Sensorial characterization and bacteriological analysis of the peixe-sapo (Lophius gastrophysus) chilled and irradiated

被引：3

作者：

de Abreu, Marta Guimaraes

de Freitas, Monica Queiroz ^{[1
]}

Oliveira de Jesus, Edgar Francisco ^{[2
]}

de Sao Clemente, Sergio Carmona ^{[1
]}

Franco, Robson Maia ^{[1
]}

Borges, Alexandre ^{[3
]}

机构：

[1] Univ Fed Fluminense, Dept Tecnol Alimentos, Fac Med Vet, Niteroi, RJ, Brazil

[2] Univ Fed Rio de Janeiro, Nucl Engn Program, Rio De Janeiro, Brazil

[3] Univ Fed Fluminense, Programa Posgrad Higiene Vet & Processamento Tecn, Fac Vet, Niteroi, RJ, Brazil

来源：

CIENCIA RURAL | 2008年 / 38卷 / 02期

关键词：

ionizing radiation; Lophius gastrophysus; sensory profile;

D O I：

10.1590/S0103-84782008000200032

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The samples of the fillets of peixe-sapo (Lophius gastrophysus) received 3, 5 and 7kGy gamma irradiation. The count of psicotrophic aerobic heterotrophic bacteria was accomplished in different times of store to the temperature of 0 degrees C, together with the sample control the sensor), profile of the was analyzed. Also flavor and aroma besides the evaluation of the preference with relationship to color Among the irradiated samples the on that obtained better quality, as attributes and flavor widths and aroma, it was the sample radiated to the 5kGY. The samples control, 3, and 5kGy didn't differ significantly each other being considered as the most favorite with relationship to the color, suggesting an appearance of larger coolness when compared with 7kGy sample. Dosage of radiation is suggested it gamma of the most efficient 5kGy as in the maintenance of the bacteriological and sensory quality in fillet of cooled peixesapo.

引用

页码：498 / 503

页数：6

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