Qualidade de filé de tilápia (Oreochromis niloticus) embalado com atmosfera modificada

• Ano de defesa: 2014
• Autor(a) principal: Araújo, Nkarthe Guerra
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraí­ba; Brasil; Química e Bioquímica de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Deterioração; Filetagem; Gás carbônico; Pescado; Teste de aceitação; Refrigeração; Deterioration; Filleting; Carbon dioxide; Fish; Acceptance testing; Fefrigeration; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/4063

The Nile tilapia second most widely cultivated species of fish in the world, stands out in Brazil as the main, with the filet the preferred form of consumption. However, due to the chemical, microbiological and enzymatic reactions present in your muscle, favored by the presence of oxygen, found in high concentrations in normal atmosphere, is also considered a highly perishable food. Thus, many works have been performed in order to prolong their shelf life. In this research a modified atmosphere packaging combined with refrigeration was studied. To run the experiments , tilapia weighing between 700g and 800g were purchased in the city of Bananeiras-PB and transported in insulated box with ice in a 2:1 ratio to the Laboratory of Fish Technology, Federal University of Paraiba , where the originally underwent steps of gutting , heading, washing, removal of skin and filleting. The fillets were then subjected to different treatments, with the control sample, was packaged in conventional packaging (polyethylene) at 4 ± 1°C, while in modified atmosphere treatments were conditioned at the same temperature in nylon - polyethylene containers with removal of the air (vacuum) and two different mixtures of gases: 80%CO2 + 20%O2 and 100%CO2. Throughout the storage period, microbiological, physical, chemical and sensory analysis was conducted. It was found that the treatments with 100% CO2 followed by vacuum did not favor development and sulfite -reducing Clostridium were more effective in inhibiting the growth of psychrotrophic bacteria and coliform microorganisms, extending the shelf life of the fillets for six days 22 e 20 days, respectively. The results of physical and chemical analysis, it was observed that these treatments were more effective in maintaining its characteristics of freshness for longer (17 and 20 days ) without , however, affecting its nutritional value. However, the modification of the normal atmosphere, especially at high CO2 concentrations affect the sensory quality of the steaks over the storage period, limiting its shelf life, and the vacuum treatment which kept the sensory attributes unchanged for longer (12 days). It is recommended therefore, under the proposed conditions of this research, packaging under vacuum to preserve the fillet of Nile tilapia.