<b>Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia

Autores

  • Dayse Aline Ferreira Silva Bartolomeu Universidade Federal do Paraná
  • Nina Waszczynskyj Universidade Federal do Paraná
  • Peter Gaberz Kirschnik Faculdade Católica do Tocantins
  • Bruna Rafaela Dallabona Pontifí­cia Universidade Católica do Paraná
  • Fernanda Janaí­na Oliveira Gomes da Costa Universidade Federal do Paraná
  • Carolina Lopes Leivas Universidade Federal do Paraná

DOI:

https://doi.org/10.4025/actascitechnol.v36i3.18263

Palavras-chave:

fish products, lipid oxidation, sensory test, refrigerated temperature

Resumo

Changes in smoked bologna sausage manufactured with Niletilapia (Oreochromis niloticus), and wheat fibers in refrigerated storage (6 ± 2°C) during 30 days were evaluated. Minced fish (MF) obtained from waste (parings from the filleting fish operations) of Nile tilapia (Oreochromis niloticus) was used as raw material. In this experiment, were determined Staphylococcus count, the detection of Salmonella sp. (day 0), psychrotrophic count, total and fecal coliforms at45°C, the acceptance sensory test (days 0 and 30), water activity, instrumental color, pH and lipid oxidation analysis (Thiobarbituric acid reactive substances - TBARS) days 0, 5, 10, 15, 20, 25 and 30 of storage. Lipid oxidation (TBARS) and water activity provided significant differences among storage days. However it was concluded that the bologna sausage remained stable and with acceptable quality for 30 days of storage may be a new alternative to adding value to fish products, because the researched microorganisms had a low count, changes in pH were not significant and sensory test indicated good acceptance of the product during the 30 days of storage.

 

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Publicado

2014-02-26

Como Citar

Bartolomeu, D. A. F. S., Waszczynskyj, N., Kirschnik, P. G., Dallabona, B. R., Costa, F. J. O. G. da, & Leivas, C. L. (2014). <b>Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia. Acta Scientiarum. Technology, 36(3), 561–567. https://doi.org/10.4025/actascitechnol.v36i3.18263

Edição

Seção

Tecnologia de Alimentos

 

0.8
2019CiteScore
 
 
36th percentile
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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus