A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300515 |
Resumo: | Abstract Mollusks are considered a nutritious source of food and their consumption has increased worldwide. However, their consumption, mainly of bivalves, has been considered responsible for numerous cases of foodborne diseases. This is related to their food intake, as they are filter-feeders and, consequently, bioaccumulate toxic compounds. High hydrostatic pressure (HHP) is recognized as an efficient technology to control pathogenic and deteriorating microorganisms, with low damage to the sensorial and nutritional properties of foodstuffs. This review addresses the use of HHP on bivalve mollusks, based on recent relevant studies in this field. |
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A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and qualityshellfishbivalvesqualityisostaticAbstract Mollusks are considered a nutritious source of food and their consumption has increased worldwide. However, their consumption, mainly of bivalves, has been considered responsible for numerous cases of foodborne diseases. This is related to their food intake, as they are filter-feeders and, consequently, bioaccumulate toxic compounds. High hydrostatic pressure (HHP) is recognized as an efficient technology to control pathogenic and deteriorating microorganisms, with low damage to the sensorial and nutritional properties of foodstuffs. This review addresses the use of HHP on bivalve mollusks, based on recent relevant studies in this field.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300515Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.26918info:eu-repo/semantics/openAccessBONFIM,Rosiane CostaOLIVEIRA,Fabiano Alves deGODOY,Ronoel Luiz de OliveiraROSENTHAL,Amaurieng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300515Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality |
title |
A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality |
spellingShingle |
A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality BONFIM,Rosiane Costa shellfish bivalves quality isostatic |
title_short |
A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality |
title_full |
A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality |
title_fullStr |
A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality |
title_full_unstemmed |
A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality |
title_sort |
A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality |
author |
BONFIM,Rosiane Costa |
author_facet |
BONFIM,Rosiane Costa OLIVEIRA,Fabiano Alves de GODOY,Ronoel Luiz de Oliveira ROSENTHAL,Amauri |
author_role |
author |
author2 |
OLIVEIRA,Fabiano Alves de GODOY,Ronoel Luiz de Oliveira ROSENTHAL,Amauri |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
BONFIM,Rosiane Costa OLIVEIRA,Fabiano Alves de GODOY,Ronoel Luiz de Oliveira ROSENTHAL,Amauri |
dc.subject.por.fl_str_mv |
shellfish bivalves quality isostatic |
topic |
shellfish bivalves quality isostatic |
description |
Abstract Mollusks are considered a nutritious source of food and their consumption has increased worldwide. However, their consumption, mainly of bivalves, has been considered responsible for numerous cases of foodborne diseases. This is related to their food intake, as they are filter-feeders and, consequently, bioaccumulate toxic compounds. High hydrostatic pressure (HHP) is recognized as an efficient technology to control pathogenic and deteriorating microorganisms, with low damage to the sensorial and nutritional properties of foodstuffs. This review addresses the use of HHP on bivalve mollusks, based on recent relevant studies in this field. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300515 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300515 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.26918 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.3 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126324750680064 |