Chemical and physical methods of triploidy induction in Crassostrea gigas(Thunberg, 1793)
Keywords:
temperature, 6-dimethylaminopurine, cytochalasin-B, oysterAbstract
O glaciamento de pescado consiste na aplicação de água, adicionada ou não de aditivos, sobre a superfície do produto congelado, formando uma camada de gelo que o protege de desidratação e oxidação lipídica durante a estocagem. Entretanto, a utilização de água em excesso representa, atualmente, um dos tipos de fraude mais relatados pelos órgãos de defesa do consumidor e demanda a busca por metodologias para sua adequada quantificação. O objetivo deste trabalho foi avaliar diferentes métodos, nacionais e internacionais, comumente utilizados na quantificação do teor de líquido proveniente do glaciamento de filé de peixe congelado. Os testes foram conduzidos em lotes com teor conhecido de glaciamento em todas as etapas, utilizando filés congelados individualmente. As metodologias empregadas foram: (1) Portaria nº 38 de 11/02/2010, do Instituto Nacional de Metrologia, Normalização e Qualidade Industrial í INMETRO; (2) Instrução Normativa nº 25 de 02/06/2011, do Ministério da Agricultura, Pecuária e Abastecimento í MAPA; (3) Normas para filé congelado do Codex Alimentarius; e (4) "Handbook 133†do "National Institute of Standards and Technology†í NIST. Os resultados demonstraram que as diferenças observadas nas quantidades de água proveniente do glaciamento, mensuradas através dos distintos métodos de desglaciamento, não foram estatisticamente significativas.
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