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Type: Artigo de Periódico
Title: Shelf Life Of Yellow Hake: Determinant Factors For Safe Consumption
Author: de Moraes
MC; Del Vale
GF; Haga
ET; Zanin
LM; da Cunha
DT; Stedefeldt
E; Braga
ARC; SaschaHabu
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.
Subject: Quality Control
Shelf Life
Fresh Fish
Citation: Revista Brasileira De Higiene E Sanidade Animal. UNIV FEDERAL CEARA, CENTRO CIENCIAS AGRARIAS, n. 10, n. 2, p. 174 - 186.
Rights: aberto
Identifier DOI: 10.5935/1981-2965.20160015
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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