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Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

dc.contributor.authorCastañeda, Danielspa
dc.contributor.authorOVANDO, SANDY LUZspa
dc.contributor.authorTorregroza Espinosa, Ana Carolinaspa
dc.contributor.authorSuárez Mahecha, Héctorspa
dc.date.accessioned2020-04-09T20:29:25Z
dc.date.available2020-04-09T20:29:25Z
dc.date.issued2020
dc.identifier.issn1981-6723spa
dc.identifier.urihttps://hdl.handle.net/11323/6158spa
dc.description.abstractThis 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.spa
dc.description.abstractO 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.spa
dc.language.isoeng
dc.publisherBrazilian Journal of Food Technologyspa
dc.rightsCC0 1.0 Universalspa
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/spa
dc.subjectYamú filletsspa
dc.subjectCold preservationspa
dc.subjectVacuum storagespa
dc.subjectQualityspa
dc.subjectPhysicochemical characteristicsspa
dc.subjectFilés de Yamúspa
dc.subjectConservação a friospa
dc.subjectArmazenamento a vácuospa
dc.subjectQualidadespa
dc.subjectCaracterísticasspa
dc.subjectFísico-químicasspa
dc.titleEffect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storagespa
dc.typeArtículo de revistaspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.identifier.doi| https://doi.org/10.1590/1981-6723.01219spa
dc.identifier.instnameCorporación Universidad de la Costaspa
dc.identifier.reponameREDICUC - Repositorio CUCspa
dc.identifier.repourlhttps://repositorio.cuc.edu.co/spa
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dc.title.translatedEfeito da pressão de vácuo na carne de peixe Yamú (Brycon amazonicus) durante o armazenamento refrigeradospa
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