Banca de QUALIFICAÇÃO: SAMÁRIA SILVA DE ARAÚJO
Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.DISCENTE : SAMÁRIA SILVA DE ARAÚJO
DATA : 26/10/2017
HORA: 14:30
LOCAL: Sala de aula 05 do Departamento de Nutrição - DNUT/UFRN.
TÍTULO:
Development of the quality index method for flying fish (hirundichthys affinis. günther, 1866) stored in ice.
PALAVRAS-CHAVES:
Hirundichthys affinis, flying fish, QIM, quality, freshness, ice storage.
PÁGINAS: 113
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:
The flying fish is one of the resources of economic and social importance available to countries such as the Philippines, Indonesia, Peru, Barbados, Trinidad and Tobago and Brazil, but the processes related to their loss of freshness unknown. A tool to evaluate the sensory properties of fish freshness, considering specific aspects for each species, is the Quality Index Method (QIM), which provides demerit scores for the attributes of the fish as a function of the deterioration stage. The objective of this study was to develop the QIM to evaluate the freshness of the fish (Hirundichthys affinis, Günther, Günther, 1866), correlating with physical-chemical and microbiological analyzes throughout the storage period. For this purpose candidates were recruited and selected sensory judges by the Farnsworth Munsell Aroma Test and Test of 100 shades. Afterwards, training was carried out with the judges on sensorial terminologies, descriptor use, QIM principle and stages of fish deterioration. The development of the QIM was done by means of 3 storage tests and were used flying fish specimens captured in Caiçara do Norte, RN, Brazil. Microbiological analyzes (Coliform counts at 45ºC / g, Salmonella sp / 25g analysis, Coagulase positive Staphylococcus and total counts of aerobic mesophilic and psychrotrophic plaques) and physicochemical analyzes were performed (pH measurement and determination of Total Volatile Bases and Trimethylamine). Then, a QIM scheme was developed with 11 parameters, grouped into 3 main attributes (appearance, eyes and gills) and a Quality Index that presented high linear correlation (R2 = 0.9486) with storage time indicating loss of freshness during the days. The total count of aerobic mesophilic bacteria showed a significant increase (p <0.01), ranging from 3.20 log CFU / g (1st day) to 5.61 log CFU / g (19th day of storage). The total count of aerobic psychrotrophic bacteria showed a significant linear increase (p <0.01) with a strong correlation with the storage time, ranging from 2.0 log CFU / g (day 1) to 8.18 log CFU / g (19º day of storage). Salmonella was not detected in any sample. Coagulase positive Staphylococcus was found in one sample (4.0x102 CFU / g - 9th day of storage). The mean number of thermotolerant coliforms at 45 ° C remained <3.0 NMP / g, except on day 9 of storage where 3.6 MPN / g was found. The mean pH had a linear and continuous increase (p <0.01), ranging from 6.23 (day 1) to 6.88 (day 19). The mean values of N-BVT and N-TMA ranged from 25.19 (1st day) to 39.42 mg N-BVT / 100g (19th day) and 6.58 (1st day) to 12.17 mg TMA / 100g (19th day), presenting a linear, continuous and significant increase (p <0.01). The Principal Component Analysis suggests that the flying fish remain with an acceptable degree of freshness for up to 9 days, considering the analyzes and ice storage conditions used in this study.
MEMBROS DA BANCA:
Interno - 122.521.288-01 - ALEX AUGUSTO GONÇALVES - UFERSA
Presidente - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Interno - 2373959 - LARISSA MONT ALVERNE JUCA SEABRA