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Authordc.contributor.authorPalma Acevedo, Anais
Authordc.contributor.authorPérez Won, Mario
Authordc.contributor.authorTabilo Munizaga, Gipsy
Authordc.contributor.authorOrtiz Viedma, Jaime Alejandro
Authordc.contributor.authorLemus Mondaca, Roberto Alejandro
Cita de ítemdc.identifier.citationFrontiers in Nutrition March 2022 | Volume 9 | Article 810827es_ES
Abstractdc.description.abstractThe purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the freeze-dried product. The treatments PEF (0.5, 1.0, and 2.0 kV cm(-1)) and cooking (CO) were applied at 100 degrees C x 15 min. Then, their performances were subjected to a FD process. PEF + CO pretreated freeze-dried samples showed shorter process times than freeze-dried control samples without PEF + CO, where the treatment PEF at 2.0 kV cm(-1) reached the shortest time. In addition, the abovementioned samples presented the best textural parameters but a low protein content. The thermal properties indicate a total denaturation of the proteins, where the amide I region presented greater mobility in the sample pretreated with an electric field of 2.0 kV cm(-1). The assay for digestibility shows better hydrolysis for the 2.0 kV cm(-1) PEF sample and has a higher Computer-Protein Efficiency Ratio (C-PER). Thereby, variations in thermal behavior and physicochemical parameters in comparison to combined PEF + CO pretreatments were observed. In addition, high protein quality and digestibility of pretreated freeze-dried Chilean abalones were maintained to the desired properties (texture and C-PER) and conditions (FD time).es_ES
Patrocinadordc.description.sponsorshipANID-FONDECYT 1201075 Facultad de Ciencia Quimicas y Farmaceuticas, Universidad de Chile PII-2018es_ES
Publisherdc.publisherFrontiers Mediaes_ES
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
Link to Licensedc.rights.uri*
Sourcedc.sourceFrontiers in Nutritiones_ES
Keywordsdc.subjectChilean abalonees_ES
Keywordsdc.subjectPulsed electric fieldes_ES
Keywordsdc.subjectThermal behaviores_ES
Keywordsdc.subjectStructural qualityes_ES
Títulodc.titleEffects of PEF-assisted freeze-drying on protein quality, microstructure, and digestibility in chilean abalone "loco" (concholepas concholepas) molluskes_ES
Document typedc.typeArtículo de revistaes_ES
dc.description.versiondc.description.versionVersión publicada - versión final del editores_ES
dcterms.accessRightsdcterms.accessRightsAcceso abiertoes_ES
Indexationuchile.indexArtículo de publícación WoSes_ES

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Attribution-NonCommercial-NoDerivs 3.0 United States
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States