Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío

Autores:
Suárez M., Héctor
Pardo C., Sandra
Cortes R., Misael
Tipo de recurso:
Article of journal
Fecha de publicación:
2008
Institución:
Universidad de Córdoba
Repositorio:
Repositorio Institucional Unicórdoba
Idioma:
spa
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oai:repositorio.unicordoba.edu.co:ucordoba/5611
Acceso en línea:
https://repositorio.unicordoba.edu.co/handle/ucordoba/5611
https://doi.org/10.21897/rmvz.390
Palabra clave:
Fish
connective tissue
gaping
microstructure
muscle.
Rights
openAccess
License
https://creativecommons.org/licenses/by-nc-sa/4.0/
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network_name_str Repositorio Institucional Unicórdoba
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dc.title.spa.fl_str_mv Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío
dc.title.translated.eng.fl_str_mv 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 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
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
dc.creator.fl_str_mv Suárez M., Héctor
Pardo C., Sandra
Cortes R., Misael
dc.contributor.author.spa.fl_str_mv Suárez M., Héctor
Pardo C., Sandra
Cortes R., Misael
dc.subject.spa.fl_str_mv Fish
connective tissue
gaping
microstructure
muscle.
topic Fish
connective tissue
gaping
microstructure
muscle.
publishDate 2008
dc.date.accessioned.none.fl_str_mv 2008-05-01 00:00:00
2022-07-01T20:59:22Z
dc.date.available.none.fl_str_mv 2008-05-01 00:00:00
2022-07-01T20:59:22Z
dc.date.issued.none.fl_str_mv 2008-05-01
dc.type.spa.fl_str_mv Artículo de revista
dc.type.eng.fl_str_mv Journal article
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dc.identifier.doi.none.fl_str_mv 10.21897/rmvz.390
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url https://repositorio.unicordoba.edu.co/handle/ucordoba/5611
https://doi.org/10.21897/rmvz.390
dc.language.iso.spa.fl_str_mv spa
language spa
dc.relation.references.spa.fl_str_mv 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.
Kiessling A, Ruohonen K, Bjørnevik M. Muscle fibre growth and quality in fish Arch Tierz 2006; 49: 137-146.
Ashie N, Smith P, Simpson K. Spoilage and shelf life extension of fresh fish and shell fish. Food Sci Technol Res 1996; 36: 87-121.
Bremner A. Gaping in fish flesh. In Sato K, Sakaguchi M, Bremner A. (eds). Extracellular matrix of fish and shellfish. Trivandrum, India: Research Signpost; 1999.
Sato K, Yoshinaka R, Itoh Y, Sato M. Molecular species of collagen in the intramuscular connective tissue in fish. Comp Biochem Physiol 1989; 92(b): 87-91.
Ando M, Nishiyabu A, Tsukamasa Y, Makinodan Y. Postmortem softening of fish muscle during chilled storage as affected by bleeding. J Food Sci 1999; 64(3): 423-428. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15056.x
Ando M. Softening Mechanism of Fish Meat. Suisangaku Series. Tokyo, Japan:Kouseisha Kouseikaku; 1997.
Suarez H, de Francisco A, Beirão H, Pardo S, Cortés M. 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. Nipp Suis Gakkaishi 1993; 59:1073-1076. http://dx.doi.org/10.2331/suisan.59.1073
Ando M , Yoshimo to Y, Inabu K , Nakagawa T, Makinodan Y. Postmortem change of three-dimensional structure of collagen fibrillar network in fish muscle pericellular connective tissue corresponding to post-mortem tenderization. Fish Sci 1995; 61: 327-330.
Sato K, Ando M, Kubota S, Origasa K, Kawase H.; Toyohara H, Sakaguchi M, Nakagawa T, Makinodan Y, Ohtsuki K, Kawabata M. Involvement of Type V Collagen in Softening of Fish Muscle during Short-Term Chilled Storage. J Agri Food Chem 1997;45: 343-348. http://dx.doi.org/10.1021/jf9606619
Sigurgisladottir S, Sigurdardottir S, Torrissen O, Vallet L, Hafsteinsson H. Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. 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
dc.relation.bitstream.none.fl_str_mv https://revistamvz.unicordoba.edu.co/article/download/390/458
dc.relation.citationedition.spa.fl_str_mv Núm. 2 , Año 2008 : Revista MVZ Córdoba Volumen 13(2) Mayo-Agosto 2008
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spelling Suárez M., Héctor5cd86651-ccc2-4458-bd58-71b8919a4012-1Pardo C., Sandra60afd694-707c-4860-8ba2-b8ebeec04fa3-1Cortes R., Misael561752d1-b3b7-4c21-9b03-04ab0d32a23d-12008-05-01 00:00:002022-07-01T20:59:22Z2008-05-01 00:00:002022-07-01T20:59:22Z2008-05-010122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/561110.21897/rmvz.390https://doi.org/10.21897/rmvz.3901909-0544application/pdfspaUniversidad de Córdobahttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistamvz.unicordoba.edu.co/article/view/390Fishconnective tissuegapingmicrostructuremuscle.Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacíoAnálisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus x Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacíoArtículo de revistaJournal articleinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Hernández 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.Kiessling A, Ruohonen K, Bjørnevik M. Muscle fibre growth and quality in fish Arch Tierz 2006; 49: 137-146.Ashie N, Smith P, Simpson K. Spoilage and shelf life extension of fresh fish and shell fish. Food Sci Technol Res 1996; 36: 87-121.Bremner A. Gaping in fish flesh. In Sato K, Sakaguchi M, Bremner A. (eds). Extracellular matrix of fish and shellfish. Trivandrum, India: Research Signpost; 1999.Sato K, Yoshinaka R, Itoh Y, Sato M. Molecular species of collagen in the intramuscular connective tissue in fish. Comp Biochem Physiol 1989; 92(b): 87-91.Ando M, Nishiyabu A, Tsukamasa Y, Makinodan Y. Postmortem softening of fish muscle during chilled storage as affected by bleeding. J Food Sci 1999; 64(3): 423-428. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15056.xAndo M. Softening Mechanism of Fish Meat. Suisangaku Series. Tokyo, Japan:Kouseisha Kouseikaku; 1997.Suarez H, de Francisco A, Beirão H, Pardo S, Cortés M. 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.58.567Suárez 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. Nipp Suis Gakkaishi 1993; 59:1073-1076. http://dx.doi.org/10.2331/suisan.59.1073Ando M , Yoshimo to Y, Inabu K , Nakagawa T, Makinodan Y. Postmortem change of three-dimensional structure of collagen fibrillar network in fish muscle pericellular connective tissue corresponding to post-mortem tenderization. Fish Sci 1995; 61: 327-330.Sato K, Ando M, Kubota S, Origasa K, Kawase H.; Toyohara H, Sakaguchi M, Nakagawa T, Makinodan Y, Ohtsuki K, Kawabata M. Involvement of Type V Collagen in Softening of Fish Muscle during Short-Term Chilled Storage. J Agri Food Chem 1997;45: 343-348. http://dx.doi.org/10.1021/jf9606619Sigurgisladottir S, Sigurdardottir S, Torrissen O, Vallet L, Hafsteinsson H. Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. 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)00105-8Amerine 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-PHatae 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.xHurling 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.xJohnston 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)00373-2Johnston 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.2004.04.026Bugeon 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.xBjørnevik 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.xEspe 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.2004.04.023Masniyom 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/s00217-004-1093-0Stiles 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-OBjørnevik 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.1656Mesa 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.1993Mizuta 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.2004.02.043Truelstrup 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)00003-8Brillet 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.2005.03.012https://revistamvz.unicordoba.edu.co/article/download/390/458Núm. 2 , Año 2008 : Revista MVZ Córdoba Volumen 13(2) Mayo-Agosto 2008213Revista MVZ CórdobaPublicationOREORE.xmltext/xml2857http://172.16.14.198/bitstreams/992fe3e3-3708-48f0-be84-dfcaae81c2a4/downloadcec0911a14f7460473a6c95b71807f50MD51ucordoba/5611oai:172.16.14.198:ucordoba/56112023-10-06 00:45:14.429https://creativecommons.org/licenses/by-nc-sa/4.0/metadata.onlyhttp://172.16.14.198Repositorio Universidad de Córdobabdigital@metabiblioteca.com

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