EFECTO DEL NÚMERO DE LAVADOS Y LA RELACIÓN PULPA:AGUA SOBRE LAS CARACTERÍSTICAS FÍSICO QUÍMICAS DE SURIMI OBTENIDO A PARTIR DE PULPA DE BAGRE BLANCO POBRE (Pinirampus Pirinampu) EFFECT OF THE NUMBER OF WASHES AND THE PULP:WATER RATIO ON THE PHYSICOCHEMICAL CHARACTERISTICS OF SURIMI MADE FROM THE PULP OF POOR WHITE CATFISH (Pinirampus Pirinampu)

Se realizo un estudio del efecto del numero de lavados (NL) y la relacion pulpa:agua (P:A) sobre las caracteristicas fisico-quimicas del surimi de bagre Blanco Pobre (Pinirampus pirinampu). Para la evaluacion del surimi se utilizaron 1300 g de fi letes por cada tratamiento. Estos fueron molidos, lavados y escurridos para luego ser mezclados con agentes crioprotectores, azucar (4%), sorbitol (4%) y tripolifosfato de sodio (0,3%) a fi n de prevenir la desnaturalizacion de las proteinas miofi brilares durante su congelacion. Se evaluo el efecto del NL (1, 2, 3 y 4) y la relacion P:A (1:3, 1:5 y 1:7) sobre el analisis proximal de humedad (H), grasa cruda (Gc), proteina cruda (Pc), cenizas (C), pH y actividad de agua (Aw). Se determino que al aumentar la cantidad de agua en la relacion P:A los porcentajes para Pc, Gc, Rs variaron entre 2,43 a 0,26, 2,43 a 0,26 y 98,0 a 82,6 respectivamente y el pH de 6,93 a 6,95. A mayor numero de lavados los porcentajes para Pc, Gc, Rs, H variaron entre 11,02 a 10,1; 1,20 a 0,98; 98,27 a 90,10 y 76,81 a 79,69 respectivamente y el pH entre 6,84, a 7. Estos resultados permiten recomendar al bagre Blanco Pobre para la elaboracion de surimi, utilizando un solo lavado con una relacion P:A de 1:3. ABSTRACT A study was conducted in order to analyze the effect of the number of washes (NW) and the pulp:water (P:W) ratio on the physicochemical characteristics of surimi made from poor white catfi sh (Pinirampus pinirampu). The evaluation of surimi was carried out to 1.3 kg of fi sh fi llets in each treatment. Fillets were grinded, washed, drained, and later mixed with cryoprotector agents: sugar (4%), sorbitol (4%) and sodium tripoliphosphate to prevent denaturalization of miofi brillar proteins during freezing. The effect of the number of washes (NW) 1, 2, 3, 4 and the P:A ratio (1:3, 1:5, 1:7) on the percentage of humidity (H), crude fat (Cf), crude protein (Cp), ash (A), pH and water activity (Wa) was evaluated. Results indicated that while the amount of water increased in the P:W ratio, percentages for Cp, Cf and Rs varied from 2.43 to 0.26, from 2.43 to 0.26 and from 98.0 to 82.6, respectively, and the pH from 6.93 to 6.95. When the number of washes increased the percentages for Cp, Cf, Rs and H decreased, while the pH value increased (P≤0.05). From these results it can be concluded that one wash with a 1:3 P:A ratio is recommended to elaborate surimi made from the poor white catfi sh.