HOME > EDICIONES > Año 2003, Volumen 53 - Número 1
Trabajos de Investigación
Efecto de tratamientos termicos sobre las características químicas de carne de jaiba mora (Homalaspis plana)
Vilma Quitral Robles, Lilian Abugoch J., Julia Vinagre L., Abel Guarda M., Mª Angélica Larraín B., Gabriela Santana R.
Departamento de Ciencia de los Alimentos y Tecnología Química. Facultad de Ciencia Químicas y Farmacéuticas - Universidad de Chile.
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SUMMARY
Effect of thermal treatments on the chemical characteristics of mora crab meat (Homalaspis plana)
Marine species muscles present non-proteics nitrogenated compounds, used as quality index. They are total volatile basis (NBVT), trimethylamine oxide (TMAO) and trimethylamine (TMA). pH is considered too as a quality index .The aim of this work was to evaluate these parameters in a fresh and canned marine product from the V region, corresponding to mora crab (Homalaspis plana). Fresh pincer meat from mora crab was extracted and kept in ice until theits analysis and thermal process of the canned product. A 3² statistical design was applied, considering two variables with 3 levels; 15, 30 y 45 minutes time levels; 80º, 100º y 121ºC temperature levels. Nine conditions of time-temperature were obtained. The thermal treatment caused an increase in pH and BVT. The TMA was increased since reduction of OTMA.
Key words: Shellfish, crab, volatile amines, trimethylamine, trimethylamine oxide, pH, thermal treatment.
Recibido: 25/09/2001
Aceptado: 18/03/2002
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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