Los productos hidrobiológicos son muy perecibles, por ello la presente investigación estudió el efecto antimicrobiano del agua ozonizada sobre filetes de Oncorhynchus mykiss a distintos tiempos de inmersión (30, 60 y 90 s) y concentración (0.5, 1.5 y 2.5 ppm). Se analizó el crecimiento de Staphylococcus aureus, mesófilos aerobios, Salmonella sp y Escherichia coli al primer, octavo, quinceavo y veintidosavo días de refrigerado (4° C) las muestras, y se llevó un control pH de cada muestra. Según los resultados, el agua ozonizada tuvo un importante efecto antimicrobiano respecto a Staphylococcus aureus, siendo el tratamiento con 2.5 ppm de ozono y 30 s de inmersión (O3T1) el que prevaleció sobre los demás tratamientos con este microorganismo y pH. Respecto a mesófilos aerobios, mantuvo a todos los tratamientos por debajo del límite mínimo. En cuanto a Salmonella sp no hubo ...

Hydrobiological products are highly perishable, which is why this research was carried out Hydrobiological products are highly perishable, which is why this research was carried out with the objective of evaluating the microbial load in the disinfection of rainbow trout (Oncorhynchus mykiss) fillets concerning Staphylococcus aureus, aerobic mesophiles, Salmonella sp. and Escherichia coli, submerging at different times (30, 60 and 90 s) and concentrations (0.5, 1.5 and 2.5 ppm). Microbiological analysis was performed on days 1, 8, 15, and 22 of refrigeration (4 °C), controlling pH according to AOAC 981.12 (1990). The experimental design was 3O x 3T factorial, with three replicates per treatment. R Project was used to perform ANOVA and Tukey's tests. The results revealed that treatment with ozonated water, especially using 2.5 ppm ozone and 30 seconds of immersion (O3T1), showed a sig...

In local cup chocolate production, the influence of cocoa varieties and fermentation conditions on its sensory characteristics are overlooked. The objective of the study was to sensorially evaluate chocolate made from two varieties and three clones of cocoa (Theobroma cacao L.) fermented for 5, 6, 7 and 8 days. Brix degrees and pH were recorded. Sensory evaluation was carried out with a panel of 10 judges. The research was experimental. Friedman's test and its multiple comparisons test were used. The maximum fermentation temperature reached was 51°C, decreasing to 38°C towards the end of the process. Both pH and initial brix degrees decreased from 4.6 to 4.15 and from 11 to 9.6, respectively. Differences were observed in the cocoa flavor and acidity attributes of Criollo cup chocolate at different fermentation periods. The 5-day fermentation was the one with the highest total score, f...

Fish products are rich sources of nutrients; however, they are highly susceptible to alteration and spoilage. This study evaluated the microbiological, sensory and pH effects of a bioactive coating incorporating oregano essential oil (0, 2, 3 and 4 %) on refrigerated tilapia fillets at 4°C for 1, 4, 7 and 11 days. A 4Ax4B factorial design was used, A: concentration of essential oil and B: storage time in days, with three replicates. Friedman and Kruskal-Wallis tests were used. The fillets treated with coating and essential oil showed absence/25 g of Salmonella sp., with levels of mesophilic aerobes (2x105CFU/g), total psychrophilic aerobes (7x103 CFU/g), total facultative psychrophilic anaerobes (3.18x104 CFU/g), Escherichia coli (8 CFU/g) and Staphylococcus aureus (4×102 CFU/g); all within the limits established by Technical Standard No. 071-MINSA/DIGESA. The coated fillets show...