Shelf life of yellow hake: determinant factors for safe consumption
The quality of fish is affected by various factors such as, source species, freshness, and storage conditions. In free markets, exposure and handling of fish are intense, and often it is not known the origin and date of capture. The aim this work was study physicochemical, microbiological and sensor...
| Autores: | , , , , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2016 |
| País: | Brasil |
| Recursos: | Universidade Federal de São Paulo (UNIFESP) |
| Repositorio: | Repositório Institucional da UNIFESP |
| Idioma: | inglés |
| OAI Identifier: | oai:repositorio.unifesp.br:11600/49488 |
| Acesso em linha: | https://dx.doi.org/10.5935/1981-2965.20160015 https://repositorio.unifesp.br/handle/11600/49488 |
| Access Level: | acceso abierto |
| Palavra-chave: | Quality Control Shelf Life Fresh FishBass Dicentrarchus-Labrax Quality Refrigeration Freshness Ice |
| Resumo: | The quality of fish is affected by various factors such as, source species, freshness, and storage conditions. In free markets, exposure and handling of fish are intense, and often it is not known the origin and date of capture. The aim this work was study physicochemical, microbiological and sensory parameters to determine the shelf life of Yellow Hake sold in street markets in the city of Santos-SP. Samples were acquired in street markets from different districts of the city and stored in a domestic refrigerator for 72 hours. And it was found that the Yellow Hake acquired on open street markets in the city of Santos-SP should be for immediate consumption. The changes are noticeable deterioration after 24 hours of storage. The results reinforce the importance of the implementation of quality programs in all sectors of sale to ensure food safety for consumers. |
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