Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
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Springer
2023
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| Truy cập trực tuyến: | https://link.springer.com/article/10.1007/s11947-022-02980-4 https://dlib.phenikaa-uni.edu.vn/handle/PNK/8130 |
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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 |
8.881002 |