Citas bibligráficas
Trigos, L., (2021). Propiedades térmicas de piel y músculo de dos peces amazónicos, tilapia (Oreochromis niloticus) y doncella (Pseudoplatystoma punctifer) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/4281
Trigos, L., Propiedades térmicas de piel y músculo de dos peces amazónicos, tilapia (Oreochromis niloticus) y doncella (Pseudoplatystoma punctifer) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2021. http://hdl.handle.net/11458/4281
@misc{renati/1055298,
title = "Propiedades térmicas de piel y músculo de dos peces amazónicos, tilapia (Oreochromis niloticus) y doncella (Pseudoplatystoma punctifer)",
author = "Trigos Sanchez, Luis Miguel",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2021"
}
The knowledge about thermal properties of foods is important for their processing. The objective of the present work was to determine the heat capacity (CP), temperature (Td) and enthalpy (ΔHd) of denaturation and temperature (Tc) and enthalpy (ΔHc) of freezing of tilapia (Oreochromis niloticus) and catfish (Pseudoplatystoma punctifer) muscle and skin in two age groups (juveniles and adults). A differential scanning calorimeter (DSC) was used. The CP obtained in two temperature ranges (from 0 to 40ºC and from 0 to-0ºC) and the Tc and ΔHc (from 10 to -50ºC and from -50 to 10ºC) were obtained with heating/cooling rate of 5ºC/min. For the determination of Td and ΔHd, modulated DSC was used, 3°C/min, with period of 60s and amplitude of 2°C, between 10 and 90°C. CP values, for tilapia muscle and measured between 0 and 40°C, remained with minimal variations until approximately 24 and 29°C for adult and juvenile, respectively, after which they increased linearly with temperature. In the case of tilapia skin, CP values, between 26 to 32°C, CP decreased slightly and then increased with increasing temperature. For the catfish, in all cases, CP decreased markedly between 25 and 32°C and then increased linearly with increasing T°. The temperatures and enthalpies of denaturation of muscle proteins showed significant differences (p<0.05) between species, but not between age stages. However, in the skin, there were significant differences between species and between ages. Similar behavior was observed for freezing temperatures and enthalpies. The CP, measured from 0 to -50°, indicated that, for all cases, it decreased exponentially with decreasing temperature.
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