Aromas potentiality of tuna cooking juice concentrated by nanofiltration

Type Article
Date 2011-01
Language English
Author(s) Walha Khaled1, Ben Amar Raja1, Masse Anthony2, Bourseau Patrick2, 3, Cardinal Mireille4, Cornet Josiane4, Prost Carole5, Jaouen Pascal2
Affiliation(s) 1 : Univ Sfax, Fac Sci Sfax, Lab Sci Mat & Environm, Sfax 3018, Tunisia.
2 : Univ Nantes, GEPEA UMR CNRS 6144, St Nazaire, France.
3 : Univ Europeenne Bretagne, LIMATB, Lorient, France.
4 : Ifremer Nantes, STBM, Nantes, France.
5 : ENITIAA, Lab Biochim Alimentaire Ind, Nantes, France.
Source Lwt-food Science And Technology (0023-6438) (Elsevier Science Bv), 2011-01 , Vol. 44 , N. 1 , P. 153-157
DOI 10.1016/j.lwt.2010.05.035
WOS© Times Cited 12
Keyword(s) Tuna cooking juice, Aromas concentration, Membrane separation, Nanofiltration, Sensory analysis
Abstract Tuna cooking juices contain high organic load preventing the rejection in the environment without treatment. But the effluents present an interesting fishy odour and it is worth recovering aroma compounds. In this work, two industrial tuna cooking juices were concentrated by nanofiltration. Nanofiltration performance was discussed in terms of permeation fluxes, organic matter retention and impact on the aromatic properties of juices. NF sharply decreases the global intensity of juices and modifies their aromatic equilibrium. However, the main characteristics and the marine nature of juices were kept. A pre-treatment by microfiltration (MF) induces a marked increase in permeation fluxes during NF concentration while it slightly affects the aromatic properties of juice. (C) 2010 Elsevier Ltd. All rights reserved.
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