Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town
Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico vo...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
M.C. Fontes [verfasserIn] A. Esteves [verfasserIn] F. Caldeira [verfasserIn] C. Saraiva [verfasserIn] M. Vieira-Pinto [verfasserIn] C. Martins [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch ; Portugiesisch |
| Erschienen: |
2007 |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
In: Arquivo Brasileiro de Medicina Veterinária e Zootecnia - Universidade Federal de Minas Gerais, 2004, 59(2007), 5, Seite 1308-1315 |
|---|---|
| Übergeordnetes Werk: |
volume:59 ; year:2007 ; number:5 ; pages:1308-1315 |
| Links: |
Link aufrufen |
|---|
| DOI / URN: |
10.1590/S0102-09352007000500031 |
|---|
| Katalog-ID: |
DOAJ07342790X |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | DOAJ07342790X | ||
| 003 | DE-627 | ||
| 005 | 20230501191732.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 230228s2007 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1590/S0102-09352007000500031 |2 doi | |
| 035 | |a (DE-627)DOAJ07342790X | ||
| 035 | |a (DE-599)DOAJb8e85fde9ed74da782e79fe33905add4 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng |a por | ||
| 050 | 0 | |a SF1-1100 | |
| 100 | 0 | |a M.C. Fontes |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town |
| 264 | 1 | |c 2007 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
| 338 | |a Online-Ressource |b cr |2 rdacarrier | ||
| 520 | |a Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness. | ||
| 650 | 4 | |a pescado | |
| 650 | 4 | |a frescor | |
| 650 | 4 | |a higiene | |
| 650 | 4 | |a análise sensorial | |
| 650 | 4 | |a análise físico-química | |
| 650 | 4 | |a fresh fish | |
| 650 | 4 | |a freshness | |
| 650 | 4 | |a higyene | |
| 650 | 4 | |a sensorial analysis | |
| 650 | 4 | |a physico-chemical analyses | |
| 653 | 0 | |a Animal culture | |
| 700 | 0 | |a A. Esteves |e verfasserin |4 aut | |
| 700 | 0 | |a F. Caldeira |e verfasserin |4 aut | |
| 700 | 0 | |a C. Saraiva |e verfasserin |4 aut | |
| 700 | 0 | |a M. Vieira-Pinto |e verfasserin |4 aut | |
| 700 | 0 | |a C. Martins |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i In |t Arquivo Brasileiro de Medicina Veterinária e Zootecnia |d Universidade Federal de Minas Gerais, 2004 |g 59(2007), 5, Seite 1308-1315 |w (DE-627)331702363 |w (DE-600)2053051-1 |x 16784162 |7 nnns |
| 773 | 1 | 8 | |g volume:59 |g year:2007 |g number:5 |g pages:1308-1315 |
| 856 | 4 | 0 | |u https://doi.org/10.1590/S0102-09352007000500031 |z kostenfrei |
| 856 | 4 | 0 | |u https://doaj.org/article/b8e85fde9ed74da782e79fe33905add4 |z kostenfrei |
| 856 | 4 | 0 | |u http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000500031 |z kostenfrei |
| 856 | 4 | 2 | |u https://doaj.org/toc/0102-0935 |y Journal toc |z kostenfrei |
| 856 | 4 | 2 | |u https://doaj.org/toc/1678-4162 |y Journal toc |z kostenfrei |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_DOAJ | ||
| 912 | |a SSG-OLC-PHA | ||
| 912 | |a GBV_ILN_20 | ||
| 912 | |a GBV_ILN_22 | ||
| 912 | |a GBV_ILN_24 | ||
| 912 | |a GBV_ILN_31 | ||
| 912 | |a GBV_ILN_39 | ||
| 912 | |a GBV_ILN_40 | ||
| 912 | |a GBV_ILN_60 | ||
| 912 | |a GBV_ILN_62 | ||
| 912 | |a GBV_ILN_63 | ||
| 912 | |a GBV_ILN_65 | ||
| 912 | |a GBV_ILN_69 | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_73 | ||
| 912 | |a GBV_ILN_95 | ||
| 912 | |a GBV_ILN_105 | ||
| 912 | |a GBV_ILN_110 | ||
| 912 | |a GBV_ILN_151 | ||
| 912 | |a GBV_ILN_161 | ||
| 912 | |a GBV_ILN_213 | ||
| 912 | |a GBV_ILN_230 | ||
| 912 | |a GBV_ILN_285 | ||
| 912 | |a GBV_ILN_293 | ||
| 912 | |a GBV_ILN_602 | ||
| 912 | |a GBV_ILN_2014 | ||
| 912 | |a GBV_ILN_4012 | ||
| 912 | |a GBV_ILN_4037 | ||
| 912 | |a GBV_ILN_4112 | ||
| 912 | |a GBV_ILN_4125 | ||
| 912 | |a GBV_ILN_4126 | ||
| 912 | |a GBV_ILN_4249 | ||
| 912 | |a GBV_ILN_4305 | ||
| 912 | |a GBV_ILN_4306 | ||
| 912 | |a GBV_ILN_4307 | ||
| 912 | |a GBV_ILN_4313 | ||
| 912 | |a GBV_ILN_4322 | ||
| 912 | |a GBV_ILN_4323 | ||
| 912 | |a GBV_ILN_4324 | ||
| 912 | |a GBV_ILN_4325 | ||
| 912 | |a GBV_ILN_4338 | ||
| 912 | |a GBV_ILN_4367 | ||
| 912 | |a GBV_ILN_4700 | ||
| 951 | |a AR | ||
| 952 | |d 59 |j 2007 |e 5 |h 1308-1315 | ||
| author_variant |
m f mf a e ae f c fc c s cs m v p mvp c m cm |
|---|---|
| matchkey_str |
article:16784162:2007----::saoersoeulddhgncdpsaoeddnmcddditrodpruafehesnhgei |
| hierarchy_sort_str |
2007 |
| callnumber-subject-code |
SF |
| publishDate |
2007 |
| allfields |
10.1590/S0102-09352007000500031 doi (DE-627)DOAJ07342790X (DE-599)DOAJb8e85fde9ed74da782e79fe33905add4 DE-627 ger DE-627 rakwb eng por SF1-1100 M.C. Fontes verfasserin aut Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town 2007 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness. pescado frescor higiene análise sensorial análise físico-química fresh fish freshness higyene sensorial analysis physico-chemical analyses Animal culture A. Esteves verfasserin aut F. Caldeira verfasserin aut C. Saraiva verfasserin aut M. Vieira-Pinto verfasserin aut C. Martins verfasserin aut In Arquivo Brasileiro de Medicina Veterinária e Zootecnia Universidade Federal de Minas Gerais, 2004 59(2007), 5, Seite 1308-1315 (DE-627)331702363 (DE-600)2053051-1 16784162 nnns volume:59 year:2007 number:5 pages:1308-1315 https://doi.org/10.1590/S0102-09352007000500031 kostenfrei https://doaj.org/article/b8e85fde9ed74da782e79fe33905add4 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000500031 kostenfrei https://doaj.org/toc/0102-0935 Journal toc kostenfrei https://doaj.org/toc/1678-4162 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 59 2007 5 1308-1315 |
| spelling |
10.1590/S0102-09352007000500031 doi (DE-627)DOAJ07342790X (DE-599)DOAJb8e85fde9ed74da782e79fe33905add4 DE-627 ger DE-627 rakwb eng por SF1-1100 M.C. Fontes verfasserin aut Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town 2007 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness. pescado frescor higiene análise sensorial análise físico-química fresh fish freshness higyene sensorial analysis physico-chemical analyses Animal culture A. Esteves verfasserin aut F. Caldeira verfasserin aut C. Saraiva verfasserin aut M. Vieira-Pinto verfasserin aut C. Martins verfasserin aut In Arquivo Brasileiro de Medicina Veterinária e Zootecnia Universidade Federal de Minas Gerais, 2004 59(2007), 5, Seite 1308-1315 (DE-627)331702363 (DE-600)2053051-1 16784162 nnns volume:59 year:2007 number:5 pages:1308-1315 https://doi.org/10.1590/S0102-09352007000500031 kostenfrei https://doaj.org/article/b8e85fde9ed74da782e79fe33905add4 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000500031 kostenfrei https://doaj.org/toc/0102-0935 Journal toc kostenfrei https://doaj.org/toc/1678-4162 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 59 2007 5 1308-1315 |
| allfields_unstemmed |
10.1590/S0102-09352007000500031 doi (DE-627)DOAJ07342790X (DE-599)DOAJb8e85fde9ed74da782e79fe33905add4 DE-627 ger DE-627 rakwb eng por SF1-1100 M.C. Fontes verfasserin aut Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town 2007 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness. pescado frescor higiene análise sensorial análise físico-química fresh fish freshness higyene sensorial analysis physico-chemical analyses Animal culture A. Esteves verfasserin aut F. Caldeira verfasserin aut C. Saraiva verfasserin aut M. Vieira-Pinto verfasserin aut C. Martins verfasserin aut In Arquivo Brasileiro de Medicina Veterinária e Zootecnia Universidade Federal de Minas Gerais, 2004 59(2007), 5, Seite 1308-1315 (DE-627)331702363 (DE-600)2053051-1 16784162 nnns volume:59 year:2007 number:5 pages:1308-1315 https://doi.org/10.1590/S0102-09352007000500031 kostenfrei https://doaj.org/article/b8e85fde9ed74da782e79fe33905add4 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000500031 kostenfrei https://doaj.org/toc/0102-0935 Journal toc kostenfrei https://doaj.org/toc/1678-4162 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 59 2007 5 1308-1315 |
| allfieldsGer |
10.1590/S0102-09352007000500031 doi (DE-627)DOAJ07342790X (DE-599)DOAJb8e85fde9ed74da782e79fe33905add4 DE-627 ger DE-627 rakwb eng por SF1-1100 M.C. Fontes verfasserin aut Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town 2007 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness. pescado frescor higiene análise sensorial análise físico-química fresh fish freshness higyene sensorial analysis physico-chemical analyses Animal culture A. Esteves verfasserin aut F. Caldeira verfasserin aut C. Saraiva verfasserin aut M. Vieira-Pinto verfasserin aut C. Martins verfasserin aut In Arquivo Brasileiro de Medicina Veterinária e Zootecnia Universidade Federal de Minas Gerais, 2004 59(2007), 5, Seite 1308-1315 (DE-627)331702363 (DE-600)2053051-1 16784162 nnns volume:59 year:2007 number:5 pages:1308-1315 https://doi.org/10.1590/S0102-09352007000500031 kostenfrei https://doaj.org/article/b8e85fde9ed74da782e79fe33905add4 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000500031 kostenfrei https://doaj.org/toc/0102-0935 Journal toc kostenfrei https://doaj.org/toc/1678-4162 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 59 2007 5 1308-1315 |
| allfieldsSound |
10.1590/S0102-09352007000500031 doi (DE-627)DOAJ07342790X (DE-599)DOAJb8e85fde9ed74da782e79fe33905add4 DE-627 ger DE-627 rakwb eng por SF1-1100 M.C. Fontes verfasserin aut Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town 2007 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness. pescado frescor higiene análise sensorial análise físico-química fresh fish freshness higyene sensorial analysis physico-chemical analyses Animal culture A. Esteves verfasserin aut F. Caldeira verfasserin aut C. Saraiva verfasserin aut M. Vieira-Pinto verfasserin aut C. Martins verfasserin aut In Arquivo Brasileiro de Medicina Veterinária e Zootecnia Universidade Federal de Minas Gerais, 2004 59(2007), 5, Seite 1308-1315 (DE-627)331702363 (DE-600)2053051-1 16784162 nnns volume:59 year:2007 number:5 pages:1308-1315 https://doi.org/10.1590/S0102-09352007000500031 kostenfrei https://doaj.org/article/b8e85fde9ed74da782e79fe33905add4 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000500031 kostenfrei https://doaj.org/toc/0102-0935 Journal toc kostenfrei https://doaj.org/toc/1678-4162 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 59 2007 5 1308-1315 |
| language |
English Portuguese |
| source |
In Arquivo Brasileiro de Medicina Veterinária e Zootecnia 59(2007), 5, Seite 1308-1315 volume:59 year:2007 number:5 pages:1308-1315 |
| sourceStr |
In Arquivo Brasileiro de Medicina Veterinária e Zootecnia 59(2007), 5, Seite 1308-1315 volume:59 year:2007 number:5 pages:1308-1315 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
pescado frescor higiene análise sensorial análise físico-química fresh fish freshness higyene sensorial analysis physico-chemical analyses Animal culture |
| isfreeaccess_bool |
true |
| container_title |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| authorswithroles_txt_mv |
M.C. Fontes @@aut@@ A. Esteves @@aut@@ F. Caldeira @@aut@@ C. Saraiva @@aut@@ M. Vieira-Pinto @@aut@@ C. Martins @@aut@@ |
| publishDateDaySort_date |
2007-01-01T00:00:00Z |
| hierarchy_top_id |
331702363 |
| id |
DOAJ07342790X |
| language_de |
englisch portugiesisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ07342790X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230501191732.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230228s2007 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1590/S0102-09352007000500031</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ07342790X</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJb8e85fde9ed74da782e79fe33905add4</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield><subfield code="a">por</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">SF1-1100</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">M.C. Fontes</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2007</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">pescado</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">frescor</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">higiene</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">análise sensorial</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">análise físico-química</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">fresh fish</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">freshness</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">higyene</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sensorial analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">physico-chemical analyses</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Animal culture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">A. Esteves</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">F. Caldeira</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">C. Saraiva</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">M. Vieira-Pinto</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">C. Martins</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Arquivo Brasileiro de Medicina Veterinária e Zootecnia</subfield><subfield code="d">Universidade Federal de Minas Gerais, 2004</subfield><subfield code="g">59(2007), 5, Seite 1308-1315</subfield><subfield code="w">(DE-627)331702363</subfield><subfield code="w">(DE-600)2053051-1</subfield><subfield code="x">16784162</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:59</subfield><subfield code="g">year:2007</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:1308-1315</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1590/S0102-09352007000500031</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/b8e85fde9ed74da782e79fe33905add4</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000500031</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/0102-0935</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1678-4162</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">59</subfield><subfield code="j">2007</subfield><subfield code="e">5</subfield><subfield code="h">1308-1315</subfield></datafield></record></collection>
|
| callnumber-first |
S - Agriculture |
| author |
M.C. Fontes |
| spellingShingle |
M.C. Fontes misc SF1-1100 misc pescado misc frescor misc higiene misc análise sensorial misc análise físico-química misc fresh fish misc freshness misc higyene misc sensorial analysis misc physico-chemical analyses misc Animal culture Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town |
| authorStr |
M.C. Fontes |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)331702363 |
| format |
electronic Article |
| delete_txt_mv |
keep |
| author_role |
aut aut aut aut aut aut |
| collection |
DOAJ |
| remote_str |
true |
| callnumber-label |
SF1-1100 |
| illustrated |
Not Illustrated |
| issn |
16784162 |
| topic_title |
SF1-1100 Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town pescado frescor higiene análise sensorial análise físico-química fresh fish freshness higyene sensorial analysis physico-chemical analyses |
| topic |
misc SF1-1100 misc pescado misc frescor misc higiene misc análise sensorial misc análise físico-química misc fresh fish misc freshness misc higyene misc sensorial analysis misc physico-chemical analyses misc Animal culture |
| topic_unstemmed |
misc SF1-1100 misc pescado misc frescor misc higiene misc análise sensorial misc análise físico-química misc fresh fish misc freshness misc higyene misc sensorial analysis misc physico-chemical analyses misc Animal culture |
| topic_browse |
misc SF1-1100 misc pescado misc frescor misc higiene misc análise sensorial misc análise físico-química misc fresh fish misc freshness misc higyene misc sensorial analysis misc physico-chemical analyses misc Animal culture |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
cr |
| hierarchy_parent_title |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| hierarchy_parent_id |
331702363 |
| hierarchy_top_title |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| isfreeaccess_txt |
true |
| familylinks_str_mv |
(DE-627)331702363 (DE-600)2053051-1 |
| title |
Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town |
| ctrlnum |
(DE-627)DOAJ07342790X (DE-599)DOAJb8e85fde9ed74da782e79fe33905add4 |
| title_full |
Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town |
| author_sort |
M.C. Fontes |
| journal |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| journalStr |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| callnumber-first-code |
S |
| lang_code |
eng por |
| isOA_bool |
true |
| recordtype |
marc |
| publishDateSort |
2007 |
| contenttype_str_mv |
txt |
| container_start_page |
1308 |
| author_browse |
M.C. Fontes A. Esteves F. Caldeira C. Saraiva M. Vieira-Pinto C. Martins |
| container_volume |
59 |
| class |
SF1-1100 |
| format_se |
Elektronische Aufsätze |
| author-letter |
M.C. Fontes |
| doi_str_mv |
10.1590/S0102-09352007000500031 |
| author2-role |
verfasserin |
| title_sort |
estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de portugal freshness and hygienic quality of fish sold in a portuguese town |
| callnumber |
SF1-1100 |
| title_auth |
Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town |
| abstract |
Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness. |
| abstractGer |
Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness. |
| abstract_unstemmed |
Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness. |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 |
| container_issue |
5 |
| title_short |
Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town |
| url |
https://doi.org/10.1590/S0102-09352007000500031 https://doaj.org/article/b8e85fde9ed74da782e79fe33905add4 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000500031 https://doaj.org/toc/0102-0935 https://doaj.org/toc/1678-4162 |
| remote_bool |
true |
| author2 |
A. Esteves F. Caldeira C. Saraiva M. Vieira-Pinto C. Martins |
| author2Str |
A. Esteves F. Caldeira C. Saraiva M. Vieira-Pinto C. Martins |
| ppnlink |
331702363 |
| callnumber-subject |
SF - Animal Culture |
| mediatype_str_mv |
c |
| isOA_txt |
true |
| hochschulschrift_bool |
false |
| doi_str |
10.1590/S0102-09352007000500031 |
| callnumber-a |
SF1-1100 |
| up_date |
2024-07-03T17:37:47.959Z |
| _version_ |
1803580361169436676 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ07342790X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230501191732.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230228s2007 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1590/S0102-09352007000500031</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ07342790X</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJb8e85fde9ed74da782e79fe33905add4</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield><subfield code="a">por</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">SF1-1100</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">M.C. Fontes</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Estado de frescor e qualidade higiênica do pescado vendido numa cidade do interior de Portugal Freshness and hygienic quality of fish sold in a Portuguese town</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2007</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Avaliaram-se o estado de frescor e a qualidade higiênica do pescado disponível em alguns estabelecimentos comerciais de Vila Real, uma cidade do interior de Portugal. Vinte e três amostras foram submetidas a uma análise sensorial e a análises fisico-químicas - determinação do teor de azoto básico volátil total (ABVT), do índice de refração do humor aquoso e do pH. A avaliação da qualidade higiênica do pescado foi feita por meio de diferentes análises microbiológicas na superfície e na profundidade do músculo do pescado. O pescado fresco, considerado por todos os métodos de análise, próprio para consumo, apresentou estado de frescor entre bom e satisfatório. O ABVT foi considerado o método objetivo de eleição, sempre que surgiram dúvidas relativamente ao grau de frescor do pescado. O pescado próprio para consumo apresentou valores que variaram entre os 20,60 e 27,36mgN/100g e perfil microbiológico aceitável, com contagens de microrganismos psicrotróficos entre 5,41 e 6,03 UFC/cm² na superfície e entre 4,79 e 5,28 UFC/cm² no músculo.<br<The freshness and hygienic quality of fresh fish sold in some fish markets of Vila Real, a Portuguese town, were evaluated. Twenty-three samples were examined by sensorial and physico-chemical analyses (total volatil basic nitrogen - TVBN, aqueous humour refraction rate and pH). The determination of hygienic quality of fish was carried out by different microbiological analysis on the surface and deepness of fish muscle. Fish was considered proper for consumption by all the methods used in the evaluation of fish freshness, and was classified between good and satisfactory. TVBN was considered the objective method of election, in case of doubt about fish freshness, and fish proper for consumption presented TVBN values between 20.60 and 27.36mgN/100g. The microbiological profile was considered acceptable with psychrotrophic microorganisms counts between 5.41 and 6.03 CFU/cm² on fish surface and between 4.79 and 5.28 CFU/g in muscle deepness.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">pescado</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">frescor</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">higiene</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">análise sensorial</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">análise físico-química</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">fresh fish</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">freshness</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">higyene</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sensorial analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">physico-chemical analyses</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Animal culture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">A. Esteves</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">F. Caldeira</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">C. Saraiva</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">M. Vieira-Pinto</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">C. Martins</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Arquivo Brasileiro de Medicina Veterinária e Zootecnia</subfield><subfield code="d">Universidade Federal de Minas Gerais, 2004</subfield><subfield code="g">59(2007), 5, Seite 1308-1315</subfield><subfield code="w">(DE-627)331702363</subfield><subfield code="w">(DE-600)2053051-1</subfield><subfield code="x">16784162</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:59</subfield><subfield code="g">year:2007</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:1308-1315</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1590/S0102-09352007000500031</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/b8e85fde9ed74da782e79fe33905add4</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000500031</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/0102-0935</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1678-4162</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">59</subfield><subfield code="j">2007</subfield><subfield code="e">5</subfield><subfield code="h">1308-1315</subfield></datafield></record></collection>
|
| score |
7.400032 |