dc.creatorPalma Acevedo, Anais
dc.creatorPérez Won, Mario
dc.creatorTabilo Munizaga, Gipsy
dc.creatorOrtiz Viedma, Jaime
dc.creatorLemus Mondaca, Roberto
dc.date.accessioned2022-06-03T19:12:47Z
dc.date.accessioned2022-10-17T14:51:22Z
dc.date.available2022-06-03T19:12:47Z
dc.date.available2022-10-17T14:51:22Z
dc.date.created2022-06-03T19:12:47Z
dc.date.issued2022
dc.identifierFrontiers in Nutrition March 2022 | Volume 9 | Article 810827
dc.identifier10.3389/fnut.2022.810827
dc.identifierhttps://repositorio.uchile.cl/handle/2250/185842
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4419517
dc.description.abstractThe 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.languageen
dc.publisherFrontiers Media
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/us/
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States
dc.sourceFrontiers in Nutrition
dc.subjectChilean abalone
dc.subjectFreezing-drying
dc.subjectPulsed electric field
dc.subjectThermal behavior
dc.subjectStructural quality
dc.titleEffects of PEF-assisted freeze-drying on protein quality, microstructure, and digestibility in chilean abalone “loco” (concholepas concholepas) mollusk
dc.typeArtículos de revistas


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