dc.creator | Palma Acevedo, Anais | |
dc.creator | Pérez Won, Mario | |
dc.creator | Tabilo Munizaga, Gipsy | |
dc.creator | Ortiz Viedma, Jaime | |
dc.creator | Lemus Mondaca, Roberto | |
dc.date.accessioned | 2022-06-03T19:12:47Z | |
dc.date.accessioned | 2022-10-17T14:51:22Z | |
dc.date.available | 2022-06-03T19:12:47Z | |
dc.date.available | 2022-10-17T14:51:22Z | |
dc.date.created | 2022-06-03T19:12:47Z | |
dc.date.issued | 2022 | |
dc.identifier | Frontiers in Nutrition March 2022 | Volume 9 | Article 810827 | |
dc.identifier | 10.3389/fnut.2022.810827 | |
dc.identifier | https://repositorio.uchile.cl/handle/2250/185842 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/4419517 | |
dc.description.abstract | The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the freeze-dried product. The treatments PEF (0.5, 1.0, and 2.0 kV cm(-1)) and cooking (CO) were applied at 100 degrees C x 15 min. Then, their performances were subjected to a FD process. PEF + CO pretreated freeze-dried samples showed shorter process times than freeze-dried control samples without PEF + CO, where the treatment PEF at 2.0 kV cm(-1) reached the shortest time. In addition, the abovementioned samples presented the best textural parameters but a low protein content. The thermal properties indicate a total denaturation of the proteins, where the amide I region presented greater mobility in the sample pretreated with an electric field of 2.0 kV cm(-1). The assay for digestibility shows better hydrolysis for the 2.0 kV cm(-1) PEF sample and has a higher Computer-Protein Efficiency Ratio (C-PER). Thereby, variations in thermal behavior and physicochemical parameters in comparison to combined PEF + CO pretreatments were observed. In addition, high protein quality and digestibility of pretreated freeze-dried Chilean abalones were maintained to the desired properties (texture and C-PER) and conditions (FD time). | |
dc.language | en | |
dc.publisher | Frontiers Media | |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | |
dc.source | Frontiers in Nutrition | |
dc.subject | Chilean abalone | |
dc.subject | Freezing-drying | |
dc.subject | Pulsed electric field | |
dc.subject | Thermal behavior | |
dc.subject | Structural quality | |
dc.title | Effects of PEF-assisted freeze-drying on protein quality, microstructure, and digestibility in chilean abalone “loco” (concholepas concholepas) mollusk | |
dc.type | Artículos de revistas | |