Citas bibligráficas
Vasquez, S., (2021). Propiedades térmicas de piel y músculo de peces amazónicos, Paco (Piaractus brachypomus) y Gamitana (Colossoma macropomum) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/4324
Vasquez, S., Propiedades térmicas de piel y músculo de peces amazónicos, Paco (Piaractus brachypomus) y Gamitana (Colossoma macropomum) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2021. http://hdl.handle.net/11458/4324
@misc{renati/1054058,
title = "Propiedades térmicas de piel y músculo de peces amazónicos, Paco (Piaractus brachypomus) y Gamitana (Colossoma macropomum)",
author = "Vasquez Vargas, Shelly Milagros",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2021"
}
The objective of this research was to determine the thermal properties of skin and muscle of two Amazonian fish species: pacu (Piaractus brachypomus) and gamitana (Colossoma macropomum), using a differential scanning calorimeter (DSC). The tests were carried out in the temperature range of -50 ºC to 90 ºC, analyzing the thermal events during the freezing and heating process. The samples were obtained from the Huaico - Tarapoto market. Between 15 and 20 mg of sample were weighed into a 50 mg aluminum standard crucible and the measurement was started, together with an empty control crucible, using the DSC. Each test yielded a thermogram, which allowed the determination of heat capacity, denaturation enthalpy, denaturation temperature, freezing temperature and freezing enthalpy. Polynomial equations of degree 2 and 3 were used to model the CP. In the temperature range between 5ºC and 38ºC, for skin and muscle of the aforementioned species, heat capacity values ranging from 2.605 J/gºC to 3.505 J/gºC and from 2.978 J/gºC to 3.327 J/gºC were obtained; while in the range from -10ºC to -35ºC, the heat capacity values obtained were between 4.007 J/gºC and 1.606 J/gºC, for skin, and between 4.337 J/gºC and 1.618 J/gºC, for muscle. For gamitana and pacu skins, the denaturation temperature (Td) and enthalpy (ΔHd) values were found in the ranges from 66.13ºC to 70.71ºC and from 14.81 J/g to 21.95 J/g respectively. Regarding the proteins present in the gamitana and pacu muscle, Td values were obtained for myosin between 49.97ºC and 51.05ºC and ΔHd values from 0.78 J/g to 1.54 J/g, for sarcoplasmic proteins, Td values ranged from 60.02ºC to 72.67ºC and ΔHd values ranged from 0.03 J/g to 0.35 J/g, while for actin, Td values ranged from 72.95ºC to 83.63ºC and ΔHd values ranged from 0.05 J/g to 0.39 J/g. In terms of freezing temperature and enthalpy, the values obtained for skin were -0.56ºC and 88.43 J/g in juvenile pacu, -0.14ºC and 95.84 J/g in juvenile gamitana, -0.33ºC and 73.85 J/g in adult pacu and 0.37ºC and 82.18 J/g in adult gamitana; whereas, for muscle, they were 0.28ºC and 186.19 J/g in juvenile pacu, 0.14ºC and 170.62 J/g in juvenile gamitana, 0.28ºC and 160.07 J/g in adult pacu and 0.35ºC and 154.56 J/g in adult gamitana.
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