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  • European Marine Science
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  • image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    Authors: Pino Hernández, Enrique José Gregorio; Serrada, Alberto; Farías, Carmen;

    El objetivo de este trabajo fue evaluar el efecto del proceso de esterilización en conservas de atún listado (Katsuwonus pelamis) al natural. Se diseñaron tres tratamientos: A1: atún precocido a 110°C x 110 min, A2: atún esterilizado a 117,77°C x 55 min y A3: atún esterilizado a 117,77°C x 70 min. Las muestras de atún enlatado se analizaron microbiológicamente, se determinaron los parámetros pH, color, textura, además de la composición proximal y se realizó prueba sensorial de diferencia pareada con un panel semi-entrenado. Los resultados de los análisis microbiológicos evidencian que no existen riesgos a la salud de los consumidores. El pH tuvo diferencia significativa entre los tratamientos estudiados. El color de la pastilla de atún presentó diferencias significativas en las coordenadas L* y a*, resultando A2 con tendencia a colores rojos claros. En cuanto a b* no hubo diferencias significativas. Los tratamientos no tuvieron diferencia significativa en la textura (TPA). El contenido de humedad y proteínas tuvieron diferencia significativa, debido al proceso térmico, no siendo así para las grasas, cenizas y carbohidratos totales. No hubo diferencias significativas en la prueba sensorial. El tratamiento A2 se propone como alternativa de producción, debido a que minimiza los efectos desfavorables sobre las características evaluadas en las conservas de atún. The goal of this study was to evaluate the effect of the sterilization process in natural canned tuna (Katsuwonus pelamis). Three treatments were carried out: A1: precooked tuna at 110°C x 110 min, A2: tuna sterilized at 117.77°C x 55 min and A3: tuna sterilized at 117.77°C x 70 min. The canned tuna samples were analyzed microbiologically, the parameters pH, color, texture, in addition to the proximal composition were determined and a sensory difference test was performed paired with a trained panel. All results were compared through ANOVA and Duncan test. The results of the microbiological tests show that there were no risks to the health of consumers. pH had a significant difference between the treatments studied. The color of the tuna tablet presented significant differences in L* and a* coordinates, resulting in A2 with a tendency towards light reds. As for b*, there were no significant differences. The treatments had no significant difference in texture (TPA). The moisture content and proteins had a significant difference, due to the thermal process, but not for fats, ashes and total carbohydrates. There were no significant differences in the sensory test. The A2 treatment is proposed as a production alternative because it minimizes the adverse effects on the characteristics evaluated in canned tuna. info:eu-repo/semantics/publishedVersion Alimentos Polar, Mariguitar

    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ LAReferencia - Red F...arrow_drop_down
    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
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      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ LAReferencia - Red F...arrow_drop_down
      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
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The following results are related to European Marine Science. Are you interested to view more results? Visit OpenAIRE - Explore.
  • image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    Authors: Pino Hernández, Enrique José Gregorio; Serrada, Alberto; Farías, Carmen;

    El objetivo de este trabajo fue evaluar el efecto del proceso de esterilización en conservas de atún listado (Katsuwonus pelamis) al natural. Se diseñaron tres tratamientos: A1: atún precocido a 110°C x 110 min, A2: atún esterilizado a 117,77°C x 55 min y A3: atún esterilizado a 117,77°C x 70 min. Las muestras de atún enlatado se analizaron microbiológicamente, se determinaron los parámetros pH, color, textura, además de la composición proximal y se realizó prueba sensorial de diferencia pareada con un panel semi-entrenado. Los resultados de los análisis microbiológicos evidencian que no existen riesgos a la salud de los consumidores. El pH tuvo diferencia significativa entre los tratamientos estudiados. El color de la pastilla de atún presentó diferencias significativas en las coordenadas L* y a*, resultando A2 con tendencia a colores rojos claros. En cuanto a b* no hubo diferencias significativas. Los tratamientos no tuvieron diferencia significativa en la textura (TPA). El contenido de humedad y proteínas tuvieron diferencia significativa, debido al proceso térmico, no siendo así para las grasas, cenizas y carbohidratos totales. No hubo diferencias significativas en la prueba sensorial. El tratamiento A2 se propone como alternativa de producción, debido a que minimiza los efectos desfavorables sobre las características evaluadas en las conservas de atún. The goal of this study was to evaluate the effect of the sterilization process in natural canned tuna (Katsuwonus pelamis). Three treatments were carried out: A1: precooked tuna at 110°C x 110 min, A2: tuna sterilized at 117.77°C x 55 min and A3: tuna sterilized at 117.77°C x 70 min. The canned tuna samples were analyzed microbiologically, the parameters pH, color, texture, in addition to the proximal composition were determined and a sensory difference test was performed paired with a trained panel. All results were compared through ANOVA and Duncan test. The results of the microbiological tests show that there were no risks to the health of consumers. pH had a significant difference between the treatments studied. The color of the tuna tablet presented significant differences in L* and a* coordinates, resulting in A2 with a tendency towards light reds. As for b*, there were no significant differences. The treatments had no significant difference in texture (TPA). The moisture content and proteins had a significant difference, due to the thermal process, but not for fats, ashes and total carbohydrates. There were no significant differences in the sensory test. The A2 treatment is proposed as a production alternative because it minimizes the adverse effects on the characteristics evaluated in canned tuna. info:eu-repo/semantics/publishedVersion Alimentos Polar, Mariguitar

    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ LAReferencia - Red F...arrow_drop_down
    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    addClaim

    This Research product is the result of merged Research products in OpenAIRE.

    You have already added works in your ORCID record related to the merged Research product.
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      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ LAReferencia - Red F...arrow_drop_down
      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
      addClaim

      This Research product is the result of merged Research products in OpenAIRE.

      You have already added works in your ORCID record related to the merged Research product.
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