Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle

  1. Sanjuás-Rey, M.
  2. Barros Velázquez, Jorge
  3. Aubourg Martínez, Santiago
Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Ano de publicación: 2011

Volume: 62

Número: 4

Páxinas: 436-442

Tipo: Artigo

DOI: 10.3989/GYA.033611 DIALNET GOOGLE SCHOLAR lock_openAcceso aberto editor

Outras publicacións en: Grasas y aceites

Resumo

Se estudió el empleo de hielo conteniendo una mezcla de ácidos orgánicos naturales (cítrico, ascórbico, láctico) como método de refrigeración en jurel (Trachurus trachurus). Para ello, se aplicó hielo incluyendo dos concentraciones (0.005 y 0.020 %; p/v) de cada ácido (condiciones P-1 y P-2, respectivamente). Se estudiaron los efectos producidos sobre el desarrollo de la alteración lipídica en el músculo de pescado conservado durante 13 días; asimismo, se realizaron análisis químicos complementarios de calidad y de aceptación sensorial. Como resultado de la presencia de los ácidos, se observó un pequeño efecto inhibidor de la formación de peróxidos y de sustancias reactivas con ácido tiobarbitúrico. Asimismo, las muestras correspondientes al tratamiento P-2 reflejaron un tiempo de vida útil mayor que las pertenecientes a las condiciones P-1 y control. La presencia de ácidos en el hielo no produjo diferencias en la degradación de nucleótidos ni en la formación de ácidos grasos libres

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