Publicación:
COMBINED PEF, CO2 AND HP APPLICATION TO CHILLED COHO SALMON AND ITS EFFECTS ON QUALITY ATTRIBUTES UNDER DIFFERENT RIGOR CONDITIONS

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dc.creatorYAMIRA CEPERO BETANCOURT
dc.creatorANAÍS ESTEFANIE PALMA ACEVEDO
dc.creatorJUAN ESTEBAN REYES PARRA
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.creatorMARIO OSVALDO PÉREZ WON
dc.date2021
dc.date.accessioned2025-01-10T15:22:50Z
dc.date.available2025-01-10T15:22:50Z
dc.date.issued2021
dc.description.abstractEFFECTS OF PULSED ELECTRIC FIELDS (PEF: 1?2 KV/CM, 20 ?S) USED ALONE AND COMBINED WITH CARBON DIOXIDE (CO2: 70%) AND HIGH HYDROSTATIC PRESSURE (HP: 150 MPA, 5 MIN) ON THE PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL SHELF LIFE OF COHO SALMON UNDER PRE- AND POST-RIGOR CONDITIONS WERE STUDIED DURING REFRIGERATED STORAGE (25 DAYS). THE PEF + CO2 + HP TREATMENTS REDUCED COLOR CHANGES IN PRE-RIGOR MORE THAN IN POST-RIGOR SALMON. TEXTURE CHANGES OF PRE- AND POST-RIGOR SALMON DIFFERED BETWEEN UNTREATED AND TREATED SALMON. COMBINED TREATMENTS ALSO EFFECTIVELY REDUCED THE PROTEASE AND LIPASE ACTIVITY OF PRE-RIGOR SALMON. COLLAGENASE ACTIVITY OF POST-RIGOR SALMON REMAINED LOW IN ALL TREATMENTS. PRINCIPAL COMPONENT ANALYSIS SHOWED A CLEAR DIFFERENCE BETWEEN PRE- AND POST-RIGOR STATES IN THE EVALUATED PARAMETERS; HOWEVER, MICROBIOLOGICAL SHELF LIFE INCREASED WITH PEF + CO2 REGARDLESS OF THE RIGOR CONDITION. IN CONCLUSION, COMBINED PEF, CO2, AND HP TREATMENTS CAN IMPROVE SALMON QUALITY DURING REFRIGERATED STORAGE AND THUS EXTEND ITS MICROBIAL SHELF LIFE.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.ifset.2021.102832
dc.identifier.issn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11740
dc.languagespa
dc.publisherInnovative Food Science & Emerging Technologies
dc.relation.uri10.1016/j.ifset.2021.102832
dc.rightsPUBLICADA
dc.titleCOMBINED PEF, CO2 AND HP APPLICATION TO CHILLED COHO SALMON AND ITS EFFECTS ON QUALITY ATTRIBUTES UNDER DIFFERENT RIGOR CONDITIONS
dc.title.alternativeAPLICACIÓN COMBINADA DE PEF, CO Y HP AL SALMÓN COHO REFRIGERADO Y SUS EFECTOS SOBRE LOS ATRIBUTOS DE CALIDAD EN DIFERENTES CONDICIONES DE RIGOR2
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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