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dc.contributor.authorPuertolas, Eduardo
dc.contributor.authorAlvarez-Sabatel, Saioa
dc.contributor.authorMontes, Paula
dc.date.accessioned2023-10-04T10:45:00Z-
dc.date.available2023-10-04T10:45:00Z-
dc.date.issued2022
dc.identifierWOS:000800305400001
dc.identifier.citationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022, 102, 6464-6469
dc.identifier.issn0022-5142
dc.identifier.urihttp://dspace.azti.es/handle/24689/1550-
dc.description.abstractBACKGROUND The aim of this work was to examine for the first time the use of high-pressure assisted thermal processing (PATP) (100, 350, 600 MPa; 100 degrees C; 3 min) at pilot scale for replacing shrimp (Litopenaeus vannamei) maturation and cooking, analyzing its impact on peeling yield, color, texture and sensory properties. Shrimps subjected to conventional maturation (ice; 2 days) and thermal cooking (100 degrees C; boiling water, 3 min) were used as controls. RESULTS PATP treatments at 100-350 MPa improved manual peelability over the control (P <= 0.05), maintaining similar peeling yield, color (L{*}, a{*}, b{*}), texture (shear force, shear work) and sensory properties (appearance before and after peeling, flavor, firmness; P < 0.05). However, increasing pressure to 600 MPa clearly overprocessed the samples, making it impossible to remove all the meat from the shell and resulting in a softer texture, 4.1\% lower peeling yield and worse sensory quality (P <= 0.05). CONCLUSION PATP (< 350 MPa; 100 degrees C) could be an alternative to replace conventional maturation and thermal cooking in the production of cooked shrimps, reducing processing time from days to minutes by performing both processes in a single step. (c) 2022 Society of Chemical Industry.
dc.language.isoEnglish
dc.publisherWILEY
dc.subjectshelling
dc.subjectemerging processing technologies
dc.subjectready-to-eat
dc.subjectcrustacean
dc.subjectHPP
dc.subjectpeeling
dc.subjectHYDROSTATIC-PRESSURE
dc.subjectINACTIVATION
dc.subjectTECHNOLOGIES
dc.subjectQUALITY
dc.titleApplication of high-pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)
dc.typeArticle
dc.identifier.journalJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
dc.format.page6464-6469
dc.format.volume102
dc.identifier.e-issn1097-0010
dc.identifier.doi10.1002/jsfa.12013
Appears in Publication types:Artículos científicos



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