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dc.contributor.author | Rizo Párraga, Arancha María | es_ES |
dc.contributor.author | Fuentes López, Ana | es_ES |
dc.contributor.author | Fernández Segovia, Isabel | es_ES |
dc.contributor.author | Barat Baviera, José Manuel | es_ES |
dc.date.accessioned | 2018-03-23T05:09:28Z | |
dc.date.available | 2018-03-23T05:09:28Z | |
dc.date.issued | 2016 | es_ES |
dc.identifier.issn | 0023-6438 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/99606 | |
dc.description.abstract | [EN] The feasibility of two processing temperatures on the quality and shelf-life of smoke-flavoured cod was studied. Cod was submitted to a smoke-flavouring process in water vapour permeable (WP) bags at 5 or 10 degrees C. Physicochemical and microbiological analyses were run for 40 days of cold storage. The WP bags allowed the exudate to evaporate during the smoke-flavouring process, which enabled salting, drying and smoking to be done in a single step. Processing temperature did not bring about major changes in the moisture, pH, a(w) and colour of the smoke-flavoured cod. However, processing at 10 degrees C increased volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) from the start of the study, whereas the samples obtained at 5 degrees C maintained low TVB-N and TMA-N values, but only until day 21. The samples processed at 10 degrees C gave the highest Hx values due to degradation of IMP into Ino, and Ino into Hx. Microbiological counts were higher for the samples processed at 10 degrees C compared to samples processed at 5 degrees C, which did not reach the acceptability limits until day 40. Overall, the results provided of this study highlight the potential of smoke-flavouring process and in particular, the benefits of the use of refrigeration temperatures of 5 degrees C. (C) 2016 Elsevier Ltd. All rights reserved. | es_ES |
dc.description.sponsorship | The authors gratefully acknowledge the support of the company Tub-Ex Aps (Taars, Denmark) for supplying the water vapour permeable bags and for providing all the necessary technical information. Arantxa Rizo would like to thank the Universitat Politecnica de Valencia for the FPI grant. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | LWT - Food Science and Technology | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Smoke-flavouring | es_ES |
dc.subject | Salting | es_ES |
dc.subject | Cod | es_ES |
dc.subject | Water vapour permeable bags | es_ES |
dc.subject | Quality attributes | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.lwt.2016.02.021 | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Rizo Parraga, AM.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2016). Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod. LWT - Food Science and Technology. 69:546-553. doi:10.1016/j.lwt.2016.02.021 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.lwt.2016.02.021 | es_ES |
dc.description.upvformatpinicio | 546 | es_ES |
dc.description.upvformatpfin | 553 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 69 | es_ES |
dc.relation.pasarela | S\321733 | es_ES |
dc.contributor.funder | Universitat Politècnica de València |