Influence of frozen and canned storage on the parameters of color, texture and thermal stability of golden kinglip (Genypterus blacodes) Influencia del congelado y enlatado sobre las propiedades del color, textura y estabilidad térmica de congrio dorado (

Abstract

Changes in color, texture and thermal stability were determined for the golden kinglip species (Genypterus blacodes) frozen and stored at -18 °C and -30 °C for 6 months. In golden kinglip canned fish, these parameters were measured after 3 months of storage in two different filling media. In frozen and canned fish, color parameters did not increase significantly in L, a, b values (p > 0.05). Compression strength measurements gave for the frozen fish values of 82.5 N to 124.9 N. Furthermore it was observed a decrease on the elasticity module through the time, being determined an initial value of 29.1 N/cm 2 and a final of 22.1 N/cm2. In canned samples a great increase on the golden kinglip was observed being measured, values between 59.5 to 675 N/cm2. The compression strength increased from 29.9 to 53.4 N/cm2 to N/cm2. In the determination of "dripping" (exudates by pressure) the greater change on "dripping" was observed during the first month of frozen, being subsequently appreciated a