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COMBINED TREATMENTS OF HIGH HYDROSTATIC PRESSURE AND CO2 IN COHO SALMON (ONCORHYNCHUS KISUTCH): EFFECTS ON ENZYME INACTIVATION, PHYSICOCHEMICAL PROPERTIES, AND MICROBIAL SHELF LIFE

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dc.creatorANAÍS ESTEFANIE PALMA ACEVEDO
dc.creatorCAROLINA PAZ HERRERA LAVADOS
dc.creatorJUAN ESTEBAN REYES PARRA
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.creatorMARIO OSVALDO PÉREZ WON
dc.date2020
dc.date.accessioned2025-01-10T15:14:04Z
dc.date.available2025-01-10T15:14:04Z
dc.date.issued2020
dc.description.abstractTHIS STUDY FOCUSED ON APPLYING DIFFERENT HIGH HYDROSTATIC PRESSURE + CARBON DIOXIDE (HHP + CO2) PROCESSING CONDITIONS ON REFRIGERATED (4 °C, 25 DAYS) FARMED COHO SALMON (ONCORHYNCHUS KISUTCH) TO INACTIVATE ENDOGENOUS ENZYMES (PROTEASE, LIPASE, COLLAGENASE), PHYSICOCHEMICAL PROPERTIES (TEXTURE, COLOR, LIPID OXIDATION), AND MICROBIAL SHELF LIFE. SALMON FILLETS WERE SUBJECTED TO COMBINED HHP (150 MPA/5 MIN) AND CO2 (50%, 70%, 100%). PROTEASE AND LIPASE INACTIVATION WAS ACHIEVED WITH COMBINED HHP + CO2 TREATMENTS IN WHICH LIPASE ACTIVITY REMAINED LOW AS OPPOSED TO PROTEASE ACTIVITY DURING STORAGE. COLLAGENASE ACTIVITY DECREASED APPROXIMATELY 90% DURING STORAGE WHEN APPLYING HHP + CO2. COMBINED TREATMENTS LIMITED THE INCREASE IN SPOILAGE INDICATORS, SUCH AS TOTAL VOLATILE AMINES AND TRIMETHYLAMINE. THE 150 MPA + 100% CO2 TREATMENT WAS THE MOST EFFECTIVE AT MAINTAINING HARDNESS AFTER 10 DAYS OF STORAGE. COMBINED TREATMENTS LIMITED HHP-INDUCED COLOR CHANGE AND REDUCED THE EXTENT OF CHANGES CAUSED BY STORAGE COMPARED WITH THE UNTREATED SAMPLE. MICROBIAL SHELF LIFE WAS EXTENDED BY THE CO2 CONTENT AND NOT BY THE HHP TREATMENTS; THIS RESULT WAS RELATED TO AN INCREASED LAG PHASE AND DECREASED GROWTH RATE. IT CAN BE CONCLUDED THAT COMBINING HHP AND CO2 COULD BE AN EFFECTIVE METHOD OF INACTIVATING ENDOGENOUS ENZYMES AND EXTEND SALMON SHELF LIFE.
dc.formatapplication/pdf
dc.identifier.doi10.3390/foods9030273
dc.identifier.issn2304-8158
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11048
dc.languagespa
dc.publisherFOODS
dc.relation.uri10.3390/foods9030273
dc.rightsPUBLICADA
dc.titleCOMBINED TREATMENTS OF HIGH HYDROSTATIC PRESSURE AND CO2 IN COHO SALMON (ONCORHYNCHUS KISUTCH): EFFECTS ON ENZYME INACTIVATION, PHYSICOCHEMICAL PROPERTIES, AND MICROBIAL SHELF LIFE
dc.title.alternativeTRATAMIENTOS COMBINADOS DE ALTA PRESIÓN HIDROSTÁTICA Y CO 2 EN SALMÓN COHO (ONCORHYNCHUS KISUTCH): EFECTOS SOBRE LA INACTIVACIÓN ENZIMÁTICA, LAS PROPIEDADES FISICOQUÍMICAS Y LA VIDA ÚTIL MICROBIANA
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDIRECCION DE INNOVACION
ubb.Otra ReparticionSUBDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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