{"ok":true,"nota":{"id":"33a06c150adb270b","slug":"maduran-pescado-al-aire-seco-y-ganan-textura-y-sabor-pero-solo-con-un--33a06c","titulo":"Maduran pescado al aire seco y ganan textura y sabor, pero solo con un equipo estable","resumen":"Un proyecto casero probó secar al aire pescado entero y en filetes, para ver si el sabor y la textura mejoraban. Las pruebas usaron un equipo de temperatura que no bajaba de 4 grados. Los filetes maduraron más rápido y el pescado necesitó perder al menos 15% de peso.","fuente":"zenodo","fuenteNombre":"Zenodo · Investigación abierta","color":"#1682d4","autor":"Dargentolle, Cécile, Svavarsdóttir, Dóra","url":"https://doi.org/10.5281/zenodo.11210308","imagen":"/hoy/portada/33a06c150adb270b","tema":"ciencia","subtemas":["conservacion de alimentos","pescado","maduracion en seco","gastronomia","textura"],"entidades":[],"formato":"dato","entretenimiento":false,"pubTs":"2026-10-20T09:24:06.000Z","indexTs":"2026-10-22T10:32:02.032Z","hash":"8efa1d17e62b68ca6c8dba72b95e2c61a95962892da9b88705d5059aca698aa5","tsa":{"time":"Oct 22 10:32:41 2026 GMT","provider":"freetsa.org","sobre":"sello"},"stats":{"views":0,"likes":0,"clicks":0,"dwell":0},"tipo":"normal","registro":"hallazgo","porQueImporta":"Para quien cocina o compra pescado, madurarlo en seco puede cambiar el resultado final de manera visible. Los filetes llegan al punto justo antes que el pescado entero, y el dato útil es que hace falta perder alrededor del 15% del peso. El equipo casero no permitía controlar bien la temperatura ni la humedad, algo que los equipos comerciales sí hacen. Es un proceso prometedor, pero todavía en etapa de prueba.","quienFirma":"Institución no identificada en el registro (proyecto de prueba casero)","confianza":"divulgacion","consulta":null},"sello":{"hash":"8efa1d17e62b68ca6c8dba72b95e2c61a95962892da9b88705d5059aca698aa5","sello":"0ed10628fe83198d00c286e19fc39be2779abe35de41300dd7a548476cba3172","beacon":{"drand":{"cadena":"8990e7a9aaed2ffed73dbd7092123d6f289930540d7651336225dc172e51b2ce","ronda":6574471,"aleatorio":"8dc65bda024d9b15bc5015dca7a625bd58abcd79898d9e649dd88c7b09d4609e","tiempo":"2026-10-22T10:32:30.000Z"},"nist":{"cadena":2,"pulso":1994441,"salida":"917B00588BBAF41DD8C461E7D93EA47DC73C00983776285722380061C2505D68D1C49D178A1E9E1A422EEA35DB6367141AB79828DD0F9592CE1805F752B02469","tiempo":"2026-10-22T10:32:00.000Z"},"noAntes":"2026-10-22T10:32:30.000Z"},"verificacion":{"drand":true,"nist":true},"tsa":{"time":"Oct 22 10:32:41 2026 GMT","provider":"freetsa.org","sobre":"sello"},"original":{"titulo":"Dry-aged fish: First trials to a new product","descripcion":"<p><span>Those trials were aiming at evaluating the feasibility of dry-ageing different type of fish: lean and fatty. As the dry-ager was homemade, the temperature could not been lowered lower than 4&deg;C, allowing the trials to see if the fish would support those temperatures. By trying both fillets and full fish<span> </span>to be dry-aged, the project showed that the time in the dry-ager would be shorter for fillet to get to a similar stage than full fish. The weight loss of both should at least be 15% to get a desirable stage: improved texture and taste.<span> </span>Those trials also showed us that commercial dry-ager would present more benefices, as with more stability of both temperature and humidity, the quality of the final product will be better. pH, colour, water content and weight loss as well as sensory showed promising results to use dry-aged fish as a preserving technique","pubDate":"2026-10-20T09:24:06Z","url":"https://doi.org/10.5281/zenodo.11210308"},"indexado":"2026-10-22T10:32:02.032Z"}}