Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage
Efeito da pressão de vácuo na carne de peixe Yamú (Brycon amazonicus) durante o armazenamento refrigerado

Date
2020
2020
Author
Castañeda, Daniel
OVANDO, SANDY LUZ
Torregroza Espinosa, Ana Carolina
Suárez Mahecha, Héctor
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Abstract
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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