دورية أكاديمية
Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)
| العنوان: | Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus) |
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| المؤلفون: | Rosiane Costa Bonfim, Thayrine Rodrigues Martins, Márcio Rodrigues de Andrade, Fabiano Alves Oliveira, Davy William Hidalgo Chávez, Eduardo Henrique Miranda Walter, Henriqueta Talita Guimarães Barboza, Carlos Adam Conte Junior, Ronoel Luiz de Oliveira Godoy, Amauri Rosenthal |
| المصدر: | Ciência Rural, Vol 54, Iss 10 (2024) |
| بيانات النشر: | Universidade Federal de Santa Maria, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Agriculture LCC:Agriculture (General) |
| مصطلحات موضوعية: | optimization, desirability function, food safety, seafood, physicochemical characteristics, Agriculture, Agriculture (General), S1-972 |
| الوصف: | ABSTRACT: Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200-400 MPa) and holding time (0-5 min) applied to lion’s paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken design and Desirability function were employed to simultaneously optimize these quality attributes. HPP enhanced microbial quality at 200 MPa/5 min, despite promoting inadequate physical-chemical modifications in the adductor muscle of the scallop. In such processing condition, in spite of a slight increase in muscle humidity which could be of benefit, pH increase was also verified, as well as a decrease in water holding capacity (WHC). At more severe level (400 MPa/5 min), a decrease in the shear force related to instrumental texture and in Whiteness (W) and Luminosity (L*) related to color was observed. Simultaneous optimization provided a value of 365MPa / 2min where physicochemical characteristics would be the more similar to the scallop without facing a preservation process. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Portuguese |
| تدمد: | 1678-4596 0103-8478 |
| Relation: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024001000751&lng=en&tlng=en; http://www.scielo.br/pdf/cr/v54n10/1678-4596-cr-54-10-e20230438.pdf; https://doaj.org/toc/1678-4596 |
| DOI: | 10.1590/0103-8478cr20230438 |
| URL الوصول: | https://doaj.org/article/695a65e6220c46efb9b5166fd5be6a04 |
| رقم الأكسشن: | edsdoj.695a65e6220c46efb9b5166fd5be6a04 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 16784596 01038478 |
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| DOI: | 10.1590/0103-8478cr20230438 |