A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality

Detalhes bibliográficos
Autor(a) principal: BONFIM,Rosiane Costa
Data de Publicação: 2019
Outros Autores: OLIVEIRA,Fabiano Alves de, GODOY,Ronoel Luiz de Oliveira, ROSENTHAL,Amauri
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.
id SBCTA-1_87c019a13fe1d61ddac93db45a6255fa
oai_identifier_str oai:scielo:S0101-20612019000300515
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling 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

Registros relacionados