EFECTO DEL ÁCIDO CÍTRICO COMO PRETRATAMIENTO SOBRE LA ACTIVIDAD DE AGUA Y COMPORTAMIENTO DE SORCIÓN EN CALLO DE ALMEJA SECO (Nodipecten subnodosus)
DOI:
https://doi.org/10.18633/bt.v16i1.29Keywords:
secado, fenómeno de sorción, aw, calloAbstract
En presente estudio se aplicó un tratamiento de inmersión en ácido cítrico a callo de almeja, con el objetivo de reducir el tiempo de secado de la almeja mano de león. Las muestras se sometieron a inmersión en ácido cítrico 0.1 M, durante cero (control), una y tres h. Se evaluó el efecto del pre-tratamiento de inmersión en solución ácida y la temperatura de secado (50, 60 y 70 °C), sobre la aw y el fenómeno de sorción en el callo seco. Ambas variables mostraron un efecto significativo (P<0.05) sobre la aw. El fenómeno de sorción fue muy similar en cada una de las temperaturas de secado, así como para el pre-tratamiento de inmersión ácida. El comportamiento de sorción fue bien explicado por medio de la ecuación BET, encontrando valores de monocapa de 0.04 a 0.05 g de humedad (g de agua/g de materia seca).Downloads
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References
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range of 20-45ºC. Acta Vet. Brno. 68: 209-215.
Strumillo C. and Adamiec J. 1996. Energy and quality aspects of
food drying. Drying Technol. 14(2): 423-448.
Tanikawa E., Motohiro T. and Akiba M. 1985. Marine Products in
Japan. Koseicha Co. Ltd.Tokyo.
Tsami D.E., Marinos-Kouris D. and Maroulis Z.B. 1990. Water sorption
isotherms of raisins, currants, figs, prunes and apricots.
J. Food Sci. 55: 1594-1597.
Anderson R. 1996. Modifications of the BET equation. J. Am. Chem. Soc. 68: 686-691.AOAC 1996. “Official Methods of Analysis” 15th ed. Association of Official Analytical Chemists, Arlington Virginia, U.S.A.
ASAE 1995. Moisture relationship of plant-based agricultural products. ASAE Standard D 245.5. ASAE: St. Joseph, MI. Michigan.
Barrios-Ruiz D., Chavez-Villalba J. and Cáceres-Martínez C. 2003. Growth of Nodipecten subnodosus (Bivalvia: Pectinidae) in La Paz Bay, Mexico. Aquacuture Res. 34: 633-639.
Battelheim F.A. and Erhlich S.H. 1963. Water vapor sorption of
mucopolysaccharides. J. Phys, Chem. 67:1948-1953.
Caurie M. 1992. Hysteresis phenomenon in food. Int. J. Food Sci.
Technol. 42: 45-49.
Chirife J. and Favetto G. 1992. Some physico-chemical basis of
food preservation by combined methods. Food Res. Int. 25:
389-396.
Cohen J.S. and Yang C.S, 1995. Review. Progress in food dehydration.
Trends Food Sci. Technol. 6: 20-24.
D´Arcy R.L. and Watt I.C. 1981. Water vapour sorption isotherms
on macromolecular substrates. In: “Water Activity: Influences
on Food Quality”. L.B. Rockland and G.F. Steward (Ed.),
pages 111-142. Academic Press Inc, ,
Giese J. 2000. Shelf-life testing. Food Technol. 54(7): 84-85.
Huidoro A. and Tejada M. 1993. Review: Propiedades de hidratación
del músculo de pescado. Rev. Esp. Ciencia Tecnol. Alim.
33(4): 365-381.
Kapsalis J.G. 1987. Influence of hysteresis and temperature on
moisture sorption isotherms. In: “Water activity: theory and
applications to food”. L.B. Rockland and L.R. Beuchat (Ed.),
pages 137-207. New Marcel Dekker Inc,
Kaya S. and Oner M. 1996. Water activity and moisture sorption
isotherms of gaziantep cheese. J. Food Quality. 19: 121-132.
Koch V., Mazón-Suástegui J.M., Sinsel F., Robles-Mungaray M.
and Dunn D. 2005. Lion’s paw scallop (Nodipecten subnodosus,
Sowerby 1835) aquaculture in Bahía Magdalena, Mexico:
effects of population density and season on juvenile growth
and mortality. Aquaculture Res. 36: 505-512.
Labuza T.P., Kaanane A. and Chen J. 1985. Effect of temperature
on the moisture sorption isotherms and water activity shift
of two dehydrated food. J. Food Sci. 50(2): 385-391.
Marquez-Rios E., Ocano-Higuera V.M., Maeda-Martínez A.N.,
Lugo-Sánchez M.E., Carvallo-Ruiz M.G. and Pacheco-Aguilar
R. 2009. Citric acid as pretreatment in drying of pacific lion’s
paw scallop (Nodipecten subnodosus) metas. Food Chem.
112: 599-603.
Massó-Rojas J.A., Morales-Bojórquez E., Talavera-Mayer J., Fajardo-León
M. and Hernández-Valenzuela R. 2001. La pesquería
de almeja mano de león, Baja California. Sustentabilidad y
pesca responsable en México. Evaluación y Manejo. Instituto
Nacional de la Pesca. SAGARPA, México. 349-366.
Michaels S.L. 1989. Crossflow microfilters ins and outs. Chem.
Engineer. 96: 84-91.
Ocano-Higuera V.M., Maeda-Martínez A.N., Lugo-Sánchez M.E.
and Pacheco-Aguilar R. 2006. Postmortem biochemical and
textural changes in the adductor muscle of catarina scallop
stored at 0°C. J. Food Biochem. 30: 373-389.
Pacheco-Aguilar R., Ocaño-Higuera V.M. and Maeda-Martínez
A.N. (2001). Manejo y procesamiento de pectínidos. In: “Los
moluscos pectínidos de Iberoamérica”. A.N. Maeda-Martínez
(Ed.), pages 431-450. Limusa,
Pahlevanzadeh H. and Yazdani M. 2005. Moisture adsorption
isotherms and isosteric energy for almond. J. Food Process.
Engineer. 28: 331-345.
Rahman M.S., Guizani N., Al-Ruzeiki M.H. and Salem A.H.A. 2000.
Microflora changes in tuna mince during convection air
drying. Drying Technol. 18: 2369-2379.
Stencl J. 1999. Water activity of skimmed milk powder in temperature
range of 20-45ºC. Acta Vet. Brno. 68: 209-215.
Strumillo C. and Adamiec J. 1996. Energy and quality aspects of
food drying. Drying Technol. 14(2): 423-448.
Tanikawa E., Motohiro T. and Akiba M. 1985. Marine Products in
Japan. Koseicha Co. Ltd.Tokyo.
Tsami D.E., Marinos-Kouris D. and Maroulis Z.B. 1990. Water sorption
isotherms of raisins, currants, figs, prunes and apricots.
J. Food Sci. 55: 1594-1597.
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Published
2014-04-30
How to Cite
Pacheco-Aguilar, R., Ocaño-Higuera, V. M., Maeda-Martinez, A. N., Garcia-Sanchez, G., Jimenez-Ruiz, E. I., Ruiz-Cruz, S., & Marquez-Rios, E. (2014). EFECTO DEL ÁCIDO CÍTRICO COMO PRETRATAMIENTO SOBRE LA ACTIVIDAD DE AGUA Y COMPORTAMIENTO DE SORCIÓN EN CALLO DE ALMEJA SECO (Nodipecten subnodosus). Biotecnia, 16(1), 20–25. https://doi.org/10.18633/bt.v16i1.29
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