Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)

Abstract

Se ha estudiado la capacidad gelificante del musculo picado de sardina, capturada en el Cantibrico y en el Mediterraneo en distinta estaci6n del ano, almacenado en estado congelado durante 150 dias. Tambien se estudia la influencia del envasado, atmosf6rico o a vacio, y la presencia de tocoferol como antioxidante sobre la capacidad gelificante del musculo picado. El musculo de la sardina del Mediterrineo present6 ualores de resistencia de gel superiorcs a la del Cantibrico desde el principio de su conservacion en estado congelado. Respecto a esta fltima, la capturada en noviembre present6 un gel con mejor resistencia. En general, si el m6sculo congelado se envasa a vacio presenta un indice de rancidez menor y un gel m5s resistente. Sin embargo, la actividad ulel tocoferol no parece suficientemente clara. La resistencia de gel es mayor a medida que el < musculo del que se parte permanece mas tiempo en estado congelado., aunque en el musculo de sardina del Cantabrico existe una clara agregacion progresiva de la proteina miofibrilar a lo largo de su conservacion. Pl1lalmls claz,cs: sardina, mcisctilo picado, gelificación, congelaci6n This paper examines the gel-forming ability of minced muscle of sardine -caught from the Bay of Biscay and the Mediterranean at different seasons -kept in frozen storage for 150 days. The influence of atmospheric and vacuum packaging on the gel-forming capacity of minced muscle, and the addition of tocopherol as antyoxidant were also studied. From the outset of frozen storage, Mediterranean sardine muscle exhibited greater gel strength than that from the Bay of Biscay. Sardines from the Bay of Biscay caught in November produced the best gels from any area. Generally, when frozen muscle was vacuum-packed, rancidity was less and gel strength improved. Activity of tocopherol does not seem sufficiently clear. In nearly all cases, gel strength was greater the longer the muscle was kept in frozen storage, although in Bay of Biscay sardine muscle there was progressive myofibrillar protein aggregation throughout the storage. INTRODUCCION .La sardina (Sardilla 1711CIIR1'G~IIS~ es una especie infrautilizada que se captura en toda la costa de la peninsula fb6rica. Dicha especie se divide en dos subespecies : Sardinrt pilclrardus pilclll1rdlls de Walbaum en at Stockholm University Library on August 20, 2015 fst.sagepub.com Downloaded from 112 el AtlAntico y CantAbrico, y Sardina pilchardus srtl~dilla de Risso en el MediterrAneo. La primera tiene una mayor talla y su musculo es mas consistente. La sardina tiene variaciones muy pronunciadas en la composición de su musculo segun la estaci6n del ano. Asi, la cantidad porcentual de grasa respecto a musculo h6medo llega a ser alrededor del 20% entre los meses de agosto y octubre, mientras que entre enero y febrero es del 1-2 % (JimenezColmenero et al., 1988 ; Abdelmouleh ei al., 1980 y Nunes et al., 1990).Jim6nez-Colmenero ~~ al. (1988) observaron en la subespecie del AtlAntico que, al contrario de lo que ocurre en otras especies de musculo blanco, dete...

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