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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/08/2017 |
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Data da última atualização: |
09/01/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, F. A. DE; CABRAL NETO, O.; SANTOS, L. M. R. DOS; FERREIRA, E. H. R.; ROSENTHAL, A. |
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Afiliação: |
Fabiano Alves de Oliveira, UFRRJ; Otávio Cabral Neto, IFE-TOCANTINS; Lígia Marcondes Rodrigues dos Santos, CEFET - VALENÇA; Elisa Helena Rocha Ferreira, UFRRJ; AMAURI ROSENTHAL, CTAA. |
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Título: |
Effect of high pressure on fish meat quality - A review. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Trends in Food Science & Technology, n. 66, p. 1-19, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
High pressure (HP) is an effective technology in food preservation. However, in fish, changes in appearance, texture, and chemical composition of the meat can be observed in more severe conditions. Although there are proposed mechanisms to achieve these events, there is no consistency of information to conclude on all of them. Scope and approach: After a brief overview of HP technology, their main impact of fish meat quality were reviewed considering the targeted constituents and underlying mechanisms. Key findings and conclusions: The main changes occurred between 200 and 300 MPa leading to a partial or total denaturation of proteins. In turn, these modifications were related to the increase of pH, hardness, whitening, decrease in water holding capacity, initiation of lipids, and proteins oxidation. The proposed mechanisms for these effects are very similar, suggesting the interrelationship between them. Lipid oxidation, protein oxidation, and discoloration are enhanced by iron content of the tissues (heme or free) and, possibly, with synergic phenomena. However, there is no consistency of information on the effects of these changes on consumers' opinion. Additionally, the intensity of the changes varies according to type of fish. Research is needed to determine clearly the reaction mechanisms, evaluate the effects of these changes concerning consumers? opinion, and propose devices or strategies to minimize these changes when necessary |
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Palavras-Chave: |
Hardness increase; High hydrostatic pressure technology; Lipid oxidation; Meat discoloration; Protein oxidation. |
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Thesaurus Nal: |
protein unfolding; water holding capacity. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02221naa a2200253 a 4500
001 2074779
005 2018-01-09
008 2017 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, F. A. DE
245 $aEffect of high pressure on fish meat quality - A review.$h[electronic resource]
260 $c2017
520 $aHigh pressure (HP) is an effective technology in food preservation. However, in fish, changes in appearance, texture, and chemical composition of the meat can be observed in more severe conditions. Although there are proposed mechanisms to achieve these events, there is no consistency of information to conclude on all of them. Scope and approach: After a brief overview of HP technology, their main impact of fish meat quality were reviewed considering the targeted constituents and underlying mechanisms. Key findings and conclusions: The main changes occurred between 200 and 300 MPa leading to a partial or total denaturation of proteins. In turn, these modifications were related to the increase of pH, hardness, whitening, decrease in water holding capacity, initiation of lipids, and proteins oxidation. The proposed mechanisms for these effects are very similar, suggesting the interrelationship between them. Lipid oxidation, protein oxidation, and discoloration are enhanced by iron content of the tissues (heme or free) and, possibly, with synergic phenomena. However, there is no consistency of information on the effects of these changes on consumers' opinion. Additionally, the intensity of the changes varies according to type of fish. Research is needed to determine clearly the reaction mechanisms, evaluate the effects of these changes concerning consumers? opinion, and propose devices or strategies to minimize these changes when necessary
650 $aprotein unfolding
650 $awater holding capacity
653 $aHardness increase
653 $aHigh hydrostatic pressure technology
653 $aLipid oxidation
653 $aMeat discoloration
653 $aProtein oxidation
700 1 $aCABRAL NETO, O.
700 1 $aSANTOS, L. M. R. DOS
700 1 $aFERREIRA, E. H. R.
700 1 $aROSENTHAL, A.
773 $tTrends in Food Science & Technology$gn. 66, p. 1-19, 2017.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
13/12/2010 |
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Data da última atualização: |
15/12/2010 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ASSIS, L. D. de S.; PÉRES, J. M.; LIMA, I. B. T. de. |
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Afiliação: |
LUCIENE DEOVÁ DE SOUSA ASSIS, PREFEITURA MUNICIPAL DE CORUMBÁ; JUAN MESA PÉRES, BIOWARE; IVAN BERGIER TAVARES DE LIMA, CPAP. |
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Título: |
Tratamento de resíduos sólidos no Pantanal: aterro sanitário ou planta de pirólise? |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
SIMPÓSIO SOBRE RECURSOS NATURAIS E SOCIOECONÔMICOS DO PANTANAL, 5., 2010, Corumbá, MS. Anais... Corumbá: Embrapa Pantanal: UFMS; Campinas: ICS do Brasil, 2010. 1 CD-ROM SIMPAN 2010. |
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Páginas: |
Não Paginado |
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Idioma: |
Português |
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Palavras-Chave: |
Aterro sanitário; Planta de pirólise; Resíduos sólidos. |
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Thesagro: |
Tratamento. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/24234/1/041R.pdf
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Marc: |
LEADER 00695nam a2200181 a 4500
001 1869612
005 2010-12-15
008 2010 bl uuuu u00u1 u #d
100 1 $aASSIS, L. D. de S.
245 $aTratamento de resíduos sólidos no Pantanal$baterro sanitário ou planta de pirólise?
260 $aSIMPÓSIO SOBRE RECURSOS NATURAIS E SOCIOECONÔMICOS DO PANTANAL, 5., 2010, Corumbá, MS. Anais... Corumbá: Embrapa Pantanal: UFMS; Campinas: ICS do Brasil, 2010. 1 CD-ROM SIMPAN 2010.$c2010
300 $aNão Paginado
650 $aTratamento
653 $aAterro sanitário
653 $aPlanta de pirólise
653 $aResíduos sólidos
700 1 $aPÉRES, J. M.
700 1 $aLIMA, I. B. T. de
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Embrapa Pantanal (CPAP) |
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