Published

2016-09-01

Microstructural changes and the effect on myofibril proteins in yamu (Brycon amazonicus) fish meat during cold storage

Cambios microestructurales y efecto sobre las proteínas miofibrilares de la carne del pescado yamú (Brycon amazonicus) durante la conservación en frío

DOI:

https://doi.org/10.15446/agron.colomb.v34n3.61316

Keywords:

proteolysis, microscopy, cold storage, texture. (en)
proteólisis, microscopia, almacenamiento en frío, textura (es)

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Authors

  • Daniel Castañeda Universidad de la Costa
  • José Manuel Lozano Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ciencias - Departamento de Farmacia
  • Héctor Suárez Universidad Nacional de Colombia - Sede Bogotá - Instituto de Ciencia y Tecnología de Alimentos (ICTA)
This study aimed to evaluate the effect of cold storage on yamu fish meat (Brycon amazonicus). The methodology consisted of analyzing two temperatures (0±1.6°C and -8±1°C), two storage periods (13 and 61 hours) and two different sources (farm and river), and determine changes in the protein profile, micro structural, physical and chemical properties (water retention capacity-WRC, pH, texture of yamu meat fillets). The micro-structural changes were observed with optical and scanning electron microscopy. The results of the image analysis of the meat microstructure showed a negative effect from cold storage on the muscle, affecting the connective tissue. Otherwise, the analysis of protein profile demonstrated protein degradation during the cold storage of the yamu meat, such as for heavy chain myosin, actin and a-actinin. In addition, the origin of the fish and the storage temperature had a significant effect on the texture changes (P<0.05); meanwhile, the storage time had a significant effect on the three technological characteris tics of the meat (WRC, pH and texture) (P<0.05). The storage temperature did not significantly affect the WRC (P>0.05).
El propósito de este trabajo consistió en evaluar el efecto de la conservación en frío sobre la carne del pescado yamú (Brycon amazonicus). La metodología consistió en analizar bajo dos temperaturas (0±1,6°C y -8±1°C), dos periodos de conser vación (13 y 61 horas) y dos orígenes distintos (cultivo y rio), cambios en el perfil proteico, microestructural, propiedades fisicoquímicas (capacidad de retención de agua-CRA, pH, textura de la carne de filetes de yamú. Las alteraciones mi-croestructurales fueron realizadas por medio de microscopia electrónica de barrido y óptica. Los resultados del análisis de las imágenes de la microestructura de la carne mostraron un efecto negativo de la conservación en frío sobre el músculo, evidenciándose una afectación en el tejido conectivo. Por otro lado, el análisis de perfil proteico permitió evidenciar que durante la conservación en frío de la carne de yamú, proteínas cómo la miosina de cadena pesada, la actina y la a-actinina presentaron degradación. Adicionalmente, el origen de los peces y la temperatura de almacenamiento tuvieron efecto significativo en los cambios de textura (P<0.05) por su parte el tiempo de almacenamiento tuvo efecto significativo sobre las tres características tecnológicas de la carne (CRA, pH y Textura) (P<0.05); y la temperatura de almacenamiento no afectó de manera significativa la CRA (P>0.05).

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Castañeda, D., Lozano, J. M., & Suárez, H. (2016). Microstructural changes and the effect on myofibril proteins in yamu (Brycon amazonicus) fish meat during cold storage. Agronomía Colombiana, 34(3), 403-414. https://doi.org/10.15446/agron.colomb.v34n3.61316

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