Efecto de la súper refrigeración sobre la textura de la carne de matrinxã (Brycon cephalus)
DOI:
https://doi.org/10.17533/udea.rccp.324046Keywords:
Bryconinae, collagen, connective tissue, post mortemAbstract
Resumen
Para determinar los mecanismos que causan el ablandamiento post-mortem de la carne del pez matrinxã, fueron observados los cambios en la micro estructura del tejido muscular inmediatamente después de la muerte y después de 12 horas de almacenamiento a -3 ºC. Las observaciones realizadas con microscopio electrónico de transmisión, presentan concordancia con los resultados obtenidos en la fuerza de ruptura muscular obtenidos con texturómetro. Los valores de la fuerza de ruptura fueron menores para la carne del matrinxã, después de la súper refrigeración. Al mismo tiempo, se observó que las fibras del tejido conectivo pericelular fueron desintegradas. Además, fue observada poca degradación de la línea Z. Se sugiere que el ablandamiento post-mortem de la carne del matrinxã, como efecto de la súper refrigeración, sea debido a la desintegración de las fibras de colágeno en el tejido conectivo pericelular y en menor grado a la degradación de la línea Z.
Summary
To determine the mechanisms that cause the post mortem muscle softness of the matrinxã, the changes were observed immediately after death in the micro structure of the muscle and after 12 hours of storage at -3 ºC. Observations by transmission electron microscope agree with the results obtained noting the breaking strength in the muscle measured with a texturometer. The values of the breaking strength on the fish muscle were smaller after chilling. At the same time, it was observed that collagen fibers in the pericellular connective tissue had disintegrated. On the other hand, no evident breakdown of Z-discs was observed. It is suggested that the post-mortem tenderization of matrinxã muscle during chilled storage was due to the disintegration of collagen fibers in the pericellular connective tissue, and, to a smaller degree, to the weakening of Z-disk.
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