Estudio: Factores asociados a los cambios y variaciones físicas de la tilapia congelada de exportación

Abstract:

The cultivation and industrialization of the tilapia in the Republic of the Ecuador are a practically new activity in the country, but that she/he has a great economic potential. In our country in the decade of the 80 is when cause is truly given ahead for the development of this species, the Polytechnic School of the Coast of the city of Guayaquil carries out the first experiments. With the result that for their good behavior in the field encouraged Ecuadorian managers to invest to take place and to industrialize, it was as Enaca it was one of the first ones in to take place and to process Tilapia in fillets under those but strict norms of quality and hygiene for the markets of United States and Europe, in the first of the noted ones for their proximity with our country export it to him as fresh fillet in 90% and Europe stops it exports it to him in frozen fillets. And this frozen fillet of export tilapia that gives us a rule since these they have variations of physical type that is due to certain factors that it was the reason of the investigation of this work. For the realization of this work it was investigated all the concerning points from the beginning like it is the cultivation, feeding until the prosecution, final storage, in a same way they took 40 samples of fillets of frozen tilapia and she/he was carried out the analyses from the period understood among the months of February 2001 - April 2001 - June - 2001 - I Wither 2001 - October 2001 and December 2001 they were carried out the physical analyses - chemical and microbiologics. The results demonstrate that the quality is mainly, for this reason they were carried out the analyses in the laboratories of control of quality and Microbiológico of the Empresa Enaca (National Packer), following the established techniques for each analysis. The results are inside the established parameters for this product type, what indicates that there being physical change as it is in this case the change of greenish coloration it is since a product of good quality there has not been bacterial contamination.

Año de publicación:

2001

Keywords:

• Tilapia
• CONSERVAS ALIMENTICIAS - INDUSTRIA Y COMERCIO
• Tecnologia De Alimentos

Fuente:

rraae