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Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. The objective of this study was to determine the effect of a natural extract prepared with garlic (NGE) on the quality and shelf life of tilapia fillets stored on ice for 18 days. For this purpose, NGE was prepared by homogenizing peeled garlic cloves with distilled water, which were then centrifuged to obtain the extract (NGE); then, the fish fillets were immersed in the extract and were coated in NGE. The fillets with NGE were packed in high-density polyethylene bags and stored in crushed ice for 18 days. The adenosine 5′-triphosphate (ATP) and degradation products, K-value, color, texture, water holding capacity, pH, total mesophilic count, and total volatile bases (TVB-N) were monitored during storage. The ATP content, K-value, pH, total microbial count, and TVB-N changed with respect to ice storage time, and the results between fillets with NGE and control fillets differed. In conclusion, the application of NGE increased the shelf life of fillets stored on ice by 6 days, obtaining a shelf life of 18 days on ice, which shows its potential to improve the utilization of the species.

Las aguas residuales que provienen de las industrias del enlatado o de las reductoras de pescados, son una fuente rica en una gran variedad de compuestos químicos de interés industrial y de otros altamente perjudiciales para el medio ambiente. Con el fin de reducir el impacto negativo de estos efluentes en los ecosistemas marinos, se han desarrollado diversas técnicas para establecer procedimientos de remoción de los sólidos y recuperación de los nutrientes, como las proteínas para aplicaciones en la industria alimentaria, agroquímica y farmacéutica. Estas proteínas son concentradas mediante una variedad de métodos, siendo el más utilizado la ultrafiltración. Sin embargo, son varias las técnicas de recuperación y modificación de los productos pesqueros que mejoran las cualidades nutricionales, funcionales y biológicas de los concentrados de proteínas en las aguas residuales. En esta revisión, se examinan y se discuten las técnicas no sólo para el tratamiento de los sólidos de las aguas residuales de la industria del enlatado y de la reductora de pescado, sino también de los compuestos químicos presentes y de otros fluidos resultado del procesamiento de los productos de la pesca, con especial mención del uso de la ultrafiltración para la obtención de las proteínas destinadas a las industrias citadas al inicio.

The objective of this study was to establish parameters of optimization of the factors such as solid/solvent ratio, stirring speed and extraction time in homogenizer-assisted extraction (HAE) of chlorophyll a, b and total from plantain epicarp (Musa paradisiaca L.) using the Box–Benhken design. The individual effect and the interactions of the process variables (solid/solvent ratio, stirring speed (revolutions per minute, rpm), and extraction time in HAE) on the chlorophyll a, b and total contents in the extract were studied. The optimization was carried out with a Derringer desirability function, and it was found that the optimal extraction conditions included a solid/solvent ratio of 0.025 g/mL, an stirring speed of 13,508 and 90 s of treatment with Ultra-turrax. The corresponding predicted values were 33.67 mg/100 g of chlorophyll a, 32.915 mg/100 g of chlorophyll b and 66.585 mg/100 g of total chlorophyll. Finally, the optimal conditions were experimentally verified, and it was established that extraction with an Ultra-Turrax treatment is more efficient than the conventional method (maceration).

espanolEl objetivo de este trabajo fue desarrollar y evaluar un prototipo de medicion de color de vegetales frescos como alternativa economica frente a los equipos y tecnicas comerciales. Se emplearon los sensores DHT11 para temperatura y TCS230-3200 para color, conectados a una tarjeta de adquisicion de datos (Arduino Nano). La transferencia de informacion a un ordenador se establecio con los programas PXL-DAQ y Microsoft Excel® 2013, y las mediciones se registraron en el modelo de color RGB para su conversion al sistema CIE L*a*b*. Se realizaron ensayos de comparacion de medidas sobre la carta de color PANTONE con el prototipo, y colorimetro CR-400 Konica Minolta, determinandose el error medio entre las medidas. Se encontro un error medio promedio de 15,57 % y 27,45 % en las mediciones registradas por el prototipo de color y el colorimetro, respectivamente, lo cual evidencio que el uso del prototipo es una alternativa tecnica apropiada de medicion de color en vegetales frescos. EnglishThe aim of this work was to develop and evaluate a color measurement prototype in fresh vegetables as an economic alternative to equipment and commercial techniques. The DHT11 temperature and TCS230-3200 color sensors were used connected to a data acquisition card (Arduino Nano). The information transfer to a computer was established with the PXL-DAQ and Microsoft Excel® 2013 software, and the measurements were recorded in RGB color model for its conversion to CIE L*a*b* system. Comparison tests of measurements were carried out on PANTONE color chart with the prototype and a Konica Minolta CR-400 colorimeter, determining the average error between measurements. An average error of 15,57% and 27,45% was found in the measurements registered by the color prototype and the colorimeter, respectively, which showed that the use of prototype is an appropriate alternative technique for measuring color in fresh vegetables.

espanolEl objetivo de este trabajo fue proponer un prototipo de medicion de color y temperatura construido con los sensores DHT11 de temperatura y TCS230-3200 de color conectados a un Arduino Nano, con una conexion serial se transfirio la informacion a un ordenador con los programas PXL-DAQ y Microsoft Excel® 2013, siendo las mediciones de color registradas en el modelo de color RGB para su conversion al sistema CIE L*a*b*. Un equipo de medicion simultanea de color y temperatura a nivel piloto, como el que se propone, se convierte en una alternativa economica frente a los costosos equipos comerciales. Con el prototipo se analizo la perdida de luminosidad y la variacion temperatura del yacon (Smallanthus sonchifolius), y los cambios de indice de pardeamiento y diferencia de color. Estos mostraron un comportamiento similar al encontrado en la literatura. EnglishThe objective of this work was to propose a color and temperature measurement prototype constructed with the temperature sensor DHT11 and the color sensor TCS230-3200 connected to an Arduino Nano, with a serial connection information was transferred to a computer with PXL-DAQ and Microsoft Excel® 2013 programs, the color measurements were recorded in RGB color model for a conversion to CIE L*a*b* system. A simultaneous color and temperature measurement equipment at pilot level, as the one proposed in this paper, becomes an economical alternative to costly commercial equipment. With the prototype the luminosity loss and changes of temperature of yacon (Smallanthus sonchifolius) were quantified, and the changes of browning indexes and color difference. These parameters presented a behavior similar to that found in the literature.