Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth
The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (T) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations were...
| Autores: | ; ; ; ; |
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| Tipo de documento: | Artículo |
| Fecha de publicación: | 2022 |
| País: | España |
| Institución: | Universitat Autònoma de Barcelona |
| Repositorio: | Dipòsit Digital de Documents de la UAB |
| Lenguaje: | Inglés |
| OAI Identifier: | oai:ddd.uab.cat:270354 |
| Acceso en línea: | https://ddd.uab.cat/record/270354 https://dx.doi.org/urn:doi:10.3390/foods11243969 |
| Nivel de acceso: | Acceso abierto |
| Palabra clave: | Ultra-high-pressure homogenization UHPH Fish broth Microbial stabilization Physical stability |
| _version_ | 1878742981003968512 |
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| author | Moisés, Sónia Genuina |
| author2 | Guamis López, Buenaventura|||0000-0003-3635-2991 Roig Sagués, Artur Xavier|||0000-0002-2410-6606 Codina Torrella, Idoia|||0000-0002-3328-5423 Hernández Herrero, María Manuela|||0000-0003-0988-9179 |
| author2_role | author author author author |
| author_browse | Codina Torrella, Idoia|||0000-0002-3328-5423 Guamis López, Buenaventura|||0000-0003-3635-2991 Hernández Herrero, María Manuela|||0000-0003-0988-9179 Moisés, Sónia Genuina Roig Sagués, Artur Xavier|||0000-0002-2410-6606 |
| author_facet | Moisés, Sónia Genuina Guamis López, Buenaventura|||0000-0003-3635-2991 Roig Sagués, Artur Xavier|||0000-0002-2410-6606 Codina Torrella, Idoia|||0000-0002-3328-5423 Hernández Herrero, María Manuela|||0000-0003-0988-9179 |
| author_role | author |
| collection | Dipòsit Digital de Documents de la UAB |
| description | The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (T) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations were tested, selecting the formula with the best organoleptic and nutritional characteristics and the lowest cost, containing 45% monkfish heads and rock fish in the same proportion. The microbiological shelf-life of fish broth during cold storage at 4 and 8 °C was extended by a minimum of 20 days by applying UHPH treatments at inlet temperatures (T) between 45 and 65 °C. Fish broth UHPH-treated at T = 75 °C was microbiologically sterile during storage at 4 °C, 8 °C, and room temperature. Fish broth UHPH-treated was physically stable, significantly reducing the particle size. Color showed higher luminosity and lower yellowness as the inlet temperature increased. In fish broth UHPH-treated at T = 75 °C, selected for its microbiological stability, no differences were observed in the nutritional composition, antioxidant activity, and sensorial perception compared to untreated fish broth. Hence, UHPH treatments showed to be an alternative to preserving fish broth with an improved microbiological shelf-life and good sensorial characteristics. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ES_ffbc069d3ff3a9364dda1b78b59fdd72 |
| institution | Universitat Autònoma de Barcelona |
| instname_str | Universitat Autònoma de Barcelona |
| language | eng |
| network_acronym_str | ES |
| network_name_str | España |
| oai_identifier_str | oai:ddd.uab.cat:270354 |
| publishDate | 2022 |
| publishDateSort | 2022 |
| reponame_str | Dipòsit Digital de Documents de la UAB |
| spelling | Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth Moisés, Sónia Genuina Guamis López, Buenaventura|||0000-0003-3635-2991 Roig Sagués, Artur Xavier|||0000-0002-2410-6606 Codina Torrella, Idoia|||0000-0002-3328-5423 Hernández Herrero, María Manuela|||0000-0003-0988-9179 Ultra-high-pressure homogenization UHPH Fish broth Microbial stabilization Physical stability The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (T) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations were tested, selecting the formula with the best organoleptic and nutritional characteristics and the lowest cost, containing 45% monkfish heads and rock fish in the same proportion. The microbiological shelf-life of fish broth during cold storage at 4 and 8 °C was extended by a minimum of 20 days by applying UHPH treatments at inlet temperatures (T) between 45 and 65 °C. Fish broth UHPH-treated at T = 75 °C was microbiologically sterile during storage at 4 °C, 8 °C, and room temperature. Fish broth UHPH-treated was physically stable, significantly reducing the particle size. Color showed higher luminosity and lower yellowness as the inlet temperature increased. In fish broth UHPH-treated at T = 75 °C, selected for its microbiological stability, no differences were observed in the nutritional composition, antioxidant activity, and sensorial perception compared to untreated fish broth. Hence, UHPH treatments showed to be an alternative to preserving fish broth with an improved microbiological shelf-life and good sensorial characteristics. https://ddd.uab.cat/record/270354 https://dx.doi.org/urn:doi:10.3390/foods11243969 |
| spellingShingle | Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth Moisés, Sónia Genuina Ultra-high-pressure homogenization UHPH Fish broth Microbial stabilization Physical stability |
| title | Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth |
| title_full | Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth |
| title_fullStr | Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth |
| title_full_unstemmed | Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth |
| title_short | Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth |
| title_sort | Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth |
| topic | Ultra-high-pressure homogenization UHPH Fish broth Microbial stabilization Physical stability |
| topic_facet | Ultra-high-pressure homogenization UHPH Fish broth Microbial stabilization Physical stability |
| url | https://ddd.uab.cat/record/270354 https://dx.doi.org/urn:doi:10.3390/foods11243969 |