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Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets

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Bibliographic Details
Main Authors: Ricard, Bou, Luis, Guerrero, Mariló, López
Format: Book
Language:English
Published: Springer 2023
Subjects:
Vacuum Impregnation
High Hydrostatic Pressure Treatments
Online Access:https://link.springer.com/article/10.1007/s11947-022-02980-4
https://dlib.phenikaa-uni.edu.vn/handle/PNK/8130
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spelling oai:localhost:PNK-81302023-04-20T04:14:34Z Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets Ricard, Bou Luis, Guerrero Mariló, López Vacuum Impregnation High Hydrostatic Pressure Treatments CC BY 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). 2023-04-20T04:14:34Z 2023-04-20T04:14:34Z 2023 Book https://link.springer.com/article/10.1007/s11947-022-02980-4 https://dlib.phenikaa-uni.edu.vn/handle/PNK/8130 en application/pdf Springer
institution Digital Phenikaa
collection Digital Phenikaa
language English
topic Vacuum Impregnation
High Hydrostatic Pressure Treatments
spellingShingle Vacuum Impregnation
High Hydrostatic Pressure Treatments
Ricard, Bou
Luis, Guerrero
Mariló, López
Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
description CC BY
format Book
author Ricard, Bou
Luis, Guerrero
Mariló, López
author_facet Ricard, Bou
Luis, Guerrero
Mariló, López
author_sort Ricard, Bou
title Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
title_short Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
title_full Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
title_fullStr Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
title_full_unstemmed Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
title_sort effect of vacuum impregnation and high hydrostatic pressure treatments on shelf life, physicochemical, and sensory properties of seabream fillets
publisher Springer
publishDate 2023
url https://link.springer.com/article/10.1007/s11947-022-02980-4
https://dlib.phenikaa-uni.edu.vn/handle/PNK/8130
_version_ 1763724453176410112
score 8.891053

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