Publicación:
EFFECTS OF HIGH HYDROSTATIC PRESSURE PROCESSING AND SODIUM REDUCTION ON PHYSICOCHEMICAL PROPERTIES, SENSORY QUALITY, AND MICROBIOLOGICAL SHELF LIFE OF READY-TO-EAT CHICKEN BREASTS

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dc.creatorYAMIRA CEPERO BETANCOURT
dc.creatorJUAN ESTEBAN REYES PARRA
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.creatorMARIO OSVALDO PÉREZ WON
dc.date2020
dc.date.accessioned2025-01-10T15:09:40Z
dc.date.available2025-01-10T15:09:40Z
dc.date.issued2020
dc.description.abstractTHE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) CONDITIONS AT TWO PROCESSING STAGES (300 MPA/5 MIN AFTER TUMBLING AND 600 MPA/3 MIN APPLIED TO THE FINAL PRODUCT) AND SODIUM REDUCTION (UP TO 50%) ON THE PHYSICOCHEMICAL PROPERTIES AND SENSORY AND MICROBIOLOGICAL QUALITY OF READY-TO-EAT (RTE) CHICKEN BREASTS WERE STUDIED. THE MICROBIOLOGICAL SHELF LIFE OF RTE CHICKEN BREASTS WAS ALSO ESTIMATED. THE NACL WAS PARTIALLY REPLACED WITH KCL (25%?50%), WHICH INCREASED (P < 0.05) COOKING LOSS AND HARDNESS OF CONVENTIONAL RTE CHICKEN BREASTS. HHP PROCESSING SIGNIFICANTLY REDUCED COOKING LOSS AND HARDNESS AND IMPROVED THE SENSORY ATTRIBUTES OF SODIUM-REDUCED RTE CHICKEN BREASTS COMPARED WITH CONTROLS. HHP EXTENDED THE MICROBIOLOGICAL SHELF LIFE OF SODIUM-REDUCED RTE CHICKEN BREASTS BY MORE THAN 60 DAYS. BASED ON THEIR PHYSICOCHEMICAL PROPERTIES AND SENSORY QUALITY, THE UNPRESSURISED RTE CHICKEN BREASTS REDUCED NACL UP TO 25%, WHILE PRESSURISED RTE CHICKEN BREASTS REDUCED UP TO 50%. HHP CONTRIBUTES TO DEVELOPING SODIUM-REDUCED RTE CHICKEN BREASTS WITH ENHANCED PRODUCT QUALITY AND MICROBIOLOGICAL SAFETY.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.lwt.2020.109352
dc.identifier.issn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/10709
dc.languagespa
dc.publisherLWT-FOOD SCIENCE AND TECHNOLOGY
dc.relation.uri10.1016/j.lwt.2020.109352
dc.rightsPUBLICADA
dc.titleEFFECTS OF HIGH HYDROSTATIC PRESSURE PROCESSING AND SODIUM REDUCTION ON PHYSICOCHEMICAL PROPERTIES, SENSORY QUALITY, AND MICROBIOLOGICAL SHELF LIFE OF READY-TO-EAT CHICKEN BREASTS
dc.title.alternativeEFECTOS DEL PROCESAMIENTO DE ALTA PRESIÓN HIDROSTÁTICA Y LA REDUCCIÓN DE SODIO SOBRE LAS PROPIEDADES FISICOQUÍMICAS, LA CALIDAD SENSORIAL Y LA VIDA ÚTIL MICROBIOLÓGICA DE LAS PECHUGAS DE POLLO LISTAS PARA COMER
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.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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