Características organolépticas de productos elaborados con carne de trucha Arco Iris Oncorhynchus mykiss (Walbaum)
Organoleptic characteristics of products made of Rainbow trout meat Oncorhynchus mykiss (Walbaum)
DOI:
https://doi.org/10.54167/tecnociencia.v2i3.78Keywords:
pate, processed, salmonids, sausage, smoked, surimi, products derived from the fishAbstract
Four trout meat products were evaluated in their organoleptic characteristics: Smoked trout, sausage, pate and surimi. Non structured rank test was used for sensorial analysis. The sensorial group was evaluated for consistency and median Wilconxon test was conducted for product acceptability by the sensorial group. Only eight semi-trained judges passed the consistency test and were used to evaluate color, odor, flavor and texture of the products, a value of five was established as acceptable. Smoked trout, sausage and pate were accepted by the judges for color, odor, flavor and texture, while surimi was not accepted for any of the organoleptic characteristics by the sensorial group.
Downloads
References
Álvarez, A. 1990. Compendio de datos climatológicos del estado de Chihuahua. Gobierno del Estado de Chihuahua.
Anzaldúa, M. A. 1994. La Evaluación Sensorial de los Alimentos en la Teoría y la Práctica. Editorial Acribia. ISBN 9788420007670.
Borderias, J. & M. Tejada. 1987. Productos derivados del surimi. Revista de agroquímica y tecnología de alimentos 27(2): 161-172.
Chambers IV, E. & A. Robel. 1993. Sensory characteristics of selected species of freshwater fish in retail distribution. Journal of Food Science 58(3): 508-512. https://doi.org/10.1111/j.1365-2621.1993.tb04312.x
Chambers IV, E. & J. R. Bowers. 1993. Consumer perception of sensory qualities in muscle food. Sensory characteristics of meat consumer decisions. Food Technology 47(11): 116-120.
Chio, S. S. & J. M. Regenstein. 2000. Physicochemical and sensory characteristics of fish gelatin. Journal of Food Science 65(2): 194-199. http://dx.doi.org/10.1111/j.1365-2621.2000.tb15978.x
Cornforth, D. 1994. Color, its basis and importance. En Quality attributes and their measurement in meat, poultry and fish products. Advances in meat research Vol. 9 (pp. 34-78). Springer. ISBN 9781461359067. https://doi.org/10.1007/978-1-4615-2167-9
Delgado, P. 2002. Procesado de la Trucha Arco Iris. Programa especial de investigación Facultad de Zootecnia, Universidad Autónoma de Chihuahua.
Delgado, P. 2008. Elaboración de Productos con Carne de Trucha Arco Iris Oncorhynchus mykiss (Walbaun). (Tesis, Universidad Autónoma de Chihuahua).
García, M. J. A., R. H. Alfaro, G. F. A. Núñez & H. M. R. Espinosa. 2004. Efecto del sistema de producción sobre la calidad sensorial de filete ahumado de trucha arco iris Oncorhynchus mykiss Richardson. Hidrobiológica 14(1): 55-60. https://www.scielo.org.mx/scielo.php?pid=S0188-88972004000100007&script=sci_abstract
Infante, G. S. & G. Zarate. 1990. Un Enfoque Interdisciplinario. En Métodos Estadísticos: un enfoque interdisciplinario (pp. 550-565). Ed. Trillas. ISBN 9682438381, 9789682438387.
Johansson, L., A. Kiessling, K. H. Kiessling & L. Berglund. 2000. Effects of alteres ration levels on sensory characteristics, Lipid content and Fatty Acid Composition of Rainbow Trout (Oncorhynchus mykiss). Food Quality and Preference 11(3): 247-254. https://www.doi.org/10.1016/s0950-3293(99)00073-7
Lakshmanan, R., J. R. Piggott & A. Paterson. 2003. Potential applications of high pressure for improvement in salmon quality. Trends in Food Science y Technology 14(5-8): 354-363. https://doi.org/10.1016/S0924-2244(03)00121-3
Lombardero, M., E. Fernández, M. Montouto, M. A. Romero & M. L. Vázquez. 2002. Surimi-derived elver substitutes: microscopic appearance and physicochemical and sensory properties. Journal of Food Science 67(1): 351-355. https://doi.org/10.1111/j.1365-2621.2002.tb11409.x
Lobato-Calleros, C. S., H. Reyes & E. J. Vermont. 2000. Atributos Sensoriales de Textura Análogos de Quesos Bajos en Grasa. Alfa Editores Técnicos S. A. de C. V. Lácteos y Cárnicos Mexicanos 15(3):13-20.
MacLean, N. 2003. Genetically modified fish and their effects on food quality and human health and nutrition. Trends in Food Science & Technology 14(5-8): 242-252. https://doi.org/10.1016/S0924-2244(03)00070-0
Minitab Institute Inc. 2000. Statistics Software for Windows Release. Minitab.
No, H. K. & T. Storebakken. 1991. Color stability of rainbow trout fillets during frozen storage. Journal of Food Science 56(4): 969-984. https://doi.org/10.1111/j.1365-2621.1991.tb14618.x
Owen, J. E., F. A. Núñez, M. T Arias & O. M. Cano De Los Ríos. 1984. Manual de prácticas para cursos de tecnología de la carne. División de Estudios de Posgrado. Facultad de Zootecnia. Universidad Autónoma de Chihuahua.
Paleari, M. A., V. M. Moretti, G. Beretta, T. Mentaste & C. Versan. 2003. Cured products from different animal species. Meat Science 63(4): 485-489. https://doi.org/10.1016/s0309-1740(02)00108-0
Rentería, M. A. L. 2003. Características de la Calidad de la Canal y la Carne de Tres Variedades de Trucha Arco Iris (Oncorhynchus mykiss). (Tesis, Universidad Autónoma de Chihuahua).
Sadler, J. M. 2004. Meat alternatives market developments and health benefits. Trends in Food Science and Technology 15(5): 250-260. https://doi.org/10.1016/j.tifs.2003.09.003
