Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2017-07-11T11:47:07Z No. of bitstreams: 1 2012 - Gabriela Vieira do Amaral.pdf: 2543977 bytes, checksum: 850d8b066ccc2ff1e99fb2743017d520 (MD5) / Made available in DSpace on 2017-07-11T11:47:08Z (GMT). No. of bitstreams: 1 2012 - Gabriela Vieira do Amaral.pdf: 2543977 bytes, checksum: 850d8b066ccc2ff1e99fb2743017d520 (MD5) Previous issue date: 2012-03-30 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / The Atlantic bigeye (Priacanthus arenatus) is a marine fish deep red color, high culinary value, sold fresh and found all along the Brazilian coast. This research aimed to develop a quality protocol according to the Quality Index Method (QIM) to bigeye, gutted stored on ice (0 ? 1 ?C) and accompanied by chemical, physical and bacteriological loss of freshness during storage. We collected lots of third bigeye in the region of Grumari, RJ. Once captured were eviscerated, washed transported to Embrapa Food (Guaratiba, RJ), they were packed in ice during the period of 21 days. The composition analysis performed showed significant differences after the storage period, allowing the species classified as high protein and medium fat content. The analyzes of total count of psychrotrophic and mesophilic bacteria, the sensory evaluation, pH and total volatile bases (BVT) were performed in the following ranges 0, 2, 4, 7, 9, 11, 14, 16, 18, 21 days while the color and texture analysis instruments were performed on days 0, 4, 9, 14, 18, 21. The QIM scheme developed was composed of four major quality criteria divided into twelve attributes, adding 24 demerit points, called the Quality Index (QI). Showed high linear correlation (R2 = 0.9559) with time of storage (IQ = 1.9071 + 1.203 x days in ice). All sensory attributes were highly correlated in the PCA analyzes, which marked 95.81% of the total information given by 24 demerit points QIM scheme. The bacteriological analyzes were not decisive in determining the moment of rejection, and their values ranged from <1 log CFU / g to 4.7 log CFU / g for mesophilic and 6.8 log CFU / g for psychrotrophic. The pH varied from 5.76 to 6.6 and the limit (6.5) was achieved after 9 days of ice. The BVT content ranged from 8.82 mg to 17.64 mg N/100g N/100g. A decrease in the strength of the fillets, ranging from 1.37 (N), 0.96 (N), and the strength of the whole fish 13.48 (N), 3.39 (N) shown to be a good indicator of the tendency muscle deterioration with time. The color instrumentally evaluated showed significant differences in skin color during the storage, demonstrating the loss of red color. The physical and chemical analyzes have showed good correlation (> 0.868) with the Quality Index, showing the statistical support for the use of the scheme. Based on these results, suggested that the consumption bigeye by up to 9 days of storage, which corresponded to 15 IQ points / O olho-de-c?o (Priacanthus arenatus) ? um peixe marinho de cor vermelha intensa, de alto valor culin?rio, comercializado fresco e encontrado ao longo de toda costa brasileira. Esta pesquisa teve como objetivo desenvolver um protocolo de qualidade de acordo com o M?todo do ?ndice de Qualidade (MIQ) para olho-de-c?o, eviscerado armazenado em gelo (0 ? 1?C) e acompanhar por an?lises qu?micas, f?sicas e bacteriol?gicas a perda do frescor durante a estocagem. Foram coletados 3 lotes do olho-de-c?o na regi?o de Grumari, RJ. Depois de capturados foram eviscerados, lavados transportados at? a Embrapa Agroind?stria de Alimentos (Guaratiba, RJ), onde foram acondicionados em gelo durante o per?odo de 21 dias. As an?lises de composi??o centesimal apresentaram diferen?as significativas ap?s o per?odo de estocagem, permitindo classificar a esp?cie como de alto teor prot?ico e m?dio teor de gordura. As an?lises de contagens totais de bact?rias mes?filas e psicrotr?ficas, avalia??o sensorial, valor de pH e bases vol?teis totais (BVT) foram realizadas nos seguintes intervalos 0, 2, 4, 7, 9, 11, 14, 16, 18, 21 dias, enquanto que as an?lises de textura e cor instrumentais foram realizadas nos dias 0, 4, 9, 14, 18, 21. O esquema MIQ desenvolvido foi composto de quatro grandes crit?rios de qualidade divididos em onze atributos sensoriais, somando 24 pontos de dem?rito, designado de ?ndice de Qualidade (IQ). Apresentou alta correla??o linear (R2= 0,9559) com o tempo de estocagem (IQ = 1,9071 + 1,203 x dias em gelo). Todos os atributos sensoriais foram altamente correlacionados na an?lise ACP, que caracterizou 95,81% das informa??es totais dadas pelos 24 pontos de dem?ritos do esquema MIQ. As an?lises bacteriol?gicas n?o se mostraram determinantes para determinar o momento de rejei??o, e seus valores variaram de < 1 log UFC/g a 4,7 log UFC/g para as mes?filas e 6,8 log UFC/g para as psicrotr?ficas. O pH variou de 5,76 a 6,6 e seu limite (6,5) foi atingido aos 9 dias de armazenamento em gelo. O teor BVT variou de 8,82 mg de N/100g a 17,64 mg de N/100g. Houve um decr?scimo na firmeza dos fil?s, variando de 1,37 (N) para 0,96 (N), e na firmeza do peixe inteiro 13,48 (N) para 3,39 (N) mostrando ser um bom indicador da tend?ncia de deteriora??o da musculatura ao longo do armazenamento. A cor avaliada instrumentalmente apresentou diferen?as significativas na cor da pele ao longo da estocagem, demonstrando a perda de tonalidade vermelha. As an?lises f?sicas e qu?micas mostraram ter boa correla??o (> 0,868) com o ?ndice de Qualidade, demonstrando o respaldo estat?stico para a utiliza??o do esquema. Com base nos resultados obtidos, sugeriu-se o consumo do olho-de-c?o em at? 9 dias de estocagem em gelo, o que correspondeu a 15 pontos de IQ