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Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets,10.1016/j.ifset.2010.01.012,Inn

Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets   (Citations: 1)
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High-pressure processing, a useful tool to improve the microbiological quality and safety of foods, may also bring about changes in the colour and texture of foods, which might influence their acceptability by consumers. In the present work, the effect of single-cycle and multiple-cycle high-pressure treatments at 400MPa on the colour and texture of chicken breast fillets was investigated. Colour parameters L*, a* and b* were significantly higher for all pressurized fillets than for the vacuum-packaged control fillets. When single-cycle treatments were applied, maximum values of texture parameters were generally found for fillets pressurized for 10 or 15min, depending on whether Kramer or Warner-Bratzler cells were used, and decreased for fillets submitted to longer cycles. In the case of multiple-cycle treatments, texture parameters initially increased with the number of 1-min cycles, but fillets submitted to the most severe treatments showed lower values.
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