Resumen

KODAIRA, Makie; TOME, Elisabetta  y  PEREZ, Manuel. Efecto de la temperatura de almacenamiento sobre los cambios post-mortem y frescura en híbridos de Cachama (Colossoma macropomum x Piaractus brachypomus) cultivados. An Venez Nutr [online]. 2001, vol.14, n.2, pp.53-59. ISSN 0798-0752.

Post mortem changes and freshness of commercially cultured cachama hybrids (Colossoma macropomum x Piaratus brachypomus) stored at: 0ºC (ice), 10ºC (ice and water) and 27± 3ºC (ambient) were studied. Changes on rigor index (RI), adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine (HxR), hypoxanthine (Hx) concentration and freshness index (K value) were measured during the storage period. Fishes stored at 0ºC showed a quick and violent muscle contraction and its maximum tension (RI 100%) was attained between 2 hours of storage, but when stored at 10ºC, the maximum tension was attained after 10 hours. The fishes stored at 27± 3ºC exhibited a maximum RI of 82,97% after 24 hours of storage. The ATP degradation rate, measured by HPLC, showed that ATP was hydrolyzed rapidly during the first 24 hours in fishes stored at 10ºC, followed by those stored at 27± 3ºC and the ATP hydrolysis was slow in fishes stored at 0ºC. K value changed at a lower rate in fishes stored at 0ºC than when stored at higher temperatures and a significant correlation (p<0,05) with storage time (r_0ºC = 0,931; r_10ºC = 0,946; r_27ºC = 0,945) was found. These results indicate that cultured cachama could keep good freshness quality for up to 14 days when stored at 0ºC, 7 days at 10ºC and 8 hours at 27± 3ºC.

Palabras clave : Cultured cachama; post mortem changes; freshness.