English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A rápida perecibilidade dos peixes provoca perdas na industrialização e comercialização desse alimento. No presente trabalho, avaliou-se a eficiência da utilização de gelo clorado para ampliar a vida-de-prateleira de carpa capim (Ctenopharyngodon idella). Foram realizadas contagens de microrganismos aeróbios mesófilos e psicrotróficos na carne, e determinada a concentração de bases voláteis totais e o pH da carne de carpas armazenadas inteiras, sob refrigeração (3±1ºC), cobertas com gelo sem cloro ou clorado (5ppm), ao longo de 20 dias. O cloro reduziu significativamente (p<0,05) as populações de microrganismos aeróbios mesófilos e psicrotróficos, o pH e os valores iniciais das bases voláteis totais (BVT) na carne de carpa capim. Os valores de BVT foram baixos e tiveram pouca variação ao longo da armazenagem. Os resultados demonstraram que a vida-de-prateleira de carpa capim pode ser aumentada em aproximadamente 3 dias utilizando cloro no gelo de armazenagem; bem como, que os parâmetros pH e bases voláteis totais não são bons indicadores para avaliar a deterioração desse peixe. The rapid spoilage of fishes causes economical losses in the processing and marketing of these products. In the present study, the efficiency of chlorinated ice to increase grass carp (Ctenopharyngodon idella) shelf life was evaluated. Mesophilic and psychrotrophic bacteria count, total volatile basic nitrogen (TVBN) and pH were evaluated in the flesh of grass carp stored refrigerated (3±1ºC) for 20 days, covered with chlorinated (5ppm) or non-chlorinated ice. Chlorine significantly reduced (p<0,05) mesophilic and psychrotrophic bacteria count in the flesh, as well as pH and the initial values of TVBN. TVBN values were low and did not exhibit great changes over the storage time. Results showed that grass carp shelf life could be extended around 3 days by using chlorinated ice. Besides, pH and TVBN values were considered unsuitable to assess grass carp spoilage

Efeito do gelo clorado sobre parâmetros químicos e microbiológicos da carne de carpa capim (Ctenopharyngodon idella)