Titulo:
Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío
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Guardado en:
0122-0268
1909-0544
13
2008-05-01
info:eu-repo/semantics/openAccess
http://purl.org/coar/access_right/c_abf2
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oai:revistas.unicordoba.edu.co:article_390 |
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Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío Suárez M., Héctor Pardo C., Sandra Cortes R., Misael Fish connective tissue gaping microstructure muscle. 13 2 Núm. 2 , Año 2008 : Revista MVZ Córdoba Volumen 13(2) Mayo-Agosto 2008 Artículo de revista Journal article 2008-05-01T00:00:00Z 2008-05-01T00:00:00Z 2008-05-01 application/pdf Universidad de Córdoba Revista MVZ Córdoba 0122-0268 1909-0544 https://revistamvz.unicordoba.edu.co/article/view/390 10.21897/rmvz.390 https://doi.org/10.21897/rmvz.390 https://creativecommons.org/licenses/by-nc-sa/4.0/ Hernández A. Estado actual del cultivo de Colossoma e Piaractus en Brasil, Colombia, Panamá, Perú y Venezuela. En: Memorias del VIII congreso Latinoamericano de Acuicultura y V Seminario Nacional de Acuicultura, Acuicultura y Desarrollo Sostenible. Santafé de Bogotá. 1994; 9-23. 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Pérdida de textura post mortem de la carne de pescado durante el almacenamiento en frío. Acta Biol Colomb 2007; 12(1): 3–8. Sa to K , Oha shi C , Oh t suki K , Kawabata M. Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle. J Agric Food Chem 1991; 39:1221–1225. Ando M, Toyohara H, Sakaguchi M. Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibres in the pericellular connective tissue. Nipp Suis Gakkaishi 1992; 58 (3): 567–570. http://dx.doi.org/10.2331/suisan.58.567 Suárez H, Pardo S, Beirão H, de Francisco A, Okada L. Efecto de la súper refrigeración sobre la textura de la carne de matrinxã (Brycon cephalus). Rev Colomb Cienc Pecu 2006; 19(2). 221-227. Ando M, Toyohara H, Sakaguchi M. Post-mortem tenderization of fish muscle due to weakening of pericellular connective tissue. 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Food Res Intern 2000; 33: 847-855. http://dx.doi.org/10.1016/S0963-9969(00)00104-6 http://dx.doi.org/10.1016/S0963-9969(00)00105-8 Amerine A, Pongborn H, Roescler B. Principles of sensory evaluation of food. New York: Academic Press; 1965. Haard F. Control of chemical composition and food quality attributes of cultured fish. Food Res Intern 1992; 25: 1-19. http://dx.doi.org/10.1016/0963-9969(92)90126-P Hatae K, Yoshimatsu F, Matsumoto J. Role of muscle fibers in contributing firmness of cooked fish. J Food Sci 1990; 55: 693-696. http://dx.doi.org/10.1111/j.1365-2621.1990.tb05208.x Hurling R, Rodell B, Hunt D. Fiber diameter and fish texture. J Texture Stud 1996; 27: 679-685. http://dx.doi.org/10.1111/j.1745-4603.1996.tb01001.x Johnston A, Alderson R, Sandham C, Dingwall A, Mitchell D, Selkirk C, Nickell D, Baker R, Robertson B, Whyte D, Springate J. Muscle fibre density in relation to the colour and texture of smoked Atlantic salmon (Salmo salar L.). Aquaculture 2000; 189: 335-349. http://dx.doi.org/10.1016/S0044-8486(00)00373-2 Johnston I, Manthri S, Bickerdike R, Dingwall R, Campbell P, Nickell D, Alderson R. Growth performance, muscle structure and flesh quality in out-of-season Atlantic (salmo salar) smolt reared under two different photoperiod regimes. Aquaculture 2004; 237: 281-300. http://dx.doi.org/10.1016/j.aquaculture.2004.04.026 Bugeon J, Jefevre F, Fauconneau B. Fillet texture and muscle structure in brown trout (Salmo trutta ) subjected to longterm exercise. Aquaculture Res 2003; 34: 1287-1295. http://dx.doi.org/10.1046/j.1365-2109.2003.00938.x Bjørnevik M, Karlsen Ø, Johnston A, Kiessling A. Effect of sustained exercise on white muscle structure and flesh quality in farmed cod. Aquaculture 2003; 34: 55-64. http://dx.doi.org/10.1046/j.1365-2109.2003.00794.x Espe M, Ruohonen K, Bjørnevik M, Frøyland l, Nortvedt R, Kiessling A. Interactions between ice storage time, collagen composition, gaping and textural properties in farmed salmon muscle harvested at different times of the year. Aquaculture 2004; 204: 489-504. http://dx.doi.org/10.1016/j.aquaculture.2004.04.023 Masniyom P, Benjakul S, Visessanguan W. Collagen changes in refrigerated sea bass muscle treated with pyrophosphate and stored in modified atmosphere packaging. Eur Food Res Technol 2005; 220: 322-325. http://dx.doi.org/10.1007/s00217-004-1093-0 Stiles E, Hastings W. Bacteriocin production by lactic acid bacteria: potential for use in meat preservation. Food Sci Technol Res 1991; 2: 247-251. http://dx.doi.org/10.1016/0924-2244(91)90706-O Bjørnevik M, Espe M, Beattie C, Nortvedt R, Kiessling A. Temporal variation in muscle fibre area, gaping, texture, colour and collagen in triploid and diploid Atlantic salmon (Salmo salar L.). J Sci Food Agric 2004; 84: 530-540. http://dx.doi.org/10.1002/jsfa.1656 Mesa M, Botero A. Cachama blanca (Piaractus brachypomus), una especie potencial para el mejoramiento genético. Rev Colomb Cienc Pecu 2007; 20 (1): 79-86. Ayala D, López O, Blanco A, García A, Abellán E, Ramírez G, Gil F. Structural and Ultrastructural Changes on Muscle Tissue of Sea Bass, Dicentrarchus labrax L. After Cooking and Freezing. Aquaculture, 2005; 250 (1-2): 215-231. Love M. Biochemical dynamics and the quality of fresh and frozen fish, In: Fish Processing Technology, G. M. HALL. (Ed).Glasgow (UK): Blache Academic G. Prossional; 1992. Fenema R. Química de los alimentos. Zaragoza, Espa-a: Ed. Acribia S.A.1993 Mizuta S, Fujisawa S, Nishimoto M, Yoshinaka R. Biochemical and immunochemical detection of types I and V collagens in tiger puffer Takifugu rubripes. Food Chem 2005; 89 (1): 373-377. http://dx.doi.org/10.1016/j.foodchem.2004.02.043 Truelstrup L, Gill T, Drewes S, Huss H. Importance of autolysis and microbiological activity on quality of cold-smoked salmon. Food Res Intern 1996; 29: 181–188. http://dx.doi.org/10.1016/0963-9969(96)00003-8 Brillet A, Pilet M, Prevost H, Cardinal M, Leroi F. Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon. Int J Food Microbiol 2005; 104: 309-324. http://dx.doi.org/10.1016/j.ijfoodmicro.2005.03.012 https://revistamvz.unicordoba.edu.co/article/download/390/458 info:eu-repo/semantics/article http://purl.org/coar/resource_type/c_6501 info:eu-repo/semantics/publishedVersion http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 Text Publication |
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UNIVERSIDAD DE CORDOBA |
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Colombia |
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Revista MVZ Córdoba |
| title |
Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío |
| spellingShingle |
Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío Suárez M., Héctor Pardo C., Sandra Cortes R., Misael Fish connective tissue gaping microstructure muscle. |
| title_short |
Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío |
| title_full |
Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío |
| title_fullStr |
Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío |
| title_full_unstemmed |
Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío |
| title_sort |
análisis estructural de filetes sajados de híbrido de cachama piaractus braquypomus x colossoma macropomum utilizando bacteriocinas producidas por lactobacillus plantarum lpbm10 empacado al vacío |
| author |
Suárez M., Héctor Pardo C., Sandra Cortes R., Misael |
| author_facet |
Suárez M., Héctor Pardo C., Sandra Cortes R., Misael |
| topic |
Fish connective tissue gaping microstructure muscle. |
| topic_facet |
Fish connective tissue gaping microstructure muscle. |
| citationvolume |
13 |
| citationissue |
2 |
| citationedition |
Núm. 2 , Año 2008 : Revista MVZ Córdoba Volumen 13(2) Mayo-Agosto 2008 |
| publisher |
Universidad de Córdoba |
| ispartofjournal |
Revista MVZ Córdoba |
| source |
https://revistamvz.unicordoba.edu.co/article/view/390 |
| language |
|
| format |
Article |
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https://creativecommons.org/licenses/by-nc-sa/4.0/ info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
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info:eu-repo/semantics/article |
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http://purl.org/coar/resource_type/c_6501 |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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Text |
| publishDate |
2008-05-01 |
| date_accessioned |
2008-05-01T00:00:00Z |
| date_available |
2008-05-01T00:00:00Z |
| url |
https://revistamvz.unicordoba.edu.co/article/view/390 |
| url_doi |
https://doi.org/10.21897/rmvz.390 |
| issn |
0122-0268 |
| eissn |
1909-0544 |
| doi |
10.21897/rmvz.390 |
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https://revistamvz.unicordoba.edu.co/article/download/390/458 |
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1811201090950004736 |