Efecto de tratamientos térmicos sobre las características químicas de carne de jaiba mora (Homalaspis plana) / Effect of thermal treatments on the chemical characteristics of mora crab meat (Homalaspis plana)
Arch. latinoam. nutr
; 53(1): 90-95, mar. 2003.
Article
em Es
| LILACS
| ID: lil-356581
Biblioteca responsável:
BR1.1
RESUMEN
Marine species muscles present non-proteins nitrogenated compounds, used as quality index. They are total volatile basis (NBVT), trimethylamine oxide (TMAO) and trimethylamine (TMA). pH is considered too as a quality index. The aim of this work was to evaluate these parameters in a fresh and canned marine product from the V region, corresponding to mora crab (Homalaspis plana). Fresh pincer meat from mora crab was extracted and kept in ice until theits analysis and thermal process of the canned product. A 3(2) statistical design was applied, considering two variables with 3 levels 15, 30 y 45 minutes time levels 80 degrees, 100 degrees y 121 degrees C temperature levels. Nine conditions of time-temperature were obtained. The thermal treatment caused an increase in pH and BVT. The TMA was increased since reduction of TMAO.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Braquiúros
/
Temperatura Alta
/
Carne
Idioma:
Es
Revista:
Arch. latinoam. nutr
Assunto da revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Ano de publicação:
2003
Tipo de documento:
Article
País de afiliação:
Chile
País de publicação:
Venezuela