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...

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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
id RCUC2_6993e5ac05e2800fa62c23524405b5c6
oai_identifier_str oai:repositorio.cuc.edu.co:11323/6158
network_acronym_str RCUC2
network_name_str REDICUC - Repositorio CUC
repository_id_str
dc.title.spa.fl_str_mv Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage
dc.title.translated.spa.fl_str_mv Efeito da pressão de vácuo na carne de peixe Yamú (Brycon amazonicus) durante o armazenamento refrigerado
title Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage
spellingShingle Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage
Yamú fillets
Cold preservation
Vacuum storage
Quality
Physicochemical characteristics
Filés de Yamú
Conservação a frio
Armazenamento a vácuo
Qualidade
Características
Físico-químicas
title_short Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage
title_full Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage
title_fullStr Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage
title_full_unstemmed Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage
title_sort Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage
dc.creator.fl_str_mv Castañeda, Daniel
OVANDO, SANDY LUZ
Torregroza Espinosa, Ana Carolina
Suárez Mahecha, Héctor
dc.contributor.author.spa.fl_str_mv Castañeda, Daniel
OVANDO, SANDY LUZ
Torregroza Espinosa, Ana Carolina
Suárez Mahecha, Héctor
dc.subject.spa.fl_str_mv Yamú fillets
Cold preservation
Vacuum storage
Quality
Physicochemical characteristics
Filés de Yamú
Conservação a frio
Armazenamento a vácuo
Qualidade
Características
Físico-químicas
topic Yamú fillets
Cold preservation
Vacuum storage
Quality
Physicochemical characteristics
Filés de Yamú
Conservação a frio
Armazenamento a vácuo
Qualidade
Características
Físico-químicas
description 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.
publishDate 2020
dc.date.accessioned.none.fl_str_mv 2020-04-09T20:29:25Z
dc.date.available.none.fl_str_mv 2020-04-09T20:29:25Z
dc.date.issued.none.fl_str_mv 2020
dc.type.spa.fl_str_mv Artículo de revista
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
dc.type.coar.spa.fl_str_mv http://purl.org/coar/resource_type/c_6501
dc.type.content.spa.fl_str_mv Text
dc.type.driver.spa.fl_str_mv info:eu-repo/semantics/article
dc.type.redcol.spa.fl_str_mv http://purl.org/redcol/resource_type/ART
dc.type.version.spa.fl_str_mv info:eu-repo/semantics/acceptedVersion
format http://purl.org/coar/resource_type/c_6501
status_str acceptedVersion
dc.identifier.issn.spa.fl_str_mv 1981-6723
dc.identifier.uri.spa.fl_str_mv https://hdl.handle.net/11323/6158
dc.identifier.doi.spa.fl_str_mv | https://doi.org/10.1590/1981-6723.01219
dc.identifier.instname.spa.fl_str_mv Corporación Universidad de la Costa
dc.identifier.reponame.spa.fl_str_mv REDICUC - Repositorio CUC
dc.identifier.repourl.spa.fl_str_mv https://repositorio.cuc.edu.co/
identifier_str_mv 1981-6723
| https://doi.org/10.1590/1981-6723.01219
Corporación Universidad de la Costa
REDICUC - Repositorio CUC
url https://hdl.handle.net/11323/6158
https://repositorio.cuc.edu.co/
dc.language.iso.none.fl_str_mv eng
language eng
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spelling Castañeda, DanielOVANDO, SANDY LUZTorregroza Espinosa, Ana CarolinaSuárez Mahecha, Héctor2020-04-09T20:29:25Z2020-04-09T20:29:25Z20201981-6723https://hdl.handle.net/11323/6158| https://doi.org/10.1590/1981-6723.01219Corporación Universidad de la CostaREDICUC - Repositorio CUChttps://repositorio.cuc.edu.co/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.O objetivo deste trabalho foi avaliar o efeito crioprotetor de embalagens a vácuo (35 e 45 kPa) em filés de Yamú (Brycon amazonicus) conservados a frio (0 °C e -18 °C), durante cinco dias de armazenamento. As alterações físico-químicas e microbiológicas foram analisadas nos filés durante o armazenamento. A capacidade de retenção de água, o teor de base nitrogenada (BTV-N) e a textura (N) foram influenciados (p ≤ 0,05) pelo tempo e pela temperatura. Colônias bacterianas em filés não representaram risco à saúde humana após cinco dias de armazenamento. O uso de embalagem a vácuo apresentou efeito significativo positivo (p ≤ 0,05), reduzindo o efeito do frio sobre as propriedades dos filés.Castañeda, Daniel-will be generated-orcid-0000-0003-4713-0761-600OVANDO, SANDY LUZ-will be generated-orcid-0000-0001-8754-0269-600Torregroza Espinosa, Ana Carolina-will be generated-orcid-0000-0001-8077-8880-600Suárez Mahecha, HéctorengBrazilian Journal of Food TechnologyCC0 1.0 Universalhttp://creativecommons.org/publicdomain/zero/1.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Yamú filletsCold preservationVacuum storageQualityPhysicochemical characteristicsFilés de YamúConservação a frioArmazenamento a vácuoQualidadeCaracterísticasFísico-químicasEffect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storageEfeito da pressão de vácuo na carne de peixe Yamú (Brycon amazonicus) durante o armazenamento refrigeradoArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/acceptedVersionAnderson, J., Asche, F., Garlock, T., & Chu, J. 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PMid:29037708. http://dx.doi.org/10.1016/j.foodchem.2017.09.037 [ Links ]PublicationORIGINALEffect of vacuum pressure on Yamú fish (Brycon amazonicuc) meat during cold storage.pdfEffect of vacuum pressure on Yamú fish (Brycon amazonicuc) meat during cold storage.pdfapplication/pdf859384https://repositorio.cuc.edu.co/bitstreams/32b04df6-0691-409d-b1fc-c213dc74ff8b/download1fab4e3605b7ee73f9842ea498df9df3MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8701https://repositorio.cuc.edu.co/bitstreams/a5666a6e-d39d-4a1a-bfb8-efa4c962c891/download42fd4ad1e89814f5e4a476b409eb708cMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.cuc.edu.co/bitstreams/6ea51b66-fd5f-433b-8e4e-8d1e4fd354e1/download8a4605be74aa9ea9d79846c1fba20a33MD53THUMBNAILEffect of vacuum pressure on Yamú fish (Brycon amazonicuc) meat during cold storage.pdf.jpgEffect of vacuum pressure on Yamú fish (Brycon amazonicuc) meat during cold storage.pdf.jpgimage/jpeg63003https://repositorio.cuc.edu.co/bitstreams/32742bac-07a9-4869-b4e7-a3053680de9f/download1f87c66c01469f32bfa40ae59b6cddddMD54TEXTEffect of vacuum pressure on Yamú fish (Brycon amazonicuc) meat during cold storage.pdf.txtEffect of vacuum pressure on Yamú fish (Brycon amazonicuc) meat during cold storage.pdf.txttext/plain52778https://repositorio.cuc.edu.co/bitstreams/755ba2f2-428c-4773-a7d7-094739d99581/downloadb4ad1beceeefe5f6e35a95ede95d370bMD5511323/6158oai:repositorio.cuc.edu.co:11323/61582024-09-17 14:14:44.965http://creativecommons.org/publicdomain/zero/1.0/CC0 1.0 Universalopen.accesshttps://repositorio.cuc.edu.coRepositorio de la Universidad de la Costa CUCrepdigital@cuc.edu.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