Processamento, estabilidade e aceitabilidade de marinado de vongole (Anomalocardia brasiliana)

Abstract

PROCESSING, STABILITY AND ACCEPTABILITY OF MARINADE OF VONGOLE (Anomalocardia brasiliana). The vongole has economicsocial importance to the most of people in the "Todos os Santos" Bay, located in Bahia coast, Brazil; it is a product of the familiar diet and it is one of the principal rental source of this local people. In purpose to increase the mollusc sale was developed studies on the marinating of vongole, through acidification of the product with vinegar at a pH[4,5 and a boiling water treatment during 30 min.The product was stored at room temperature for 240 days and the shelf life study included microbiological, physico-chemical, chemical and sensory evaluation. The process was effective to stablish commercial sterility to the marinaded vongole. According to sensory analyses, the marinaded vongole reached acceptability index like 78-82% for the overall appearance, colour, odour, flavour and texture. The data showed that the marinade of vongole was stable during storage for 240 days at room temperature.

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

“…Acetic acid and salt are added to fish to retard the action of bacteria and enzymes; this process results in a product with a characteristic flavor and an extended but limited shelf life (MEYER, 1965;MC LAY, 1972). The objective of fish marinating is not only to prevent spoilage from microorganisms and enzymes, but also to increase the value of the fish (POLIGNE; COLLIGNAN, 2000;BISPO et al, 2004).…”

“…Acetic acid and salt are added to fish to retard the action of bacteria and enzymes; this process results in a product with a characteristic flavor and an extended but limited shelf life (MEYER, 1965;MC LAY, 1972). The objective of fish marinating is not only to prevent spoilage from microorganisms and enzymes, but also to increase the value of the fish (POLIGNE; COLLIGNAN, 2000;BISPO et al, 2004).In addition to herring (traditionally used species), eels, hake, cod, mackerel, sea salmon, dogfish and shrimps are also processed as marinades in Europe (SHENDERYUK; BYKOWSKI, 1994). In Spain, fresh anchovy, sprat, mussel, and cockle are usually used for marinades (LÓPEZ BENITO;SAMPEDRO, 1974;LÓPEZ BENITO;SAMPEDRO, 1975).…”

Análise Físico-Química E Sensorial Do Pão De Batata Isento De Glúten Enriquecido Com Farinha De Chia

“…Para avaliar a aceitação do produto, foi calculado o índice de aceitabilidade (IA) de acordo com a fórmula descrita por Bispo et al, 14 sendo o mesmo considerado de boa aceitação quando o resultado de IA foi maior ou igual a 70%.…”

Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process

“…Usually, acetic acid and salt are added to the fish to retard the action of bacteria and enzymes and to change the taste and textural properties of raw material (MEYER, 1965;Mc LAY, 1972; POLIGNE; COLLINGAN, 2000;BISPO et al, 2004; PONS-SANCHEZ-CASCADO et al, 2005, SALLAM et al, 2007.…”

“…Usually, acetic acid and salt are added to the fish to retard the action of bacteria and enzymes and to change the taste and textural properties of raw material (MEYER, 1965;Mc LAY, 1972; POLIGNE; COLLINGAN, 2000;BISPO et al, 2004; PONS-SANCHEZ-CASCADO et al, 2005, SALLAM et al, 2007.In Argentina, the process of making cold marinated anchovies (Engraulis anchoita) has been developed using raw materials with different pre-treatment (fresh, frozen, and salted) and satisfactory products have been obtained in all the cases (YEANNES; CASALES, 1995). The effect of the process on the microorganisms has been studied, and it proved to be a safe product (FUSELLI et al, 1994).…”