Physicochemical Evaluation of Cachama Fillets (Piaractus brachypomus) Preserved with Propolis during Storage

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dc.creatorHéctor Suárez Mahecha
dc.creatorÁlvaro Jiménez Toquica
dc.creatorAmanda Consuelo Díaz Moreno
dc.date2014
dc.date.accessioned2026-07-07T03:29:52Z
dc.descriptionThe bioactive compounds that propolis contains present diverse components that can diminish the deterioration of compounds such as fat and certain microorganisms that can affect fish fillets during refrigerated storage. The aim of this study was to evaluate the preserving capacity of ethanol extracts of propolis (EEP) in cachama fish fillets (Piaractus brachypomus). The treatments carried out were: (1) ethyl alcohol (96%) as the control; (2) 0.8% EEP; (3) 1.2% EEP; and (4) liquid smoke. Analyses were carried out for total volatile base nitrogen (TVBN), thiobarbituric acid reactive species-TBARS, pH and water loss for 0, 8, 16 and 24 days of storage at 4 ºC with vacuum packaging. The results presented the highest values of the TBARS and TVBN analyses for the liquid smoke treatment and the lowest values for the EEP treatments, demonstrating a significant difference between the treatments (P<0.05); however, the best water retention capacity was seen in the fillets treated with liquid smoke. The results for pH did not present significant differences between the treatments (P>0.05) during the storage period. The results suggest that EEP can preserve physicochemical characteristics during the shelf life of refrigerated, vacuum packed cachama fillets.
dc.formatapplication/pdf
dc.identifier0304-2847
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179930032010
dc.identifier.urihttp://hdl.handle.net/123456789/435419
dc.languageen
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.redalyc.org/revista.oa?id=1799
dc.rightsRevista Facultad Nacional de Agronomía - Medellín
dc.sourceRevista Facultad Nacional de Agronomía - Medellín (Colombia) Num.1 Vol.67
dc.subjectAgrociencias
dc.titlePhysicochemical Evaluation of Cachama Fillets (Piaractus brachypomus) Preserved with Propolis during Storage
dc.typeartículo científico

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Revista Facultad Nacional de Agronomía - Universidad Nacional de Colombia