Efecto del envasado en atmósfera modificada sobre las características físico-químicas de filetes de bagre lau lau (brachyplatystoma vaillanti) durante almacenamiento | Effect of the modified atmosphere packaging on the physicochemical characteristics of fillets of bagre lau lau (brachyplatystoma vaillanti) during the storage
Resumen
Se evaluaron las características físico-químicas de los filetes frescos de bagre Lau lau (Brachyplatystoma vaillanti), se empacaron en atmósfera modificada (A1 = 100% AIRE; A2 = 25% CO2:75% N2; A3 = 50% CO2:50% N2; A4 = 75% CO2:25% N2) y se almacenaron a 2ºC ± 1. Se determinaron los indicadores de deterioro físico (pH, textura instrumental) y químico (bases volátiles totales) durante 28 días de almacenamiento. Los filetes presentaron valores iniciales de pH: 6,42; dureza: 42,941 N/mm; BVT: 23,503 mg N/100 g; resultando con óptima frescura para su almacenamiento. En la atmósfera 100 % AIRE hubo producción de CO2 y descenso del O2, consumido por microorganismos y la actividad metabólica del músculo post-mortem. Para las atmósferas con concentraciones de CO2 hubo decrecimiento lineal de CO2 y formación de ácido carbónico que se encargó de la conservación del producto. No hubo relación del pH con el tiempo de almacén pero si con la concentración de las atmósferas, presentándose el pH más bajo para los filetes en la atmósfera 4, donde se mostró el mayor efecto conservador. La dureza no se relacionó con los tiempos de almacenamiento ni con las atmósferas. La formación de BVT dio información ambigua sobre la frescura de los filetes, aumentando en los dos últimos tiempos cuando el deterioro fue visible. La vida útil de los filetes fue 7 días para la atmósfera 1, 21 días para los de las atmósferas 2 y 3 y, 24 días para la atmósfera 4. Solo existió una correlación inversa altamente significativa entre la concentración de CO2 y las BVT.
Palabras clave: Filetes de pescado, envasado en atmósfera modificada, características físico-químicas, vida útil.
ABSTRACT
The physicochemical characteristics of fillets of bagre Lau lau (Brachyplatystoma vaillanti) were evaluated. The fillets were packed in modified atmosphere (A1 = 100 % Air; A2 = 25 % CO2:75 % N2; A3 = 50 % CO2:50 % N2; A4 = 75 % CO2:25 % N2) and then stored at 2 ºC ± 1 during 28 days. Indicators of physical deterioration (pH, instrumental texture) and chemical (total volatile bases), at different times of storage (0, 3, 7, 10, 14, 17, 21, 24 and 28 days) were analyzed. The fillets showed average initial values of pH: 6,42, hardness: 42,941 N/mm, TVB: 23,503 mg N/100g, maintaining the ideal conditions of freshness for its storage. In the MAP 1, there was production of CO2 and reduction of the O2 up to zero, which was totally consumed by the microorganisms and by the post-mortem metabolic activity of the muscle. For the atmosphere containing different concentrations of CO2 there was linear decrease in the concentration of CO2 during the storage, with the formation of carbonic acid which as a consequence was a factor in the conservation of the product. There were no relation between the pH values and time of storage but there was with the atmosphere, being the lowest pH for the fillets at the MAP 4 with the highest concentration of CO2, where it appeared to be the best effect for keeping the quality of the fillets. The hardness (resistance to the cut) was not related to the time of storage or to the MAP. The formation TVB did not gave exact information about the quality or freshness of the fillets, the levels increased only in the latest two times when the signs of deterioration were evident. The shelf life of the fillets were of 7 days for the MAP 1 (A1 = 100 % Air), whereas for the packed ones under different concentrations of CO2 there were 21 days for the MAP 2 and 3 (A2 = 25 % CO2:75 % N2; A3 = 50 % CO2:50 % N2) and up to 24 days for the MAP 4 (A4 = 75 % CO2: 25 % N2). Only there existed an inverse highly significant correlation between the concentration of CO2 and BVT.
Key words: Fish fillets, modified atmosphere packaging, physicochemical characteristics shelf life.
Palabras clave: Filetes de pescado, envasado en atmósfera modificada, características físico-químicas, vida útil.
ABSTRACT
The physicochemical characteristics of fillets of bagre Lau lau (Brachyplatystoma vaillanti) were evaluated. The fillets were packed in modified atmosphere (A1 = 100 % Air; A2 = 25 % CO2:75 % N2; A3 = 50 % CO2:50 % N2; A4 = 75 % CO2:25 % N2) and then stored at 2 ºC ± 1 during 28 days. Indicators of physical deterioration (pH, instrumental texture) and chemical (total volatile bases), at different times of storage (0, 3, 7, 10, 14, 17, 21, 24 and 28 days) were analyzed. The fillets showed average initial values of pH: 6,42, hardness: 42,941 N/mm, TVB: 23,503 mg N/100g, maintaining the ideal conditions of freshness for its storage. In the MAP 1, there was production of CO2 and reduction of the O2 up to zero, which was totally consumed by the microorganisms and by the post-mortem metabolic activity of the muscle. For the atmosphere containing different concentrations of CO2 there was linear decrease in the concentration of CO2 during the storage, with the formation of carbonic acid which as a consequence was a factor in the conservation of the product. There were no relation between the pH values and time of storage but there was with the atmosphere, being the lowest pH for the fillets at the MAP 4 with the highest concentration of CO2, where it appeared to be the best effect for keeping the quality of the fillets. The hardness (resistance to the cut) was not related to the time of storage or to the MAP. The formation TVB did not gave exact information about the quality or freshness of the fillets, the levels increased only in the latest two times when the signs of deterioration were evident. The shelf life of the fillets were of 7 days for the MAP 1 (A1 = 100 % Air), whereas for the packed ones under different concentrations of CO2 there were 21 days for the MAP 2 and 3 (A2 = 25 % CO2:75 % N2; A3 = 50 % CO2:50 % N2) and up to 24 days for the MAP 4 (A4 = 75 % CO2: 25 % N2). Only there existed an inverse highly significant correlation between the concentration of CO2 and BVT.
Key words: Fish fillets, modified atmosphere packaging, physicochemical characteristics shelf life.
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