Análises microbiológicas e sensoriais do filé de tilápia do Nilo (Oreochromus niloticus) acondicionado em embalagem convencional e a vácuo
The low consumption of fish due to the lack of habit of the population consuming this product, due to little promotion and distribution of this product. Production in Brazil is 750,000 ton . and its consumption is 8.5 kg / year, very low compared to developed countries ranging 24-86 kg / year in the...
| Principais autores: | Sato, Elder Hidemi, Kussaba, Gilberto Tatsuo Omori |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12462 |
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| Resumo: |
The low consumption of fish due to the lack of habit of the population consuming this product, due to little promotion and distribution of this product. Production in Brazil is 750,000 ton . and its consumption is 8.5 kg / year, very low compared to developed countries ranging 24-86 kg / year in the case of Japan . On average a kilo of fish is 55% more expensive than a beef low quality. This study aimed to evaluate the quality of fresh tilapia fillet steak and refrigerated packaged in conventional packaging and vacuum, and its quality at the time of consumption. To this end were made microbiological analyzes to quantify microbiological testing of Staphylococcus coagulase-positive, aerobic mesophilic, Salmonella spp , Escherichia coli and total coliforms. Sensory analysis was also performed with the control of differentiation or multiple comparison test. The microbiological results were negative for all microorganisms. The difference from the control test showed no significant difference between samples . |
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