Published
Cryoprotective effect of sorbitol on the muscle microstructure of yamú (Brycon amazonicus) during storage at 2 and -18 °C
Efecto crioprotector del sorbitol en la microestructura del músculo del yamú (Brycon amazonicus) durante su almacenamiento a 2 y -18 °C
Keywords:
Cryoprotectant, fish, freezing, myofibrillar proteins, preservatives, texture (en)Crioprotector, pescado, congelamiento, proteínas microfibrilares, conservantes, textura (es)
Although freezing is generally used to preserve the sensory and nutritional quality of fish and their products, it cannot mitigate physicochemical changes of the fish meat during storage. This study aimed to determine the cryoprotective effect of sorbitol incorporated into the yamú muscle (Brycon amazonicus), subjected to different storage times and temperatures. The methodology consisted of analyzing microstructural changes, protein profile, and physicochemical properties (texture, water holding capacity and pH) of the yamú’s meat under two temperatures (2±2 and -18±2 °C), two storage times (24 and 48 h) and the incorporation or not of 5% (w/w) of a 60% sorbitol solution. The microstructural changes were analyzed by optical microscopy and scanning electron microscopy, and the protein profile was analyzed by SDS PAGE electrophoresis. The physicochemical properties evaluated in yamú’s meat were affected mainly by the interaction between temperature and storage time. The myofibrillar proteins underwent a partial degradation, and changes in the connective tissue were observed concerning the loss of texture especially when the meat was not treated with sorbitol at freezing temperature (-18 °C). The use of sorbitol minimized the negative effects of freezing on the characteristics of the yamú muscle, maintaining the integrity of the muscular microstructure and generating a cryoprotective effect in comparison to untreated meat.
Aunque la congelación es generalmente usada para preservar la calidad sensorial y nutricional del pescado y sus productos derivados, no permite mitigar los cambios fisicoquímicos de la carne del pescado durante su almacenamiento. Este estudio tuvo como objetivo determinar el efecto crioprotector del sorbitol incorporado al músculo de yamú (Brycon amazonicus), sometido a diferentes tiempos y temperaturas de almacenamiento. La metodología consistió en analizar cambios microestructurales, perfil proteico y propiedades fisicoquímicas (textura, capacidad de retención de agua y pH) de la carne bajo dos temperaturas (2±2 o -18±2 °C), dos tiempos de almacenamiento (24 y 48 h) y la incorporación o no de 5% (p/p) de una solución de sorbitol al 60%. Los cambios microestructurales fueron analizados por medio de microscopia óptica y electrónica de barrido, el perfil proteico se analizó por medio de electroforesis SDS PAGE. Las propiedades fisicoquímicas evaluadas en la carne de yamú se vieron afectadas principalmente por la interacción entre la temperatura y el tiempo de almacenamiento. Las proteínas miofibrilares sufrieron una degradación parcial y se evidenciaron cambios en el tejido conectivo, relacionados con la perdida de textura especialmente cuando la carne no fue tratada con sorbitol a temperatura de congelación (-18 °C). El uso de sorbitol minimizó los efectos negativos de la congelación sobre las características del músculo de yamú, manteniendo en un estado más integro de la microestructura muscular, generando un efecto crioprotector en comparación con la carne no tratada.
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