45H-6 |
Electric properties, pH and thermal analysis and its relationship with the shelf life of the muscle of yellowfin tuna |
M. C. Figueroa-Avila1, J. A. GALLEGOS-INFANTE2, A. Ochoa-Martínez, J. López-Miranda, J. M. Castrellón-Rubio5, E. Bueno-Moreno6, S. Villareal-Reyes5, F. Godínez-Garcia7, N. E. Rocha-Guzman, and J. Morales-Castro9. (1) Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, 34080, Mexico, (2) Ingenieria Quimica y Bioquímica, Instituto tecnologico de Durango, Felipe Pescador 1830 Ote, Col. Nueva Vizcaya, Durango, Dgo, 86030, Mexico, (3) Departamento de Ingeniería Electrónica, (4) Depatamento de ingeniería Electrónica, (5) Departamento de Ingeneiría Electronica, (6) Dept. de Ing. Química y Bioquímica, Instituto Tecnológico de Durango, Durango, Dgo, 34080, Mexico The yellowfin Tuna (Thunnus albacares) as the same other marine products, require a quick evaluation of their quality before begin subjected to eat or process. The evaluation of the electric properties, pH, and thermal analysis offers a quick method of analysis that could help to determine the shelf life of the muscle of the yellowfin tuna. The objective of this work was to evaluate electric properties, pH and transition energy in function of time and storage temperature. The materials and methods used in this research were: pHmeter, Texture Analyzer TAXTII, Wave Generator, Voltmeter, Oscilloscope, DSC-550 (ISI). The experiment was carried out during four weeks, which were managed under the following conditions: Storage 1. - Refers to the first week. (Freezing, -20°C). Storage 2 and 3. - Refers respectively to the first one and second week. (Refrigeration, 0 – 4°C). Storage 4. - Refers a one-day storage to ambient temperature (35°C ± 5°C). The data were analyzed with ANOVA and Tuckey Test with p £ 0.05. Two replicates were made for each experimental condition. A great influence in the exit Volt (Vout) was observed in function of the storage condition, with a clear rise of Vout in the storage condition 4. Was evident that the changes start when begin the week 3 of the storage. The pH and Thermal data shown the same behavior of the Vout. A clear relationship between Electric Properties (Vout), pH and Thermal data was found, and the use of not adequate temperature of storage of the muscle of Yellowfin Tuna could be predicted by the methodology shown in this work.
Session 45H, International: General
|