Scholarlink

<p><?tk 4?>The effect of two equimolar mixtures of natural organic acids—ascorbic acid and citric acid—at concentrations of 0.005% and 0.02% (w/v) was evaluated. These mixtures were prepared in aqueous solutions and incorporated into the ice glazing system for the refrigerated preservation of Pacific fat sleeper (<i>Dormitator latifrons</i>); a species of the Eleotridae family commercially marketed in Ecuador. pH and lipid content were mainly influenced by storage time rather than by the treatments themselves, suggesting limitations related to concentration or exposure time. However, the treatments were effective in reducing the accumulation of free fatty acids and the formation of both primary and secondary oxidation products (peroxide index and MDA), while preserving the sensory quality of the fish throughout the storage period. Treatment T2 (0.02%) applied in the form of ice glazing was able to maintain the sensory, chemical, and microbiological quality of the fish during refrigerated storage.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Natural preservation of Dormitator latifrons: microbiological, chemical and sensory effects of organic acid-enhanced ice

  • 期刊论文

  • 发表日期：

    2026年7月3日

查看全文
  • Alexandra Elizabeth Bermúdez-Medranda,
  • Milber Oswaldo Ureña-Peralta,
  • Yanis Cruz-Quintana,
  • Gilda Jokasta Palma Solórzano,
  • André Efraín Motoche León,
  • Dayana Elizabeth Briones-Bermúdez

摘要

The effect of two equimolar mixtures of natural organic acids—ascorbic acid and citric acid—at concentrations of 0.005% and 0.02% (w/v) was evaluated. These mixtures were prepared in aqueous solutions and incorporated into the ice glazing system for the refrigerated preservation of Pacific fat sleeper (Dormitator latifrons); a species of the Eleotridae family commercially marketed in Ecuador. pH and lipid content were mainly influenced by storage time rather than by the treatments themselves, suggesting limitations related to concentration or exposure time. However, the treatments were effective in reducing the accumulation of free fatty acids and the formation of both primary and secondary oxidation products (peroxide index and MDA), while preserving the sensory quality of the fish throughout the storage period. Treatment T2 (0.02%) applied in the form of ice glazing was able to maintain the sensory, chemical, and microbiological quality of the fish during refrigerated storage.