Shelf life of yellow hake: determinant factors for safe consumption

Shelf life of yellow hake: determinant factors for safe consumption

Title: Shelf life of yellow hake: determinant factors for safe consumption;
Vida de Prateleira da Pescada Amarela: Fatores determinantes para o consumo seguro
Author de Moraes, Mariele Coral Autor UNIFESP Google Scholar
Del Vale, Gabriela Fernandes Autor UNIFESP Google Scholar
Haga, Erica Tiemi Autor UNIFESP Google Scholar
Zanin, Lais Mariano Autor UNIFESP Google Scholar
da Cunha, Diogo Timoteo Google Scholar
Stedefeldt, Elke Autor UNIFESP Google Scholar
Cavalcante Braga, Anna Rafaela Autor UNIFESP Google Scholar
Habu, Sasha Autor UNIFESP Google Scholar
Abstract 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.
Keywords Quality Control
Shelf Life
Fresh FishBass Dicentrarchus-Labrax
Language English
Date 2016
Published in Brazilian Journal Of Hygiene And Animal Sanity. Fortalexa, v. 10, n. 2, p. 174-186, 2016.
ISSN 1981-2965 (Sherpa/Romeo, impact factor)
Publisher Univ federal ceara, centro ciencias agrarias
Extent 174-186
Access rights Open access Open Access
Type Article
Web of Science ID WOS:000377810900002

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