Effect of VacuumImpregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
Visualitza/Obre
Autor/a
López, Mariló
Data de publicació
2023-01-04ISSN
1935-5130
Resum
Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help to preserve freshness and extend shelf life. In addition, marination may mask changes in physicochemical properties and the sensory attributes of fish resulting from intense pressurization treatments. In this study, we evaluated the effects of vacuum impregnation (50 mbar for 5 min) alone or in combination with a moderate pressurization treatment (250 MPa for 6 min) on the physicochemical properties, microbiological and oxidative stability, and sensory properties of refrigerated seabream fillets. Compared to conventional marination, vacuum impregnation alone had no effect on the aforementioned properties, except for a higher perception of lemon aroma (0.9 vs. 1.6). However, vacuum impregnation with pressurization reduced the total viable mesophilic aerobic bacteria to counts below 4 log colony forming units (CFU)/g after 16 days of storage at ≤ 2 °C, compared to 6 log CFU/g with conventional marination. Additionally, the color and texture were affected by the pressurization treatment. However, color was more susceptible, and at the beginning of storage, lightness was higher in the pressurized samples than in the control (52 vs. 78). Regardless, this whitening effect and other minor changes in texture and sensory properties compared to conventional marination with vacuum impregnation with pressurization can be considered of little relevance considering the increase in shelf life, the lack of lipid oxidation (maintained at low and similar levels as those of the non-pressurized samples), and the intrinsic whitening effects of certain marinades.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
Anglès
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
12
Publicat per
Springer
Publicat a
Food and Bioprocess Technology
Citació
Bou, Ricard, Luis Guerrero, Mariló López, Anna Claret, Laura López-Mas, and Massimo Castellari. 2023. "Effect Of Vacuum Impregnation And High Hydrostatic Pressure Treatments On Shelf Life, Physicochemical, And Sensory Properties Of Seabream Fillets". Food And Bioprocess Technology. doi:10.1007/s11947-022-02980-4.
Número de l'acord de la subvenció
EC/H2020/862658/EU/New Technologies, Tools and Strategies for a Sustainable, Resilient and Innovative European Aquaculture/NewTechAqua
Programa
Funcionalitat i Seguretat Alimentària
Qualitat i Tecnologia Alimentària
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