Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 7, Issue 1-2, Pages 19-27Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2005.08.004
Keywords
high pressure; albacore tuna; texture; microbial inactivation; shelf life
Categories
Ask authors/readers for more resources
Minced albacore muscle was treated with high-hydrostatic pressure at 275 and 310 MPa for 2, 4, and 6 min and their effects on shelf life at 4 and -20 degrees C were studied. Physical (texture, color), chemical (moisture and lipid content, pH, lipid oxidation, electrophoresis), and microbiological analyses were carried out. Pressure increased pH, protected from lipid oxidation, maintained low microorganisms levels, changed the color of the muscle, and induced the formation of high molecular weight polypeptides most likely through disulfide bonding promoting texture improvement of samples. Pressure improved the shelf life of minced albacore muscle for > 22 days at 4 degrees C and > 93 days at -20 degrees C. (c) 2005 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available