Post mortem lost of texture of fish meat during cold storage

This work is a review on the conformation and importance of connective tissue of fish meat. The post mortem softening of fish meat as a quality factor is influenced by the characteristics of the collagens present in each species. The degradation of collagen appears to be related to freezing. By bioc...

Full description

Autores:
Suárez Mahecha, Héctor
Francisco, Alicia de
Henrique Beirão, Luiz
Pardo Carrasco, Sandra
Cortés Rodríguez, Misael
Tipo de recurso:
Article of journal
Fecha de publicación:
2007
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/39063
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/39063
http://bdigital.unal.edu.co/29160/
Palabra clave:
Ciencias Bilógicas
Bilogía
Medicina
Peces
Post Mortem
Textura
Colágeno
Ciencias Bilógicas
Bilogía
Medicina
Fish
Softening
Storage
Texture
Collagen
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
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network_name_str Universidad Nacional de Colombia
repository_id_str
spelling Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Suárez Mahecha, Héctord5554d2c-4162-4e7c-b868-c2f802438d17300Francisco, Alicia de4db35ef9-0b1b-474c-b516-3687f15da8e9300Henrique Beirão, Luiz1c40a063-af7d-4260-8499-69c267fc0905300Pardo Carrasco, Sandra52a2fcc6-d025-4057-8076-753538fd5736300Cortés Rodríguez, Misael39eb58ed-9402-4546-9d1d-ef18726c88803002019-06-28T03:19:42Z2019-06-28T03:19:42Z2007https://repositorio.unal.edu.co/handle/unal/39063http://bdigital.unal.edu.co/29160/This work is a review on the conformation and importance of connective tissue of fish meat. The post mortem softening of fish meat as a quality factor is influenced by the characteristics of the collagens present in each species. The degradation of collagen appears to be related to freezing. By biochemical analysis as well as electronic microscopy many researches have demonstrated that the loss of texture is related to pericelular connective tissue degradation. Currently some post crop practices are proposed to reduce this phenomenon.Este trabajo es una revisión sobre la conformación e importancia del tejido conectivo de la carne de los peces. El ablandamiento post mortem en los peces es un factor de calidad directamente influenciado por las características de los colágenos presentes en cada especie. La degradación del colágeno está relacionada con los fenómenos que acontecen durante el almacenamiento en frío o congelamiento. Varias investigaciones han demostrado a través de análisis bioquímicos y, principalmente, a través de microscopia electrónica de barrido y transmisión, que la pérdida de la textura en la carne de los peces es uno de los efectos ocasionados por la degradación del tejido conectivo pericelular y no por el tejido conectivo intersticial. En la actualidad son propuestas algunas prácticas postcosecha para disminuir este fenómeno.application/pdfspaUniversidad Nacional de Colombia, Facultad de Ciencias, Departamento de Biologíahttp://revistas.unal.edu.co/index.php/actabiol/article/view/27164Universidad Nacional de Colombia Revistas electrónicas UN Acta Biológica ColombianaActa Biológica ColombianaActa Biológica Colombiana; Vol. 12, núm. 1 (2007); 3-18 Acta Biológica Colombiana; Vol. 12, núm. 1 (2007); 3-18 1900-1649 0120-548XSuárez Mahecha, Héctor and Francisco, Alicia de and Henrique Beirão, Luiz and Pardo Carrasco, Sandra and Cortés Rodríguez, Misael (2007) Post mortem lost of texture of fish meat during cold storage. Acta Biológica Colombiana; Vol. 12, núm. 1 (2007); 3-18 Acta Biológica Colombiana; Vol. 12, núm. 1 (2007); 3-18 1900-1649 0120-548X .Post mortem lost of texture of fish meat during cold storageArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTCiencias BilógicasBilogíaMedicinaPecesPost MortemTexturaColágenoCiencias BilógicasBilogíaMedicinaFishSofteningStorageTextureCollagenORIGINAL27164-95294-1-PB.pdfapplication/pdf5117974https://repositorio.unal.edu.co/bitstream/unal/39063/1/27164-95294-1-PB.pdff935a4e9e2e208119afa4141fe88cc0fMD51THUMBNAIL27164-95294-1-PB.pdf.jpg27164-95294-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg7693https://repositorio.unal.edu.co/bitstream/unal/39063/2/27164-95294-1-PB.pdf.jpg75fa629e40d0521a7f3c6261157968a2MD52unal/39063oai:repositorio.unal.edu.co:unal/390632023-01-21 23:06:05.638Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co
dc.title.spa.fl_str_mv Post mortem lost of texture of fish meat during cold storage
title Post mortem lost of texture of fish meat during cold storage
spellingShingle Post mortem lost of texture of fish meat during cold storage
Ciencias Bilógicas
Bilogía
Medicina
Peces
Post Mortem
Textura
Colágeno
Ciencias Bilógicas
Bilogía
Medicina
Fish
Softening
Storage
Texture
Collagen
title_short Post mortem lost of texture of fish meat during cold storage
title_full Post mortem lost of texture of fish meat during cold storage
title_fullStr Post mortem lost of texture of fish meat during cold storage
title_full_unstemmed Post mortem lost of texture of fish meat during cold storage
title_sort Post mortem lost of texture of fish meat during cold storage
dc.creator.fl_str_mv Suárez Mahecha, Héctor
Francisco, Alicia de
Henrique Beirão, Luiz
Pardo Carrasco, Sandra
Cortés Rodríguez, Misael
dc.contributor.author.spa.fl_str_mv Suárez Mahecha, Héctor
Francisco, Alicia de
Henrique Beirão, Luiz
Pardo Carrasco, Sandra
Cortés Rodríguez, Misael
dc.subject.proposal.spa.fl_str_mv Ciencias Bilógicas
Bilogía
Medicina
Peces
Post Mortem
Textura
Colágeno
Ciencias Bilógicas
Bilogía
Medicina
Fish
Softening
Storage
Texture
Collagen
topic Ciencias Bilógicas
Bilogía
Medicina
Peces
Post Mortem
Textura
Colágeno
Ciencias Bilógicas
Bilogía
Medicina
Fish
Softening
Storage
Texture
Collagen
description This work is a review on the conformation and importance of connective tissue of fish meat. The post mortem softening of fish meat as a quality factor is influenced by the characteristics of the collagens present in each species. The degradation of collagen appears to be related to freezing. By biochemical analysis as well as electronic microscopy many researches have demonstrated that the loss of texture is related to pericelular connective tissue degradation. Currently some post crop practices are proposed to reduce this phenomenon.
publishDate 2007
dc.date.issued.spa.fl_str_mv 2007
dc.date.accessioned.spa.fl_str_mv 2019-06-28T03:19:42Z
dc.date.available.spa.fl_str_mv 2019-06-28T03:19:42Z
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.driver.spa.fl_str_mv info:eu-repo/semantics/article
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dc.type.content.spa.fl_str_mv Text
dc.type.redcol.spa.fl_str_mv http://purl.org/redcol/resource_type/ART
format http://purl.org/coar/resource_type/c_6501
status_str publishedVersion
dc.identifier.uri.none.fl_str_mv https://repositorio.unal.edu.co/handle/unal/39063
dc.identifier.eprints.spa.fl_str_mv http://bdigital.unal.edu.co/29160/
url https://repositorio.unal.edu.co/handle/unal/39063
http://bdigital.unal.edu.co/29160/
dc.language.iso.spa.fl_str_mv spa
language spa
dc.relation.spa.fl_str_mv http://revistas.unal.edu.co/index.php/actabiol/article/view/27164
dc.relation.ispartof.spa.fl_str_mv Universidad Nacional de Colombia Revistas electrónicas UN Acta Biológica Colombiana
Acta Biológica Colombiana
dc.relation.ispartofseries.none.fl_str_mv Acta Biológica Colombiana; Vol. 12, núm. 1 (2007); 3-18 Acta Biológica Colombiana; Vol. 12, núm. 1 (2007); 3-18 1900-1649 0120-548X
dc.relation.references.spa.fl_str_mv Suárez Mahecha, Héctor and Francisco, Alicia de and Henrique Beirão, Luiz and Pardo Carrasco, Sandra and Cortés Rodríguez, Misael (2007) Post mortem lost of texture of fish meat during cold storage. Acta Biológica Colombiana; Vol. 12, núm. 1 (2007); 3-18 Acta Biológica Colombiana; Vol. 12, núm. 1 (2007); 3-18 1900-1649 0120-548X .
dc.rights.spa.fl_str_mv Derechos reservados - Universidad Nacional de Colombia
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv Atribución-NoComercial 4.0 Internacional
dc.rights.uri.spa.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución-NoComercial 4.0 Internacional
Derechos reservados - Universidad Nacional de Colombia
http://creativecommons.org/licenses/by-nc/4.0/
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.mimetype.spa.fl_str_mv application/pdf
dc.publisher.spa.fl_str_mv Universidad Nacional de Colombia, Facultad de Ciencias, Departamento de Biología
institution Universidad Nacional de Colombia
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repository.name.fl_str_mv Repositorio Institucional Universidad Nacional de Colombia
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