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Shelf life of Yellow Hake: Determinant factors for safe consumption.
- Source :
-
Revista Brasileira de Higiene e Sanidade Animal . abr-jun2016, Vol. 10 Issue 2, p174-186. 13p. - Publication Year :
- 2016
-
Abstract
- The quality of fish is affected by various factors such as, source species, freshness, and storage conditions. In free markets, exposure and handling of fish are intense, and often it is not known the origin and date of capture. The aim this work was study physicochemical, microbiological and sensory parameters to determine the shelf life of Yellow Hake sold in street markets in the city of Santos-SP. Samples were acquired in street markets from different districts of the city and stored in a domestic refrigerator for 72 hours. And it was found that the Yellow Hake acquired on open street markets in the city of Santos-SP should be for immediate consumption. The changes are noticeable deterioration after 24 hours of storage. The results reinforce the importance of the implementation of quality programs in all sectors of sale to ensure food safety for consumers. [ABSTRACT FROM AUTHOR]
- Subjects :
- *SHELF-life dating of food
*FISH quality
*FISH spoilage
Subjects
Details
- Language :
- English
- ISSN :
- 19812965
- Volume :
- 10
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Revista Brasileira de Higiene e Sanidade Animal
- Publication Type :
- Academic Journal
- Accession number :
- 116776299
- Full Text :
- https://doi.org/10.5935/1981-2965.20160015