EFECTO DEL USO DE BACTERIAS ÁCIDO LÁCTICAS EN LA INHIBICIÓN DEL DETERIORO MICROBIOLÓGICO DE FILETES DE TILAPIA ROJA ( Oreochromis sp ).

Abstract

The objective of the present investigation was to determine the effect of the use of lactic acid bacteria in the inhibition of the microbiological deterioration of red tilapia fillets (Oreochromis sp), for which two genera of BAL (Streptococcus termophylus and Lactobacillus acidophylus) were analyzed in two impregnation times (1h and 2h). The fillets were kept at refrigeration temperature 3±0.5 ºC for 30 days, every 10 days the pH was evaluated (6.20 to 6.54); the percentage of water loss was (5.91% for the 1-hour level and 5.35% for the 2-hour level). Regarding the assessment of BVT-N, all BAL treatments had values (17.29 and 23.98mg 100g-1 ) that did not exceed the normal value of 125mg 100g-1 . Within the microbiological analysis of this study, the mesophyll count in tilapia fillets treated with Lactobacillus a., presented a value of 5.47 ± 0.40 log CFU g-1 and for those treated with Streptococcus t., 5.03±0.15 log CFU g-1 ; for E. coli., the fillets treated with BAL, concluded the analysis with an average of 5.17±0.09 log CFU g-1 and 3.42±0.21 log CFU g-1 for each of the times immersion; in both cases within the ranges established by the NTE-INEN 183-2013 norm and in the case of the BAL count we have an amount of 8.04±0.04 log CFU g-1 for Lactobacillus a., while for Streptococcus t., 7.90±0.03 log CFU g-1 . Regarding sensory analysis, the sensory attributes that were considered every 10 days were: appearance, color, aroma and flavor; finding that in tilapia fillets treated with BAL the reported values were always above the acceptability limit established for the present study, which was 4.