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...

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Autores: 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
Tipo de documento: artigo
Data de publicação:2022
País:España
Recursos:Universitat Autònoma de Barcelona
Repositório:Dipòsit Digital de Documents de la UAB
Idioma:inglês
OAI Identifier:oai:ddd.uab.cat:270354
Acesso em linha:https://ddd.uab.cat/record/270354
https://dx.doi.org/urn:doi:10.3390/foods11243969
Access Level:Acceso aberto
Palavra-chave:Ultra-high-pressure homogenization
UHPH
Fish broth
Microbial stabilization
Physical stability
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spelling Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish BrothMoisés, Sónia GenuinaGuamis López, Buenaventura|||0000-0003-3635-2991Roig Sagués, Artur Xavier|||0000-0002-2410-6606Codina Torrella, Idoia|||0000-0002-3328-5423Hernández Herrero, María Manuela|||0000-0003-0988-9179Ultra-high-pressure homogenizationUHPHFish brothMicrobial stabilizationPhysical stabilityThe 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. 22022-01-0120222022-01-01Articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://ddd.uab.cat/record/270354https://dx.doi.org/urn:doi:10.3390/foods11243969reponame:Dipòsit Digital de Documents de la UABinstname:Universitat Autònoma de BarcelonaInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:ddd.uab.cat:2703542026-06-06T12:50:31Z
dc.title.none.fl_str_mv Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth
title Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth
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_short 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_sort Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth
dc.creator.none.fl_str_mv 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 Moisés, Sónia Genuina
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
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
dc.subject.none.fl_str_mv Ultra-high-pressure homogenization
UHPH
Fish broth
Microbial stabilization
Physical stability
topic Ultra-high-pressure homogenization
UHPH
Fish broth
Microbial stabilization
Physical stability
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.
publishDate 2022
dc.date.none.fl_str_mv 2
2022-01-01
2022
2022-01-01
dc.type.none.fl_str_mv Article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://ddd.uab.cat/record/270354
https://dx.doi.org/urn:doi:10.3390/foods11243969
url https://ddd.uab.cat/record/270354
https://dx.doi.org/urn:doi:10.3390/foods11243969
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Dipòsit Digital de Documents de la UAB
instname:Universitat Autònoma de Barcelona
instname_str Universitat Autònoma de Barcelona
reponame_str Dipòsit Digital de Documents de la UAB
collection Dipòsit Digital de Documents de la UAB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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