M?todo de ?ndice de Qualidade (MIQ): determina??o do prazo de vida ?til de corvinas (Micropogonias furnieri, Linnaeus, 1766) inteiras estocadas em gelo

• Ano de defesa: 2019
• Autor(a) principal: Cordeiro, Daniel Dias
• Orientador(a): Oliveira, Gesilene Mendon?a de
• Banca de defesa: Oliveira, Gesilene Mendon?a de, Luchese, Rosa Helena, Torrezan, Renata, Esmerino, Erick Almeida
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
• Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
• Departamento: Instituto de Tecnologia
• País: Brasil
• Palavras-chave em Português: Qualidade; MIQ; Micropogonias furnieri
• Palavras-chave em Inglês: Quality; QIM
• Área do conhecimento CNPq: Ci?ncia e Tecnologia de Alimentos
• Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/5542

Sensory analysis is an important science for assessing the freshness and quality of fish, which contributes to inspection services, the fisheries sector as well as consumers. The protocol known as the Quality Index Method (QIM) is considered a method in assessing fish freshness in an subjective and fast way. The whitemouth croaker (Micropogonias furnieri, LINNAEUS 1766) has great commercial value, sustaining the fishing sector throughout the western Atlantic, and given its availability and sensorial quality has great exploratory potential, being appreciated in the gastronomy and the sport fishing. Considering this potential for growth in the commercial exploitation of the whole whitemouth croaker, it is necessary to carry out studies regarding the sensorial, physic-chemical and microbiological quality after its capture and commercialization. velop a quality protocol according to the Quality Index Method (QIM) for whole whitemouth croaker stored on ice (0 ? 2 ? C) and to monitor for chemical, physical and bacteriological analysis the loss of freshness during storage. Three lots of whitemouth croaker were collected in the Sepetiba Bay region, Itaguai RJ. Once captured, they were transported to UFRRJ, where they were placed on ice for a period of 15 days. The analysis of centesimal composition showed significant differences after the storage period. QIM and analyzes of total counts of mesophilic and psychrotrophic bacteria were performed at the following intervals 1, 3, 6, 9, 12 and 15 days. The QIM scheme evaluated by 15 trained assessors had four major quality criteria divided into eleven sensory attributes, totaling 24 demerit points, referred to as the Quality Index (QI). It presented a high linear correlation (R2 = 0.997) with storage time. IQ = 0.7863 + 1.312 x days on ice. All sensory attributes were highly correlated in the ACP analysis, which characterized 96.8% of the total information given by the 24 QIM scheme demerit points. The bacteriological analyzes presented values found high in the literature, and their values ranged from 3.71 log CFU / g to 6.07 log CFU / g for mesophylls and 5.23 log CFU / g to 7.11 log CFU / g for the psychrotrophic ones. The QIM Protocol developed and applied to whole whitemouth croaker under ice was highly correlated with bacteriological analyzes, recommending the commercialization and consumption of whole whitemouth croaker within 9 days of ice storage, corresponding to 10 IQ points.