Agro-industrial processes are of vital importance when it comes to conserving and extending theuseful life of perishable products, such as fishery products. Today it is known that there is a widevariety of products that help to achieve this purpose, such as salt, sugar and/or different plant-basedex...
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| Format: | Article |
| Online Access: |
https://revistas.sena.edu.co/index.php/riag/article/view/5404 |
| _version_ | 1862438983717355520 |
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| author | Lugo Moreno, Anayerly |
| author_facet | Lugo Moreno, Anayerly |
| description | Agro-industrial processes are of vital importance when it comes to conserving and extending theuseful life of perishable products, such as fishery products. Today it is known that there is a widevariety of products that help to achieve this purpose, such as salt, sugar and/or different plant-basedextracts that allow coatings to be made. In this study, we worked with two conservation methods (3%sea salt grill and coating with rosemary extract) to determine which is more effective in preventingthe appearance of microorganisms. For this, 24 samples of tilapia fillet were cut homogeneously,distributing them into 2 groups which were kept at a temperature of 4°C, of which 3 samples weretaken from each group randomly every 7 days for 4 weeks to evaluate the appearance ofenterobacteria. The treatment with 3% salt had the highest inhibitory effect against the growth ofmicroorganisms in the tilapia fillet in storage compared to the film treatment made with rosemaryextract (p<0.05) |
| format | Article |
| id | citeisa-5404 |
| institution | OJS - REV_AGROEMPRESARIAL |
| record_format | dc |
| spellingShingle | Evaluación de dos métodos de conservación sobre filetes de tilapia (Oreochromis sp.) Lugo Moreno, Anayerly |
| title | Evaluación de dos métodos de conservación sobre filetes de tilapia (Oreochromis sp.) |
| url | https://revistas.sena.edu.co/index.php/riag/article/view/5404 |
