REVISTAS INDEXADAS

Permanent URI for this collectionhttps://hdl.handle.net/20.500.14523/235

Colección de artículos en revistas indexadas (Scopus, WoS, SciELO u otras), con control de versiones y enlaces a indexadores.

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Caracterización de bacterias halotolerantes aisladas del proceso de salado madurado de Engraulis ringens (Jenyns, 1842) “anchoveta”
(Universidad Nacional Agraria la Molina, 2021-6-9) Céspedes-Chombo, Roxana; Iris Zavaleta, Amparo; Calderón-Toledo, Susana; Esquerre-Huallpa, Cynthia; Albrecht-Ruiz, Miguel
The objective of this research was to characterize halotolerant bacteria isolated from the ripened salty process of Engraulis ringens from a fishing company at Chimbote (Peru). For this, three fish samples were collected at the beginning and at the end of the process. 14 halotolerant bacteria were isolated, 12 from medium containing 5% NaCl and two from 10% NaCl. Its growth capacity was evaluated from 4 to 50 ° C and 2.5 to 12.5% NaCl, as well as its biochemical activity by oxidase, urease, indole and citrate tests, carbohydrate fermentation, hydrolysis of starch, casein and gelatin, and sensitivity to penicillin, chloramphenicol, gentamicin, tetracycline, rifampicin, sulfamethoxazole/trimethoprim, streptomycin, nalidixic acid, and novobiocin. 71% of strains grew from 25 to 44 ° C, up to 10% NaCl, and showed proteolytic and amylolytic activities. The molecular characterization was carried out by amplification and sequencing the 16S ribosomal genes and these were analyzed using BioEdit and BLASTn programs. From this characterization, the genera Bacillus (2), Staphylococcus (6), Oceanobacillus (1), Salinococcus (1), Psychrobacter (2) and Sporosarcina (2) were obtained. Five genera of isolated halotolerant bacteria (Bacillus, Oceanobacillus, Salinicoccus, Psychrobacter and Sporosarcina) were of marine origin, they are non-pathogenic or no pollution indicators. Conversely, BH1 strain of Staphylococcus showed sensitivity only to nalidixic acid, while BH14 was resistant to all antimicrobials. Therefore, it is necessary to implement measures that ensure the safety of anchovies. © 2024 Elsevier B.V., All rights reserved.
Chemical Composition of Light and Dark Muscle of Peruvian Anchovy (Engraulis ringens) and Its Seasonal Variation
(Informa UK Limited, 2015-2-4) Albrecht-Ruiz, Miguel; Salas-Maldonado, Alberto
Este estudio analiza la composición química del músculo claro y oscuro de Engraulis ringens (anchoveta peruana) y su variación estacional entre el invierno de 2010 y el otoño de 2011. Las muestras fueron obtenidas en la zona de Pisco y se evaluaron en cuanto a composición proximal, perfil de ácidos grasos y aminoácidos, y contenido mineral. Los resultados mostraron diferencias estacionales significativas en humedad, grasa y proteína, con menor contenido lipídico durante el periodo de desove. El músculo oscuro presentó mayores niveles de grasa, especialmente triglicéridos, y concentraciones más altas de hierro y cobre, mientras que el músculo claro fue más rico en potasio y magnesio. Ambos tipos de músculo mostraron altas proporciones de ácidos grasos poliinsaturados, destacando EPA y DHA, lo que refleja un elevado valor nutricional. Los aminoácidos esenciales se presentaron en proporciones similares a las de harinas de pescado comerciales. Estos resultados proporcionan información de base para la valorización y el aprovechamiento de E. ringens como recurso alimentario.
Influence of Fat Content on the Salt-Ripening Process of the Peruvian Anchovy (Engraulis ringens)
(Asian Fisheries Society, 2025-6-30) Valverde-Vera, Verónica; De-Los-Santos, Estrellita Rojas; Mondragón-Martínez, Aarón; Vela, Jessica; Olivares, Fabiola; Albrecht-Ruiz, Miguel
The study evaluated the influence of fat content on the salting ripening process of Peruvian anchovy (Engraulis ringens) at an industrial scale. Two batches of two tonnes each of E.ringens were processed, with heads and viscera removed before placing the fish in barrels with salt for ripening. The first batch contained 9.0 % fat, and the second 6.8 %. Sensory qualities were evaluated and the documented ripening times revealed no significant differences between batches; however, the higher-fat batch exhibited a slower decrease in water activity (aw) and reached sensory ripe slightly later than the batch with lower fat content. Physico-chemical analyses within each batch showed average increases in the proteolysis index (PI), total volatile basic nitrogen (TVB-N), and trimethylamine (TMA), but no significant differences between batches. The high variability inherent to industrial-scale processing limited the establishment of a direct correlation with fat content. Regarding amino acid composition, the initial histidine content in raw fillets was 2.1 g.100 g-1, representing 81 % of free amino acids; however, during salting, most histidine diffused into the brine, leaving only 0.3 g.100 g-1 in the ripened product. Ripening led to an increase in free amino acids, particularly leucine, lysine, and glutamic acid, while the total amino acid content in the muscle decreased due to osmotic processes, salt-induced protein solubilisation, and proteolytic activity. Histamine levels in both batches remained below 50 mg.kg-1 at the end of ripening, complying with food safety standards.
Optimizing the Reduction of Total Suspended Solids in Pump Water from Fish Factories Through Electrocoagulation using Response Surface Methodology
(Wydawnictwo Naukowe Gabriel Borowski (WNGB), 2021-6-6) Aguilar-Ascón, Edwar; Neyra-Ascón, Walter; Albrecht-Ruiz, Miguel; Ibarra-Basurto, Alonso
This study aims to optimize the removal of total suspended solids (TSS) in pump water from fish flour factories through electrocoagulation technology and to determine the effects of the main operation parameters. Pump water has high conductivity (40.1 mS), due to the presence of dissolved salts and contains high concentration of organic substances (12,360 mg/L of TSS and 520 mg/L of fats). In this study, pump water was treated in an electrocoagulation reactor with aluminum electrodes using Response Surface Methodology with a 3kfactorial design based on two factors, current intensity (I) of 8–13 A and treatment time (t) of 20–40 minutes. The percentage of TSS removed from the water was used as the response variable. The results revealed that I and t significantly (p < 0.05) influenced the process. In accordance, the optimal operational parameters for TSS removal were I = 13 A and t = 30 minutes. Using these conditions, TSS removal efficiency of 99.9% was achieved. The sewage sludge generated with these optimal process conditions indicated 19.3% of ash content, 6.2% of salt, 1.7% of aluminum, 0.3% of iron, 0.4% of potassium, 256 ppm of zinc, and 2.1% of phosphorus. Hence, the results of this study affirm that electrocoagulation can be considered as a solution for marine pollution caused by fishing industries. © 2021 Elsevier B.V., All rights reserved.
PATRÓN DE DETERIORO DE ANCHOVETA PERUANA (Engraulis ringens) ALMACENADA A TEMPERATURA DE REFRIGERACIÓN
(Informa UK Limited, 2001-12) Ayala, Maria Estela; Salas, Alberto; Carbajal, M.; Plácido, Manuel; Albrecht-Ruiz, Miguel
La anchoveta peruana (Engraulis ringens), es una de las especies hidrobiológicas más abundantes en el Oceáno Pacífico Sur. En Perú, se destina usualmente a la elaboración de harina y aceite. Existe actualmente un interés comercial para el consumo humano directo de la especie. En el presente estudio se evaluó la aptitud para el consumo de la anchoveta entera enfriada a temperaturas de 9±1°C. Las muestras en refrigeración se mantuvieron sensorialmente aceptables hasta las 18 h presentando en estas condiciones, valores de 4,6 mg de histamina/100 g, 10 mg de BVN/100 g, 13,3% de valor K y un recuento psicrótrofo aproximadamente de 6,3 x 106 UFC/g. Mientras que las muestras al ambiente estuvieron por debajo de los límites de aceptación sensorial a las 8 h de almacenamiento, presentando valores de histamina de 3.9 mg/ 100 g, 11,5 mg/100 g de BVN, valor K de 20% y un recuento de psicrótrofos de 106 UFC/g. © 2001 Altaga. Todos los derechos reservados.
Physicochemical and sensory changes of vacuum-packed, salt-ripened anchovy fillets (Engraulis ringens) stored at 8 and 20°C
(Informa UK Limited, 2018-11-29) Rojas-De-Los-Santos, Estrellita; Valverde-Vera, Verónica; Del-Aguila-Moyano, Stephanie; Vela-Rosas, Jessica; Molleda-Ordoñez, Andrés; Ayala-Galdos, María; Albrecht-Ruiz, Miguel
Anchovy (Engraulis ringens) fillets obtained from traditional salt-ripened for 8 weeks showed 26.9 mg/100g total volatile bases nitrogen (TVB-N), 2.9 mg/100g trimethylamine, 7.1, proteolytic activity index, 3.3% hydrolysis degree, 2.6 mg malonaldehyde/kg (TBA test) and 22.4 g KOH/100g total ester index. Water activity (Wa) values suggest osmotic equilibrium at 8th week (0.743±0.007). Physicochemical changes when fillets were vacuum-packed and stored for 14 weeks at 8°C/20°C were 32.4 / 75.7 TVB-N; 3.3 / 4.2 mg trimethylamine /100g; 9.8 /13.2 proteolytic activity index; 4.2 / 7.4% hydrolysis degree; 17.9/6.5 mg malonaldehyde/kg; and 20.1 / 21.7 total ester index respectively. Sensory scores corresponded to attractive reddish color and soft pleasant aroma of the product until 18th week at both temperatures, at the end of the study unpleasant odors corresponding to non-typical ripened fish (particularly in samples stored at 20°C) affected adversely the acceptability of the product for human consumption. © 2021 Elsevier B.V., All rights reserved.
Proximal composition and functional properties of lyophilizated surimi of Dosidicus gigas “jumbo squid”
(Universidad Nacional de Trujillo, 2017-3-31) Solari-Godiño, Armando; Córdova-Ramos, Javier; Pilco-Quesada, Silvia; Cerrón-Mallqui, Luz; Albrecht-Ruiz, Miguel; Sánchez, Jorge
El propósito de la investigación fue determinar la composición proximal y propiedades funcionales del surimi liofilizado de calamar gigante (Dosidicus gigas). Se elaboró surimi a partir de calamar gigante y fue liofilizado hasta obtener surimi en polvo para evaluar sus características y propiedades funcionales. El contenido de proteínas fue 58,7% y carbohidratos 30,5%. La solubilidad proteica en agua y sal (3%) fueron 21,1% y 40,6% respectivamente, siendo estos valores superiores a surimi en polvo de especies comerciales. La capacidad de gelificación fue 2,4% y la capacidad emulsificante fue 79,9% a una concentración del 1,0%. El color en la escala de Hunter fue L*: 91,5; a*: 0,5; b*:7,0. El surimi en polvo de calamar gigante fue considerado como un polvo proteico funcional debido a su contenido porcentual proteico, y tuvieron buenas características tecnológicas y de gran potencial en la industria alimentaria
Seasonal effects on proximal composition of male and female giant squid (Dosidicus gigas) and its rheological properties of surimi
(Informa UK Limited, 2017-04-10) Albrecht-Ruiz, Miguel; Yupanqui-Galindo, Gladys; Solari-Godiño, Armando; Pariona-Velarde, Daniel
Giant squid adults of both sexes were used in different seasons. Grounded meat of each one were used to determine proximate composition, ammoniacal nitrogen, trimethyl amine contents, and viscosity. Simultaneously, surimi was prepared from each specimen to measure its gel strength. The moisture and protein values were between 81.2–86.9 and 10.5–16.4% respectively. They showed significant variations during summer in both sexes. The moisture: protein ratio was significantly lower in summer, showing greater variability among males. When protein is transformed to a dry basis, differences between sexes are observed in winter and spring. Ammonia nitrogen was about 310.0 mg% and trimethylamine content was below 3.0 mg%. The apparent viscosity and gel strength values were significantly lower during winter, presenting males the lowest average values. © 2021 Elsevier B.V., All rights reserved.

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