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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2001
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72430103 |
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Table of Contents:
- Calidad alimenticia y estabilidad oxidativa de Pseudoplatystoma corruscans M. R. Molina O. A. Garro M. A. Judis Química Surubí storage oxidative stability Pseudoplatystoma corruscans Fish is among all classes of meat, the most susceptible to autolysis, oxidation, hydrolysis of fat and microbial alteration. The surubí manchado (Pseudoplatystoma corruscans) is the most marketed fresh water fish in the North East of Argentina. The analyzed fishes came from the Paraná river, 27° 17´ 30 south latitude and 58° 59´ 50 west longitude. The samples were packed in films of high and low permeability to oxygen and they were stored at -16 °C and 5 °C.Physiochemical, UFC, Value of Peroxide and TBARS analysis, were carried out every 7 days in the refrigerated samples and every 14 days in the frozen ones. The initial number of microorganisms was 1,25.10+05. After 2 weeks, the refrigerated samples were no longer edible (1.10+07). To attenuate the microbial growth and to slow the lipid oxidation freezingtemperatures and containers of low permeability of oxygen should be used. 2001 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430103 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.3