Effects of high pressure treatment on physicochemical quality of pre- and post-rigor palm ruff (Seriolella Violacea) fillets
Artículo

Fecha
2018Metadatos
Mostrar el registro completo del ítem
Cómo citar
Lemus Mondaca, Roberto
Cómo citar
Effects of high pressure treatment on physicochemical quality of pre- and post-rigor palm ruff (Seriolella Violacea) fillets
Compartir:
cargando...
Copiar
Autor
Resumen
Fish and fish products are characterized for having a short shelf life. Nonthermal processing techniques such as high hydrostatic pressure (HHP) have increasingly been employed to extend shelf life of food products. The aim of this study was to evaluate changes on flesh physicochemical spoilage parameters (pH, total volatile bases (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and color) of palm ruff (Seriolella violacea) fillets in pre- and post-rigor conditions, subjected to two different HHP conditions: 450 MPa and 550 MPa, for 3 and 4 min each. Unpressurized and pressurized fillets were kept in chilled storage (4 +/- 1 degrees C) for 26 days to assess the effect of HHP on shelf life. pH and TBA values increased after HHP treatment and with storage time for both unpressurized and pressurized samples. This is attributable to pressure-induced lipid oxidation. Lightness (L*) values increased with pressure, where fish fillets had a cooked appearance. TMA and TVB-N values decreased after HHP treatment compared to the unpressurized samples, showing that HHP treatment is an efficient method to maintain the quality of palm ruff fillets. There was no clear difference between pre-and post-rigor in the parameters evaluated.
Indización
Artículo de publicación ISI
Identificador
URI: http://repositorio.uchile.cl/handle/2250/151514DOI: 10.1080/10498850.2018.1437582
Cita del ítem
Journal of Aquatic Food Product Technology Volumen: 27 Número: 3 Páginas: 379-393Colecciones
Los siguientes archivos de licencia se asocian a este ítem: