Caracteristicas Fisicos-Quimicas de la carne de la vieja azul.

This research was conducted at the Laboratory of Food Science, Faculty of Animal Science of the State Technical University Quevedo. It aimed to determine the physicochemical characteristics of meat from old blue (Aequidens rivulatus). Where physical characteristics (water holding capacity drip and cooking, color, pH), chemical (protein, fat, moisture and ash) of meat and morph metric parameters were evaluated. For statistical analysis t test was used Studen for independent samples to 5% chance of error to compare variables with red tilapia (Oreochromis niloticus). The main results were: The morphometric measurements of the old blue changes according to their weight and size and have no similarity with other species. The edible portion of the old blue is in a 30.71% of the rest are meat visors, thorns and others. The meat of the old blue has a moisture content of 74.09%, 1.55% ash, fat and protein 4.17 22.46%. In addition the following components L * 57.69, a * 2.61 b * 1.95 pH 0 6.80 hours is 24 hours and the pH is 6.54. Drip loss is 2.74% and cooking losses are 30.38%. Key words: characterization, measurement, morphometric parameters.

• 第一著者: Zambrano León, Yamel Lourdes (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2015
• 主題: Fisicas-quimicas; Carne de la vieja azul
• オンライン･アクセス: http://repositorio.uteq.edu.ec/handle/43000/4451