000087616 001__ 87616
000087616 005__ 20210618112019.0
000087616 0247_ $$2doi$$a10.1038/s41598-019-52464-3
000087616 0248_ $$2sideral$$a115833
000087616 037__ $$aART-2019-115833
000087616 041__ $$aeng
000087616 100__ $$0(orcid)0000-0003-1002-5458$$aAstráin-Redín, Leire$$uUniversidad de Zaragoza
000087616 245__ $$aPotential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages
000087616 260__ $$c2019
000087616 5060_ $$aAccess copy available to the general public$$fUnrestricted
000087616 5203_ $$aThe aim of this investigation was to lay the groundwork of the potential application of Pulsed Electric Fields (PEF) technology for accelerating the drying process of meat and meat products, and specifically in this work of Spanish dry-cured sausages “longaniza”. PEF treatments were applied to pork loin samples, and the influence of different PEF parameters on the process were evaluated. An optimal PEF treatment of 1 kV/cm, 200 µs of pulse width and 28 kJ/kg was determined as the most suitable to electroporate meat cells and to improve water transfer by achieving a water content reduction of 60.4% in treated-meat samples dried at 4 °C. The influence of PEF on meat drying rate was also studied on minced pork and the results showed that with a particle size of 4.0 mm higher drying rates were achieved. To validate the results, Spanish cured sausages were prepared from treated and untreated minced pork and stuffed into gauzes and natural pork casings at pilot plant scale. After the curing process, the application of PEF to sausages stuffed into gauze reduced the drying time from 17 to 9–10 days, a reduction of 41–47%, confirming the effects described at lab scale and the potential of PEF for accelerating the sausage-drying process.
000087616 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000087616 590__ $$a3.998$$b2019
000087616 591__ $$aMULTIDISCIPLINARY SCIENCES$$b17 / 71 = 0.239$$c2019$$dQ1$$eT1
000087616 592__ $$a1.341$$b2019
000087616 593__ $$aMultidisciplinary$$c2019$$dQ1
000087616 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000087616 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000087616 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza
000087616 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza
000087616 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000087616 773__ $$g9 (2019), 16042 [11 pp.]$$pSci. rep.$$tScientific Reports$$x2045-2322
000087616 8564_ $$s1080243$$uhttps://zaguan.unizar.es/record/87616/files/texto_completo.pdf$$yVersión publicada
000087616 8564_ $$s106297$$uhttps://zaguan.unizar.es/record/87616/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000087616 909CO $$ooai:zaguan.unizar.es:87616$$particulos$$pdriver
000087616 951__ $$a2021-06-18-11:14:42
000087616 980__ $$aARTICLE