Bibliographic citations
Cabel, M., (2019). Efecto del tratamiento térmico y tipo de líquido de gobierno sobre las características fisicoquímicas y sensoriales en filetes de tilapia azul (oreochromis aureus) en conserva [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/5490
Cabel, M., Efecto del tratamiento térmico y tipo de líquido de gobierno sobre las características fisicoquímicas y sensoriales en filetes de tilapia azul (oreochromis aureus) en conserva [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2019. https://hdl.handle.net/20.500.12759/5490
@misc{renati/379834,
title = "Efecto del tratamiento térmico y tipo de líquido de gobierno sobre las características fisicoquímicas y sensoriales en filetes de tilapia azul (oreochromis aureus) en conserva",
author = "Cabel Tapia, Manuel Leonardo",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2019"
}
The effect of the thermal treatment and type of covering liquid on the color, firmness, appearance and general acceptability in a tilapia fillet preserves was evaluated. Three thermal treatments (113 ° C x 66.65 min, 115 ° C x 47.59 min, 117 ° C x 35.69 min) were considered at the same thermal death value of F 0 = 8 min to ensure commercial sterility, as well as, two types of covering liquid: pickled sauce and tomato sauce. Color and firmness were evaluated using the Konica Minolta colorimeter and Instron texturometer, respectively. The analysis of variance showed that the variable type of covering liquid had a significant effect (p <0.05) on the color characteristics L * and a*, but not on the parameter b* and firmness, while the thermal treatment variable had a significant effect (p <0.05) only on firmness. The Duncan test indicated that the thermal treatment of 117 ° C x 35.69 min and pickled sauce had the highest value of L* (55.14), being considered as the best treatment for this variable, by generating a lower color degradation and greater visual value, whereas for chromaticity *a thermal treatment of 115 °C x 35.69 min and tomato sauce presented the highest value (9.08), being considered as the best treatment, which likewise indicated that the sample obtained with pickled type sauce and thermal treatment of 117 °C x 35.69 min, presented the highest value of firmness (1.97 N), being the best treatment for this variable. Friedman's test was used for the non-parametric variables where a 9-point hedonic scale was used in the evaluation of the overall appearance and acceptability. Significant differences (p <0.05) were found. It was demonstrated for both characteristics that the sample obtained with pickled type sauce and thermal treatment of 117 °C x 35.69 min, was the best having obtained the highest qualification of acceptability and general appearance with 6.50 points and 6.17 points respectively, both corresponding to a perception ““I like it lightly““, resulting in being considered as the best treatmentin this research.
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