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Caracterización físico-química y sensorial de la tilapia roja Oreochromis spp.

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Author
Tamarit, Yanara
Nodarse, Lourdes
Wong, Carmen
Silveira, Raquel
Turiño, Melba
Sáez, Cristina
Date
2013

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Alternative Title
Physico-chemical and sensory quality of red tilapia Oreochromis spp.
Abstract
La tilapia roja Oreochromis spp., por su valor nutritivo y comercial es demandada en los mercados de varios países, por lo que es necesario conocer las características físicas, químicas y sensoriales de dicha especie. Se analizaron 120 ejemplares de tilapia roja procedentes de cultivo en jaula a las que se les realizaron: mediciones físicas (largo y peso), químicas (análisis de proteínas, humedad, cenizas y lípidos) y sensoriales (identificación y selección de los descriptores, prueba de preferencia). Para las mediciones físicas se obtuvo que el largo comercial promedio fue de 19 cm y el peso 384 g, el rendimiento de la masa fue de 25,18 %, mientras que el contenido de proteína fue 19,7 %, grasa 3,1 %, humedad 75,87 % y cenizas de 1,22 %. Se definieron ocho atributos sensoriales del producto crudo y cocido, respectivamente, alcanzó una puntuación de 6,9 lo que la ubica en la categoría de “Me gusta mucho”.
Red tilapia Oreochromis spp. is marketed in several countries so it is necessary to know the physical, chemical and sensory properties of the species. We analyzed 120 samples from red tilapia cage culture which were performed: physical measurements (length and weight), chemical (protein analysis, moisture, ash and lipids) and sensory (identification and selection of descriptors, test of preference). For physical measurements it was found that the average commercial length was 19 cm and weight of 384 g, the mass yield was 25,18 %, while the protein content was 19,7 %, fat 3,1 % moisture 75,87 % and 1,22 % ash. Been defined eight sensory attributes of raw and cooked product, respectively, achieved a score of 6,9 which places it in the category of “I really enjoy”.
Journal
Revista Cubana de Investigaciones Pesqueras
Volume
30
Issue/Article Nr
1
Page Range
pp.72-74
URI
http://hdl.handle.net/1834/9798
Collections
Revista Cubana de Investigaciones Pesqueras

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