Extracción y utilización de diferentes niveles (2 %, 4 %, 6 %) del colageno de la vejiga natatoria del bagre (B. panamensis) en salchicha de mariscos

Abstract

Collagen is a structural protein that contains non-essential amino acids such as hydroxyproline, indicating the quality of the protein. The extraction of collagen from the swim bladder of catfish (B. panamensis) was carried out by means of a basic-acid-enzymatic method for its subsequent application in sausage made of seafood. In the Laboratory of Animal Nutrition and Bromatology, ESPOCH, collagen was extracted and characterized by presenting a protein content of 76.86%, humidity 9.02%, ash 14.12% pH 4.55, water retention capacity 0.02%, emulsification capacity 47.08%, conductivity of 0.32us and hydroxyproline 44.48% and absence ofUFC/gr. The seafood sausage was made in the plant ofMeat Products, at ESPOCH with different levels (0%, 2%, 4% and 6%) of collagen, using 16 experimental units divided into 4 treatments with 4 replications, which were distributed under a DCA; the results were analyzed by ADEV A and Tukey test. The addition of collagen in the preparation of seafood sausage; influenced the bromatological composition, increasing thepercentage of protein to (21.41 %) to 6%, the ashes to (10.74% to 2%, nitrogen-free extract from (0.44%) to 4%, the humidity decreased (60.03%) when using 6% of collagen and the fat content is maintained in (8%). The pH is slightly acidic, the water retention capacity increased by using the 6% of collagen with a value of (24.87%) and the emulsification capacity is high when using the level of 6% with a value of (58.57%), with respect to other levels used. In microbiological analysis was reported absence of CFU/ gr. In the organoleptic evaluation, significant differences in the texture for hardness, elasticity and luminosity were presented.

Keywords: Extraction, swim bladder, catfish, collagen, hydroxyproline, sausage.