92283c78a5bad73c831ce23c46a03d6e FOD_a2022v11p3969.pdf 06732c9895e5f8452996f2bcc8a8121d4538fc34 FOD_a2022v11p3969.pdf 70ba710777f358ee3abc18175232ee073c00b28af59b40daccb5b9d0c3090508 FOD_a2022v11p3969.pdf Title: Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth Subject: The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (Ti) between 45 and 75 C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations were tested, selecting the formula with the best organoleptic and nutritional characteristics and the lowest cost, containing 45% monkfish heads and rock fish in the same proportion. The microbiological shelf-life of fish broth during cold storage at 4 and 8 C was extended by a minimum of 20 days by applying UHPH treatments at inlet temperatures (Ti) between 45 and 65 C. Fish broth UHPH-treated at Ti = 75 C was microbiologically sterile during storage at 4 C, 8 C, and room temperature. Fish broth UHPH-treated was physically stable, significantly reducing the particle size. Color showed higher luminosity and lower yellowness as the inlet temperature increased. In fish broth UHPH-treated at Ti = 75 C, selected for its microbiological stability, no differences were observed in the nutritional composition, antioxidant activity, and sensorial perception compared to untreated fish broth. Hence, UHPH treatments showed to be an alternative to preserving fish broth with an improved microbiological shelf-life and good sensorial characteristics. Keywords: ultra-high-pressure homogenization; UHPH; fish broth; microbial stabilization; physical stability Author: Sonia Genuina Moisés, Buenaventura Guamis, Artur Xavier Roig-Sagués, Idoia Codina-Torrella and Maria Manuela Hernández-Herrero Creator: LaTeX with hyperref Producer: pdfTeX-1.40.21 CreationDate: Thu Dec 8 08:31:22 2022 CET ModDate: Thu Dec 8 08:52:03 2022 CET Tagged: no UserProperties: no Suspects: no Form: none JavaScript: no Pages: 14 Encrypted: no Page size: 595.276 x 841.89 pts (A4) Page rot: 0 File size: 867290 bytes Optimized: no PDF version: 1.7 name type encoding emb sub uni object ID ------------------------------------ ----------------- ---------------- --- --- --- --------- IOJCNK+VnURWPalladioL-Bold Type 1 Custom yes yes no 10 0 CYVJLM+VnURWPalladioL Type 1 Custom yes yes no 15 0 MSWEWB+URWPalladioL-Bold Type 1 Custom yes yes no 19 0 BCNVQK+URWPalladioL-Roma Type 1 Custom yes yes no 24 0 ZKIUHP+URWPalladioL-Ital Type 1 Custom yes yes no 28 0 HTOAQN+CMSY10 Type 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edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@7b69c6ba Item: Title: UHPH Treatments Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@46daef40 Item: Title: Microbiological Analyses Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@12f41634 Item: Title: Sensorial Analyses Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@13c27452 Item: Title: Physicochemical Composition of Fish Broths Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@262b2c86 Item: Title: Determination of Total Phenols and Antioxidant Capacity Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@371a67ec Item: Title: Determination of Particle Size Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@5ed828d Item: Title: Color Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@50d0686 Item: Title: Statistical Analyses Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@7a3d45bd Item: Title: Results and Discussion Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@1e7c7811 Children: Item: Title: Sensory Development of Fish Broth Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@77ec78b9 Item: Title: Effect of UHPH on Microbiological Quality Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@1a3869f4 Item: Title: Effect of UHPH on the Particle Size Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@a38d7a3 Item: Title: Effect of UHPH on the Color and Sensorial Characteristics Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@77f99a05 Item: Title: Composition and Antioxidant Properties of Untreated and UHPH-75 Fish Broths Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@63440df3 Item: Title: Conclusions Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@3aeaafa6 Item: Title: References Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@76a3e297 Info: Title: Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth Author: Sonia Genuina Moisés, Buenaventura Guamis, Artur Xavier Roig-Sagués, Idoia Codina-Torrella and Maria Manuela Hernández-Herrero Subject: The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (Ti) between 45 and 75 C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations were tested, selecting the formula with the best organoleptic and nutritional characteristics and the lowest cost, containing 45% monkfish heads and rock fish in the same proportion. The microbiological shelf-life of fish broth during cold storage at 4 and 8 C was extended by a minimum of 20 days by applying UHPH treatments at inlet temperatures (Ti) between 45 and 65 C. Fish broth UHPH-treated at Ti = 75 C was microbiologically sterile during storage at 4 C, 8 C, and room temperature. Fish broth UHPH-treated was physically stable, significantly reducing the particle size. Color showed higher luminosity and lower yellowness as the inlet temperature increased. In fish broth UHPH-treated at Ti = 75 C, selected for its microbiological stability, no differences were observed in the nutritional composition, antioxidant activity, and sensorial perception compared to untreated fish broth. Hence, UHPH treatments showed to be an alternative to preserving fish broth with an improved microbiological shelf-life and good sensorial characteristics. 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