Imagenes De Decoracion

SUMMARY. Tuna (Thunnus thynnus) glazed with hydrocolloids

as alternative of edible coatings and storaged at -10ºC. Numerous

studies have been focused to natural ingredients to maintain the

quality and shell life of foods. Edibles coating, biodegradable

ingredients, such as hydrocolloids and proteins can be used for coating

fish with the purpose to suppress changes of quality during frozen

storage. At the present time several developing of edibles packing,

like glaze using hydrocolloids, (gelatin, carrageen, starch), that

besides acts as protective film for food, they are economic, can be

ingested by the consumer without toxicity risk, help to preserve

organoleptics and nutritional characteristics of the product and, being

biodegradable they contribute to the conservation of the atmosphere.

The objective of the present study was to evaluate the incorporation

of hydrocolloids in the glazing tuna process as alternative of packing,

to enhance its physical and chemical characteristics. Samples of tuna

was glazed incorporating to its solutions of carrageen at 0.05, 0,1

and 0.15%, and gelatin at 0.5, 1%. The samples were shaped as

square (15 cm3), frozen al -30ºC and glazed incorporating

hydrocolloids submerging the sample its solutions at 0 ºC by 30

seconds and storage at -10ºC by 0, 15 and 30 days. Proximal analysis

results, soluble proteins, TBA, and color showed that all the samples

glazed with hydrocolloids decrease deterioration of the tuna products

respect to samples glazed without hydrocolloids; concluding that

glazing adding hydrocolloids protects tuna for loss humidity and

delays degradation of proteins. Moreover, carrageen shows to a better

performance at the concentrations of 0.05% compared with the gelatin

and the starch.

Key words: Thunnus thynnus, proteins, edible coating, tuna, hydrocolloids.

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