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, Bérengère; 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.
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 - Fuente
- Meat Science 92 (4) : 575-581 (December 2012)
- Materia
-
Procesamiento de Alimentos
Tecnología Alta Presión
Carne de Res
Temperatura
Congelación
Food Processing
High Pressure Technology
Beef
Temperature
Freezing
Carpaccio - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/4281
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The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccioVaudagna, Sergio RamonGonzalez, Claudia BeatrizGuignon, BérengèreAparicio, CristinaOtero, LauraSanz, Pedro D.Procesamiento de AlimentosTecnología Alta PresiónCarne de ResTemperaturaCongelaciónFood ProcessingHigh Pressure TechnologyBeefTemperatureFreezingCarpaccioWe 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 AlimentosFil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; ArgentinaFil: Gonzalez, Claudia Beatriz . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; ArgentinaFil: Guignon, Bérengère. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; EspañaFil:Aparicio, Cristina. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; EspañaFil: Otero, Laura. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; EspañaFil: Sanz, Pedro D. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Ciencia y Tecnología de Alimentos y Nutrición. Malta-Consolider Team; EspañaElsevier2019-01-17T11:58:07Z2019-01-17T11:58:07Z2012-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0309174012002033http://hdl.handle.net/20.500.12123/42810309-17401873-4138https://doi.org/10.1016/j.meatsci.2012.06.002Meat Science 92 (4) : 575-581 (December 2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:46Zoai:localhost:20.500.12123/4281instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:46.849INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| 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 Procesamiento de Alimentos Tecnología Alta Presión Carne de Res Temperatura Congelación Food Processing High Pressure Technology Beef Temperature Freezing Carpaccio |
| 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, Bérengère Aparicio, Cristina Otero, Laura Sanz, Pedro D. |
| author |
Vaudagna, Sergio Ramon |
| author_facet |
Vaudagna, Sergio Ramon Gonzalez, Claudia Beatriz Guignon, Bérengère Aparicio, Cristina Otero, Laura Sanz, Pedro D. |
| author_role |
author |
| author2 |
Gonzalez, Claudia Beatriz Guignon, Bérengère Aparicio, Cristina Otero, Laura Sanz, Pedro D. |
| author2_role |
author author author author author |
| dc.subject.none.fl_str_mv |
Procesamiento de Alimentos Tecnología Alta Presión Carne de Res Temperatura Congelación Food Processing High Pressure Technology Beef Temperature Freezing Carpaccio |
| topic |
Procesamiento de Alimentos Tecnología Alta Presión Carne de Res Temperatura Congelación Food Processing High Pressure Technology Beef Temperature Freezing Carpaccio |
| 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. 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 |
| 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 |
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2012-12 2019-01-17T11:58:07Z 2019-01-17T11:58:07Z |
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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 |
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 |
| 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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0309-1740 1873-4138 |
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eng |
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eng |
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application/pdf |
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Elsevier |
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Elsevier |
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Meat Science 92 (4) : 575-581 (December 2012) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
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