TY  - 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 . .

TY  - JOUR
AU  - Lorenzo, José M.
AU  - Munekata, Paulo E.S.
AU  - Bastianello Campagnol, Paulo Cezar
AU  - Zhu, Zhenzhou
AU  - Alpas, Hami
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4412
AB  - Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pate) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pates. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Research International
T1  - Technological aspects of horse meat products - A review
EP  - 183
SP  - 176
VL  - 102
DO  - 10.1016/j.foodres.2017.09.094
ER  - 

@article{
author = "Lorenzo, José M. and Munekata, Paulo E.S. and Bastianello Campagnol, Paulo Cezar and Zhu, Zhenzhou and Alpas, Hami and Barba, Francisco J. and Tomašević, Igor",
year = "2017",
abstract = "Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pate) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pates. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Research International",
title = "Technological aspects of horse meat products - A review",
pages = "183-176",
volume = "102",
doi = "10.1016/j.foodres.2017.09.094"
}

Lorenzo, J. M., Munekata, P. E.S., Bastianello Campagnol, P. C., Zhu, Z., Alpas, H., Barba, F. J.,& Tomašević, I.. (2017). Technological aspects of horse meat products - A review. in Food Research International
Elsevier Science Bv, Amsterdam., 102, 176-183.
https://doi.org/10.1016/j.foodres.2017.09.094

Lorenzo JM, Munekata PE, Bastianello Campagnol PC, Zhu Z, Alpas H, Barba FJ, Tomašević I. Technological aspects of horse meat products - A review. in Food Research International. 2017;102:176-183.
doi:10.1016/j.foodres.2017.09.094 .

Lorenzo, José M., Munekata, Paulo E.S., Bastianello Campagnol, Paulo Cezar, Zhu, Zhenzhou, Alpas, Hami, Barba, Francisco J., Tomašević, Igor, "Technological aspects of horse meat products - A review" in Food Research International, 102 (2017):176-183,
https://doi.org/10.1016/j.foodres.2017.09.094 . .