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|Título:||Effect of enriched oxygen atmosphere storage on the quality of live clams (Ruditapes decussatus)|
Nunes, Maria Leonor
|Palavras-chave:||Food Science & Technology|
|Editora:||WILEY-BLACKWELL PUBLISHING, INC|
|Citação:||INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. - Vol. 44, n. 12 (DEC 2009), p. 2598-2605|
|Resumo:||The purpose of the present work was to study the effect of storage in enriched oxygen atmosphere on the quality of live clams. Purified live clams were packed in 70% O-2/30% N-2. A control batch was prepared in which live clams were wrapped in mesh bags (stored in air). Both batches were stored at 6.1 perpendicular to 0.7 degrees C during 6 days. Sampling and analysis were carried out on days 0 (initial), 3 and 6 of storage. The physiological condition and quality of live clams were evaluated by corporal indices, physical/chemical indicators (pH value, glycogen levels, malondialdehyde), sensory assessment and microbial analysis. Similar physiological conditions of live clams were reported in both storage conditions. The storage under high O-2 atmosphere did not promote the microbial growth. A beneficial effect of high O-2 MAP storage was observed in the preservation of live clam's quality. In particular, a significant positive effect on the typical sweet taste was observed.. - EU-QCA III-MARE/FEDER: Project "Quality and Innovation of Fishery Products". - This work was financial supported by EU-QCA III-MARE/FEDER: Project "Quality and Innovation of Fishery Products''. We thank to Cooperativa Formosa (Algarve, Portugal) for the supply of live clams, to Praxair Portugal Gases, S. A., for the kindly supply of gas mixture and to Patricia Anacleto, Patricia Oliveira and Carlos Alberto Graça de Paula Cardoso for their technical assistance. Special thanks to the people who composed the sensory panel for their availability.|
|Aparece nas colecções:||FF - Produção Científica 2000-2009|
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