Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

Abstract

This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamú (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiological changes in the fillets during storage time. Yamú’s water holding capacity, nitrogenated bases content (TVB-N) and texture (N) were affected (p ≤ 0.05) by time and temperature. Bacterial colonies in fillets did not represent a risk for human health after five days of storage. In conclusion, vacuum packing positively (p ≤ 0.05) reduces the effect of cold over Yamú fillets properties.

Biological activities of peptides obtained by pepsin hydrolysis of fishery products

“…The high content (10-25%) [8] of proteins in fish muscles and by-products (heads, viscera, cuttings, roe, frames, clippings, skins and spines) (8-35%) [9] together with their high diversity (due to the presence of different groups of proteins such as myofibrillar, stromal and sarcoplasmic [10][11][12][13]), gives fish by-products a great potential for obtaining bioactive peptides, which have aroused special interest in the food and pharmaceutical industry, due to their important and diverse biological properties [14]. As it can be seen, this activity allows adding value to raw materials with high protein content and low commercial value [9].…”