We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
INFLUÊNCIA DA EMBALAGEM A VÁCUO E DO PROCESSAMENTO A ALTA PRESSÃO NA ESTABILIDADE DO CARAPAU SECO.
- Authors
Raimundo, António; Rodrigues, Vanessa; Laranjeira, Cristina; Lima, Maria
- Abstract
To add value to horse mackerel and to maximize use of high pressure processing equipment, we studied the influence of vacuum packaging alone or combined with high pressure processing (400 Mpa, 5 min) on the product's stability, 30 days postprocessing. To evaluate stability physichochemical (colour, pH, total volatile basic nitrogen, ash and humidity), microbiological (total count at 30°C) and sensory analyses were carried out. Between mackerel, vacuum packed mackerel and vacuum packed and high pressure processed mackerel: total volatile basic nitrogen was higher in vacuum packaging; humidity was higher in non-processed mackerel; high pressure processing increased brightness and turned the fish greenish and yellowish; vacuum increased colour intensity; non-processed mackerel was preferred. Total volatile basic nitrogen and total count at 30°C showed that high pressure processing delayed microbiological deterioration.
- Publication
Revista da UIIPS, 2014, Vol 2, Issue 2, p74
- ISSN
2182-9616
- Publication type
Article