SALTED OF HAKE IN DRY AND HUMID PILE AND FOR VACUUM OSMOTIC DEHYDRATION (MERLUCCIUS GAYI PERUANUS)
Three salted procedures were studied comparatively in hake fillets (Merluccius gayi peruanus): in Dry Pile (PS), Humid Pile (PH) and Vacuum Osmotic Dehydration (DOV). In the salted samples, the evolutions of the following variables were determined: Salt and water content, recount of viable aerobic m...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2005 |
| País: | Perú |
| Institución: | Universidad Nacional Mayor de San Marcos |
| Repositorio: | Revistas - Universidad Nacional Mayor de San Marcos |
| Idioma: | español |
| OAI Identifier: | oai:revistasinvestigacion.unmsm.edu.pe:article/6173 |
| Acceso en línea: | https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/6173 |
| Access Level: | acceso abierto |
| Palabra clave: | Osmotic dehydration hake salted salted in dry pile salted in humid pile. Deshidratación osmótica merluza salado salado en pila seca salado en pila húmeda. |
| Sumario: | Three salted procedures were studied comparatively in hake fillets (Merluccius gayi peruanus): in Dry Pile (PS), Humid Pile (PH) and Vacuum Osmotic Dehydration (DOV). In the salted samples, the evolutions of the following variables were determined: Salt and water content, recount of viable aerobic microorganisms, staphylococcus, molds and water activity (aw). The population of microorganisms was found to decay quickly in samples tried with DOV. |
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