Citas bibligráficas
Zapata, D., (2024). Efecto del tiempo de tratamiento térmico del ahumado en frío sobre las características organolépticas y sanitarias del lomo de Arapaima gigas [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22163
Zapata, D., Efecto del tiempo de tratamiento térmico del ahumado en frío sobre las características organolépticas y sanitarias del lomo de Arapaima gigas []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22163
@mastersthesis{renati/1046460,
title = "Efecto del tiempo de tratamiento térmico del ahumado en frío sobre las características organolépticas y sanitarias del lomo de Arapaima gigas",
author = "Zapata More, Diego",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
The research determines the time of the thermal treatment of cold-smoked loin of Arapaima gigas, evaluating its acceptability by means of a seven-point facial hedonic scale applied to five attributes, which were general impression, texture, color, odor and flavor, as well as the sanitary quality, in the physical, chemical and microbiological aspects. The study was carried out in four experimental stages: in the first stage, the heat treatment of cold-smoked A. gigas loin was carried out at temperatures of 20°C and 25°C and times of 2, 3 and 4 hours; second, acceptability was evaluated; third, proximal chemical analysis was carried out; and fourth, microbiological analysis was performed. The cold-smoked loin of A. gigas with the highest acceptability was prepared at a temperature of 25°C for a time of 4 hours, in the evaluation of the attributes on the 7-point facial hedonic scale, these reached the scores for general impression 6, texture 6, color 6, odor 5 and flavor 6. In the proximal chemical analysis, moisture (64.7%), protein (21%), fat (9.4%), ash (4.9%) were obtained. Microbiological analysis showed mesophilic aerobes (3,0x104 CFU/g); Escherichia coli (<1,0X101 CFU/g), Staphylococcus aureus (coagulase positive) (<10,0 CFU/g), Salmonella spp (Absence 25g), Vibrio cholerae (Absence 25g), Vibrio parahaemolyticus (<3 NMP/g), being suitable for human consumption because it is within the maximum permissible limits established by the sanitary standard.
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