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dc.contributor.authorCropotova, Janna
dc.contributor.authorTappi, Silvia
dc.contributor.authorGenovese, Jessica
dc.contributor.authorRocculi, Pietro
dc.contributor.authorLaghi, Luca
dc.contributor.authorDalla Rosa, Marco
dc.contributor.authorRustad, Turid
dc.identifier.citationInnovative Food Science & Emerging Technologies. 2021, 70 1-12.en_US
dc.description.abstractPulsed electric field (PEF), as an emerging technique, has recently gained increased popularity in food processing and preservation. However, applications in the seafood industry are still scarce. In the present study, sea bass samples were subjected to PEF pre-treatment prior to brine salting to verify the possible acceleration of the brining rate, increasing the salt uptake and ensuring the homogeneous salt distribution in the muscle. The applied intensity of the current was set at 10 and 20 A (corresponding to a field strength of 0.3 and 0.6 kV/cm) prior to sea bass salting in brine with 5 and 10% salt concentration, respectively. The results have shown that PEF pretreatment could effectively shorten the brine salting time compared to control samples (from 5 to 2 days), or increase the salt uptake up to 77%, ensuring at the same time its homogenous distribution in the muscle. However, myofibrillar protein solubility was significantly reduced in PEF pretreated samples. At the same time, no significant differences in water holding capacity and water activity between PEF pre-treated and untreated samples were found during the whole salting period. Freezable water was influenced by PEF application, but the effect was significant only at the lowest salt concentration during the first period of the salting process.en_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.titleStudy of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine saltingen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.rights.holderThis is the authors' accepted manuscript to an article published by Elsevier. Locked until 6.5.2022 due to copyright restrictions. The AAM is made available under the CC-BY-NC-ND 4.0 license
dc.source.journalInnovative Food Science & Emerging Technologiesen_US

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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal