Meat quality by post mortem changes in five species of amazonian fish

This work is based on a bibliographic review in which the postmortem changes of 5 species of Amazonian fish (Piaractus brachypomus, Arapaima gigas, Brycon amazonicus, Psudoplatystoma punctifer, Colossoma macropomun) and how these influence the quality of the The objective of this work has focused on those articles that present information on the physical, chemical and microbiological changes that occur in meat and some existing conservation methods, a total of 33 articles have been selected, of which 18 are in English, 5 in Portuguese and 10. The results obtained highlight the importance of the cold in the conservation of the species, as well as the management of modified atmospheres that regulate the degradation that is generated by the postmortem change, in conclusion, the slaughter , handling and preservation have a great effect on the quality of the product.

• Tác giả chính: Enriquez Estrella, Miguel Angel (author)
• Định dạng: article
• Ngôn ngữ: spa
• Được phát hành: 2022
• Những chủ đề: métodos de conservación; salado; ahumado; especies amazónicas; conservation methods; salty; smoked; Amazonian species
• Truy cập trực tuyến: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266