Pesquisa Agropecuária Brasileira (Aug 2013)

Shelf life and sensory assessment of tilapia quenelle during frozen storage

  • Maria Fernanda Calil Angelini,
  • Juliana Antunes Galvão,
  • Amanda de Freitas Vieira,
  • Luciana Kimie Savay-da-Silva,
  • Ligianne Din Shirahigue,
  • Ingridy Simone Ribeiro Cabral,
  • Regina Célia Della Modesta,
  • Cláudio Rosa Gallo,
  • Marília Oetterer

DOI
https://doi.org/10.1590/S0100-204X2013000800038
Journal volume & issue
Vol. 48, no. 8
pp. 1080 – 1087

Abstract

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The objective of this work was to evaluate the shelf life and sensory attributes of tilapia quenelle. Treatments consisted of two types of packages - polyethylene zipper (retort pouch) (QA) and polyethylene waxed paper box (QB) - stored at -18ºC for 120 days. Tilapia quenelle was stable for all parameters established by Brazilian legislation. Average values of the evaluated attributes in different packages, during storage, showed no significant difference, except for the "refrigeration" flavor. However, during the storage period, there were significant differences for sensory attributes, as "moist appearance", fish and product aroma, and off flavors of "mud" and "refrigeration". Preserving product quality as for its sensory attributes, during storage, shows that tilapia quenelle is a convenience product and contributes to the increase of fish consumption.

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