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...

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Autores: Cortez Netto, João de Paula, Boscolo, Wilson Rogério, Feiden, Aldi, Maluf, Marcia Luzia Ferrarezi, Freitas, Jakeline Marcela Azambuja de, Simões, Màrcia Regina
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
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oai_identifier_str oai:ojs.periodicos.saude.sp.gov.br:article/32654
network_acronym_str BR
network_name_str Brasil
repository_id_str
dc.title.none.fl_str_mv Formulation, microbiological analyses, centesimal composition and acceptability of breaded catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus) and tilapia (Oreochromis niloticus)
Formulação, análises microbiológicas, composição centesimal e aceitabilidade de empanados de jundiá (Rhamdia quelen), pacu (Piaractus mesopotamicus) e tilápia (Oreochromis niloticus)
title Formulation, microbiological analyses, centesimal composition and acceptability of breaded catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus) and tilapia (Oreochromis niloticus)
spellingShingle Formulation, microbiological analyses, centesimal composition and acceptability of breaded catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus) and tilapia (Oreochromis niloticus)
Cortez Netto, João de Paula
breaded fish
acceptability
fish
empanado de peixe
aceitabilidade
pescado
title_short Formulation, microbiological analyses, centesimal composition and acceptability of breaded catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus) and tilapia (Oreochromis niloticus)
title_full Formulation, microbiological analyses, centesimal composition and acceptability of breaded catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus) and tilapia (Oreochromis niloticus)
title_fullStr Formulation, microbiological analyses, centesimal composition and acceptability of breaded catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus) and tilapia (Oreochromis niloticus)
title_full_unstemmed Formulation, microbiological analyses, centesimal composition and acceptability of breaded catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus) and tilapia (Oreochromis niloticus)
title_sort Formulation, microbiological analyses, centesimal composition and acceptability of breaded catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus) and tilapia (Oreochromis niloticus)
dc.creator.none.fl_str_mv Cortez Netto, João de Paula
Boscolo, Wilson Rogério
Feiden, Aldi
Maluf, Marcia Luzia Ferrarezi
Freitas, Jakeline Marcela Azambuja de
Simões, Màrcia Regina
author Cortez Netto, João de Paula
author_facet Cortez Netto, João de Paula
Boscolo, Wilson Rogério
Feiden, Aldi
Maluf, Marcia Luzia Ferrarezi
Freitas, Jakeline Marcela Azambuja de
Simões, Màrcia Regina
author_role author
author2 Boscolo, Wilson Rogério
Feiden, Aldi
Maluf, Marcia Luzia Ferrarezi
Freitas, Jakeline Marcela Azambuja de
Simões, Màrcia Regina
author2_role author
author
author
author
author
dc.subject.por.fl_str_mv breaded fish
acceptability
fish
empanado de peixe
aceitabilidade
pescado
topic breaded fish
acceptability
fish
empanado de peixe
aceitabilidade
pescado
description 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.
publishDate 2010
dc.date.none.fl_str_mv 2010-02-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado pelos pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/32654
10.53393/rial.2010.v69.32654
url https://periodicos.saude.sp.gov.br/RIAL/article/view/32654
identifier_str_mv 10.53393/rial.2010.v69.32654
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/32654/31485
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Adolfo Lutz
publisher.none.fl_str_mv Instituto Adolfo Lutz
dc.source.none.fl_str_mv Instituto Adolfo Lutz Journal - RIAL; Vol. 69 No. 2 (2010); 181-187
Revista del Instituto Adolfo Lutz - RIAL; Vol. 69 Núm. 2 (2010); 181-187
Revista do Instituto Adolfo Lutz; v. 69 n. 2 (2010); 181-187
1983-3814
0073-9855
reponame:Revista do Instituto Adolfo Lutz (Online)
instname:Instituto Adolfo Lutz
instacron:IAL
instname_str Instituto Adolfo Lutz
instacron_str IAL
institution IAL
reponame_str Revista do Instituto Adolfo Lutz (Online)
collection Revista do Instituto Adolfo Lutz (Online)
repository.name.fl_str_mv Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutz
repository.mail.fl_str_mv rial@saude.sp.gov.br
_version_ 1853663530067165184
spelling Formulation, microbiological analyses, centesimal composition and acceptability of breaded catfish (Rhamdia quelen), pacu (Piaractus mesopotamicus) and tilapia (Oreochromis niloticus)Formulação, análises microbiológicas, composição centesimal e aceitabilidade de empanados de jundiá (Rhamdia quelen), pacu (Piaractus mesopotamicus) e tilápia (Oreochromis niloticus)breaded fishacceptabilityfishempanado de peixeaceitabilidadepescadoThis 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.O objetivo deste trabalho foi de preparar empanados de pescado e avaliar a composição centesimal, os parâmetros microbiológicos e a análise sensorial do produto. Os peixes utilizados foram jundiá (Rhamdia quelen), pacu (Piaractus mesopotamicus) e tilápia (Oreochromis niloticus). Foram realizadas análises de umidade, proteínas, extrato etéreo dos peixes in natura e dos empanados. Foram realizadas análises microbiológicas para coliformes a 45°C, Salmonella spp. e Staphylococcus coagulase positiva dos peixes in natura e dos empanados. Os empanados dos três pescados foram submetidos ao teste de aceitação em relação à aparência, aroma, sabor, textura e impressão global e de pontuação para a intensidade de sabor. As análises microbiológicas e de composição centesimal estavam em conformidade com os parâmetros exigidos pela legislação vigente. No teste de aceitação, os empanados foram estatisticamente iguais (p≤0,05) para os todos os atributos, menos para o sabor, em que pacu e jundiá apresentaram-se estatisticamente diferentes. Todas as amostras tiveram alta aceitação com notas superiores a 7,13. Pelo teste de pontuação não houve diferença significativa a 5% entre as amostras com relação ao sabor. Quanto à intenção de compra, a tilápia mostrou ser a preferida, contudo há indicação de aceitabilidade dos empanados dos três tipos de peixes no mercado.Instituto Adolfo Lutz2010-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado pelos paresapplication/pdfhttps://periodicos.saude.sp.gov.br/RIAL/article/view/3265410.53393/rial.2010.v69.32654Instituto Adolfo Lutz Journal - RIAL; Vol. 69 No. 2 (2010); 181-187Revista del Instituto Adolfo Lutz - RIAL; Vol. 69 Núm. 2 (2010); 181-187Revista do Instituto Adolfo Lutz; v. 69 n. 2 (2010); 181-1871983-38140073-9855reponame:Revista do Instituto Adolfo Lutz (Online)instname:Instituto Adolfo Lutzinstacron:IALporhttps://periodicos.saude.sp.gov.br/RIAL/article/view/32654/31485Copyright (c) 2010 João de Paula Cortez Netto, Wilson Rogério Boscolo, Aldi Feiden, Marcia Luzia Ferrarezi Maluf, Jakeline Marcela Azambuja de Freitas, Màrcia Regina Simõesinfo:eu-repo/semantics/openAccessCortez Netto, João de PaulaBoscolo, Wilson RogérioFeiden, AldiMaluf, Marcia Luzia FerrareziFreitas, Jakeline Marcela Azambuja deSimões, Màrcia Regina2023-11-07T19:36:15Zoai:ojs.periodicos.saude.sp.gov.br:article/32654Revistahttps://periodicos.saude.sp.gov.br/RIAL/indexPUBhttps://periodicos.saude.sp.gov.br/RIAL/oairial@saude.sp.gov.brhttps://doi.org/10.53393/rial1983-38140073-9855opendoar:2023-11-07T19:36:15Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutzfalse
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