Análisis de la vida útil de la tilapia “Oreochromis” con empaque al vacío, Centro de Acopio Guaslán Ministerio de Agricultura, Ganadería, Acuacultura y Pesca – 2015

Abstract

The purpose of de current research work was to analyze the product duration time of tilapia fish through a 15-day evaluation of vacuum-packed fish samples as well as non-packed samples at three different temperatures that ere room, cooling and freezing. The results of the physical, chemical and microbiological laboratory analysis determined that there is a high level of bacteria proliferation at room temperature, and it determined the organoleptic characteristic documented in observation cards. At the end of the observation period, the results were tabulated through comparison charts. It was possible to determine that the product maintains the characteristics that make it suitable for the human consumption within 15 days when the product is vacuum-packed at low temperatures (cooling and freezing); while at room temperature at without any packing the product starts an evident putrefaction process within 2 days due to the fast growing of bacteria such as Eschericha coli, Mesophilic aerobic and Total coliforms, it means that the vacuum-packing is a very effective conservation method since its sealing technique eliminates the oxygen froms the wrapping and stops the proliferation of microorganism. It allows preserving the products in better conditions; on the other hand, it goes together with the temperature control. This results permitted the implementation of an alternative proposal for commercializing vacuum-packed filleted and marinated Tilapia fish.