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dc.contributor.author
Copes, Julio Alberto
dc.contributor.author
Pellicer, Karina
dc.contributor.author
Bigeon, Gisela
dc.contributor.author
Giannuzzi, Leda
dc.date.available
2018-01-12T19:03:16Z
dc.date.issued
2014-08
dc.identifier.citation
Copes, Julio Alberto; Bigeon, Gisela; Giannuzzi, Leda; Pellicer, Karina; The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures; Scientific Research ; Food and Nutrition Science; 5; 15; 8-2014; 1506-1520
dc.identifier.issn
2157-9458
dc.identifier.uri
http://hdl.handle.net/11336/33103
dc.description.abstract
The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets (Odonthestes bonaerensis) at three storage temperatures (4˚C, 0˚C and −1.5˚C). Colour, pH, texture modification and chemical changes were also studied. Psychrotrophic microorganisms, sp. were modelled by the Gompertz’ equation. Lag phase duration, specific growth rate and maximum population density were calculated. The activation energy (E() was calculated reaching values of 147 and 177 kJ/mol when the low permeability packaging films were employed. We used psychrotrophic microorganisms, sp., as a predictor of the shelf life of product. The application of treatment with chloride, citric and ascorbic acids, extended 1 - 2 days the storage life of the product (time to reach 106 CFU/g) when the packaging material used was polyethylene. The use of chloride, citric and ascorbic acids and vacuum packaging produced shelf life values of 7.7, >25 and >25 days at 4˚C, 0˚C and −1.5˚C respectively. The products had very good organoleptic characteristics, maintained their colour and texture appropriate, and absence of pathogenic microorganisms. These values indicated that the growth models were acceptable for expressing the growth of microorganisms on pejerrey fillets, which can be applied to ensure the safety of fish and to establish standards for avoiding microbial contamination.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Scientific Research
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Mathematical Modeling
dc.subject
Preservatives
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Vacuum-Packaging
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Fish Spoilage
dc.subject
Storage Life
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Chill And Superchilling Storage
dc.subject.classification
Otras Ciencias Biológicas
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-01-12T16:17:46Z
dc.journal.volume
5
dc.journal.number
15
dc.journal.pagination
1506-1520
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Irvine
dc.description.fil
Fil: Copes, Julio Alberto. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina
dc.description.fil
Fil: Pellicer, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina
dc.description.fil
Fil: Bigeon, Gisela. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina
dc.description.fil
Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title
Food and Nutrition Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/6-2701298_49216.htm
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.4236/fns.2014.515163
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