author = "Gómez Estaca, Joaquín"

Encontrado 42 documentos, página mostrada 1 de 5

Influence of salt, smoke, and high pressure on growth of Listeria monocytogenes spoilage microflora in cold-smoked dolphinfish (Coryphaena hippurus)

Description: The effects of different salting and smoking conditions on the growth of Listeria monocytogenes in cold-smoked dolphinfish (Coryphaena hippurus) fillets were evaluated. High concentrations of phenol (72.47 ppm) and salt (3.25%) in muscle inhibited L. monocytogenes growth in smoked fish stored at 20°...
Language(s): Inglés

The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids

Description: Fish is rich in polyunsaturated fatty acids with beneficial effects on human health; however, these lipids are very sensitive to auto-oxidation reactions, leading to loss of nutritional and sensory quality. The effect of traditional (brining, smoking) and novel (addition of polyphenolic extracts, hi...
Language(s): Inglés

High pressure effects on the quality and preservation of cold-smoked dolphinfish (Coryphaena hippurus) fillets

Description: Different high pressure treatments (200-400 MPa) were tested to establish the best processing conditions for cold-smoked fish fillets of dolphinfish (Coryphaena hippurus). The water holding capacity (WHC) decreased at 400 MPa, while the shear strength by Kramer cell and Warner Bratzler and colour (L...
Language(s): Inglés

Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films

Description: Edible films were successfully obtained from shrimp (Litopenaeus vannamei) muscle protein plasticized with glycerol. The effects of pH, thermal treatment, and the addition of a natural cross-linker (cinnamaldehyde) to the film-forming solution on the properties of the resulting films were evaluated....
Language(s): Inglés

Alternative fish species for cold-smoking process

Description: Suitability of sardine (lean and fatty), dolphinfish and blue whiting for cold-smoking was evaluated. Stable water-holding capacity was observed in dolphinfish and blue whiting, but this tended to decrease in sardine throughout the storage. The 2-thiobarbituric acid index was not suitable for lipid ...
Language(s): Inglés

Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus)

Description: The present experiment was an attempt to improve the shelf-life of cold-smoked sardine (Sardina pilchardus) using, singly or in combination, high pressure (300 MPa/20 °C/15 min) and gelatin-based functional edible films enriched by adding an extract of oregano (Origanum vulgare) or rosemary (Rosmari...
Language(s): Inglés

Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study

Description: A bovine-hide gelatin and a tuna-skin gelatin, both characterized on the basis of their amino acid composition and molecular weight distribution, were used to prepare edible films by casting with glycerol and sorbitol added as plasticizers. The molecular weight distribution of the tuna-skin gelatin ...
Language(s): Inglés

Influence of frozen storage on aptitude of sardine and dolphinfish for cold smoking process

Description: Stability of dolphinfish (Coryphaena hippurus) and sardines (Sardina pilchardus) of different fat content (lean and fatty sardines) during frozen storage and its suitability for cold-smoking throughout storage were evaluated in order to overcome seasonal and excess catches of these species. Dolphinf...
Language(s): Inglés

Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin-chitosan films

Description: With the purpose to improve the physico-chemical performance of plain gelatin and chitosan films, compound gelatin-chitosan films were prepared. The effect of the gelatin origin (commercial bovine-hide gelatin and laboratory-made tuna-skin gelatin) on the physico-chemical properties of films was stu...
Language(s): Inglés

Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin-chitosan films

Description: With the purpose to improve the physico-chemical performance of plain gelatin and chitosan films, compound gelatin-chitosan films were prepared. The effect of the gelatin origin (commercial bovine-hide gelatin and laboratory-made tuna-skin gelatin) on the physico-chemical properties of films was stu...
Language(s): Inglés

Encontrado 42 documentos, página mostrada 1 de 5

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