Shelf life and sensory assessment of tilapia quenelle during frozen storage

Author:

Angelini Maria Fernanda Calil1,Galvão Juliana Antunes1,Vieira Amanda de Freitas1,Savay-da-Silva Luciana Kimie1,Shirahigue Ligianne Din2,Cabral Ingridy Simone Ribeiro2,Modesta Regina Célia Della3,Gallo Cláudio Rosa1,Oetterer Marília1

Affiliation:

1. Escola Superior de Agricultura Luiz de Queiroz, Brazil

2. Centro de Energia Nuclear na Agricultura, Brazil

3. Embrapa Agroindústria de Alimentos, Brazil

Abstract

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.

Publisher

FapUNIFESP (SciELO)

Subject

Agronomy and Crop Science,Animal Science and Zoology

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