The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
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 650 MPa and the time increment from 1 to 5 min at 400 MPa increased L* and b*. a*...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0309174012002033 http://hdl.handle.net/20.500.12123/4281 https://doi.org/10.1016/j.meatsci.2012.06.002 |
| _version_ | 1855483401930276864 |
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| author | Vaudagna, Sergio Ramon Gonzalez, Claudia Beatriz Guignon, Bérengère Aparicio, Cristina Otero, Laura Sanz, Pedro D. |
| author_browse | Aparicio, Cristina Gonzalez, Claudia Beatriz Guignon, Bérengère Otero, Laura Sanz, Pedro D. Vaudagna, Sergio Ramon |
| author_facet | Vaudagna, Sergio Ramon Gonzalez, Claudia Beatriz Guignon, Bérengère Aparicio, Cristina Otero, Laura Sanz, Pedro D. |
| author_sort | Vaudagna, Sergio Ramon |
| collection | INTA Digital |
| description | 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 650 MPa and the time increment from 1 to 5 min at 400 MPa increased L* and b*. a* decreased only with 650 MPa for 5 min 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 − 30 º C. With HHP at 20 °C, we observed a significant effect of pressure and time on the reduction of the counts. |
| format | Artículo |
| id | INTA4281 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA42812019-01-17T12:00:27Z The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio Vaudagna, Sergio Ramon Gonzalez, Claudia Beatriz Guignon, Bérengère Aparicio, Cristina Otero, Laura Sanz, Pedro D. Procesamiento de Alimentos Tecnología Alta Presión Carne de Res Temperatura Congelación Food Processing High Pressure Technology Beef Temperature Freezing Carpaccio 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 650 MPa and the time increment from 1 to 5 min at 400 MPa increased L* and b*. a* decreased only with 650 MPa for 5 min 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 − 30 º C. With HHP at 20 °C, we observed a significant effect of pressure and time on the reduction of the counts. Instituto de Tecnología de Alimentos Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: Gonzalez, Claudia Beatriz . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: Guignon, Bérengère. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; España Fil:Aparicio, Cristina. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; España Fil: Otero, Laura. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; España Fil: Sanz, Pedro D. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; España 2019-01-17T11:58:07Z 2019-01-17T11:58:07Z 2012-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0309174012002033 http://hdl.handle.net/20.500.12123/4281 0309-1740 1873-4138 https://doi.org/10.1016/j.meatsci.2012.06.002 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 92 (4) : 575-581 (December 2012) |
| spellingShingle | Procesamiento de Alimentos Tecnología Alta Presión Carne de Res Temperatura Congelación Food Processing High Pressure Technology Beef Temperature Freezing Carpaccio Vaudagna, Sergio Ramon Gonzalez, Claudia Beatriz Guignon, Bérengère Aparicio, Cristina Otero, Laura Sanz, Pedro D. The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title | The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title_full | The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title_fullStr | The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title_full_unstemmed | The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title_short | The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio |
| title_sort | effects of high hydrostatic pressure at subzero temperature on the quality of ready to eat cured beef carpaccio |
| topic | Procesamiento de Alimentos Tecnología Alta Presión Carne de Res Temperatura Congelación Food Processing High Pressure Technology Beef Temperature Freezing Carpaccio |
| url | https://www.sciencedirect.com/science/article/pii/S0309174012002033 http://hdl.handle.net/20.500.12123/4281 https://doi.org/10.1016/j.meatsci.2012.06.002 |
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