Desarrollo de recubrimientos comestibles a base de especias para aumentar la vida útil del filete fresco de la Corvina de Roca (Brotula clarkae Hubbs, 1944).

Abstract

This study evaluated the effectiveness of natural extracts from rosemary, thyme, and coriander as preservatives for Rock Bass (Brotula clarkae) fillets. The research focused on microbiological and sensory analysis over a 15-day period, using vacuum packaging techniques and storage at 0°C. The microbiological results demonstrated significant antimicrobial capacity of all three extracts. Rosemary showed the highest efficacy with 95% inhibition, followed by coriander with 83.3% and thyme with 36.4%. In contrast, the control group experienced a 175.5% increase in microbial growth. After 15 days, while the control reached 1900 CFU/cm², the fillets treated with extracts-maintained levels between 30-50 CFU/cm². Sensory evaluation revealed that the rosemary extract was superior in preserving organoleptic characteristics, maintaining excellent ratings throughout the study period. Coriander and thyme extract also showed positive results, although with a gradual decrease in their sensory properties, remaining at acceptable levels. The study concludes that these natural extracts, especially rosemary, represent a promising alternative as natural preservatives for fish products, offering benefits in both microbial control and preservation of sensory characteristics.