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Preservación de la calidad del pescado mediante luz pulsada intensa: inactivación microbiana y control de la

Da-Hee Ryu¹, Hye-Jae Choi¹, Ji-Yoon Lee¹

¹Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea.

Food science and biotechnology

|February 16, 2026

Resumen

La luz pulsada intensa (IPL) puede reducir los microbios en el pescado y ralentizar el deterioro al disminuir la acumulación de hipoxantina. Sin embargo, una energía IPL excesiva puede acelerar la degradación del pescado, lo que requiere condiciones de tratamiento optimizadas.

Sus antecedentes:

Mantener la frescura y seguridad del pescado es crucial para la salud pública y la industria alimentaria.
La luz pulsada intensa (IPL) es una tecnología emergente no térmica para la inactivación microbiana en alimentos.
La evaluación de la degradación de la calidad del pescado durante el almacenamiento es esencial para la determinación de la vida útil.

Conclusiones:

La IPL es eficaz para reducir la carga microbiana y retardar los indicadores de deterioro como la acumulación de hipoxantina en el pescado.
La optimización de la energía de IPL es fundamental para maximizar la inactivación microbiana y minimizar los efectos adversos en la frescura del pescado.
Se necesita más investigación para establecer parámetros de tratamiento de IPL precisos para diferentes especies de pescado para garantizar tanto la seguridad como la calidad.

Palabras clave:

Pescado Ratio de hipoxantina Luz pulsada intensa Valor K1 Microorganismos

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