Utilización de Antioxidantes Naturales en la Elaboración de Tilapia Ahumada. 2010

Abstract

In the Meat Production Center of the Faculty of Animal Sciences and in the laboratories of Environmental Analysis and Inspection Laboratory LAB-CESTTA of the Faculty of Sciences of the ESPOCH, in effect different types of natural antioxidants such as orange juice were evaluated , lemon juice and pepper juice in front of a control treatment in the elaboration of smoked tilapia. In this study, a completely randomized design was applied, with four treatments and four repetitions; We used 16 experimental units with a weight of 1 kg of tilapia each. Once the experimental results were submitted to the analysis of variance, it was possible to determine that in all the parameters evaluated there were no significant statistical differences between the treatments; however, treatment with orange juice reported that the product obtained on average 26.36% of protein, 6.23% of fat, 57.96% of humidity and 5.45% of ashes; in the same way it presents a microbial load of mesophilic aerobes of 87.50% +/- 34.04 CFU / g and 7.50 +/- 15 CFU / g of total coliforms, although when using lemon juice and pepper juice this type of microorganism disappears in its totality, when compared to the INEN 1344: 96 standards, indicates that it is a product suitable for human consumption. Regarding the organoleptic characteristics, the use of orange juice has the best total score with 17.63 / 20 equivalent, I like it a lot. With regard to the degree of rancidity, this same treatment presented the lowest score equivalent to negative. So, except for the treatment with pepper juice that gave positive to the rancidity, it is recommended to use the rest of natural antioxidants in the elaboration of smoked tilapia.