Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

Autores
Tironi, Valeria Anahi; De Lamballerie, Marie; Le Bail, Alain
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Quality of frozen sea bass muscle stored (1, 3 and 5 months) at two levels of temperature (-15 and -25 °C) after a pressure shift freezing process (200 MPa) - PSF - and/or a pressure assisted thawing process (200 MPa) - PAT - was evaluated in comparison with samples frozen and thawed using conventional methods (air-blast AF and AT, respectively). Frozen storage of high-pressure treated samples did not significantly affect initial quality of frozen muscle. Thus, parameters related to protein denaturation and extractability, water holding capacity and color presented similar values than those obtained for not stored samples. In addition, the improvement of the microstructure achieved by PSF application remains unchanged during frozen storage. On the other hand, conventional treated samples experienced significant changes during frozen storage, such as protein denaturation, and water holding capacity and color modifications. Storage temperatures did not have influence in the quality of PSF and PAT samples, but it showed some effects in AF muscle. Industrial relevance: This work demonstrates the potential application and benefits of high pressure (HP) in the freezing and thawing of fish meat in comparison to conventional methods, due to an improvement on the cellular integrity of the tissue. Although some negative effects are produced during processing with HP, no additional modifications occur during the frozen storage. The studied methodologies seemed to be very suitable for fish freezing and thawing, especially for products which will be frozen stored and/or cooked.
Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia
Fil: De Lamballerie, Marie. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia
Fil: Le Bail, Alain. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia
Materia
FISH
FREEZING
HIGH PRESSURE
THAWING FROZEN STORAGE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/131250
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/131250
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawingTironi, Valeria AnahiDe Lamballerie, MarieLe Bail, AlainFISHFREEZINGHIGH PRESSURETHAWING FROZEN STORAGEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Quality of frozen sea bass muscle stored (1, 3 and 5 months) at two levels of temperature (-15 and -25 °C) after a pressure shift freezing process (200 MPa) - PSF - and/or a pressure assisted thawing process (200 MPa) - PAT - was evaluated in comparison with samples frozen and thawed using conventional methods (air-blast AF and AT, respectively). Frozen storage of high-pressure treated samples did not significantly affect initial quality of frozen muscle. Thus, parameters related to protein denaturation and extractability, water holding capacity and color presented similar values than those obtained for not stored samples. In addition, the improvement of the microstructure achieved by PSF application remains unchanged during frozen storage. On the other hand, conventional treated samples experienced significant changes during frozen storage, such as protein denaturation, and water holding capacity and color modifications. Storage temperatures did not have influence in the quality of PSF and PAT samples, but it showed some effects in AF muscle. Industrial relevance: This work demonstrates the potential application and benefits of high pressure (HP) in the freezing and thawing of fish meat in comparison to conventional methods, due to an improvement on the cellular integrity of the tissue. Although some negative effects are produced during processing with HP, no additional modifications occur during the frozen storage. The studied methodologies seemed to be very suitable for fish freezing and thawing, especially for products which will be frozen stored and/or cooked.Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; FranciaFil: De Lamballerie, Marie. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; FranciaFil: Le Bail, Alain. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; FranciaElsevier2010-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/131250Tironi, Valeria Anahi; De Lamballerie, Marie; Le Bail, Alain; Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing; Elsevier; Innovative Food Science & Emerging Technologies; 11; 4; 10-2010; 565-5731466-85641878-5522CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2010.05.001info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/ydztbhkwinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:08Zoai:ri.conicet.gov.ar:11336/131250instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:50:08.389CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
title Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
spellingShingle Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
Tironi, Valeria Anahi
FISH
FREEZING
HIGH PRESSURE
THAWING FROZEN STORAGE
title_short Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
title_full Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
title_fullStr Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
title_full_unstemmed Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
title_sort Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
dc.creator.none.fl_str_mv Tironi, Valeria Anahi
De Lamballerie, Marie
Le Bail, Alain
author Tironi, Valeria Anahi
author_facet Tironi, Valeria Anahi
De Lamballerie, Marie
Le Bail, Alain
author_role author
author2 De Lamballerie, Marie
Le Bail, Alain
author2_role author
author
dc.subject.none.fl_str_mv FISH
FREEZING
HIGH PRESSURE
THAWING FROZEN STORAGE
topic FISH
FREEZING
HIGH PRESSURE
THAWING FROZEN STORAGE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Quality of frozen sea bass muscle stored (1, 3 and 5 months) at two levels of temperature (-15 and -25 °C) after a pressure shift freezing process (200 MPa) - PSF - and/or a pressure assisted thawing process (200 MPa) - PAT - was evaluated in comparison with samples frozen and thawed using conventional methods (air-blast AF and AT, respectively). Frozen storage of high-pressure treated samples did not significantly affect initial quality of frozen muscle. Thus, parameters related to protein denaturation and extractability, water holding capacity and color presented similar values than those obtained for not stored samples. In addition, the improvement of the microstructure achieved by PSF application remains unchanged during frozen storage. On the other hand, conventional treated samples experienced significant changes during frozen storage, such as protein denaturation, and water holding capacity and color modifications. Storage temperatures did not have influence in the quality of PSF and PAT samples, but it showed some effects in AF muscle. Industrial relevance: This work demonstrates the potential application and benefits of high pressure (HP) in the freezing and thawing of fish meat in comparison to conventional methods, due to an improvement on the cellular integrity of the tissue. Although some negative effects are produced during processing with HP, no additional modifications occur during the frozen storage. The studied methodologies seemed to be very suitable for fish freezing and thawing, especially for products which will be frozen stored and/or cooked.
Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia
Fil: De Lamballerie, Marie. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia
Fil: Le Bail, Alain. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia
description Quality of frozen sea bass muscle stored (1, 3 and 5 months) at two levels of temperature (-15 and -25 °C) after a pressure shift freezing process (200 MPa) - PSF - and/or a pressure assisted thawing process (200 MPa) - PAT - was evaluated in comparison with samples frozen and thawed using conventional methods (air-blast AF and AT, respectively). Frozen storage of high-pressure treated samples did not significantly affect initial quality of frozen muscle. Thus, parameters related to protein denaturation and extractability, water holding capacity and color presented similar values than those obtained for not stored samples. In addition, the improvement of the microstructure achieved by PSF application remains unchanged during frozen storage. On the other hand, conventional treated samples experienced significant changes during frozen storage, such as protein denaturation, and water holding capacity and color modifications. Storage temperatures did not have influence in the quality of PSF and PAT samples, but it showed some effects in AF muscle. Industrial relevance: This work demonstrates the potential application and benefits of high pressure (HP) in the freezing and thawing of fish meat in comparison to conventional methods, due to an improvement on the cellular integrity of the tissue. Although some negative effects are produced during processing with HP, no additional modifications occur during the frozen storage. The studied methodologies seemed to be very suitable for fish freezing and thawing, especially for products which will be frozen stored and/or cooked.
publishDate 2010
dc.date.none.fl_str_mv 2010-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/131250
Tironi, Valeria Anahi; De Lamballerie, Marie; Le Bail, Alain; Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing; Elsevier; Innovative Food Science & Emerging Technologies; 11; 4; 10-2010; 565-573
1466-8564
1878-5522
CONICET Digital
CONICET
url http://hdl.handle.net/11336/131250
identifier_str_mv Tironi, Valeria Anahi; De Lamballerie, Marie; Le Bail, Alain; Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing; Elsevier; Innovative Food Science & Emerging Technologies; 11; 4; 10-2010; 565-573
1466-8564
1878-5522
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2010.05.001
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/ydztbhkw
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269015158816768
score 13.13397

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