Determinación de plomo, cadmio, mercurio y Bases Volátiles Nitrogenadas Totales (NBVT) en el músculo de tiburón azul Prionace glauca procedente de la zona sur del Perú

Blue shark Prionace glauca is one of the most important elasmobranch species landed and consumed in Peru. Due to its importance as fishery resource, were evaluated lead (Pb), cadmium (Cd), mercury (Hg) and Total Volatile Base Nitrogen (TVBN) in the muscle tissue of 25 specimens, captured in the southern zone of Peruvian sea. These analytes were compared with current regulations and were determined its relationship with sex and total length (TL). We obtained ranges between 0.04-0.25, 0.01-0.04 and 0.09-0.50 mg kg-1 for Pb, Cd and Hg, respectively. TVBN values were between 38.50-94.60 mg TVBN 100 g-1. Analytes did not have differences with TL and gender. Pb was positive correlation with TL, while the Cd, Hg and TVBN did not. This study provides sanitary information of blue shark muscle from Peruvian waters

Cambios sensoriales, químicos y microbiológicos durante el almacenamiento de manto de calamar gigante (Dosidicus gigas) a 0 y 5°C

The aim of this study was to evaluate the sensory, chemical and microbiological changes in the mantle of giant squid (Dosidicus gigas) with skin (CP) and without skin (SP) stored on ice (0 ± 1 ºC) for 19 days and refrigerated (5 ± 1 ºC) for 8 days. Chemical evaluation was performed by analysing trimethylamine nitrogen (N-TMA), volatile base nitrogen (N-BVT), hypoxanthine/adenosine monophosphate ratio (Hx/AMP), pH, biogenic amines, and microbiological evaluation by the count of mesophilic, psychrophilic and enterobacteria bacteria. Sensory characteristics evaluated were odour (raw and cooked), flavour, texture, and general acceptability. Principal Component Analysis (PCA) and Pearson's Correlation (p<0.05) were used to find the association between sensory impairment and chemical or microbiological analyses. It is concluded that the analyses of Log(Put+Cad+Hist), Log (Psychrophiles) and Log. (mesophiles) would be adequate to describe the changes in the mantle of giant squid stored at 0 and 5 °C.El objetivo del estudio fue evaluar los cambios sensoriales, químicos y microbiológicos en manto de calamar gigante (Dosidicus gigas) con piel (CP) y sin piel (SP) almacenados en hielo (0 ± 1 ºC) por 19 días y en refrigeración (5 ± 1 ºC) por 8 días. La evaluación química se realizó mediante el análisis de nitrógeno de trimetilamina (N-TMA), nitrógeno de bases volátiles (N-BVT), relación de hipoxantina/adenosina monofosfato (Hx/AMP), pH, aminas biogénicas, y la evaluación microbiológica mediante el recuento de bacterias mesófilas, psicrófilas y enterobacterias. Las características sensoriales evaluadas fueron olor (crudo y cocido), sabor, textura y aceptabilidad general. Se utilizó el Análisis de Componentes Principales (ACP) y la Correlación de Pearson (p<0.05) para encontrar la asociación entre el deterioro sensorial y los análisis químicos o microbiológicos. Se concluye que los análisis Log(Put+Cad+Hist), Log (Psicrófilos) y Log. (Mesófilos) serían los adecuados para describir los cambios en el manto de calamar gigante almacenados a 0 y 5 °C

Mejoramiento del gel de surimi de anchoveta (Engraulis ringens) mediante adición de surimi de brazo de calamar gigante (Dosidicus gigas)

            The aim of this study was to improve the functional properties of anchovy surimi by adding giant squid arm surimi. Texture and colour characteristics of six proportions of giant squid arm surimi / anchovy surimi (0/100, 20/80, 40/60, 50/50, 70/30, 100/0) were evaluated. The results showed that the texture characteristics of the gel and colour improved considerably for the mixture of surimi with 70/30, obtaining 522.2 g of hardness, 8.2 mm of elasticity, 429.5 g * cm of gel strength, and the values of L* and a* were 74.30 and -0.85, respectively. This result indicates that the 70/30 mixture of surimi with 70/30 is the best proportion to improve the texture and colour properties of the anchovy surimi gel. The optimal ratio was corroborated by linear programming, where an improvement in the price of anchovy surimi was obtained by the addition of giant squid surimi.            El objetivo de este trabajo fue mejorar las propiedades funcionales del surimi de anchoveta mediante la adición de surimi de brazo de calamar gigante. Se evaluaron las características de textura y color de seis proporciones de surimi de brazo de calamar gigante / surimi de anchoveta (0/100, 20/80, 40/60, 50/50, 70/30, 100/0). Los resultados mostraron que las características de textura del gel y de color mejoraron considerablemente para la mezcla de surimi con 70/30, obteniéndose 522.2 g de dureza, 8.2 mm de elasticidad, 429.5 g*cm de fuerza de gel, y los valores de L* y a* fueron de 74.30 y -0.85, respectivamente. Este resultado indica que la mezcla de surimi con 70/30 es la proporción indicada para mejorar las propiedades de la textura y el color del gel del surimi de anchoveta. La proporción óptima fue corroborada mediante programación lineal, donde se obtuvo una mejora del precio del surimi de anchoveta por la adición del surimi de calamar gigante

Use of the sludge obtained from the electrocoagulation process of pumping waters of fishmeal factories for feeding Tenebrio molitor larvae

Sludge residue from pumping water treatment obtained by electrocoagulation process (LEC) in fishmeal factories, was used as a feeding ingredient for Tenebrio molitor larvae. LEC was conditioned by three bioprocesses: fermentation with Lactobacillus casei, fermentation with Sacharomyces, and hydrolysis with pancreatin enzymatic mixture. Soybean isolate was used as a control. Larvae consuming LEC-containing diets presented a higher weight gain rate than the controls. The proximal larvae dry basis composition values of fat, ash, and protein (37.2% ± 2%, 3.9% ± 0.4%, and 50.2% ± 4.9%, respectively) did not present significant intergroup differences. LEC contained 4.2% aluminum and its conditioning through fermentation with lactic bacteria reduced its bioavailability in the larvae, with values similar to those of controls (3.9 ± 0.7 μg Al/g). The iron content in LEC-fed larvae was higher than that in the control group, while their fatty acid profile was only slightly different. These initial results with LEC, which organic material is difficult to hydrate and assimilate, suggest its suitability as a protein source and attractant for a faster growth of T. molitor larvae

Seasonal effects on proximal composition of male and female giant squid (Dosidicus gigas) and its rheological properties of surimi

Giant squid adults of both sexes were used in different seasons. Grounded meat of each one were used to determine proximate composition, ammoniacal nitrogen, trimethyl amine contents, and viscosity. Simultaneously, surimi was prepared from each specimen to measure its gel strength. The moisture and protein values were between 81.2–86.9 and 10.5–16.4% respectively. They showed significant variations during summer in both sexes. The moisture: protein ratio was significantly lower in summer, showing greater variability among males. When protein is transformed to a dry basis, differences between sexes are observed in winter and spring. Ammonia nitrogen was about 310.0 mg% and trimethylamine content was below 3.0 mg%. The apparent viscosity and gel strength values were significantly lower during winter, presenting males the lowest average values

Use of the sludge obtained from the electrocoagulation process of pumping waters of fishmeal factories for feeding Tenebrio molitor larvae

Sludge residue from pumping water treatment obtained by electrocoagulation process (LEC) in fishmeal factories, was used as a feeding ingredient for Tenebrio molitor larvae. LEC was conditioned by three bioprocesses: fermentation with Lactobacillus casei, fermentation with Sacharomyces, and hydrolysis with pancreatin enzymatic mixture. Soybean isolate was used as a control. Larvae consuming LEC-containing diets presented a higher weight gain rate than the controls. The proximal larvae dry basis composition values of fat, ash, and protein (37.2% ± 2%, 3.9% ± 0.4%, and 50.2% ± 4.9%, respectively) did not present significant intergroup differences. LEC contained 4.2% aluminum and its conditioning through fermentation with lactic bacteria reduced its bioavailability in the larvae, with values similar to those of controls (3.9 ± 0.7 µg Al/g). The iron content in LEC-fed larvae was higher than that in the control group, while their fatty acid profile was only slightly different. These initial results with LEC, which organic material is difficult to hydrate and assimilate, suggest its suitability as a protein source and attractant for a faster growth of T. molitor larvae

Efecto del Desollado y Desangrado de Anchoveta (Engraulis ringens) en Solución de Citrato Sódico

La corta duración de la vida útil de la anchoveta congelada influye en la limitada utilización de este producto. En el presente estudio, la anchoveta entera (Engraulis ringens) fue desollada, descabezada, eviscerada y desangrada en agua (Control) y en una solución de 2.5% citrato sódico (Tratamiento) y posteriormente congelada, glaseada y almacenada a -25 °C durante 14 meses. El valor peróxido (VP), acidez (A), perfil de ácidos grasos (PAG), sustancias reactivas al ácido tiobarbitúrico (SRAT), hierro hemínico (HH), pH y los atributos sensoriales de las muestras fueron evaluados mensualmente. Los resultados de los análisis de VP, SRAT, A, pH y el análisis sensorial mostraron diferencias significativas (p<0.05) entre el tratamiento y la muestra control, donde la muestra bajo tratamiento presentó mejores características de conservación. Los valores de HH y PAG presentaron un comportamiento variable. La vida útil de la anchoveta desollada, descabezada y eviscerada (control y tratamiento) fue de 14 meses