Artículos de revistas
Label Designing For Minimally Processed Tilapia Aiming The Traceability Of The Productive Chain [desenvolvimento De Rotulagem Para Tilápia Minimamente Processada Com Foco Na Rastreabilidade Da Cadeia Produtiva]
Registro en:
Boletim Centro De Pesquisa De Processamento De Alimentos. , v. 30, n. 2, p. 157 - 168, 2012.
1020323
2-s2.0-84872913208
Autor
Maciel E.S.
Santosvasconcelos J.
Savay-Da-Silva L.K.
Galvao J.A.
Sonati J.G.
christofoletti J.C.
Oetterer M.
Institución
Resumen
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±1°C). 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