Application of pulsed electric fields in meat and fish processing industries: An overview
Само за регистроване кориснике
2019
Аутори
Gomez, BelenMunekata, Paulo E.S.
Gavahian, Mohsen
Barba, Francisco J.
Marti-Quijal, Francisco J.
Bolumar, Tomas
Bastianello Campagnol, Paulo Cezar
Tomašević, Igor
Lorenzo, José M.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in bot...h meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.
Кључне речи:
Electroporation / Non-thermal technology / By-products valorization / Tenderization / Aging / PreservationИзвор:
Food Research International, 2019, 123, 95-105Издавач:
- Elsevier, Amsterdam
Финансирање / пројекти:
- INIA (Spain)Instituto de Investigacion Agropecuaria (INIA) [RTA 2017-00024-CO4-04]
- CYTED [116RT0503]
- Ministry of Economy and Competitiveness (MINECO, Spain) "Juan de la Cierva" program [FJCI-2016-29486]
- EU Commission by the BBI-JU through the H2020 Project AQUABIOPROFIT 'Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplements' [790956]
- Generalitat Valenciana through European Union ERDF funds (European Regional Development Fund) [IDIFEDER/2018/046]
- Ministry of Economic Affairs, Taiwan, Republic of ChinaMinistry of Economic Affairs, Taiwan [108-EC-17-A-22-0171]
DOI: 10.1016/j.foodres.2019.04.047
ISSN: 0963-9969
PubMed: 31285034
WoS: 000477091700011
Scopus: 2-s2.0-85064675362
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Gomez, Belen AU - Munekata, Paulo E.S. AU - Gavahian, Mohsen AU - Barba, Francisco J. AU - Marti-Quijal, Francisco J. AU - Bolumar, Tomas AU - Bastianello Campagnol, Paulo Cezar AU - Tomašević, Igor AU - Lorenzo, José M. PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4942 AB - The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future. PB - Elsevier, Amsterdam T2 - Food Research International T1 - Application of pulsed electric fields in meat and fish processing industries: An overview EP - 105 SP - 95 VL - 123 DO - 10.1016/j.foodres.2019.04.047 ER -
@article{ author = "Gomez, Belen and Munekata, Paulo E.S. and Gavahian, Mohsen and Barba, Francisco J. and Marti-Quijal, Francisco J. and Bolumar, Tomas and Bastianello Campagnol, Paulo Cezar and Tomašević, Igor and Lorenzo, José M.", year = "2019", abstract = "The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.", publisher = "Elsevier, Amsterdam", journal = "Food Research International", title = "Application of pulsed electric fields in meat and fish processing industries: An overview", pages = "105-95", volume = "123", doi = "10.1016/j.foodres.2019.04.047" }
Gomez, B., Munekata, P. E.S., Gavahian, M., Barba, F. J., Marti-Quijal, F. J., Bolumar, T., Bastianello Campagnol, P. C., Tomašević, I.,& Lorenzo, J. M.. (2019). Application of pulsed electric fields in meat and fish processing industries: An overview. in Food Research International Elsevier, Amsterdam., 123, 95-105. https://doi.org/10.1016/j.foodres.2019.04.047
Gomez B, Munekata PE, Gavahian M, Barba FJ, Marti-Quijal FJ, Bolumar T, Bastianello Campagnol PC, Tomašević I, Lorenzo JM. Application of pulsed electric fields in meat and fish processing industries: An overview. in Food Research International. 2019;123:95-105. doi:10.1016/j.foodres.2019.04.047 .
Gomez, Belen, Munekata, Paulo E.S., Gavahian, Mohsen, Barba, Francisco J., Marti-Quijal, Francisco J., Bolumar, Tomas, Bastianello Campagnol, Paulo Cezar, Tomašević, Igor, Lorenzo, José M., "Application of pulsed electric fields in meat and fish processing industries: An overview" in Food Research International, 123 (2019):95-105, https://doi.org/10.1016/j.foodres.2019.04.047 . .