Publicación:
MICROBIAL SHELF-LIFE EXTENSION OF CHILLED COHO SALMON (ONCORHYNCHUS KISUTCH) AND ABALONE (HALIOTIS RUFESCENS) BY HIGH HYDROSTATIC PRESSURE TREATMENT

dc.creatorLORENA SOLEDAD BRIONES URIBE
dc.creatorJUAN ESTEBAN REYES PARRA
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.date2010
dc.date.accessioned2025-01-10T14:44:35Z
dc.date.available2025-01-10T14:44:35Z
dc.date.issued2010
dc.description.abstractTHIS STUDY WAS CARRIED OUT TO EVALUATE THE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) TREATMENT ON MICROBIAL BEHAVIOR AND THE SHELF-LIFE EXTENSION OF COHO SALMON AND ABALONE DURING CHILLED STORAGE AT 4 °C. FOR SALMON, HHP TREATMENTS WERE APPLIED AT 135, 170, AND 200 MPA FOR 30 S, WHILE ABALONE TREATMENT CONSISTED OF 500 MPA FOR 8 MIN AND 550 MPA FOR 3 OR 5 MIN. SPOILAGE BACTERIA (PSEUDOMONAS SPP. AND HYDROGEN SULFIDE-PRODUCING BACTERIA, MAINLY SHEWANELLA PUTREFACIENS), AS WELL AS AEROBIC MESOPHILIC AND PSYCROPHILIC MICROORGANISMS, WERE ENUMERATED IMMEDIATELY AFTER TREATMENT AND THROUGHOUT SUBSEQUENT STORAGE AT 4 °C. RESULTS HAVE SHOWN THAT HHP TREATMENT REDUCED THE INITIAL MICROBIAL COUNTS OF SALMON FROM 3.16 TO 2.2 LOG UNITS, MOREOVER ABALONE WAS REDUCED FROM 1.3 LOG TO UNDETECTABLE LEVELS (65 DAYS IRRESPECTIVE OF HHP TREATMENT APPLIED.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.foodcont.2010.04.027
dc.identifier.issn1873-7129
dc.identifier.issn0956-7135
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/8770
dc.languagespa
dc.publisherFOOD CONTROL
dc.relation.uri10.1016/j.foodcont.2010.04.027
dc.rightsPUBLICADA
dc.titleMICROBIAL SHELF-LIFE EXTENSION OF CHILLED COHO SALMON (ONCORHYNCHUS KISUTCH) AND ABALONE (HALIOTIS RUFESCENS) BY HIGH HYDROSTATIC PRESSURE TREATMENT
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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