FN Archimer Export Format
PT J
TI Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets
BT 
AF CHERET, Romuald
   CHAPLEAU, Nicolas
   DELBARRE LADRAT, Christine
   VERREZ-BAGNIS, Veronique
   DE LAMBALLERIE, Marie
AS 1:2;2:1;3:2;4:2;5:1;
FF 1:PDG-DOP-DCN-STAM;2:;3:PDG-DOP-DCB-BM-BMM;4:PDG-DOP-DCN-STAM;5:;
C1 ENITIAA, GEPEA, UMR 6144, CNRS, F-44322 Nantes, France.
   IFREMER, Nantes 3, France.
C2 ENITIAA, FRANCE
   IFREMER, FRANCE
SI NANTES
SE PDG-DOP-DCN-STAM
   PDG-DOP-DCB-BM-BMM
IN WOS Ifremer jusqu'en 2018
   copubli-france
IF 1.028
TC 136
UR https://archimer.ifremer.fr/doc/2005/publication-734.pdf
LA English
DT Article
DE ;Preservation;Microstructure;Texture profile analysis;High pressure;Fish
AB High pressure is an innovative non-thermal food-preservation technology. We studied the effect of high-pressure treatment up-to 500 MPa for 5 min on physical characteristics of sea bass fillets after 0, 7, and 14 d of refrigerated storage.. Color results exhibited an increase of lightness and a slight change of hue, which might be imperceptible in cooked fish. High-pressure treatment induced a decrease of exudation and water-holding capacity Pressure treatment above 300 MPa provoked higher fish hardness after storage than in untreated sample, proving the ability of high pressure to improve textural, quality of chilled, stored fish fillet. These assessments were corroborated with microstructure observations. We showed that high-pressure treatment at 500 MPa allowed; her 7 d of storage; a total aerobic count equivalent to that of untreated fresh fish fillet to be obtained. Thus, high pressure might be considered to be a technology able to improve safety and textural quality of fresh fish fillets.
PY 2005
PD OCT
SO Journal of Food Science
SN 0022-1147
PU Wiley / Blackwell
VL 70
IS 8
UT 000232903600020
DI 10.1111/j.1365-2621.2005.tb11518.x
ID 734
ER

EF