Sensory and Chemical Evaluation of the Keeping Quality of the Brazilian Freshwater Fish Prochilodus scrofa in Ice Storage

Authors

  • EVERARDO L. MAIA,

    1. Authors Rodriguez-Amaya and Moraes are affiliated with Faculdade de Engenharia de Alimentos e Agrícola, Universidade Estadual de Campinas, Caixa Postal 6121, 13100 Campinas, São Paulo, Brasil. Author Maia, formerly with Univ. Estadual de Campinas, is now affiliated with Universidade do Amazonas, Departamento de Química, 69000 - Manaus-AM. - Brasil.
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  • DELIA B. RODRIGUEZ-AMAYA,

    1. Authors Rodriguez-Amaya and Moraes are affiliated with Faculdade de Engenharia de Alimentos e Agrícola, Universidade Estadual de Campinas, Caixa Postal 6121, 13100 Campinas, São Paulo, Brasil. Author Maia, formerly with Univ. Estadual de Campinas, is now affiliated with Universidade do Amazonas, Departamento de Química, 69000 - Manaus-AM. - Brasil.
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  • MARIA AMELIA C. MORAES

    1. Authors Rodriguez-Amaya and Moraes are affiliated with Faculdade de Engenharia de Alimentos e Agrícola, Universidade Estadual de Campinas, Caixa Postal 6121, 13100 Campinas, São Paulo, Brasil. Author Maia, formerly with Univ. Estadual de Campinas, is now affiliated with Universidade do Amazonas, Departamento de Química, 69000 - Manaus-AM. - Brasil.
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ABSTRACT

The keeping quality of the freshwater fish Prochilodus scrofa in ice storage was investigated in two runs. Sensory evaluation of the raw fish reflected the progressive deterioration during storage. Sensory evaluation of the baked fish was less indicative of the state of freshness. None of the chemical analyses utilized (TVN, TBA, FFA, PV, qualitative tests) could be a reliable index of freshness. The keeping time was about 18 days in the first run and 12 days in the second run. Evisceration under commercial conditions did not extend the storage life.

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