Efecto de los ciclos de congelación y descongelación en las propiedades fisicoquímicas, capacidad de retención de agua y la histología de Sardinella aurita

• Mounia Megaache University of Batna 1, Institute of Veterinary and Agricultural Sciences, Department of Veterinary Sciences, Laboratory of Health, Animal Production and Environment. Batna, Algeria
• Omar Bennoune University of Batna 1, Institute of Veterinary and Agricultural Sciences, Department of Veterinary Sciences, Laboratory of Health, Animal Production and Environment. Batna, Algeria

DOI: https://doi.org/10.52973/rcfcv-e34356

Palabras clave: Sardinella aurita, cambios histológicos, ciclos de congelación y descongelación, retención de agua

Resumen

Este estudio investiga el impacto de los ciclos de congelación y descongelación en muestras de Sardinella aurita, centrándose en el examen de propiedades fisicoquímicas, capacidad de retención de agua, cambios de color y alteraciones histológicas en la carne del pescado. Los hallazgos actuales indican variaciones significativas en estos parámetros [pH, actividad de agua, luminosidad (L*), rojez (a*), amarillez (b*), solubilidad de proteínas (mg·g^-1), contenido de humedad (%), pérdida de descongelación (%), pérdida por centrifugación (%), pérdida de cocción (%)]. Los resultados revelan alteraciones significativas en estos parámetros, destacando la importancia de comprender los efectos de la congelación y descongelación en la calidad del pescado dentro de la industria pesquera y de procesamiento de alimentos. Inicialmente, se observó una disminución estadísticamente significativa en los niveles de pH (T0: 6.23 ± 0.1, T4: 6.19 ± 0.1), seguida de un aumento notable después del quinto ciclo (T5: 6.47 ± 0.1), posiblemente debido a cambios en la composición química y microbiológica. La actividad del agua mostró una disminución gradual, probablemente atribuida a la pérdida de agua durante la congelación y descongelación (P<0,05). Los resultados de la colorimetría mostraron una disminución significativa en la luminosidad (L*) y un ligero aumento en el tono amarillo (b*) a lo largo de los ciclos, con valores que van desde 63.51 (T0) hasta 33.64 (T5) para L* y desde 26.74 (T0) hasta 17.28 (T5) para b*. Estas variaciones resaltan cambios notables y significativos en el color del producto a lo largo de los ciclos de congelación y descongelación (P<0,05) Estos cambios observados tienen implicaciones en la calidad del producto y la percepción del consumidor. Es importante reconocer que estos resultados están influenciados por diversos factores, como el tamaño del pescado, la estacionalidad y las condiciones ambientales. Se necesita investigación adicional para profundizar en estos aspectos. En resumen, este estudio proporciona información valiosa para los profesionales de la industria, ayudándolos a tomar decisiones informadas sobre productos de mar sometidos a ciclos de congelación y descongelación. Esto no solo garantiza la calidad y seguridad del producto, sino que también ayuda a prevenir el fraude alimentario y proporciona a los consumidores productos de alta calidad.

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