Efecto de la temperatura de almacenamiento sobre el rigor mortis del músculo de tilapia (Oreochromis niloticus)//Effect of storage temperature on tilapia muscle (Oreochromis niloticus) rigor mortis

Abstract

El objetivo de la presente investigación fue evaluar el efecto de la temperatura de almacenamiento (0 y 5ºC) sobre los principales metabolitos y parámetros relacionados con el rigor mortis del músculo de tilapia (Oreochromis niloticus). Se evaluó el índice de rigor (IR), adenosina 5´-trifosfato (ATP), glucógeno, ácido láctico, pH y textura. El análisis del IR se realizó durante 266 h de almacenamiento a las dos temperaturas, mientras que el resto de los parámetros se monitorearon al tiempo 0 y a las 48 h de almacenamiento en ambas temperaturas. Se encontró que tanto la temperatura como el tiempo de almacenamiento presentaron un efecto significativo sobre el IR, siendo más pronunciado a 5°C en comparación al de 0°C.ABSTRACTThe aim of this research was to evaluate the effect of storage temperature (0 and 5°C) on the main metabolites and related parameters to rigor mortis in muscle of tilapia (Oreochromis niloticus). The rigor index (IR), adenosine 5’-triphosphate (ATP), glycogen, lactic acid, pH and texture were evaluated. The IR analysis was performed during 266 hours of storage at the two temperatures, while the rest of the parameters were monitored at 0 and at 48 hours of storage at both temperatures. It was found that both temperature and storage time, had a significant effect on IR, being more pronounced at 5°C compared to 0°C.

Quality Improvement and Shelf-Life Extension of Iced Nile Tilapia Fillets Using Natural Garlic Extract

“…Figure 3 shows the behavior of the pH in the fillets stored for 18 days on ice, where the initial pH values of 7.04 ± 0.143 and 7.24 ± 0.028 can be observed for the fillets with NGE and the control, respectively. These initial values are higher than those reported by Tomé et al [41] and Montoya Camacho et al [25], who obtained initial pH values of 6.48 and 6.77, respectively, in tilapia (Oreochromis spp.) muscle stored on ice.…”

“…With respect to tilapia fillet ice storage, at day 18 a linear and significant increase (p < 0.05) was observed in the determination of the K-value, reaching final values of 56.51 and 69.61% for tilapia fillets treated with NGE and the control, respectively. These values are higher than 39.5 ± 2.6% found by Montoya-Camacho et al [25] in tilapia fillets stored for 20 days at 0 • C. This difference may be due to the fact that the fillets in this study were acquired commercially, while those used by Montoya-Camacho et al [25] were acquired freshly slaughtered directly from an aquaculture company. Moreover, the K-values of this study are similar to the 58.9% described by Ocaño-Higuera et al [26] in cazon fish (Mustelus lunulatus) stored for 18 days on ice.…”

“…Figure 1 shows the average values of ATP concentration and related compounds in tilapia fillets treated with NGE and the control stored for 18 days on ice. The initial ATP values (0.840 ± 0.957 and 1.156 ± 0.794 µmol/g) shown in Figure 1 for the fillet with NGE (a) and the control (b) were slightly higher than the 0.26, 0.15, and 0.10 µmol/g of fillet reported by Montoya-Camacho et al [25], Ocaño-Higuera et al [26], and Ocaño-Higuera et al [27] for tilapia (Oreochromis niloticus), cazon fish (Mustelus lunulatus), and ray fish (Dayastis brevis), respectively. However, they were lower than those found in fillets from freshly slaughtered fish (6-12 µmol/g), and this can be attributed to the energy expenditure of the organism during collection and slaughter, as well as the time elapsed between slaughter, filleting, and sampling for analysis.…”

“…The literature indicates that AMP and IMP are the compounds responsible for a sweet taste, which is considered a characteristic of fresh fish [24,30], while the formation and accumulation of HxR and Hx are related to a bitter taste, and consequently to a loss of freshness [31]. In this study, Hx production in tilapia fillets was indicative of the onset of autolytic and bacterial spoilage [32]. In this regard, and with respect to the taste and odor of tilapia fillets with NGE, it is important to highlight that an evaluation carried out by the members of the working group, and not by a sensory panel, of fresh and cooked fillets with NGE detected a slight garlic odor and flavor, which rather than generating negative effects on the perception and acceptance of consumers, provided a better odor and flavor.…”

Introducción básica a la pesca con señuelo artificial en San Blas Nayarit, México

“…6-Liberación / proceso para conservar la captura. El organismo debe de regresarse lo antes posible al agua para que se logre la recuperación y pueda escapar con nado normal, para lograrlo se extrae el señuelo con pinzas de punta y se revisa que no se halla enganchado de la garganta o agallas, de ser así y si es que presenta sangrado continuo, no se sugiere regresarlo al medio, lo indicado es iniciar su proceso de conservación en su etapa de rigormortis, ya que si no se conserva en hielo la textura del músculo del pez puede ser afectado (Montoya et al, 2020).…”