Physical and chemical characteristics of wild mouse fish (Leporinus ecuadorensis) in the southern zone of the province of Los Ríos

In order to study the physical and chemical characteristics of the wild mouse (Leporinus ecuadorensis) and provide a database with information on this fish that inhabits the Babahoyo River, this work was carried out in the Babahoyo River, where 250 specimens of Leporinus e., Which had a weight range of 75-175 g, these were transported to the meat plant of the Campus “La María” of the State Technical University of Quevedo where the physical analyzes were carried out (RGB colorimetry, lost by cooking and dripping, pH), for the analysis of the chemical and mineral composition of the meat, samples of it were taken to the Chemical Laboratory of the Universidad Tecnológica Equinoccial Sede Santo Domingo to which a descriptive statistic was applied. The meat of Leporinus e. I present a protein content of 22.08% and a low fat content of 4.68%, which is why it is considered that these fish are within the group of medium fat species. Based on the results of the physical analyzes carried out, it is a bluish meat and presents low losses of water by dripping and cooking (4.69 and 19.95% respectively) compared to other species.

• Автор: Triviño Bravo, Josselin Lisseth (author)
• Інші автори: Herrera Mena, Félix Vicente (author), Roca Cedeño, Jacinto Alex (author), Rivera Legton, Carlos Alfredo (author), Sornoza Zambrano, Willian Oswaldo (author), Pincay Jiménez, Roberto Carlos (author)
• Формат: article
• Мова: spa
• Опубліковано: 2021
• Предмети: Ratón; silvestre; físico; químico; carne; mouse; wild; physicist; chemical; meat
• Онлайн доступ: https://revistas.uteq.edu.ec/index.php/cyt/article/view/461