Effects of modified atmosphere packing over the shelf life of sous vide from captive pirarucu (Arapaima gigas)

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• 作者：Enrique José ; Gregorio Pino Herná ; ndezp>ap>p> ; p>p>enriquepino410@gmail.comp> ; Raul Nunes de Carvalho Jr.p>bp> ; Maria Regina Sarkis Peixoto Joelep>cp> ; Cleidiane da Silva Ara&uacute ; jop>ap> ; L&uacute ; cia de Fá ; tima Henriques Lourenç ; op>ap>
• 关键词：Pirarucu ; Shelf life ; Modified atmosphere packaging ; Principal Component Analysis ; Multiple Factor Analysis
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：94-100
• 全文大小：656 K
• 卷排序：39

文摘

The anaerobic bacteria counts in modified atmosphere samples remained lower limits. The N-TVB, TBARS, color and sensorial analyses determinated the rejected of products. In this research, the changes of concentration gases follow the relation CO2 > O2 > N2. Multiple Factor Analysis showed that shelf-life of sous vide of pirarucu is 49 days.