Formulation, microbiological analyses, centesimal composition and acceptability of breaded catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus) and tilapia (Oreochromis niloticus)
This study aimed at preparing breaded fishes and evaluating the centesimal characteristics, microbiological parameters, and the products sensorial analysis. Catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus),and tilapia (Oreochromis niloticus) in natura and prepared as breaded fishes were anal...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2010 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/32654 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/32654 |
| Access Level: | acceso abierto |
| Palabra clave: | breaded fish acceptability fish empanado de peixe aceitabilidade pescado |
| Sumario: | This study aimed at preparing breaded fishes and evaluating the centesimal characteristics, microbiological parameters, and the products sensorial analysis. Catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus),and tilapia (Oreochromis niloticus) in natura and prepared as breaded fishes were analyzed on humidity, protein and ethereal extract contents. For microbiological analysis in both forms of the investigated fishes includedcoliforms at 45°C, Salmonella spp. and coagulase-positive Staphylococcus. The three breaded fishes were assessed on acceptance test as for the appearance, aroma, taste, texture, and on the global and flavor intensity ranking. The microbiological and centesimal composition analyses were in compliance with the parameters required by the current legislation. As to the acceptance test, no significant differences on all the characteristics were shown among the three breaded fishes (p≤0.05), except for the flavor as pacu and catfish were statistically different. All the samples were highly approved with grades superior to 7.13. The ranking test showed nosignificant difference at 5% among the samples on the flavor. On the purchase intention by consumer, tilapia ranked first, however, the results indicate that there is a market for all three breaded fishes kinds. |
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