Development of Shelf Stable Seaweed by Hurdle Processing
A preservation process based on hurdle processing to obtain shelf-stable seaweed stored at room temperature for one month was developed. The influence of the stress factors reduction of water activity (aw) and pH, and mild heat treatment on color seaweed was also evaluated to optimize the combined t...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2002
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 06373caa a22007337a 4500 | ||
|---|---|---|---|
| 001 | PAPER-12727 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204255.0 | ||
| 008 | 190411s2002 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0036331295 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Guerrero, S.N. | |
| 245 | 1 | 0 | |a Development of Shelf Stable Seaweed by Hurdle Processing |
| 260 | |c 2002 | ||
| 270 | 1 | 0 | |m Guerrero, S.N.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria, 1428, Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Alzamora, S.M., Cerruti, P., Guerrero, S.N., Lopez-Malo, A., Minimally processed fruits by combined methods (1995) Food Preservation by Moisture Control, pp. 463-492. , In: Barbosa-Cánovas, G.V. and Welti Chanes, J. (eds.), Lancaster and Basel: Technomic Publishing | ||
| 504 | |a Amano, H., Noda, H., Horiguchi, Y., A study of the mechanism of ‘‘iromodori’’ or an unfavorable discoloration of Jakinori (roasted nori) (1980) Bulletin of the Japanese Society of Scientific Fisheries, 46, pp. 1279-1282 | ||
| 504 | |a Araki, S., Ogawa, H., Oohusa, T., Ueno, J., Saito, M., Imayoshi, J., Kayama, M., Studies on quality preservation of laver dried ‘‘nori’’ Porphyra yezoensis. II changes of pigments in dried laver nori at different aw (1982) Bulletin of the Japanese Society of Scientific Fisheries, 48, pp. 647-651 | ||
| 504 | |a Buera, M.P., Resnik, S., Colorimetric measurements in a turbid medium hydrolized concentrated cheese whey (1989) Die Farbe, 36, pp. 201-213 | ||
| 504 | |a Daravingas, G., Cain, F.R., Changes in anthocyanin pigments of raspberries during processing and storage (1968) Journal of Food Science, 33, pp. 400-405 | ||
| 504 | |a Dorantes, L., Chiralt, A., Color of minimally processed fruits and vegetables as affected by some chemical and biochemical changes (2000) Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications, pp. 111-126. , In: Alzamora, S.M., Tapia, M. and Lopez-Malo, A. (eds.), Maryland: Aspen Publishers Inc | ||
| 504 | |a Friedlander, S.F., Melton, L.D., Brown, M.T., Ascorbic acid in New Zealand seaweeds Porphyra columbina Mont. and Porphyra subtumens (1989) Japanese Journal of Phycology, 37, pp. 295-301 | ||
| 504 | |a Fujiwara-Arasaki, T., Noriko, M., Kuroda, M., The protein value in human nutrition of edible marine algae in Japan (1984) Hydrobiologia, 116-117, pp. 513-516 | ||
| 504 | |a Gould, G.W., Homeostatic mechanisms during food preservation by combined methods (1995) Food Preservation By Moisture Control, pp. 397-410. , In: BarbosaCánovas, G.V. and Welti Chanes, J. (eds.), Lancaster and Basel: Technomic Publishing | ||
| 504 | |a Lahaye, M., Marine algae as sources of fibers: determination of soluble and insoluble dietary fibre contents in some sea vegetables (1991) Journal of Science of Food and Agriculture, 54, pp. 587-594 | ||
| 504 | |a Markakis, P., Livingstone, G.E., Fellers, R.C., Quantitative aspects of strawberry pigment degradation (1957) Food Research, 22, pp. 117-130 | ||
| 504 | |a Ogawa, H., Mizuno, H., Saito, T., Yamada, Y., Oohusa, T., Iso, N., Effects of pH on the conformation of phycoerythrin from nori Porphyra spp. (1991) Bulletin of the Japanese Society of Scientific Fisheries, 57, pp. 899-903 | ||
| 504 | |a Von Elbe, J.H., Schwartz, S.J., Colorants (1996) Food Chemistry, pp. 651-722. , In: Fennema, O.R. (ed.), New York: Marcel Dekker | ||
| 504 | |a Xia, B., Abbot, I., Edible seaweeds of China and their place in the chinese diet (1987) Economic Botany, 41, pp. 341-353 | ||
| 520 | 3 | |a A preservation process based on hurdle processing to obtain shelf-stable seaweed stored at room temperature for one month was developed. The influence of the stress factors reduction of water activity (aw) and pH, and mild heat treatment on color seaweed was also evaluated to optimize the combined technology. The microbiological stability of the preserved seaweed that showed minimal color changes was challenged with the inoculation of Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Saccharomyces cerevisiae, Penicillium roqueforti, Aspergillus niger, Paecylomyces variotti, Eurotium amstelodami and Botrytis nivea. Preserved seaweeds were also monitored for indigenous flora. Shelf stable seaweeds could be obtained with the application of several combined hurdles: aw0.94, pH 4.0, 0.60 g/kg potassium sorbate, and a thermal treatment for 1 min at 100 °C. The proposed preservation process also assured minimal deterioration of color characteristics. © 2002, SAGE Publications. All rights reserved. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria, 1428, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a HURDLE TECHNOLOGY |
| 690 | 1 | 0 | |a MICROBIAL STABILITY |
| 690 | 1 | 0 | |a SEAWEED |
| 690 | 1 | 0 | |a SHELF LIFE |
| 690 | 1 | 0 | |a BIOLOGICAL MATERIALS PRESERVATION |
| 690 | 1 | 0 | |a HEAT TREATMENT |
| 690 | 1 | 0 | |a MICROBIOLOGY |
| 690 | 1 | 0 | |a PH EFFECTS |
| 690 | 1 | 0 | |a STRESSES |
| 690 | 1 | 0 | |a HURDLE PROCESSING |
| 690 | 1 | 0 | |a SEAWEED |
| 690 | 1 | 0 | |a ALGAE |
| 690 | 1 | 0 | |a ASPERGILLUS |
| 690 | 1 | 0 | |a ASPERGILLUS NIGER |
| 690 | 1 | 0 | |a BOTRYTIS |
| 690 | 1 | 0 | |a EUROTIUM |
| 690 | 1 | 0 | |a EUROTIUM AMSTELODAMI |
| 690 | 1 | 0 | |a PENICILLIUM |
| 690 | 1 | 0 | |a PENICILLIUM ROQUEFORTII |
| 690 | 1 | 0 | |a SACCHAROMYCES |
| 690 | 1 | 0 | |a SACCHAROMYCES CEREVISIAE |
| 700 | 1 | |a Campos, C.A. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 2002 |g v. 8 |h pp. 95-99 |k n. 2 |p Food Sci. Technol. Int. |x 10820132 |t Food Science and Technology International | |
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| 856 | 4 | 0 | |u https://doi.org/10.1106/108201302024588 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_10820132_v8_n2_p95_Guerrero |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v8_n2_p95_Guerrero |y Registro en la Biblioteca Digital |
| 961 | |a paper_10820132_v8_n2_p95_Guerrero |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 73680 | ||