Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, 11, 14 and 16. The total sample size was five...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Ruíz-Osorio,Yaneth L, Amorocho-Cruz,Claudia M, Gutiérrez-Guzmán,Nelson
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2015
Materias:	Aerobic mesophilic bacteria fishes pH storage water holding capacity WHC
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202015000200012
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0718-16202015000200012
record_format	dspace
spelling	oai:scielo:S0718-162020150002000122015-09-16Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in iceRuíz-Osorio,Yaneth LAmorocho-Cruz,Claudia MGutiérrez-Guzmán,Nelson Aerobic mesophilic bacteria fishes pH storage water holding capacity WHC We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, 11, 14 and 16. The total sample size was five fish stored in ice at temperatures between 0 and 4 °C. Different methods were used to study the degree of freshness: pH, water holding capacity (WHC) and microbiological analysis (aerobic mesophilic count). Once we obtained the results, a one-way analysis of variance (ANOVA) was used to determine possible correlations between the values of deterioration and the data obtained by other analysis methods. The one-way ANOVA showed that statistically significant differences (P<0.05) were found in almost all of the parameters analyzed throughout the storage times, indicating the loss of freshness in the fish. In the gutted fish, the firmness of the fillets and the whole fish presented the most noticeable statistically significant deterioration on day eight of storage, when the six logarithmic cycles of aerobic mesophilic bacteria counts were exceeded, and the fillets presented a statistically significant deterioration of the WHC. The ungutted fish began to lose freshness that limited the consumption of the food between the third and sixth day of storage, with aerobic mesophilic bacteria counts of 7.33±1.07 Log CFU g-1 and 7.14±1.60 Log CFU g-1, respectively. Similarly, significant decreases in firmness in the fillets and abdomen were noticed on the third day of storage.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.42 n.2 20152015-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202015000200012en10.4067/S0718-16202015000200012
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Aerobic mesophilic bacteria fishes pH storage water holding capacity WHC
spellingShingle	Aerobic mesophilic bacteria fishes pH storage water holding capacity WHC Ruíz-Osorio,Yaneth L Amorocho-Cruz,Claudia M Gutiérrez-Guzmán,Nelson Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice
description	We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, 11, 14 and 16. The total sample size was five fish stored in ice at temperatures between 0 and 4 °C. Different methods were used to study the degree of freshness: pH, water holding capacity (WHC) and microbiological analysis (aerobic mesophilic count). Once we obtained the results, a one-way analysis of variance (ANOVA) was used to determine possible correlations between the values of deterioration and the data obtained by other analysis methods. The one-way ANOVA showed that statistically significant differences (P<0.05) were found in almost all of the parameters analyzed throughout the storage times, indicating the loss of freshness in the fish. In the gutted fish, the firmness of the fillets and the whole fish presented the most noticeable statistically significant deterioration on day eight of storage, when the six logarithmic cycles of aerobic mesophilic bacteria counts were exceeded, and the fillets presented a statistically significant deterioration of the WHC. The ungutted fish began to lose freshness that limited the consumption of the food between the third and sixth day of storage, with aerobic mesophilic bacteria counts of 7.33±1.07 Log CFU g-1 and 7.14±1.60 Log CFU g-1, respectively. Similarly, significant decreases in firmness in the fillets and abdomen were noticed on the third day of storage.
author	Ruíz-Osorio,Yaneth L Amorocho-Cruz,Claudia M Gutiérrez-Guzmán,Nelson
author_facet	Ruíz-Osorio,Yaneth L Amorocho-Cruz,Claudia M Gutiérrez-Guzmán,Nelson
author_sort	Ruíz-Osorio,Yaneth L
title	Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice
title_short	Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice
title_full	Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice
title_fullStr	Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice
title_full_unstemmed	Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice
title_sort	physicochemical and microbiological changes in gutted and ungutted red tilapia (oreochromis ssp) stored in ice
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2015
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202015000200012
work_keys_str_mv	AT ruizosorioyanethl physicochemicalandmicrobiologicalchangesinguttedandunguttedredtilapiaoreochromissspstoredinice AT amorochocruzclaudiam physicochemicalandmicrobiologicalchangesinguttedandunguttedredtilapiaoreochromissspstoredinice AT gutierrezguzmannelson physicochemicalandmicrobiologicalchangesinguttedandunguttedredtilapiaoreochromissspstoredinice
_version_	1714202164469956608

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

Ejemplares similares