Quality Index Method (QIM) developed for pacu Piaractus mesopotamicus and determination of its shelf life

被引：28

作者：

Borges, A. ^{[1
]}

Conte-Junior, C. A. ^{[2
]}

Franco, R. M. ^{[2
]}

Freitas, M. Q. ^{[2
]}

机构：

[1] Univ Fed Fluminense, Grad Program Vet Hyg & Technol Proc Anim Origin P, Sch Vet Med, BR-24230340 Niteroi, RJ, Brazil

[2] Univ Fed Fluminense, Dept Food Technol, Sch Vet Med, BR-24230340 Niteroi, RJ, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 54卷 / 01期

关键词：

Piaractus mesopotamicus; QIM; Shelf life; Proximate composition; CUTTLEFISH SEPIA-OFFICINALIS; FRESHNESS; WATER;

D O I：

10.1016/j.foodres.2013.07.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study aimed to develop the Quality Index Method (QIM) for assessing the sensory quality of gutted, ice-stored pacu Piaractus mesopotamicus, assess the sensory, physical, chemical and bacteriological changes that occur during the storage period and determine the best quality assessment parameters, proposing acceptance limits for the species. The Quality Index (QI) of the developed QIM scheme increased linearly over the storage period, with the demerit score varying from 0 to 32, indicating a shelf life of 11 days. The QIM scheme efficiently assessed pacu quality, and loss of sensory quality correlated well with storage time. Relation of the results of analyses, mainly bacteriological analysis and QIM, suggests that gutted, ice-stored pacu Piaractus mesopotamicus is fit for consumption until the 11th day of storage. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.

引用

页码：311 / 317

页数：7

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