Métodos físicos químicos e sensoriais na avaliação da qualidade do pescado
Resumo
No presente trabalho utilizaram-se como matéria-prima, as espécies, Pargo (Lutjanus purpureus, Poey l867), Cioba (Lutjanus analis, Cuvier), Biquara (Haemulum plumieri) e Cangulo (Balistes vetula, Linnaeus), capturados na costa de Fortaleza - Ceará. Os experimentos efetuados destinaram-se a determinar o período máximo de armazenagem do pescado conservado em gelo, bem como, suas características físico-químicas, organolépticas durante o período de l6 dias. As análises físico-químicas e organolépticas mostraram uma acentuada redução significativa (p<0,05) da qualidade do pescado durante o período em que estiveram armazenados em gelo, tanto para os peixes eviscerados quanto para os inteiros.
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Referências
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