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...
- 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
Summary: | 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 holding capacity, nitrogenated bases content (TVB-N) and texture (N) were affected (p ≤ 0.05) by time and temperature. Bacterial colonies in fillets did not represent a risk for human health after five days of storage. In conclusion, vacuum packing positively (p ≤ 0.05) reduces the effect of cold over Yamú fillets properties. |
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