Efecto del tiempo y temperatura de cocción sobre las características físico-químicas, microbiológicas y sensoriales del escabeche de tilapia

The objective of this research was to determine the effect of cooking time and temperature on the physicochemical, microbiological, and sensory characteristics of a pickled product made from black tilapia (Oreochromis niloticus). A completely randomized bifactorial A*B design (CRD) was used, with three replicates per treatment. Different cooking times and temperatures were applied to evaluate their impact on pH, volatile basic nitrogen (VBN) content, and microbiological safety of the pickled product. The ANOVA results indicated that temperature had a significant influence on pH, with higher values recorded at 85°C (pH = 6.88) compared to 90°C (pH = 6.21) and 80°C (pH = 6.0). No significant differences were found in VBN content or cooking times. Treatment 2, which involved elevated pH, showed reduced preservation and storage potential, as it promoted significant growth of Clostridium spp. It is suggested that a high pH combined with the presence of Clostridium spp. in a food product indicates a safety concern. The nutritional analysis of black tilapia was favorable, indicating good nutritional value. However, the issue of elevated pH reveals shortcomings in post-harvest preservation.

• Autor principal: Loor Segovia, Alexis Junior (author)
• Formato: bachelorThesis
• Lenguaje: spa
• Publicado: 2025
• Materias: Tilapia negra; Histamina; Escabeche; Clostridium spp
• Acceso en línea: http://repositorio.espam.edu.ec/handle/42000/2771