Cabarcas Núñez, Oscar E.

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    Efecto del eritorbato de sodio en el desarrollo de rancidez oxidativa en filetes de pacú (Colossoma macropomum) congelados
    (2007) Cabarcas Núñez, Oscar E.; Kubaryk, John M.; College of Agricultural Sciences; De Jesús, Marco; De Jesús, Marco; Alston, Dallas E; Díaz, Emilio; Negrón de Bravo, Edna; Department of Food Science and Technology; Mina, Nairmen
    Fish consumption is highly recommended as a healthy alternative to replace saturated fats in diets, due to its high poly-unsaturated fatty acids content. However, this polyunsaturation makes them more susceptible to autooxidation, causing rancidity in the product, which generates subproducts whose characteristics give bad odor and taste to the food. Antioxidants such as sodium erythorbate are widely used in the food industry to reduce or avoid this oxidative rancidity. The main objective of this study was to determine the feasibility of using sodium erythorbate as an antioxidant agent to avoid the oxidative rancidity of Colossoma macropomum (“pacú”), and determine its effect throughout different product storage times. An average freezing curve was determined for the Pacú fillets; this curve established the water content during freezing (-0.2o C to -4o C) which determined the storage temperature. Pacú fillets were randomly distributed in the following treatments: 4 sodium erythorbate concentrations (0, 5, 500, and 50,000 ppm) and 4 storage times (0, 2, 4, and 6 months). The fillets were stored in plastic bags and frozen at -8°C. Proximal analysis of the fillets determined no variation in the fat content and a slight decrease in humidity throughout the storage times. HPLC analysis of aqueous extracts of the fillets showed low sodium erythorbate absorption in all the fillets. The volatile components were extracted from the fish samples via solid phase microextraction (SPME) and hexanal was determined using gas chromatography coupled to mass spectrometry (GC-MS). The GC-MS analysis indicated the presence of hexanal during the second month of storage, observing a higher concentration of hexanal in the fillets with lower concentrations of erythorbate. This relationship between the sodium erythorbate concentration and hexanal production suggests that sodium erithorbate has an antioxidant effect on the polyunsaturated fatty acids of the pacú fillet. Hexanal concentration decreased considerably after the second month, suggesting its degradation to hexanoic acid and/or other products. A sensorial panel established the acceptability of the fish iii stored containing sodium erythorbate, and identified the control fillets (0 ppm erythorbate) as having no rancidity. These results do not agree with the hexanal analysis, which suggest the lower the erythorbate concentration used, the higher the hexanal production.