000121874 001__ 121874
000121874 005__ 20241125101128.0
000121874 0247_ $$2doi$$a10.3390/foods12020264
000121874 0248_ $$2sideral$$a132194
000121874 037__ $$aART-2023-132194
000121874 041__ $$aeng
000121874 100__ $$0(orcid)0009-0000-8889-1263$$aAbad, Vanesa$$uUniversidad de Zaragoza
000121874 245__ $$aEvaluation of Pulsed Electric Fields (PEF) Parameters in the Inactivation of Anisakis Larvae in Saline Solution and Hake Meat
000121874 260__ $$c2023
000121874 5060_ $$aAccess copy available to the general public$$fUnrestricted
000121874 5203_ $$aLarvae of the nematode family Anisakidae are capable of causing parasitic infections in humans associated with the consumption of fishery products, leading to intestinal syndromes and allergic reactions. Anisakidae larvae are widely distributed geographically, with rates of parasitism close to 100% in certain fish species. Methods need to be established for their inactivation and elimination, especially in fishery products that are to be consumed raw, pickled, or salted, or which have been insufficiently treated to kill the parasite. Many strategies are currently available (such as freezing and heat treatment), but further ones, such as pulsed electric fields (PEF), have hardly been investigated until now. This study focuses on the experimental evaluation of the efficacy of PEF in the inactivation of Anisakis spp. larvae in terms of electric field strength, specific energy, and pulse width, as well as on the evaluation of the quality of fish samples after PEF treatment. Results show that viability of Anisakis was highly dependent on field strength and specific energy. Pulse width exerted a considerable influence at the lowest field strengths tested (1 kV/cm). Central composite design helped to define a PEF treatment of 3 kV/cm and 50 kJ/kg as the one capable of inactivating almost 100% of Anisakis present in pieces of hake, while affecting the investigated quality parameters (moisture, water holding capacity, and cooking loss) to a lesser extent than freezing and thawing. These results show that PEF could serve as an alternative to traditional freezing processes for the inactivation of Anisakis in fish.
000121874 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03-20R$$9info:eu-repo/grantAgreement/ES/DGA/LMP170_21
000121874 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000121874 590__ $$a4.7$$b2023
000121874 592__ $$a0.87$$b2023
000121874 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b38 / 173 = 0.22$$c2023$$dQ1$$eT1
000121874 593__ $$aFood Science$$c2023$$dQ1
000121874 593__ $$aHealth (social science)$$c2023$$dQ1
000121874 593__ $$aPlant Science$$c2023$$dQ1
000121874 593__ $$aHealth Professions (miscellaneous)$$c2023$$dQ1
000121874 593__ $$aMicrobiology$$c2023$$dQ2
000121874 594__ $$a7.4$$b2023
000121874 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000121874 700__ $$0(orcid)0000-0003-4456-0387$$aAlejandre, Marta$$uUniversidad de Zaragoza
000121874 700__ $$aHernández-Fernández, Elena
000121874 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000121874 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza
000121874 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, Ignacio$$uUniversidad de Zaragoza
000121874 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000121874 773__ $$g12, 2 (2023), 264 [14 pp.]$$pFoods$$tFoods$$x2304-8158
000121874 8564_ $$s1534833$$uhttps://zaguan.unizar.es/record/121874/files/texto_completo.pdf$$yVersión publicada
000121874 8564_ $$s2627788$$uhttps://zaguan.unizar.es/record/121874/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000121874 909CO $$ooai:zaguan.unizar.es:121874$$particulos$$pdriver
000121874 951__ $$a2024-11-22-11:58:15
000121874 980__ $$aARTICLE