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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
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/1863 |
| Date | 30 March 2012 |
| Creators | Amaral, Gabriela Vieira do |
| Contributors | Freitas, Daniela De Grandi Castro, Oliveira, Val?ria Moura de, Mathias, Simone Pereira, Cruz, Adriano Gomez da, Mello, Silvia Concei??o Reis Pereira |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | Portuguese |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
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