author = "López Caballero, M. E."

Encontrado 91 documentos, página mostrada 1 de 10

Microbiological changes in pressurized, prepackaged sliced cooked ham

Description: This was a study of the influence of high-pressure conditions (200 and 400 MPa, 5 and 20 min, 7°C) on microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham and how this affects microbiological changes during chilled storage (2°C). Pressurization caused a degree...
Language(s): Inglés

Effect of CO2/O2-containing modified atmospheres on packed deepwater pink shrimp (Parapenaeus longirostris)

Description: The purpose of this study was to analyse the effect of two gas mixtures, containing 40% CO2/30% O2/30% N2 and 45% CO2/5% O2/50% N2, on the microbiological flora (total bacteria count, H2S-producers microorganisms and enterobacteria) and some biochemical indexes (trimethylamine, total volatile basic ...
Language(s): Inglés

Effect of high pressure and 4-hexylresorcinol on enzymatic activity and darkening in oysters

Description: Oysters treated with and without 4-hexytresorcinol were pressurized (400 MPa/7°C/10 min) and stored chilled for 21 d, either vacuum-packed or packaged aerobically. The results of visual evaluation of darkening and polyphenoloxidase (PPO) activity levels suggest that during storage, non enzymatic bro...
Language(s): Inglés

Microbial inactivation in meat products by pressure/temperature processing

Description: The purpose of this study was to analyze the effect of combined treatments of high pressure (300 MPa, for 15 min) and temperature (5, 20, 35, and 50°C) on microbial inactivation (total bacteria count, lactic acid bacteria, Baird Parker flora, Pseudomonas sp., and enterobacteria) and color in sliced ...
Language(s): Inglés

Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice: Effect on quality

Description: This study investigated the effect on the quality of deepwater pink shrimp (Parapenaeus longirostris) of onboard chilling with liquid ice versus the traditional chilling with flaked ice. Quality was estimated by physical, chemical, microbiological and sensory parameters after 24 h and 4 days of chil...
Language(s): Inglés

The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus)

Description: Ascorbic acid, citric acid, sodium benzoate, kojic acid, and 4-hexylresorcinol were evaluated alone and in combination as inhibitors of melanosis and microbial spoilage in prawns (Penaeus japonicus) under non-pressure and high-pressure conditions. Sodium benzoate and kojic acid was an effective comb...
Language(s): Inglés

Growth and metabolic activity of Shewanella putrefaciens maintained under different CO2 and O2 concentrations

Description: Growth, trimethylamine (TMA), off-odour and biogenic amine production by a strain of Shewanella putrefaciens isolated from spoiled hake (Merluccius merluccius L.) and cultured in a model system, were tested under four different gas compositions (60% CO2/40% O2, 60% CO2/15% O2/25% N2, 40% CO2/60% O2,...
Language(s): Inglés

Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life

Description: A bioactive film composed of agar, incorporating green tea extract and probiotic strains (Lactobacillus paracasei L26 and Bifidobacterium lactis B94) was applied on hake fillets in order to evaluate the effect of the films during 15 days of storage. Hake was previously inoculated with Shewanella put...
Language(s): Inglés

Hyperbaric storage at room temperature: Effect of pressure level and storage time on the natural microbiota of strawberry juice

Description: Hyperbaric storage at room temperature (HS-RT) has recently been proposed as a potential alternative to refrigeration for food preservation. However, there are still very few data about the effects of HS-RT conditions on food microbiota during and after storage. To estimate the effect of pressure le...
Language(s): Inglés

Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and high-pressure treatment

Description: The present study has investigated the application of high pressures (200 and 400 MPa) in chilled prawn tails, both conventionally stored (air) and vacuum packaged. Vacuum packaging and high-pressure treatment did extend the shelf life of the prawn samples, although it did affect muscle color very s...
Language(s): Inglés

Encontrado 91 documentos, página mostrada 1 de 10

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