Data/hora: 20/06/2024 18:57:42

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 31/08/2017
Data da última atualização: | 09/01/2018
Autoria: | OLIVEIRA, F. A. DE; CABRAL NETO, O.; SANTOS, L. M. R. DOS; FERREIRA, E. H. R.; ROSENTHAL, A.
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.
Título: | Effect of high pressure on fish meat quality - A review.
Ano de publicação: | 2017
Fonte/Imprenta: | Trends in Food Science & Technology, n. 66, p. 1-19, 2017.
Idioma: | Inglês
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
Palavras-Chave: | Hardness increase; High hydrostatic pressure technology; Lipid oxidation; Meat discoloration; Protein oxidation.
Thesaurus Nal: | protein unfolding; water holding capacity.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (13715-1) - UPC - AP - DD -  -  -  - DIS