Resumo

SUAREZ MAHECHA, Héctor et al. EVALUATION OF NEW TECHNOLOGY TO MITIGATE INTRAMUSCULAR THORNS IN CACHAMA FILLETS. Rev. Fac. Nac. Agron. Medellín [online]. 2009, vol.62, n.1, pp.4989-4997. ISSN 0304-2847.

The presence of pin bones in cachama fillets makes marketing and demand difficult by the consumers. So far, there are no technologies to provide cachama fillets to ensure security conditions about thorns. This work had as objective to assess a new technology to mitigate the presence of thorns in cachama fillets Piaractus brachypomus vacuum packed and stored for 30 days at 3±0.5 °C. To fillets in lateral internal presentation were made deep cuts, parallel and perpendicular to the longitudinal axis, at a distance of 3 mm between each court, in a back-ventral. Microbiological, physicochemical and sensory analysis were made. Microbiological analysis shows acceptable conditions at the end of storage period. The obtained values for this storage period were 7.07x106 CFU mL, 4.7x106 CFU mL, 1100 NMP, 18 NMP for psychrotrophics organisms, mesophiles, total and fecal coliforms, respectively. There was no presence of Salmonella nor sulphite reductor organisms. Physicochemical analysis showed values of 39.36 for BVT-N; 6.22 pH; 3.3% of moisture loss; 1.52 thiobarbituric acid mg MA/kg. Cutting effect did not increase oxidation values of fatty acids, nor increased the BVT that could indicate protein degradation. In sensory analysis, fillets subjected to cooking were rejected only since the day 25 of storage period for aroma and flavor attributes. During the assay panelists found no presence of thorns, showing that cooking temperature used and cuts in thorns, allow degrade pin bones avoiding their detection.

Palavras-chave : Fish; pin bone; shelf-life; cut.

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