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| Tamarit Pino, Y.. |
| El camarón, como el resto de los alimentos, puede hacer uso de las técnicas de Evaluación Sensorial para evaluar su calidad. Dentro de los atributos sensoriales que se analizan, la textura es la primera que se afecta. El objetivo del presente trabajo consistió en constituir una Comisión de Evaluación Sensorial (CES) especializada en textura del camarón de cultivo cocido Litopenaeus vannamei, para lo cual fue necesario estudiar 12 tratamientos para variar la textura del camarón cocido, cuatro en cocción y siete en deterioro en hielo, se seleccionó y adiestró un grupo de jueces analíticos en el atributo mencionado, perteneciente a la CES del CIP. Se evaluó la firmeza sensorial empleando una escala no estructurada de 10 cm., acotada en los extremos, por la... |
| Tipo: Theses and Dissertations |
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| Ano: 2008 |
URL: http://hdl.handle.net/1834/2821 |
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| Trujillo Vento, Z.; Nodarse Díaz, M. de L.; Tamarit Pino, Y.. |
| Crustaceans are harmed rapidly due to the post mortem different processes, specially the dark spot knew as melanosis or enzymatic darkening. Those spots are controlled by the sulfite treatments, but the potential dangers associated with the use of these compounds oblige to develope rigorous control methods. Besides, in these species are observed texture affectations during the storage time, changing to pasty mass and reducing its commercial quality. For these reasons, it was realized a durability study, analizing chemical, microbiological and sensorial parameters to the frozen products raw lobster tails and tail mass. The results indicated a shelf life of 21 months for the lobster tails and 18 months for the tails mass. |
| Tipo: Journal Contribution |
Palavras-chave: Texture; Texture; Http://aims.fao.org/aos/agrovoc/c_15578. |
| Ano: 2009 |
URL: http://hdl.handle.net/1834/3471 |
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| Nodarse Díaz, M. L.; Trujillo Vento, Z.; de Hombre Morgado, R.; Tamarit Pino, Y.; Noa Ruiz, Y.. |
| The freezing raw whole lobster is one of the products that are commercialized in the outer market; nevertheless the main factor that causes its rejection is the mass texture. Nodarse et al. (2005) determined that this product stayed with very good characteristics for its exportation until 10 months, after this period it began to detect a softening of the mass. There are different methods to determine the food texture, which is grouped in sensorial and instrumental. The objective of the present work was to determine the sensorial and instrumental texture of this product. Five raw whole lobsters by duplicate with different time storage (6, 8, 10, 12, 14 months) were evaluated using for it a paired comparison test. In order to measure the product firmness. It... |
| Tipo: Journal Contribution |
Palavras-chave: Texture; Rheology; Texture; Rheology; Http://aims.fao.org/aos/agrovoc/c_15578; Http://aims.fao.org/aos/agrovoc/c_28543. |
| Ano: 2009 |
URL: http://hdl.handle.net/1834/3452 |
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