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The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treatments at 500 MPa for 1 min and 400 MPa for 5 min were enough to guarantee Salmonella spp inactivation in frozen chicken breast fillets. With respect to quality
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dc.contributor.author | Cap, Mariana | |
dc.contributor.author | Fleitas Paredes, Paola | |
dc.contributor.author | Fernandez, Diego Ismael | |
dc.contributor.author | Mozgovoj, Marina Valeria | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.contributor.author | Rodriguez, Anabel | |
dc.date.accessioned | 2020-04-01T11:45:09Z | |
dc.date.available | 2020-04-01T11:45:09Z | |
dc.date.issued | 2019-11-21 | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.other | https://doi.org/10.1016/j.lwt.2019.108873 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/7017 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0023643819312150 | |
dc.description.abstract | The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treatments at 500 MPa for 1 min and 400 MPa for 5 min were enough to guarantee Salmonella spp inactivation in frozen chicken breast fillets. With respect to quality parameters, an extension of shelf life is expected with both treatments, as counts of indigenous microbiota were below the detectable level (<2 logs CFU/g). However, chromatic parameters and texture profile of the fillets treated with HHP suffered significant changes. Even so, the treatment of 500 MPa for 1 min was more effective at preserving chromatic parameters than treatment of 400 MPa for 5 min. The texture profile between fillets treated was not significantly different. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Food Science and Technology 118 :108873 (2020) | es_AR |
dc.subject | Salmonella | es_AR |
dc.subject | Chickens | eng |
dc.subject | Pollo | es_AR |
dc.subject | Chicken Meat | eng |
dc.subject | Carne de Pollo | es_AR |
dc.subject | Hydrostatic Pressure | eng |
dc.subject | Presión Hidrostática | es_AR |
dc.subject | Quality | eng |
dc.subject | Calidad | es_AR |
dc.subject.other | Salmonella spp | es_AR |
dc.subject.other | Frozen Chicken Breast | eng |
dc.subject.other | Pechuga de Pollo Congelada | es_AR |
dc.subject.other | High Hydrostatic Pressure | eng |
dc.subject.other | Alta Presión Hidrostática | es_AR |
dc.subject.other | Quality Properties | eng |
dc.title | Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.fil | Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Fleitas Paredes, Paola. Universidad Nacional de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. | es_AR |
dc.description.fil | Fil: Fernandez, Diego Ismael. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. | es_AR |
dc.description.fil | Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. | es_AR |
dc.subtype | cientifico |
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