Evaluación refractométrica del Humor Vítreo en peces procedentes de la pesca artesanal del Puerto Salaverry y de la Playa Las Delicias

• Autor: Azabache Abanto, Ricardo Hipolito
• Formato: tesis de grado
• Fecha de Publicación: 2018
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/10845
• Enlace del recurso: https://hdl.handle.net/20.500.14414/10845
• Nivel de acceso: acceso abierto
• Materia: humor vítreo; índice de refracción; pesquería artesanal; perecibilidad; refrigerado; peces magros; peces grasos.

The objective of this study was to determine the refractive index of vitreous humor in fish from artisanal fisheries in Puerto Salaverry and Playa Las Delicias, Trujillo province, Peru._x000D_ The species Sciaena deliciosa "Lorna" and Galeichthys peruvianus "Bagre" were caught with a hook at Las Delicias beach; the species Mugil cephalus "Lisa" and Paralonchurus peruanus "Suco", were captured in the Salaverry Harbor. 10 specimens of each species were captured, adding a total of 40 per week, during May to September 2017._x000D_ 5 specimens of each species were exposed to the environment and another 5 specimens were refrigerated (ice culer), the vitreous was extracted and placed in vials of penicillin for environmental evaluation and ziplock bags for evaluation in refrigerated. The readings were then made in the ABBE Refractometer, refractive index and temperature, whose data were subjected to statistical processing, Bifactorial Variance Analysis, whose factors were: the Species ("Bagre", "Lisa", "Lorna" and " Suco ") and the State of the samples (Refrigerated and Environment). The refractive index by species was determined: 1.3355 for "Bagre", 1.3370 "Lorna", 1.3364 "Lisa" and 1.3361 "Suco"; It was also determined that the species "Suco" is the most perishable with a percentage of 10.9% in refrigerated and 30.4% for the environment Likewise, the refractive index was determined by the state of the vitreous humor: environment nD = 1.3365 and refrigerated nD = 1.3360, that is, the perishability of the fish species depends on the variation of temperature and degree of external contamination, type of species ( lean, semi-fat or fat), size of specimens (juvenile or adult), eye size, weight and size of the vitreous. Also, the species and the state of the fish, a value of p = 0.223 was found, which indicates that there is a significant difference of p <5.