期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 7, 期 1-2, 页码 19-27出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2005.08.004
关键词
high pressure; albacore tuna; texture; microbial inactivation; shelf life
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据