Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat

A. C.V.C.S. Canto, B. R.C.C. Lima, A. G. Cruz, Cesar Aquiles Lazaro De La Torre, D. G.C. Freitas, Jose A.F. Faria, R. Torrezan, M. Q. Freitas, T. P.J. Silva

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

28 Citas (Scopus)

Resumen

The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated. Samples of alligator tail meat were sliced, vacuum-packed, pressurized and distributed into four groups: control, treated with 200. MPa/10. min, 300. MPa/10. min and 400. MPa/10. min, then stored at 4. °C ± 1. °C for 45. days. Instrumental color, texture profile and a sensory profiling using quantitative descriptive analysis were carried out on the 1st, 15th, 30th and 45th days of storage. HHP was shown to affect the color and texture of the product, and the sensory descriptors (p. < 0.05). The results suggest that high pressure is a promising technology for the processing of alligator meat, especially low pressures (200. MPa) which can have positive effects on the quality of the product.

Idioma originalInglés
Páginas (desde-hasta)255-260
Número de páginas6
PublicaciónMeat Science
Volumen91
N.º3
DOI
EstadoPublicada - jul 2012
Publicado de forma externa

Nota bibliográfica

Copyright:
Copyright 2012 Elsevier B.V., All rights reserved.

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