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]

dc.creatorMaciel E.S.
dc.creatorSantosvasconcelos J.
dc.creatorSavay-Da-Silva L.K.
dc.creatorGalvao J.A.
dc.creatorSonati J.G.
dc.creatorchristofoletti J.C.
dc.creatorOetterer M.
dc.date2012
dc.date2015-06-26T20:28:56Z
dc.date2015-11-26T14:24:56Z
dc.date2015-06-26T20:28:56Z
dc.date2015-11-26T14:24:56Z
dc.date.accessioned2018-03-28T21:27:21Z
dc.date.available2018-03-28T21:27:21Z
dc.identifier
dc.identifierBoletim Centro De Pesquisa De Processamento De Alimentos. , v. 30, n. 2, p. 157 - 168, 2012.
dc.identifier1020323
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84872913208&partnerID=40&md5=43baf56a732bd60a15ee27277ba2cd79
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/96816
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/96816
dc.identifier2-s2.0-84872913208
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1245581
dc.descriptionThe 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). 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.
dc.description30
dc.description2
dc.description157
dc.description168
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dc.languageen
dc.languagept
dc.publisher
dc.relationBoletim Centro de Pesquisa de Processamento de Alimentos
dc.rightsaberto
dc.sourceScopus
dc.titleLabel 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]
dc.typeArtículos de revistas


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