INCREMENTO DE LA CALIDAD MICROBIOLÓGICA MEDIANTE TRATAMIENTOS HIPERBÁRICOS EN ALIMENTOS PASTEURIZADOS SOUS VIDE CON REDUCIDO PROCESAMIENTO TÉRMICO
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2023-10-09
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Jaén : Universidad de Jaén
Resumen
EN ESTE TRABAJO SE ESTUDIÓ LA MEJORA DE LA CALIDAD MICROBIOLÓGICA DE DISTINTOS ALIMENTOS PASTEURIZADOS POR COCCIÓN SOUS VIDE AL SOMETERSE A TRATAMIENTOS CON ALTAS PRESIONES HIDROSTÁTICAS. SE REALIZARON ESTUDIOS DE VIDA ÚTIL EN TRES PRODUCTOS CON DISTINTO GRADO DE PASTEURIZACIÓN (CONTROLES): JUDÍAS VERDES (90◦C; 1H45’), CORDERO (65-67,5◦C; 8-24H), Y BACALAO (52- 57◦C; 20-30’); REALIZANDO UNA COMPARATIVA AL APLICARLES ALGÚN TRATAMIENTO HIPERBÁRICO ADICIONAL (DE DIVERSAS INTENSIDADES).
SE CONSTATÓ QUE EN EL CASO DE JUDÍAS Y CORDERO, LA PRESURIZACIÓN NO APORTABA MEJORA SUSTANCIAL DE VIDA ÚTIL SOBRE LOS CONTROLES. EN EL CASO DEL BACALAO, DADA LA MENOR INTENSIDAD DE COCCIÓN, LA PRESURIZACIÓN SÍ SUPUSO UNA IMPORTANTE EXTENSIÓN DE SU VIDA ÚTIL. SE REALIZÓ, ASIMISMO, UN ESTUDIO DE BIODIVERSIDAD DEL BACALAO, RESULTANDO PROTEOBACTERIA (PSEUDOMONADOTA) EL GRUPO PREDOMINANTE EN LAS MUESTRAS CONTROL; MIENTRAS QUE EN LAS MUESTRAS PRESURIZADAS FIRMICUTES (BACILLOTA) PRESENTÓ MAYORES ABUNDANCIAS RELATIVAS.
IN THIS WORK, THE IMPROVEMENT OF THE MICROBIOLOGICAL QUALITY OF DIFFERENT PASTEURIZED FOODS COOKED SOUS VIDE BY UNDERGOING TREATMENTS WITH HIGH HYDROSTATIC PRESSURES WAS STUDIED. SHELF LIFE STUDIES WERE CONDUCTED ON THREE PRODUCTS WITH DIFFERENT DEGREES OF PASTEURIZATION (CONTROLS): GREEN BEANS (90°C 1H45'), LAMB (65-67.5°C; 8-24H), AND COD (52-57°C; 20-30'), COMPARING THEM TO ADDITIONAL HYPERBARIC TREATMENTS OF VARIOUS INTENSITIES. IT WAS FOUND THAT IN THE CASE OF GREEN BEANS AND LAMB, PRESSURIZATION DID NOT PROVIDE A SUBSTANTIAL IMPROVEMENT IN SHELF LIFE COMPARED TO THE CONTROLS. HOWEVER, IN THE CASE OF COD, DUE TO THE LOWER COOKING INTENSITY, PRESSURIZATION DID RESULT IN A SIGNIFICANT EXTENSION OF ITS SHELF LIFE. FURTHERMORE, A BIODIVERSITY STUDY OF COD WAS CARRIED OUT, REVEALING THAT PROTEOBACTERIA (PSEUDOMONADOTA) WAS THE PREDOMINANT GROUP IN THE CONTROL SAMPLES, WHILE FIRMICUTES (BACILLOTA) SHOWED HIGHER RELATIVE ABUNDANCES IN THE PRESSURIZED SAMPLES.
IN THIS WORK, THE IMPROVEMENT OF THE MICROBIOLOGICAL QUALITY OF DIFFERENT PASTEURIZED FOODS COOKED SOUS VIDE BY UNDERGOING TREATMENTS WITH HIGH HYDROSTATIC PRESSURES WAS STUDIED. SHELF LIFE STUDIES WERE CONDUCTED ON THREE PRODUCTS WITH DIFFERENT DEGREES OF PASTEURIZATION (CONTROLS): GREEN BEANS (90°C 1H45'), LAMB (65-67.5°C; 8-24H), AND COD (52-57°C; 20-30'), COMPARING THEM TO ADDITIONAL HYPERBARIC TREATMENTS OF VARIOUS INTENSITIES. IT WAS FOUND THAT IN THE CASE OF GREEN BEANS AND LAMB, PRESSURIZATION DID NOT PROVIDE A SUBSTANTIAL IMPROVEMENT IN SHELF LIFE COMPARED TO THE CONTROLS. HOWEVER, IN THE CASE OF COD, DUE TO THE LOWER COOKING INTENSITY, PRESSURIZATION DID RESULT IN A SIGNIFICANT EXTENSION OF ITS SHELF LIFE. FURTHERMORE, A BIODIVERSITY STUDY OF COD WAS CARRIED OUT, REVEALING THAT PROTEOBACTERIA (PSEUDOMONADOTA) WAS THE PREDOMINANT GROUP IN THE CONTROL SAMPLES, WHILE FIRMICUTES (BACILLOTA) SHOWED HIGHER RELATIVE ABUNDANCES IN THE PRESSURIZED SAMPLES.
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cocción sous vide, calidad microbiológica, extensión de vida útil, altas presiones hidrostáticas, diversidad bacteriana
Citación
p.[http://hdl.handle.net/10953/]