Calidad físico-química y atributos sensoriales de filetes sajados biopreservados de cachama, empacados al vacío bajo refrigeración
DOI:
https://doi.org/10.17533/udea.rccp.324304Keywords:
bacteriocin extracts, Lactobacillusplantarum LPBM10, nitrogen volatile base, , thiobarbituric aciAbstract
Summary
Biopreservatives for a native strain bacteriocin producer were evaluated on fillets of hybrid Cachama. A raw extract of Lactobacillus plantarum LPBM10-bacteriocin was added to fillets of cachama hybrids (Piaractus brachypomus x Colossoma macropomum) vaccum-packed and stored at 30 °C/30 days. The evaluation was performed with three treatments, crude bacteriocin extract, lactic acid and control. The pH values decrease throughout storage period levels 6.20 at the end of the period. The initial value of thiobarbituric acid (TBA) for the fillets was 0.93 mg of malonaldehyde/kg, the highest values in physicochemical and sensory changes were evaluated to cachama hybrid fillets Piaractus brachypomus x Colossoma macropomum biopreserved with a crude bacteriocin extract produced by Lactobacillus plantarum LPBM10, vacuum-packed and stored at 30 ºC/30 days. The evaluation of TBA was obtained up the day 10 of storage. For this period the lactic acid treatment reached the highest value and the lower were observed for the control treatment. The analysis of TVB-N showed the best results for bacteriocin treatment and concluded with 19.3 mg TVB-N/100 g. The results of sensory analysis for fresh and cooked cut fillets showed the best acceptability scores for the crude bacteriocin extract treatment.
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