000162359 001__ 162359
000162359 005__ 20251017144644.0
000162359 0247_ $$2doi$$a10.1016/j.foodcont.2025.111571
000162359 0248_ $$2sideral$$a144866
000162359 037__ $$aART-2025-144866
000162359 041__ $$aeng
000162359 100__ $$0(orcid)0009-0000-8889-1263$$aAbad, V.$$uUniversidad de Zaragoza
000162359 245__ $$aEffect of electrical conductivity on the inactivation of Anisakis spp. by PEF
000162359 260__ $$c2025
000162359 5060_ $$aAccess copy available to the general public$$fUnrestricted
000162359 5203_ $$aPulsed Electric Fields (PEF) have proven effective in inactivating Anisakis in fish fillets. One of the parameters conditioning the lethal efficacy of PEF is the electrical conductivity of the treatment medium in which the fish is immersed. However, the underlying cause of this increased efficacy remains unknown. It was hypothesized that the difference in electrical conductivity between fish cells and Anisakis larvae could influence the electric field applied to each cell type.
As measuring cells' electric fields is difficult, the study adopted an alternative dual approach. First, based on the experimental data, a mathematical equation was developed to predict Anisakis inactivation in hake belly fillets within the study's parameter ranges (1–5 kV/cm, 10–40 kJ/kg, 7–30 μs pulse width, and 0.4–10 mS/cm). Additionally, an increase in electrical conductivity under the same PEF treatment was experimentally observed to result in a greater degree of parasite inactivation. To investigate this phenomenon, the numerical simulation strategy was employed to estimate the electric field strength affecting the elements in the treatment chamber. The results showed that as the electrical conductivity of the medium increased, the electric field strength in the parasite also increased, thus explaining the greater inactivation observed.
000162359 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03-23R$$9info:eu-repo/grantAgreement/ES/DGA/A16-24$$9info:eu-repo/grantAgreement/ES/DGA/LMP170_21$$9info:eu-repo/grantAgreement/ES/DGA/T24-23R
000162359 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttps://creativecommons.org/licenses/by-nc/4.0/deed.es
000162359 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000162359 700__ $$aRuíz, A.
000162359 700__ $$0(orcid)0000-0002-6870-0594$$aGrasa, J.$$uUniversidad de Zaragoza
000162359 700__ $$0(orcid)0000-0001-9713-1813$$aCalvo, B.$$uUniversidad de Zaragoza
000162359 700__ $$aEscursell, N.
000162359 700__ $$aPeiro, T.
000162359 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000162359 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, G.$$uUniversidad de Zaragoza
000162359 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, I.$$uUniversidad de Zaragoza
000162359 7102_ $$15004$$2605$$aUniversidad de Zaragoza$$bDpto. Ingeniería Mecánica$$cÁrea Mec.Med.Cont. y Teor.Est.
000162359 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000162359 773__ $$g179 (2025), 111571 [12 pp.]$$pFood control$$tFood Control$$x0956-7135
000162359 8564_ $$s8260529$$uhttps://zaguan.unizar.es/record/162359/files/texto_completo.pdf$$yVersión publicada
000162359 8564_ $$s2586507$$uhttps://zaguan.unizar.es/record/162359/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000162359 909CO $$ooai:zaguan.unizar.es:162359$$particulos$$pdriver
000162359 951__ $$a2025-10-17-14:33:13
000162359 980__ $$aARTICLE