Dormitator latifrons (chame) is a native fish of high nutritional value, particularly important along Ecuador’s coast, especially in Manabí. However, its rapid spoilage creates challenges in preserving its microbiological safety and texture during storage. This study examines the effects of storage time and temperature (refrigeration and freezing) on the fish’s quality. The goal is to propose improved preservation methods to enhance its food safety and texture.
A completely randomized 2x3 factorial design (CRD) was used to evaluate two temperature conditions (refrigeration at 3°C ±1 and freezing at -11°C ±1) and three storage times (24, 48, and 72 hours), resulting in six treatments (T1-T6). Additionally, a control treatment involved storage at 10-18°C for 24 hours. Male D. latifrons specimens (360-400 g) were washed, eviscerated, vacuum-packed, and stored according to these treatments. Microbial counts (mesophilic, Escherichia coli, Staphylococcus aureus) followed NTE INEN 1896:2013 standards. Texture profile analysis (TPA) assessed hardness, elasticity, and cohesiveness. Data were analyzed using ANOVA and Kruskal-Wallis tests (p ≤ 0.05) with IBM SPSS Statistics 26 software.
Results on Microbiological Stability showed that freezing treatment at -11°C for 72 hours (T6) presented the best results in terms of microbiological stability, with a mesophilic aerobic bacterial load of 2.54 In (13 CFU/g), absence of E. coli, and a S. aureus load of 4.75 In (117 CFU/g), all within the limits established by the NTE INEN 1896:2013 standard. These results demonstrate that prolonged freezing is effective in preserving the safety of chame.
Data on Textural Properties showed that T6 treatment also showed the best preservation of texture, although a slight denaturation of proteins was observed. The values for hardness (1241 ± 137 N), elasticity (14.44 ± 0.29 mm), and cohesiveness (0.75 ± 0.16) were the most stable. However, some stiffness due to freezing was observed, slightly affecting the sensory quality of the meat.
Comparison of Treatments revealed that the refrigeration treatments at 3°C showed greater microbial proliferation and a faster degradation of texture. Shorter storage times, such as 24 hours, were insufficient to control microbial growth in meat stored under refrigeration.