Quality aspects physico-chemical in fillet minimally processed Diapterus rhombeus

Abstract

Fish is widely consumed worldwide, among many reasons, being a food rich in proteins and amino acids essential to human health, standing out as an attractive product of animal origin. However, due to the high perishability it presents, the product should receive special attention. Thus, the present study aimed to evaluate the influence of citric acid and sodium lactate on the physicochemical characteristics of the minimally processed Diapterus rhombeus. The samples were collected in a fair-free located in the municipality of Mossoró-RN and followed the laboratory where they were submitted to the filleting process. The fillets produced received different treatments: absence of immersion in acidulants (control) and immersion in citric acid solution and sodium lactate. Samples from both treatments were vacuum packed in pairs and stored under refrigeration. During storage, physical and chemical analyzes were performed at days zero, three and six, in three replicates per treatment. The data generated were evaluated by the t student test at the 5% level of significance. With the use of the treatment, satisfactory results of CRA and pH were observed in minimally processed fish fillets and vacuum packaged under refrigeration.