Application of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pate: Microbiological, physicochemical and consumer acceptance

Simple item page
AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:38Z
Fecha de publicación2018-01-01
ResumenThe locally elaborated shrimp pate is highly susceptible to microbial spoilage and deterioration during storage due to its content in nutrients. These conditions limit its commercialization in a larger scale. High hydrostatic pressure is an alternative to heat treatments technology used to inactivate microorganisms. The aim of this project was to evaluate the effect of high hydrostatic pressure on quality parameters and microbiological stability of Pacific white shrimp (Litopenaeus vannamei) pate during storage. Shrimp pate was pressurized to 400, 500 and 600 MPa for 90 and 180 s. Samples were analysed for physicochemical, microbiological and flavour profile up to 21 days of storage at 4 celcius. A hedonic test was made to evaluate the acceptance of pate. No microorganisms were detected at 600 MPa for 180 s and a shelf life of 14 days was reached. No relevant changes in pH or colour of pressurized samples were detected; flavour profile did not show any changes after being pressurized or during storage. Shrimp pate treated with 600 MPa for 180 s presented good sensory acceptance. High hydrostatic pressure treatments could improve microbiological quality of shrimp pate without a sensible modification of the physicochemical and sensorial qualities of this product.es_ES
Doihttps://doi.org/10.1177/1082013218792955es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4466
Idiomaenes_ES
EditorialSAGE PUBLICATIONS LTDes_ES
RelaciónFood Science and Technology Internationales_ES
URL relacionadohttps://doi.org/10.1177/1082013218792955es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Science and Technology International
Palabra claveHigh hydrostatic pressurees_ES
Palabra clavemicrobial inactivationes_ES
Palabra clavequalityes_ES
Palabra claveshrimp patees_ES
TítuloApplication of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pate: Microbiological, physicochemical and consumer acceptancees_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorRagazzo-Sanchez, J. A.
AutorGutierrez-Sanchez, Q.
AutorRamirez-de-Leon, J. A.
AutorOrtiz-Basurto, R. I.
AutorCalderon-Santoyo, M.
AutorRagazzo-Sanchez, J. A.es_ES
AutorGutierrez-Sanchez, Q.es_ES
AutorRamirez-de-Leon, J. A.es_ES
AutorOrtiz-Basurto, R. I.es_ES
AutorCalderon-Santoyo, M.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número8es_ES
Rango de páginas713-723es_ES
URL relacionadahttps://doi.org/10.1177/1082013218792955
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen24es_ES

Files

Collections

Documentación Cientifica