Análisis sensorial, químico y antioxidante de peces de agua dulce, campeche (Chaetostoma fischeri) y cholìa (Saccodon wagneri)

Given the need to learn more about the native species in Ecuador, a proximal analysis of antioxidant and sensory activity in freshwater fish, from different rivers of the La Maná canton of the Province of Cotopaxi, Ecuador; collected in the summer time. The average weight of Campeche and Cholía was 45 ± 0.5 g and 42 ± 0.5 g with an average size of 15 ± 1.0 and 14 ± 1.0 cm respectively. A completely randomized design (DCA) was used, with three repetitions, where the variables under study were arranged in 3 x 2 bifactorial form: Factor A: Place of collection (Quindigua, Calope, San Pablo), Factor B: Species (Campeche and Cholía). The Campeche showed the highest moisture content (78.16%) and protein (86.07%), while the Cholía presented greater significance (p = 0.05) of dry matter (29.61%), fat (8.34%), ash (7.74%) and non-nitrogen elements (12.87%). Regarding the antioxidant activity, the Cholía showed a high activity of superoxide dismutase (SOD) was 12.60 U / mg protein compared to the Campeche showed a value of 7.63 U / mg protein, possibly because the Cholía has suffered less Oxidative stress has ingested antioxidant compounds as part of their diet and / or in an environment with a lower degree of contamination. This is related to the mercury content observed by atomic absorption, since in the Cholía a statistically smaller amount (48 μg / kg) was detected than that observed in Campeche (49 μg / kg) (p = 0.05). The sensory attributes evaluated (smell, color, texture and acceptability) were determined by an ordinal scale of 1 to 5. Both species were accepted by the tasters. In summary, a significant difference (p = 0.05) was observed in the nutritional content of these two species, and influence of the collection site. The results allow us to conclude that the species studied are a good alternative for human consumption. Key words: Fish steak, mercury, protein, superoxide dismutase.

• 主要作者: Avila Cajas, Gissela Fernanda (author)
• 格式: bachelorThesis
• 語言: spa
• 出版: 2019
• 主題: Filete de pescado; Mercurio; Proteína; Superóxido; Dismutasa.
• 在線閱讀: http://repositorio.uteq.edu.ec/handle/43000/5079