Alteraciones histológicas y microbiológicas en sardinas sometidas a ciclos repetidos de congelación y descongelación: implicaciones para la integridad muscular y la seguridad alimentaria

• Mounia Megaache University of Batna 1, Department of Veterinary Sciences, Institute of Veterinary and Agricultural Sciences, Laboratory of Health, Animal Production and Environment. Batna, Algeria. https://orcid.org/0000-0003-4980-6067
• Nezar Adili University of Batna 1, Department of Veterinary Sciences, Institute of Veterinary and Agricultural Sciences, Laboratory of Health, Animal Production and Environment. Batna, Algeria. https://orcid.org/0000-0001-8066-0313
• Hafsa Akkari University of Batna 1, Department of Veterinary Sciences, Institute of Veterinary and Agricultural Sciences, Laboratory of Health, Animal Production and Environment. Batna, Algeria. https://orcid.org/0009-0002-0264-9519
• Omar Bennoune University of Batna 1, Department of Veterinary Sciences, Institute of Veterinary and Agricultural Sciences, Laboratory of Health, Animal Production and Environment. Batna, Algeria. https://orcid.org/0000-0002-2952-6327
• Ferhat Nouicer University of Batna 1, Department of Veterinary Sciences, Institute of Veterinary and Agricultural Sciences, Laboratory of Health, Animal Production and Environment. Batna, Algeria. https://orcid.org/0009-0003-3284-0231

DOI: https://doi.org/10.52973/rcfcv-e362855

Palabras clave: Sardina pilchardus, histología, seguridad alimentaria, cristales de hielo, calidad del pescado

Resumen

Un total de treinta sardinas capturadas recientemente fueron sometidas a uno a cinco ciclos de congelación–descongelación, mientras que las muestras no congeladas se utilizaron como control. La estructura muscular se evaluó mediante análisis histológicos e histomorfométricos, incluyendo la medición del área de las vacuolas, el área de las fibras vacuoladas, la relación área vacuolada/área de la fibra y el tamaño de los cristales de hielo. Los análisis microbiológicos incluyeron bacterias mesófilas aeróbicas, coliformes totales, Staphylococcus aureus coagulasa positivo y Salmonella spp. Las observaciones histológicas revelaron un deterioro progresivo de la arquitectura muscular con el aumento del número de ciclos de congelación -descongelación, caracterizado por desorganización de las fibras, vacuolización extensa y ensanchamiento de los espacios interfibrilares. El análisis histomorfométrico mostró incrementos significativos (P < 0,05) en el área de los cristales de hielo, desde 1050 ± 300 µm² en un ciclo de congelación–descongelación hasta 2300 ± 150 µm² en cinco ciclos, así como en la proporción del área vacuolada, que aumentó de 25 ± 7 % a 65 ± 6 %. Los recuentos microbianos mostraron una disminución leve pero constante durante los tres primeros ciclos de congelación–descongelación y se mantuvieron muy por debajo del umbral de deterioro de 7 log UFC/g. Se observó una correlación negativa significativa (r = −0,78; P < 0,05) entre el área de las vacuolas y los recuentos totales de bacterias mesófilas aeróbicas, lo que indica que el daño estructural del músculo no promovió la proliferación microbiana bajo condiciones controladas de almacenamiento en frío. En conclusión, los ciclos repetidos de congelación–descongelación deterioran notablemente la microestructura muscular de la sardina y pueden reducir ligeramente los recuentos microbianos, sin favorecer el crecimiento bacteriano cuando la cadena de frío se mantiene adecuadamente. Estos hallazgos resaltan la importancia de un estricto control de la temperatura para preservar tanto la calidad como la seguridad de los productos de sardina. 

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