The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio

Autores
Vaudagna, Sergio Ramon; Gonzalez, Claudia Beatriz; Guignon, Berengere; Aparicio, Cristina; Otero, Laura; Sanz, Pedro D
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Guignon, Berengere. Consejo Superior de Investigaciones Científicas; España
Fil: Aparicio, Cristina. Consejo Superior de Investigaciones Científicas; España
Fil: Otero, Laura. Consejo Superior de Investigaciones Científicas; España
Fil: Sanz, Pedro D. Consejo Superior de Investigaciones Científicas; España
Materia
caiman
pressure
sensorial
meat
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:11336/245830
Acceder
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network_name_str CONICET Digital (CONICET)
spelling The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccioVaudagna, Sergio RamonGonzalez, Claudia BeatrizGuignon, BerengereAparicio, CristinaOtero, LauraSanz, Pedro Dcaimanpressuresensorialmeathttps://purl.org/becyt/ford/4.3https://purl.org/becyt/ford/4We 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.Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Guignon, Berengere. Consejo Superior de Investigaciones Científicas; EspañaFil: Aparicio, Cristina. Consejo Superior de Investigaciones Científicas; EspañaFil: Otero, Laura. Consejo Superior de Investigaciones Científicas; EspañaFil: Sanz, Pedro D. Consejo Superior de Investigaciones Científicas; EspañaElsevier2012-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/245830Vaudagna, Sergio Ramon; Gonzalez, Claudia Beatriz; Guignon, Berengere; Aparicio, Cristina; Otero, Laura; et al.; The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio; Elsevier; Meat Science; 92; 4; 12-2012; 575-5810309-1740CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0309174012002033info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2012.06.002info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:24:34Zoai:ri.conicet.gov.ar:11336/245830instacron: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:34982025-10-22 11:24:34.41CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
spellingShingle The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
Vaudagna, Sergio Ramon
caiman
pressure
sensorial
meat
title_short 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_sort The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
dc.creator.none.fl_str_mv Vaudagna, Sergio Ramon
Gonzalez, Claudia Beatriz
Guignon, Berengere
Aparicio, Cristina
Otero, Laura
Sanz, Pedro D
author Vaudagna, Sergio Ramon
author_facet Vaudagna, Sergio Ramon
Gonzalez, Claudia Beatriz
Guignon, Berengere
Aparicio, Cristina
Otero, Laura
Sanz, Pedro D
author_role author
author2 Gonzalez, Claudia Beatriz
Guignon, Berengere
Aparicio, Cristina
Otero, Laura
Sanz, Pedro D
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv caiman
pressure
sensorial
meat
topic caiman
pressure
sensorial
meat
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.3
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv 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.
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Guignon, Berengere. Consejo Superior de Investigaciones Científicas; España
Fil: Aparicio, Cristina. Consejo Superior de Investigaciones Científicas; España
Fil: Otero, Laura. Consejo Superior de Investigaciones Científicas; España
Fil: Sanz, Pedro D. Consejo Superior de Investigaciones Científicas; España
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.
publishDate 2012
dc.date.none.fl_str_mv 2012-12
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/11336/245830
Vaudagna, Sergio Ramon; Gonzalez, Claudia Beatriz; Guignon, Berengere; Aparicio, Cristina; Otero, Laura; et al.; The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio; Elsevier; Meat Science; 92; 4; 12-2012; 575-581
0309-1740
CONICET Digital
CONICET
url http://hdl.handle.net/11336/245830
identifier_str_mv Vaudagna, Sergio Ramon; Gonzalez, Claudia Beatriz; Guignon, Berengere; Aparicio, Cristina; Otero, Laura; et al.; The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio; Elsevier; Meat Science; 92; 4; 12-2012; 575-581
0309-1740
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0309174012002033
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2012.06.002
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
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_ 1846781785579454464
score 12.982451

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