EFECTO DEL ULTRASONIDO EN LA CINÉTICA DE DESHIDRATACIÓN DE CUBOS DE FILETE TILAPIA (Oreochromis niluticus) Y SU EVALUACIÓN FISICOQUÍMICA, MICROBIOLÓGICA Y DE REHIDRATACIÓN
In Mexico, tilapia is a low value-added product that is marketed commonly as whole or frozen bulk steak. Due to its composition Chemistry Fish is a highly perishable food. The water content in Fish varies from 80% in lean to 60% in fat. Since the water contained in a food is largely responsible for...
| Autores: | , |
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| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | México |
| Institución: | Universidad Autónoma de Nayarit |
| Repositorio: | Repositorio Institucional Aramara de la UAN |
| Idioma: | español |
| OAI Identifier: | oai:dspace.uan.mx:123456789/2315 |
| Acceso en línea: | http://dspace.uan.mx:8080/jspui/handle/123456789/2315 |
| Access Level: | acceso abierto |
| Palabra clave: | TILAPIA, FILETE, DESHIDRATACIÓN, REHIDRATACIÓN, CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6] |
| Sumario: | In Mexico, tilapia is a low value-added product that is marketed commonly as whole or frozen bulk steak. Due to its composition Chemistry Fish is a highly perishable food. The water content in Fish varies from 80% in lean to 60% in fat. Since the water contained in a food is largely responsible for the reactions chemical, enzymatic and microbiological, it is necessary to use treatments to its processing and preservation. In this study the effect of ultrasound as a pre-treatment, in the physicochemical properties, microbiological and rehydration of cubes of 0.7 cm on the side of tilapia fillet. Additionally, scanning electron microscopy (SEM) was performed to analyze the structural changes generated by the drying process. I also know used experimental data to assess their fit to mathematical models during dehydration and rehydration, determining goodness of fit using statistical parameters. Tilapia fillet cubes were pretreated with sodium chloride solution (common salt) 10% (w / v), in an ultrasound bath for 15 and 30 min. Dehydration of the tilapia fillet segments is performed at 35 ° C with an air velocity of 1.3 m / s. The results showed that ultrasound for 15 min decreased drying time from 1380 to 1,260 min, while at 30 min of sonication the drying time was reduced from 1,560 min to 1,260. According to the dehydration kinetics, the Page model was the one that best the experimental data was adjusted (R2 = 0.99) and for rehydration the model of First Order presented the best goodness of fit to the experimental data. The photomicrographs obtained from the dehydrated samples of fillet cubes of tilapia, pretreated with the US, showed greater cellular damage compared to control samples, which allowed for greater moisture removal surrounding. The results obtained may be useful in future studies for the food product development and process design in the food industry tilapia. |
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