Influence of grilling pretreatment and optimization of processing parameters on the physicochemical and microbiological quality of pirarucu fillet.

The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational modelling, and to optimize the process parameters. Before and after the process, the samples were analysed for microbiological, chemical and physical characteristics.