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...
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| Lenguaje: | spa |
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2022
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| Acceso en línea: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266 |
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| author | Enriquez Estrella, Miguel Angel |
| author_facet | Enriquez Estrella, Miguel Angel |
| author_role | author |
| collection | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.creator.none.fl_str_mv | Enriquez Estrella, Miguel Angel |
| dc.date.none.fl_str_mv | 2022-12-30 |
| dc.format.none.fl_str_mv | application/pdf text/html application/zip |
| dc.identifier.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266 10.51260/revista_espamciencia.v13i2.266 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| dc.relation.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266/313 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266/336 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266/535 |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Revista ESPAMCIENCIA; Vol. 13 Núm. 2 (2022): REVISTA ESPAMCIENCIA 2022; 13-26 1390-8103 reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | métodos de conservación salado ahumado especies amazónicas conservation methods salty smoked Amazonian species |
| dc.title.none.fl_str_mv | Meat quality by post mortem changes in five species of amazonian fish Calidad de la carne por cambios post mortem en cinco especies de peces amazónicos |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | 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. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | RevESPAM_9e70d79a211d0b7a2230bc9418f53ae3 |
| identifier_str_mv | 10.51260/revista_espamciencia.v13i2.266 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | RevESPAM |
| network_name_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:ojs.pkp.sfu.ca:article/266 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| reponame_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| spelling | Meat quality by post mortem changes in five species of amazonian fishCalidad de la carne por cambios post mortem en cinco especies de peces amazónicosEnriquez Estrella, Miguel Angelmétodos de conservaciónsaladoahumadoespecies amazónicasconservation methodssaltysmokedAmazonian speciesThis 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.Este trabajo de investigación documental se realizó bajo la revisión bibliográfica de documentos publicados en la red, sobre la influencia de los cambios post mortem de cinco especies de peces amazónicos (Piaractus brachypomus, Arapaima gigas, Brycon amazonicus, Psudoplatystoma punctifer, Colossoma macropomun) en la calidad de la carne. El objetivo de este trabajo se centró en aquellos artículos que presentan información sobre los cambios físico, químicos y microbiológicos que sucede en la carne y algunos métodos de conservación que existen, se han seleccionado un total de 33 artículos de los cuales 18 son en inglés, 5 en portugués y 10 en español. Los resultados obtenidos destacan la importancia del frio en la conservación de las especies, así como el manejo de atmosferas modificadas que regulan la degradación que se genera por el cambio post mortem, en conclusión, el sacrificio, el manejo y la conservación tienen mucho efecto en la calidad del producto.Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López2022-12-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlapplication/ziphttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/26610.51260/revista_espamciencia.v13i2.266Revista ESPAMCIENCIA; Vol. 13 Núm. 2 (2022): REVISTA ESPAMCIENCIA 2022; 13-261390-8103reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAMspahttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266/313https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266/336https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266/535info:eu-repo/semantics/openAccess2025-02-25T14:40:59Zoai:ojs.pkp.sfu.ca:article/266Institucionalhttp://revistasespam.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/http://revistasespam.espam.edu.ec/oai.Ecuador.1390-81031390-597Xopendoar:02025-02-25T14:40:59Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Meat quality by post mortem changes in five species of amazonian fish Enriquez Estrella, Miguel Angel métodos de conservación salado ahumado especies amazónicas conservation methods salty smoked Amazonian species |
| status_str | publishedVersion |
| title | Meat quality by post mortem changes in five species of amazonian fish |
| title_full | Meat quality by post mortem changes in five species of amazonian fish |
| title_fullStr | Meat quality by post mortem changes in five species of amazonian fish |
| title_full_unstemmed | Meat quality by post mortem changes in five species of amazonian fish |
| title_short | Meat quality by post mortem changes in five species of amazonian fish |
| title_sort | Meat quality by post mortem changes in five species of amazonian fish |
| topic | métodos de conservación salado ahumado especies amazónicas conservation methods salty smoked Amazonian species |
| url | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266 |