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

dc.creatorCastañeda, Daniel
dc.creatorOVANDO, SANDY LUZ
dc.creatorTorregroza Espinosa, Ana Carolina
dc.creatorSuárez Mahecha, Héctor
dc.date2020-04-09T20:29:25Z
dc.date2020-04-09T20:29:25Z
dc.date2020
dc.date.accessioned2023-10-03T19:51:57Z
dc.date.available2023-10-03T19:51:57Z
dc.identifier1981-6723
dc.identifierhttps://hdl.handle.net/11323/6158
dc.identifier| https://doi.org/10.1590/1981-6723.01219
dc.identifierCorporación Universidad de la Costa
dc.identifierREDICUC - Repositorio CUC
dc.identifierhttps://repositorio.cuc.edu.co/
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9172788
dc.descriptionThis 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.
dc.descriptionO 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.
dc.formatapplication/pdf
dc.languageeng
dc.publisherBrazilian Journal of Food Technology
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dc.rightsCC0 1.0 Universal
dc.rightshttp://creativecommons.org/publicdomain/zero/1.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.subjectYamú fillets
dc.subjectCold preservation
dc.subjectVacuum storage
dc.subjectQuality
dc.subjectPhysicochemical characteristics
dc.subjectFilés de Yamú
dc.subjectConservação a frio
dc.subjectArmazenamento a vácuo
dc.subjectQualidade
dc.subjectCaracterísticas
dc.subjectFísico-químicas
dc.titleEffect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage
dc.titleEfeito da pressão de vácuo na carne de peixe Yamú (Brycon amazonicus) durante o armazenamento refrigerado
dc.typeArtículo de revista
dc.typehttp://purl.org/coar/resource_type/c_6501
dc.typeText
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typehttp://purl.org/redcol/resource_type/ART
dc.typeinfo:eu-repo/semantics/acceptedVersion
dc.typehttp://purl.org/coar/version/c_ab4af688f83e57aa


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