| The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio. | |
| | |
MedLine Citation:
|
PMID: 22749447 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20°C) and on previously-frozen carpaccio (HHP at -30°C). HHP at 20°C changed the color. The pressure increase from 400 to 650MPa and the time increment from 1 to 5min at 400MPa increased L* and b*. a* decreased only with 650MPa for 5min at 20°C. The prior freezing of the carpaccio and the HHP at -30°C minimized the effect of the HHP on the color and did not change the shear force, but increased expressible moisture as compared to the untreated carpaccio. HHP at 20°C was more effective in reducing the counts of microorganisms (aerobic total count at 30°C, Enterobacteriaceae, psychrotrophs viable at 6.5°C and lactic acid bacteria) than HHP at -30º C. With HHP at 20°C, we observed a significant effect of pressure and time on the reduction of the counts. |
| | |
Authors:
|
S R Vaudagna; C B Gonzalez; B Guignon; C Aparicio; L Otero; P D Sanz |
Related Documents
:
|
8031547 - Blood pressure in navajo indians and its association with type 2 diabetes and renal and... 9766917 - Job strain and arterial blood pressure, serum cholesterol, and smoking as risk factors ... 19884567 - Dissociation of aortic pulse wave velocity with risk factors for cardiovascular disease... 6708817 - Increased serum high-density lipoprotein cholesterol in hypertensive men treated with t... 8634167 - Lisinopril and diltiazem reduce left ventricular mass without changing blood pressure i... 15572667 - P38alpha mitogen-activated protein kinase plays a critical role in cardiomyocyte surviv... |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2012-6-13 |
Journal Detail:
|
Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2012 Jun |
Date Detail:
|
Created Date: 2012-7-3 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
|
Copyright © 2012 Elsevier Ltd. All rights reserved. |
Affiliation:
|
Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria (INTA), CC77 (B1708WAB), Morón, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, CP C1033AAJ, Buenos Aires, Argentina. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: The complotype: dictating risk for inflammation and infection.
Next Document: Cartilage-like mechanical properties of poly (ethylene glycol)-diacrylate hydrogels.