Publicación:
EFFECT OF OHMIC HEATING ON TEXTURE, MICROBIAL LOAD, AND CADMIUM AND LEAD CONTENT OF CHILEAN BLUE MUSSEL (MYTILUS CHILENSIS)

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dc.creatorJUAN ESTEBAN REYES PARRA
dc.creatorJORGE JOSÉ MORENO CUEVAS
dc.creatorJOSÉ MIGUEL BASTÍAS MONTES
dc.date2015
dc.date.accessioned2025-01-10T14:37:23Z
dc.date.available2025-01-10T14:37:23Z
dc.date.issued2015
dc.description.abstractTHE EFFECT OF OHMIC HEATING (OH) ON THE TEXTURE, MICROBIAL LOAD, AND CADMIUM (CD) AND LEAD (PB) CONTENT WAS EVALUATED IN CHILEAN BLUE MUSSEL (MYTILUS CHILENSIS) AT SHUCKING AND SUBSEQUENT CANNING. MUSSEL SAMPLES WERE PROCESSED BY OH AND BLANCHING (BLAN) AT 50 ± 1 °C, 70 ± 1 °C AND 90 ± 1 °C FOR SHUCKING AND THEN CANNING AT 115 °C FOR 20 MIN. THE CD AND PB CONTENT IN FRESH MUSSELS WAS 2.47 ± 0.18 ?G G? 1 AND 5.26 ± 0.55 ?G G? 1 DRY WEIGHT (DW). THE GREATEST REDUCTION IN CD CONTENT WAS REACHED AT 90 ± 1 °C BY OH WITH 1.67 ± 0.06 ?G G? 1 (DW) AND 1.69 ± 0.08 ?G G? 1 (DW) BY BLAN. AT THE SAME TEMPERATURE, THE PB CONTENT WAS REDUCED TO 4.18 ± 0.24 ?G G? 1 DW FOR OH AND 4.14 ± 0.30 ?G G? 1 DW FOR BLAN. THE CUTTING STRENGTH OF FRESH SAMPLES (21.35 ± 2.44 N) SIGNIFICANTLY DECREASED IN SAMPLES PROCESSED BY OH (15.65 ± 1.36 N) AT 90 ± 1 °C COMPARED WITH BLAN SAMPLES (20.41 ± 3.16 N) AT THE SAME TEMPERATURE. THE INITIAL MEAN COUNT FOR MESOPHILIC AEROBIC MICROORGANISMS AND ENTEROBACTERIACEAE WAS 3.8 LOG CFU/G AND 2.5 LOG CFU/G, RESPECTIVELY. THE MESOPHILIC AEROBIC MICROORGANISM COUNT WAS REDUCED BY 1.7 LOGARITHMICAL UNITS, WHILE ENTEROBACTERIACEAE COUNTS WERE REDUCED TO UNDETECTABLE LEVELS BY OH AT 90 ± 1 °C.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.ifset.2015.05.011
dc.identifier.issn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/8238
dc.languagespa
dc.publisherInnovative Food Science & Emerging Technologies
dc.relation.uri10.1016/j.ifset.2015.05.011
dc.rightsPUBLICADA
dc.subjectTEXTURE
dc.subjectOHMIC HEATING
dc.subjectMICROBIAL LOAD
dc.subjectLEAD
dc.subjectCHILEAN BLUE MUSSELS
dc.subjectCADMIUM
dc.titleEFFECT OF OHMIC HEATING ON TEXTURE, MICROBIAL LOAD, AND CADMIUM AND LEAD CONTENT OF CHILEAN BLUE MUSSEL (MYTILUS CHILENSIS)
dc.title.alternativeOHMIC HEATING, CADMIUM, LEAD, MICROBIAL LOAD, TEXTURE, CHILEAN BLUE MUSSELS
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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