Quality of catfish meat Leiarius marmoratus during frozen storage
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| Format: | Artículo científico |
| Language: | en |
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Universidad de Los Llanos
2014
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| author | Nubia E. Cruz-Casallas |
| author_facet | Nubia E. Cruz-Casallas |
| contents | Quality of catfish meat Leiarius marmoratus during frozen storage Nubia E. Cruz-Casallas Pablo E. Cruz-Casallas Héctor Suárez-Mahecha Veterinaria Fish meat shelf life sensory analysis microbiological analysis physicochemical analysis The objective of this research is to establish the variation of the physicochemical, microbiological and sensory properties of vacuum packed fillets of catfish Leiarius marmoratus from wild and farmed, after 120 days of storage at -18°C.It was observed that the meat from the two sources presents protein content between 19.8±0.2 and 20±1.1% and lipid content between 1.5±0.3 and 4.6±0.3%. The maximum values of aerobic mesophilic and total coliforms were 5.2±0.1 log cfu/g and 9±2 NMP/g, respectively, with significant variation (p <0.05) over time. The aerobic psychrophilic count was less than ten, the fecal coliforms less than 3 MPN/g, the S. aureus coagulasabelow100 cfu/g,and the Salmonellaspand Vibrio sp undetected. The pH reported in the range 6.5±0 to 7.1±0.2; the maximum valueof TVB-N were 15.3±0.2 mg of VBN/100 g, and the TBA was lower than 0.1 mg of MDA/kg with significant differences (p<0.05) during the 120 days of storage. The sensory analysis and texture had no significant differences (p>0.05) during storage. These results infer that catfish meat obtained from wild and farmed under the evaluated storage conditions have a shelf life greater than 120 days. 2014 artículo científico 0121-3709 https://www.redalyc.org/articulo.oa?id=89637907005 en http://www.redalyc.org/revista.oa?id=896 Orinoquia application/pdf Universidad de Los Llanos Orinoquia (Colombia) Num.1 Vol.18 |
| format | Artículo científico |
| id | redalyc_89637907005 |
| institution | Redalyc |
| language | en |
| publishDate | 2014 |
| publisher | Universidad de Los Llanos |
| spellingShingle | Quality of catfish meat Leiarius marmoratus during frozen storage Nubia E. Cruz-Casallas Veterinaria Fish meat shelf life sensory analysis microbiological analysis physicochemical analysis Quality of catfish meat Leiarius marmoratus during frozen storage Nubia E. Cruz-Casallas Pablo E. Cruz-Casallas Héctor Suárez-Mahecha Veterinaria Fish meat shelf life sensory analysis microbiological analysis physicochemical analysis The objective of this research is to establish the variation of the physicochemical, microbiological and sensory properties of vacuum packed fillets of catfish Leiarius marmoratus from wild and farmed, after 120 days of storage at -18°C.It was observed that the meat from the two sources presents protein content between 19.8±0.2 and 20±1.1% and lipid content between 1.5±0.3 and 4.6±0.3%. The maximum values of aerobic mesophilic and total coliforms were 5.2±0.1 log cfu/g and 9±2 NMP/g, respectively, with significant variation (p <0.05) over time. The aerobic psychrophilic count was less than ten, the fecal coliforms less than 3 MPN/g, the S. aureus coagulasabelow100 cfu/g,and the Salmonellaspand Vibrio sp undetected. The pH reported in the range 6.5±0 to 7.1±0.2; the maximum valueof TVB-N were 15.3±0.2 mg of VBN/100 g, and the TBA was lower than 0.1 mg of MDA/kg with significant differences (p<0.05) during the 120 days of storage. The sensory analysis and texture had no significant differences (p>0.05) during storage. These results infer that catfish meat obtained from wild and farmed under the evaluated storage conditions have a shelf life greater than 120 days. 2014 artículo científico 0121-3709 https://www.redalyc.org/articulo.oa?id=89637907005 en http://www.redalyc.org/revista.oa?id=896 Orinoquia application/pdf Universidad de Los Llanos Orinoquia (Colombia) Num.1 Vol.18 |
| title | Quality of catfish meat Leiarius marmoratus during frozen storage |
| topic | Veterinaria Fish meat shelf life sensory analysis microbiological analysis physicochemical analysis |
| url | https://www.redalyc.org/articulo.oa?id=89637907005 |