Efecto de un tratamiento previo por altas presiones hidrostáticas sobre la alteración lipídica de jurel chileno (Trachurus murphyi) refrigerado
DOI:
https://doi.org/10.3989/gya.010913Palabras clave:
Altas presiones, Hidrólisis lipídica, Oxidación lipídica, Refrigeración, Rigor mortis, Trachurus murphyiResumen
Se estudió la evolución de la alteración lipídica en jurel chileno (Trachurus murphyi) refrigerado previamente tratado a altas presiones hidrostáticas (HHP). Se aplicaron distintos valores de presión y tiempo de presurización; asimismo, se analizó de forma comparativa la respuesta al proceso del pescado inicial en estados pre- y post-rigor mortis (RM). El tratamiento previo por HHP produjo inhibición de la hidrólisis lipídica en pescado refrigerado, siendo más intenso el efecto de la presión que el del tiempo de presurización. De acuerdo con el análisis de distintos índices de oxidación, no se concluyó un efecto determinante sobre la oxidación lipídica por parte del tratamiento previo de HHP. En relación al efecto del estado de RM del pescado inicial, se observó una oxidación primaria y secundaria mayor en jurel correspondiente a la condición post-RM durante la conservación en refrigeración; sin embargo, no se detectó un efecto claro sobre la hidrólisis lipídica.
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