and partial least squares (PLS) regression was used for correlating the QIM attributes. The resultant QIM scheme has a total of 26 demerit points, where 0 indicates total freshness. This study suggests that gutted tambacu is fit for human consumption during the first 11 days of ice storage. •This study was conducted with the freshwater hybrid tambacu gutted and stored on ice.•Shelf life was conducted sensory, bacteriological, physical and chemistry analysis.•The QIM scheme efficiently assessed hybrid tambacu quality.•Loss of sensory quality correlated with storage time.•The hybrid tambacu gutted ice-stored fit for consumption until the 11th day.