Análisis estructural de filetes sajados de híbrido de cachama Piaractus braquypomus × Colossoma macropomum utilizando bacteriocinas producidas por Lactobacillus plantarum LPBM10 empacado al vacío

Abstract

Objective: To determine microstructure, texture and sensory changes in cut cachama hybrid fillets. Materials and methods: Hybrid fillets that were vacuum packed for 30 days at 3°C were analyzed after preservative treatments by crude bacteriocins extract, lactic acid, and control by light microscopy. Results: Space among the muscle fibers increased gradually and the architectural arrangement was altered in all treatments throughout the entire storage period. The lowest alteration in connective tissue degradation and lowest increment in spaces between the muscular fibers was observed with the crude bacteriocin extract treatment. The instrumental textural analysis showed no statistical difference in the stability loss of tissues from fillets among treatments. Sensory analysis indicated that the lancing treatment was effective in diminishing the negative effect of intramuscular bones. The best scores were for cutting fillets with the bacteriocin treatment. Conclusions: The meat texture of fillets was affected during the storage period. Lancing is a procedure that enables the use of fillets without encountering the intramuscular bone problem. The use of crude bacteriocins extract prolongs the shelf-life of fillets. © 2009 Universidad de Córdoba, Montería, Colombia.