Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamú (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiological changes in the fillets during storage time. Yamú’s water hol...

Full description

Autores:

Castañeda, Daniel
OVANDO, SANDY LUZ
Torregroza Espinosa, Ana Carolina
Suárez Mahecha, Héctor

Tipo de recurso:

Article of journal

Fecha de publicación:

2020

Institución:

Corporación Universidad de la Costa

Repositorio:

REDICUC - Repositorio CUC

Idioma:

eng

OAI Identifier:

oai:repositorio.cuc.edu.co:11323/6158

Acceso en línea:

https://hdl.handle.net/11323/6158
https://repositorio.cuc.edu.co/

Palabra clave:

Yamú fillets
Cold preservation
Vacuum storage
Quality
Physicochemical characteristics
Filés de Yamú
Conservação a frio
Armazenamento a vácuo
Qualidade
Características
Físico-químicas

Rights

openAccess

License

CC0 1.0 Universal