Estudio de aceptabilidad de filetes y croquetas de Colossoma macropomum (Cuvier, 1818).
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Fecha
2000
Autores
Bonilla Leiva, Aditha Ma.
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Universidad Nacional (Costa Rica)
Resumen
Considerando la necesidad de fuentes alternativas de proteína, en este trabajo se analizó el grado de aceptación general de los filetes de Colossma macropomum, siendo este menor que el de los filetes de tilapia (Oreochromis niloticus), principalmente por la cantidad y tipo de espinas que presenta y la existencia de músculo oscuro en Colossma. Por esta razón se elaboraron croquetas con C. macropomum para mejorara la aceptación de su tejido muscular; para ello se efectuaron cuatro degustaciones de las croquetas, lo que permitió reformular las mismas hasta obtener la fórmula adecuada. Se determinó el porcentaje de rendimiento (%m/m) del tejido muscular de C. macropomum como filete (25%) y como croquetas (28%). Tanto el tejido muscular fresco como a las croquetas se les efectuaron análisis de composición química encontrándose que por efecto del empanizado, el nivel de grasa y carbohidratos aumentaron y las proteínas y humedad en las croquetas.
Considering the need for alternative sources of protein, in this work the degree of general acceptance of Colossma macropomum fillets was analyzed, this being lower than that of tilapia fillets (Oreochromis niloticus), mainly due to the amount and type of spines that presents and the existence of dark muscle in Colossma. For this reason croquettes were made with C. macropomum to improve the acceptance of their muscle tissue; For this, four tastings of the croquettes were carried out, which made it possible to reformulate them until the adequate formula was obtained. The yield percentage (% m / m) of the muscle tissue of C. macropomum was determined as fillet (25%) and as croquettes (28%). Both the fresh muscle tissue and the kibbles were analyzed for chemical composition, finding that due to the effect of the breading, the level of fat and carbohydrates increased and the proteins and moisture in the kibbles.
Considering the need for alternative sources of protein, in this work the degree of general acceptance of Colossma macropomum fillets was analyzed, this being lower than that of tilapia fillets (Oreochromis niloticus), mainly due to the amount and type of spines that presents and the existence of dark muscle in Colossma. For this reason croquettes were made with C. macropomum to improve the acceptance of their muscle tissue; For this, four tastings of the croquettes were carried out, which made it possible to reformulate them until the adequate formula was obtained. The yield percentage (% m / m) of the muscle tissue of C. macropomum was determined as fillet (25%) and as croquettes (28%). Both the fresh muscle tissue and the kibbles were analyzed for chemical composition, finding that due to the effect of the breading, the level of fat and carbohydrates increased and the proteins and moisture in the kibbles.
Descripción
Bonilla Leiva, A. (2000). Estudio de aceptabilidad de filetes y croquetas de Colossoma macropomum (Cuvier, 1818). [Tesis de Licenciatura]. Universidad Nacional, Costa Rica.
Palabras clave
MARISCOS, SEAFOOD, COLOSSOMA MACROPOMUM, PESCADO, FISH, NUTRICION, NUTRITION