TY - JOUR
T1 - Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure
AU - Canto, Anna C.V.C.S.
AU - Costa-Lima, Bruno R.C.
AU - Suman, Surendranath P.
AU - Monteiro, Maria Lucia G.
AU - Marsico, Eliane T.
AU - Conte-Junior, Carlos A.
AU - Franco, Robson M.
AU - Salim, Ana Paula A.A.
AU - Torrezan, Renata
AU - Silva, Teofilo J.P.
N1 - Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015/10/1
Y1 - 2015/10/1
N2 - Our objective was to examine the effects of high hydrostatic pressure (HHP) on physico-chemical properties and bacteriological quality of caiman (. Caiman crocodilus yacare) meat. Caiman tail meat was cut into 25g chunks, individually vacuum packaged, and allocated to four treatments: non-treated (NT; not subjected to HHP), and samples subjected to HHP at 200MPa (P2), 300MPa (P3), and 400MPa (P4). Physico-chemical properties, fatty acid profile, and bacteriological quality were evaluated. All HHP treatments (P2, P3, and P4) demonstrated lower (. P<0.05) microbial loads than NT. HHP decreased (. P<0.05) n-3 polyunsaturated fatty acid content and hypocholesterolemic/hypercholesterolemic ratio. However, HHP increased (. P<0.05) n-6/n-3 ratio as well as indices of atherogenicity and thrombogenicity, which are critical indicators for the risk of cardiac diseases. The results suggest that while HHP improves bacteriological safety, it can compromise the fatty acid profile and nutritive value of caiman meat, which is rich in polyunsaturated fatty acids.
AB - Our objective was to examine the effects of high hydrostatic pressure (HHP) on physico-chemical properties and bacteriological quality of caiman (. Caiman crocodilus yacare) meat. Caiman tail meat was cut into 25g chunks, individually vacuum packaged, and allocated to four treatments: non-treated (NT; not subjected to HHP), and samples subjected to HHP at 200MPa (P2), 300MPa (P3), and 400MPa (P4). Physico-chemical properties, fatty acid profile, and bacteriological quality were evaluated. All HHP treatments (P2, P3, and P4) demonstrated lower (. P<0.05) microbial loads than NT. HHP decreased (. P<0.05) n-3 polyunsaturated fatty acid content and hypocholesterolemic/hypercholesterolemic ratio. However, HHP increased (. P<0.05) n-6/n-3 ratio as well as indices of atherogenicity and thrombogenicity, which are critical indicators for the risk of cardiac diseases. The results suggest that while HHP improves bacteriological safety, it can compromise the fatty acid profile and nutritive value of caiman meat, which is rich in polyunsaturated fatty acids.
KW - Bacteriological quality
KW - Caiman crocodilus yacare
KW - Fatty acid composition
KW - High pressure processing
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UR - http://www.scopus.com/inward/citedby.url?scp=84930382009&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2015.05.003
DO - 10.1016/j.lwt.2015.05.003
M3 - Article
AN - SCOPUS:84930382009
SN - 0023-6438
VL - 63
SP - 872
EP - 877
JO - LWT
JF - LWT
IS - 2
ER -