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dc.contributor.authorMartínez-Maldonado, M. A.es_ES
dc.contributor.authorVelazquez, G.es_ES
dc.contributor.authorRamírez de León, José Albertoes_ES
dc.contributor.authorBorderías, A. Javieres_ES
dc.contributor.authorMoreno Conde, Helena Maríaes_ES
dc.date.accessioned2020-09-09T10:09:50Z-
dc.date.available2020-09-09T10:09:50Z-
dc.date.issued2020-
dc.identifier.citationInnovative Food Science and Emerging Technologies 59: 102253 (2020)es_ES
dc.identifier.issn1466-8564-
dc.identifier.urihttp://hdl.handle.net/10261/219357-
dc.description.abstractThere has been increasing use of High pressure processing (HPP) in the fishery industry since this technology facilitates shellfish shucking. Nevertheless, there is limited information about the effect of HPP on protein functional properties of some shellfish. The aim of this study was to evaluate the effect of 100, 300 and 600 MPa/5 min on the gelling capacity of heat-induced (40 °C/30 min + 90 °C/20 min) blue crab (Callinectes sapidus) meat. HPP treatment resulted in crab meat gels with a lighter and reddish colour as compared to the control. HPP at 600 MPa induced the formation of high molecular aggregates from the denaturation-aggregation of myosin heavy chain. Pressurization at 100 MPa promoted the shift of α-helix structures to β-sheet and β-turn as compared with the other pressure levels. TPA values were higher in gels made at 100 MPa than at 300 or 600 MPa. Low pressure levels, then, increased the heat-induced gelling capacity of crab meat, improving the texture through modification of its protein structure.es_ES
dc.description.sponsorshipThe authors are grateful to the National Council of Science and Technology, Mexico(CONACyT) for national scholarship (No. 248050) and to Spanish Research Project AGL2011-24693.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectHigh pressure processinges_ES
dc.subjectGellinges_ES
dc.subjectBlue crabes_ES
dc.subjectFunctional proteines_ES
dc.titleEffect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meates_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1016/j.ifset.2019.102253-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.ifset.2019.102253es_ES
dc.contributor.funderConsejo Nacional de Ciencia y Tecnología (México)es_ES
dc.contributor.funderMinisterio de Ciencia e Innovación (España)es_ES
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100004837es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003141es_ES
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