Chilled storage of pressurized octopus (Octopus vulgaris) muscle

被引：44

作者：

Hurtado, JL ^{[1
]}

Montero, P ^{[1
]}

Borderías, R ^{[1
]}

机构：

[1] CSIC, Inst Frio, E-28040 Madrid, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 03期

关键词：

octopus muscle; high pressure; chilled storage; vacuum packed;

D O I：

10.1111/j.1365-2621.2001.tb16117.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Samples were subjected to continuous and step-pulsed pressurization, in both cases at 7 and 40 degreesC. There was a reduction of microbial flora (total viable count and lactic bacteria) after pressurization and during storage at 2.5 to 3.0 degreesC, chiefly in the lot pressurized by step-pulse at 400 MPa, 40 degreesC. Pressure-induced modification of the microbial flora resulted in a lower level of nitrogenous compounds. Pressurization reduced autolytic activity, but shear strength values remained stable throughout storage. There was less drip loss in the pressurized lots at 7 degreesC that at 40 degreesC, and the WHC values decreased during storage. Shelf life of the pressurized octopus overall was 43 d longer than unpressurized.

引用

页码：400 / 406

页数：7

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