Kinetic modeling to study the quality of tambaqui (<i>Colossoma macropomum</i>) sous vide during storage at different temperatures.

Ramos, Fabiane C P; Ribeiro, Suezilde C A; Peixoto Joele, Maria R S; Sousa, Consuelo L; Lourenço, Lúcia F H

Kinetic modeling to study the quality of tambaqui (Colossoma macropomum) sous vide during storage at different temperatures.

Ramos, Fabiane C P; Ribeiro, Suezilde C A; Peixoto Joele, Maria R S; Sousa, Consuelo L; Lourenço, Lúcia F H.

Affiliation

Ramos FCP; Universidade Federal do Pará (UFPA), Belém, PA Brazil.
Ribeiro SCA; Instituto Federal de Educação, Ciência e Tecnologia do Pará, Campus Castanhal, Castanhal, PA Brazil.
Peixoto Joele MRS; Instituto Federal de Educação, Ciência e Tecnologia do Pará, Campus Castanhal, Castanhal, PA Brazil.
Sousa CL; Universidade Federal do Pará (UFPA), Belém, PA Brazil.
Lourenço LFH; Universidade Federal do Pará (UFPA), Belém, PA Brazil.

J Food Sci Technol ; 54(8): 2452-2463, 2017 Jul.

Article de En | MEDLINE | ID: mdl-28740303

Mots clés

Colossoma macropomun; Degradation; Kinetic; Processing; Shelf life; Sous vide

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: J Food Sci Technol Année: 2017 Type de document: Article