000109125 001__ 109125
000109125 005__ 20230519145426.0
000109125 0247_ $$2doi$$a10.1016/j.foodcont.2020.107606
000109125 0248_ $$2sideral$$a124765
000109125 037__ $$aART-2021-124765
000109125 041__ $$aeng
000109125 100__ $$aAntunes-Rohling, A.
000109125 245__ $$aEco-innovative possibilities for improving the quality of thawed cod fillets using high-power ultrasound
000109125 260__ $$c2021
000109125 5060_ $$aAccess copy available to the general public$$fUnrestricted
000109125 5203_ $$aIn order to improve the quality of thawed cod fillets and minimize the impact of processing, an extended hydration phase is applied in the fishery product industry in order to recover the water lost during freezing and thawing. Such long phases not only compromise productivity, but increase the chances of microbial growth in fish. Ultrasound (US) is a technology that could reduce these long hydration times, thanks to its capacity to improve mass-transfer processes, thereby limiting the development of fish microbiota. This investigation studies the effect of different US intensities (25 kHz, 29.4 W/kg to 2.9 W/kg, 113.7 to 15.3 W) on weight gain (WG) in the hydration process of cod fillets. The influence of the hydration medium's pH (from pH 8.5 to 10.5) in combination with US was likewise evaluated. Microbiological and sensory analyses were carried out at the end of the hydration process in order to evaluate its impact. The higher the applied US power, the lower was the WG. US intensities of 2.9 W/kg produced the highest increments in WG (18.6%), reducing hydration time by 33% and thereby achieving the same hydration values as in control samples. The combination of US with a controlled pH of 8.5 permitted to shorten hydration time by an additional day, and also led to improved microbial quality in comparison with control samples. Sensorial analyses indicated that after 5 d of hydration, Quality Index Method (QIM) values were better than those obtained for control samples after 5 and 7 d. Specifically, color and gaping were the sensorial attributes of cod fillets better protected with the application of US.
000109125 536__ $$9info:eu-repo/grantAgreement/ES/DGA/INNOVA-A1-044-15$$9info:eu-repo/grantAgreement/EC/H2020/767839/EU/ECO-INNOVATIVE PROCESSING TECHNOLOGY FOR BETTER QUALITY AND SHELF LIFE OF FISH PRODUCTS/ULTRAFISH$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 767839-ULTRAFISH
000109125 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000109125 590__ $$a6.652$$b2021
000109125 592__ $$a1.083$$b2021
000109125 594__ $$a9.3$$b2021
000109125 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b20 / 144 = 0.139$$c2021$$dQ1$$eT1
000109125 593__ $$aFood Science$$c2021$$dQ1
000109125 593__ $$aBiotechnology$$c2021$$dQ1
000109125 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000109125 700__ $$0(orcid)0000-0003-1002-5458$$aAstráin-Redín, L.$$uUniversidad de Zaragoza
000109125 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche-Morales, J.B.$$uUniversidad de Zaragoza
000109125 700__ $$0(orcid)0000-0002-1905-5883$$aMarquina, P.$$uUniversidad de Zaragoza
000109125 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, J.A.$$uUniversidad de Zaragoza
000109125 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000109125 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, G.$$uUniversidad de Zaragoza
000109125 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000109125 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000109125 773__ $$g121 (2021), 107606 [10 pp.]$$pFood control$$tFood Control$$x0956-7135
000109125 8564_ $$s898685$$uhttps://zaguan.unizar.es/record/109125/files/texto_completo.pdf$$yPostprint
000109125 8564_ $$s552728$$uhttps://zaguan.unizar.es/record/109125/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000109125 909CO $$ooai:zaguan.unizar.es:109125$$particulos$$pdriver
000109125 951__ $$a2023-05-18-14:12:47
000109125 980__ $$aARTICLE