Perfil físico-químico, microbiológico e sensorial da carne do pintado amazônico (fêmea de Pseudoplatystoma sp X macho de Leiarius marmoratus), submetido a diferentes sistemas de insensibilização

• Ano de defesa: 2013
• Autor(a) principal: Cassol, Luzilene Aparecida
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Mato Grosso; Brasil; Faculdade de Agronomia, Medicina Veterinária e Zootecnia (FAMEVZ); UFMT CUC - Cuiabá; Programa de Pós-Graduação em Ciência Animal
• Palavras-chave em Português: Insensibilização de peixes; Bases voláteis totais; Mesófilos; Psicrotróficos; Cor do filé; CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA; Fish stunning; Total volatile bases; Mesophiles; Psychrotrophs; Fillet color
• Link de acesso: http://ri.ufmt.br/handle/1/1515

The objective of this study was to verify the effect of different stunning methods on the meat quality of pintado amazônico (female Pseudoplatystoma fasciatum X male Leiarius marmoratus) stored on ice for 18 days. For so, 90 specimens (2.5 ± 0.45 kg and 58.21 ± 6.20 cm) were divided in three groups and subjected to stunning by: water saturated with CO2, hypothermia on ice or asphyxia in air. Subsequently samples were removed for analyses at times 0, 2, 4, 6, 8, 10, 12, 14, 16 and 18 days after. At the times established, we conducted analyses of total count of aerobic mesophilic heterotrophic microorganisms, quantification of aerobic psychrotrophic heterotrophic microorganisms, pH, TVB-N, color (L*a*b*) and sensory characteristics. The form of stunning had significant effect (p>0.05) on the meat quality. The group stunned on ice showed the best results in relation to the other treatments.