Publicación:
ENZYMATIC IMPREGNATION BY HIGH HYDROSTATIC PRESSURE AS PRETREATMENT FOR THE TENDERIZATION PROCESS OF CHILEAN ABALONE (CONCHOLEPAS CONCHOLEPAS)

dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.creatorMARIO OSVALDO PÉREZ WON
dc.date2020
dc.date.accessioned2025-01-10T15:15:52Z
dc.date.available2025-01-10T15:15:52Z
dc.date.issued2020
dc.description.abstractTHE AIM OF THIS STUDY WAS TO EVALUATE THE EFFECT OF ENZYMATIC IMPREGNATION BY PAPAYA LATEX WITH THREE DIFFERENT TECHNIQUES (INJECTION, IMMERSION AND HIGH HYDROSTATIC PRESSURE) AS A PRETREATMENT FOR THE TENDERIZATION PROCESS OF ?CHILEAN ABALONE? (C. CONCHOLEPAS). THE IMPREGNATED LATEX ACTIVITY WAS EVALUATED AT 37?°C/1?H; 21?°C /6?H AND 5?°C /24?H AND QUALITY PARAMETERS SUCH AS TEXTURE PROFILE, WATER HOLDING CAPACITY, COLOR AND SENSORY ANALYSIS WERE ANALYZED. THE RESULTS SHOWED THAT HIGH PRESSURE PRETREATMENT AT 37?°C/1?H WAS THE BEST TREATMENT WITH A TENDERIZATION EFFICIENCY OF 30.8%, A WATER HOLDING CAPACITY OF 87.85?±?0.25?G/100?G AND A SENSORY EVALUATION OF THE HARDNESS WITH A HIGH CORRELATION (R2?=?0.927). THE RANGES OF ?E RANGING FROM 5.29 TO 14.50 SHOWING HOW THE ENZYMATIC SOLUTIONS IMPACTED COLOR. FINALLY, THIS RESEARCH SHOWED THAT THE USE OF ENZYMATIC IMPREGNATION IMPROVES QUALITY PARAMETERS IN COMPARISON TO THE TRADITIONAL MECHANICAL TENDERIZATION.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.ifset.2020.102451
dc.identifier.issn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11189
dc.languagespa
dc.publisherInnovative Food Science & Emerging Technologies
dc.relation.uri10.1016/j.ifset.2020.102451
dc.rightsPUBLICADA
dc.titleENZYMATIC IMPREGNATION BY HIGH HYDROSTATIC PRESSURE AS PRETREATMENT FOR THE TENDERIZATION PROCESS OF CHILEAN ABALONE (CONCHOLEPAS CONCHOLEPAS)
dc.title.alternativeIMPREGNACIÓN ENZIMÁTICA POR ALTA PRESIÓN HIDROSTÁTICA COMO PRETRATAMIENTO PARA EL PROCESO DE ABLANDAMIENTO DE ABULÓN CHILENO (CONCHOLEPAS CONCHOLEPAS)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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