Cuantificación de perfil de ácidos grasos (w3 Y w6), colesterol, proteínas, cenizas y humedad en moluscos chilenos frescos y enlatados
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Archivos
Fecha
2001
Profesor/a Guía
Facultad/escuela
Idioma
es
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Andrés Bello
Nombre de Curso
Licencia CC
Licencia CC
Resumen
La influencia del proceso de enlatado sobre el Perfil Lipídico,
especialrilente en los ácidos poliinsaturados cuantificados en Ensis macha
(Molino, 1782), Gari solida (Gray, 1828), Tagelus dombeíi (Lamarck, 1818),
Fissurella spp. y Trophon spp. en condiciones de un producto fresco y
enlatado, deja abierta la interrogante de si se produce la pérdida de
algunos elementos en un producto con mayor valor agregado, dado que
no se conocen resultados anteriores. De manera complementaria se
evaluó el comportamiento de proteínas, ceniza, yodo y humedad.
El enlatado corr.esponde a un proceso común de post-cosecha
destinado a preservar la calidad del producto inicial y frenar procesos
naturales de deterioro. En el caso de los productos marinos su principal
objetivo es detener el deterioro microbiano, la acción enzimática, y el
proceso de rancidez de los lípidos altamente poliinsaturados, y por lo
tanto, muy susceptibles a este fenómeno.
Tanto la materia prima fresca como la enlatada provienen del
mismo banco natural. Los moluscos frescos fueron enviados vía aérea a
Santiago para su inmediato análisis, mientras que su par enlatado ingresó paralelamente a proceso para asegurar una calidad óptima en el
producto final.
De los resultados obtenidos es posible concluir que un proceso de
enlatado realizado correctamente, no afecta en forma negativa la
composición de Perfil Lipídico, proteínas, cenizas y humedad en los
moluscos estudiados.
Por lo tanto, un buen proceso de enlatado resulta en un producto
con las mismas características nutricionales de los moluscos frescos, pero
con una disponibilidad en el mercado de cuatro años. Una gran ventaja si
se compara a los cinco días que presentaría una materia prima fresca
mantenida en excelentes condiciones de post-cosecha.
The influence of the canning process on the Lipidic Profile (co3 and coó) quantified in fresh and canned Ensis macha, Gari solida, Tagelus dombeií, Fissurella spp. y Trophon spp., leaves open the question of knowing if sorne element in a product with more added value is lost, as there are no known previous results. Complementarily, the behavior of protein, ash, iodine and humidity was evaluated. Canning is a common post-haNest process that is aimed at preserving the quality of the original product and to delay natural spoiling pFocesses. In the case of sea products, its main purpose is to stop the microbio! spoiling, the enzyme action, and the rancidity process in highly polyunsaturated lipids that are therefore very susceptible to this phenomenon. Both the fresh product and the canned product originate from the same natural bank. The fresh mollusc were sent by oír to Santiago for immediate analysis; at the same time, their canned counterparts enters processing to ensure optimum final product quality. From the results obtained we way conclude that canning process, if properly carried out, does not negatively affect the Lipidic Profile, protein, ash and humidity of the mollusc under study. Therefore, a good canning process produces a product with the sorne nutritional value as fresh mollusc, but with a four-year shelf life. This is a great advantage when compared with the five days afforded by fresh prime matter maintained in excellent post-haNest conditions.
The influence of the canning process on the Lipidic Profile (co3 and coó) quantified in fresh and canned Ensis macha, Gari solida, Tagelus dombeií, Fissurella spp. y Trophon spp., leaves open the question of knowing if sorne element in a product with more added value is lost, as there are no known previous results. Complementarily, the behavior of protein, ash, iodine and humidity was evaluated. Canning is a common post-haNest process that is aimed at preserving the quality of the original product and to delay natural spoiling pFocesses. In the case of sea products, its main purpose is to stop the microbio! spoiling, the enzyme action, and the rancidity process in highly polyunsaturated lipids that are therefore very susceptible to this phenomenon. Both the fresh product and the canned product originate from the same natural bank. The fresh mollusc were sent by oír to Santiago for immediate analysis; at the same time, their canned counterparts enters processing to ensure optimum final product quality. From the results obtained we way conclude that canning process, if properly carried out, does not negatively affect the Lipidic Profile, protein, ash and humidity of the mollusc under study. Therefore, a good canning process produces a product with the sorne nutritional value as fresh mollusc, but with a four-year shelf life. This is a great advantage when compared with the five days afforded by fresh prime matter maintained in excellent post-haNest conditions.
Notas
Tesis (Ingeniero en Acuicultura)
Palabras clave
Moluscos, Chile, Concentración de ácidos grasos