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Author dc.contributor.author Roco, Teresa
Author dc.contributor.author Torres, María José
Author dc.contributor.author Briones-Labarca, Vilbett
Author dc.contributor.author Reyes, Juan Esteban
Author dc.contributor.author Tabilo Munizaga, Gipsy
Author dc.contributor.author Stucken, Karina
Author dc.contributor.author Lemus Mondaca, Roberto
Author dc.contributor.author Pérez Won, Mario
Admission date dc.date.accessioned 2018-12-20T15:13:08Z
Available date dc.date.available 2018-12-20T15:13:08Z
Publication date dc.date.issued 2018
Cita de ítem dc.identifier.citation Food Research International, Volumen 108,
Identifier dc.identifier.issn 18737145
Identifier dc.identifier.issn 09639969
Identifier dc.identifier.other 10.1016/j.foodres.2018.03.009
Identifier dc.identifier.uri https://repositorio.uchile.cl/handle/2250/158520
Abstract dc.description.abstract © 2018 Elsevier Ltd To identify processing conditions that better maintain palm ruff quality attributes, high hydrostatic pressure (HHP) was applied to pre- and post-rigor fillets. Physical parameters as whiteness index (WI), water holding capacity (WHC), texture and ultrastructure and shelf life were evaluated after the application of 450 and 550 MPa (3 and 4 min) and during cold storage. Pre-rigor fillets retained less water and were softer than post-rigor, although the onset of rigor increased palm ruff's WHC and firmness. Application of HHP whitened palm ruff's dark flesh; however, this effect reverted at the end of the storage. Pressurized post-rigor samples retained less water than the control and storage caused a WHC increase in samples pressurized at 550 MPa, independent on the rigor condition. Post-rigor fillets softened at pressures of 450–550 MPa appearing to have a lower threshold than beef or cod (above 600 MPa). Ultrastructural changes revealed a subtle contraction (7.4%)
Lenguage dc.language.iso en
Publisher dc.publisher Elsevier Ltd
Type of license dc.rights Attribution-NonCommercial-NoDerivs 3.0 Chile
Link to License dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/cl/
Source dc.source Food Research International
Keywords dc.subject High hydrostatic pressure
Keywords dc.subject Palm ruff
Keywords dc.subject Rigor mortis
Keywords dc.subject Shelf life
Keywords dc.subject Storage
Keywords dc.subject Texture
Keywords dc.subject Ultrastructure
Título dc.title Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage
Document type dc.type Artículo de revista
Cataloguer uchile.catalogador SCOPUS
Indexation uchile.index Artículo de publicación SCOPUS
uchile.cosecha uchile.cosecha SI
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