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We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at − 30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 MPa and the time increment from 1 to 5 min at 400 MPa increased L* and b*. a* decreased only with 650 MPa for 5 min at 20 °C. The prior freezing of the carpaccio and the HHP at − 30 °C minimized the effect of the HHP on the color and [ver mas...]
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorGonzalez, Claudia Beatriz
dc.contributor.authorGuignon, Bérengère
dc.contributor.authorAparicio, Cristina
dc.contributor.authorOtero, Laura
dc.contributor.authorSanz, Pedro D.
dc.date.accessioned2019-01-17T11:58:07Z
dc.date.available2019-01-17T11:58:07Z
dc.date.issued2012-12
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.otherhttps://doi.org/10.1016/j.meatsci.2012.06.002
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0309174012002033
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4281
dc.description.abstractWe compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at − 30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 MPa and the time increment from 1 to 5 min at 400 MPa increased L* and b*. a* decreased only with 650 MPa for 5 min at 20 °C. The prior freezing of the carpaccio and the HHP at − 30 °C minimized the effect of the HHP on the color and did not change the shear force, but increased expressible moisture as compared to the untreated carpaccio. HHP at 20 °C was more effective in reducing the counts of microorganisms (aerobic total count at 30 °C, Enterobacteriaceae, psychrotrophs viable at 6.5 °C and lactic acid bacteria) than HHP at − 30 º C. With HHP at 20 °C, we observed a significant effect of pressure and time on the reduction of the counts.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceMeat Science 92 (4) : 575-581 (December 2012)es_AR
dc.subjectProcesamiento de Alimentoses_AR
dc.subjectFood Processingeng
dc.subjectTecnología Alta Presiónes_AR
dc.subjectHigh Pressure Technologyeng
dc.subjectCarne de Reses_AR
dc.subjectBeefeng
dc.subjectTemperaturaes_AR
dc.subjectTemperatureeng
dc.subjectCongelaciónes_AR
dc.subjectFreezingeng
dc.subject.otherCarpaccioes_AR
dc.titleThe effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccioes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentinaes_AR
dc.description.filFil: Gonzalez, Claudia Beatriz . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentinaes_AR
dc.description.filFil: Guignon, Bérengère. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; Españaes_AR
dc.description.filFil:Aparicio, Cristina. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; Españaes_AR
dc.description.filFil: Otero, Laura. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; Españaes_AR
dc.description.filFil: Sanz, Pedro D. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; Españaes_AR
dc.subtypecientifico


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