Semi Conservas of Marine Fish, Physical-Chemical, Microbiological and Nutritional Characterization

Abstract

Fish is a food rich in nutrients and highly perishable. In this sense, finding suitable forms for its processing and conservation is essential to maintain its quality. Thus, the objective of this work is the preparation of semi-preserves based on marine fish and to analyze their physicochemical, microbiological and nutritional composition, optimizing the time for sterilization of the glasses, so that the product is free of microorganisms. Sea fish preserves have been prepared, having as cover sauces: olive oil (extra virgin), sauce with tomatoes and water with salt (in the natural). These preserves, after their elaboration, were stored at room temperature for 40 days. The microbiological results obtained, for all the samples, were considered within the standard established in the RDC number 12 of January 2, 2001, for this type of product. Where the limit values for coagulase positive Staphylococcus, Salmonella sp. and Coliforms at 45 ° C, showing that the protocols used in the present study were adequate for the commercialization of the products.

Composição centesimal e análise sensorial de enlatados de pescado cultivados em água doce

“…O objetivo deste trabalho foi produzir e realizar análises físico-químicas, sensoriais e de intenção de compra para enlatados de cortes de pescado de água doce, tais como: filé e CMS -carne mecanicamente separada de tilápia (Oreochromis niloticus); filé de pacu (Piaractus mesopotamicus), coxa e dorso de rã (Lithobates catesbeianus) com molhos de cobertura em salmoura e óleo vegetal com a finalidade de oferecer novas alternativas de produtos para a indústria de conservas. As conservas de pacu, rãs e tilápias foram elaboradas conforme a metodologia desenvolvida por Silva et al (2019). A Tabela 1 descreve os ingredientes básicos utilizados na produção dos enlatados.…”