SciELO journals
Browse
1/1
5 files

Effect of smoking-method on the keeping quality of cobia (Rachycentron canadum): bacteriological, chemical and sensory attributes

dataset
posted on 2019-06-12, 03:03 authored by F.A.A. Calixto, G.E.A. Dias, K.R.P. Schmalz, R.M. Franco, J.T.P. Latini, E.F.M. Mesquita

ABSTRACT The objective of the study was to develop the smoked cobia meat and to evaluate the yield, the bacteriological quality, the centesimal composition, and the acceptability of the product. Microbiological analysis of Salmonella sp. and Staphylococcus aureus, total coliforms and Escherichia coli counts were performed. The centesimal composition was determined and the acceptance test was performed. The average yield of the product after salting was 83.41% based on the fish roll weight. The microbiological analysis of the smoked meat showed positive in only one sample for Staphylococcus aureus and negative for the other bacteria. The product has a good nutritional quality and was accepted obtaining 97% for the overall aspect, average of 6.26 (± 0.99). The smoked cobia meat obtained satisfactory hygienic-sanitary conditions, good nutritional quality, besides a high index of sensorial acceptance emphasizing the texture and flavor attributes. Smoked process can be easily carried out on an artisanal or industrial scale.

History

Usage metrics

    Arquivo Brasileiro de Medicina Veterinária e Zootecnia

    Licence

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC