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Type: Artigo de periódico
Title: Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat
Author: Canto, ACVCS
Lima, BRCC
Cruz, AG
Lazaro, CA
Freitas, DGC
Faria, JAF
Torrezan, R
Freitas, MQ
Silva, TPJ
Abstract: The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated. Samples of alligator tail meat were sliced, vacuum-packed, pressurized and distributed into four groups: control, treated with 200 MPa/10 min, 300 MPa/10 min and 400 MPa/10 min, then stored at 4 degrees C +/- 1 degrees C for 45 days. Instrumental color, texture profile and a sensory profiling using quantitative descriptive analysis were carried out on the 1st, 15th, 30th and 45th days of storage. HHP was shown to affect the color and texture of the product, and the sensory descriptors (p <0.05). The results suggest that high pressure is a promising technology for the processing of alligator meat, especially low pressures (200 MPa) which can have positive effects on the quality of the product. (C) 2012 Elsevier Ltd. All rights reserved.
Subject: Alligator
Caiman crocodilus yacare
High hydrostatic pressure
Sensory quality
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Meat Science. Elsevier Sci Ltd, v. 91, n. 3, n. 255, n. 260, 2012.
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2012.01.023
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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