Uso del ácido ascórbico como antioxidante en la rancidez del filete de pescado mugil curema

Abstract:

One of the problems in the fish conservation is given due to the speed of degradation of the fats that is higher than that of other types of meats. Inside the fish muscle the lipids, the fatty acids and their components are very unstable, reason for which they are very susceptible to the oxidation. For such a reason it becomes necessary to avoid that the lipids, suffer the rancid phenomenons, this is achieved by means of the adiction of agent’s antioxidants, as the Ascorbic Acid. The present investigation one carries out in the Laboratory of Technology and Prosecution of Aquatic Organisms of the University of Machala, in the one which the Ascorbic Acid you use as antioxidante to avoid the rancid of the muscle of having fished Mugil curema to concentrations of 25%, 50% and 75%. For they thought about it the following objectives. To determine the action of the Ascorbic Acid used as antioxidant in the muscle of having fished Mugil curema. To establish the ranges of good concentration of solutions of Acid Ascorbic employees as antioxidants of fatty of fish. The results that they were obtained they showed that the concentrations of Ascorbic Acid to 75% turned out to be better as antioxidant in front of the other treatments.

Año de publicación:

2015

Keywords:

• PESCADO
• Antioxidante
• ACIDO ASCORBICO

Fuente:

rraae