LABEL DESIGNING FOR MINIMALLY PROCESSED TILAPIA AIMING THE TRACEABILITY OF THE PRODUCTIVE CHAIN
Bol. Centro Pesqui. Process. Aliment
; 30(02): 157-168, 2012.
Article
in English
| LILACS
| ID: biblio-986367
Responsible library:
BR16.1
ABSTRACT
The aim of this study was to develop label for Nile tilapia minimally processed. Analyses were performed to quantify the nutritional components of the fillets; and information about freshness, date of processing and batch specification was collected. Such data were essential for designing labels providing information about the traceability system and presenting codes for quality identification such as the Quick Response Code (QR Code), which allows the electronic encoding of the product on a database. Mandatory food labeling associated with the use of QR Code are tools that convey information to consumers about food quality and the entire production chain. One hundred sixty-two potential consumers were surveyed about the general characteristics of the product packaged in poly nylon film type, vacuum-packed, used for the packaging of traced fresh-cut fillets of tilapia minimally processed and kept under refrigeration (0±1oC). According to the Spearman correlation the variables packaging, general appearance and willingness to purchase the product presented a correlation, with coefficients estimated at 0.437, 0.466 and 0.497 respectively.
Full text:
Available
Collection:
International databases
Database:
LILACS
Main subject:
Food Quality Standards
/
Cichlids
/
Food Analysis
/
Food Labeling
Type of study:
Prognostic study
Limits:
Animals
Language:
English
Journal:
Bol. Centro Pesqui. Process. Aliment
Journal subject:
Nutritional Sciences
/
Nutricionistas
Year:
2012
Document type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Embrapa Pesca e Aquicultura/BR
/
Escola Superior de Agricultura "Luiz de Queiroz" Universidade de São Paulo/BR
/
Universidade Estadual de Campinas/BR