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Yamira Cepero-Betancourt, Mauricio Opazo-Navarrete. Anja E.M. Janssen, Gipsy Tabilo-Munizaga, Mario Pérez-Wona. Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle




The seafood industry uses high hydrostatic pressure (HHP) technology to reduce undesirable sensory changes and preserve the functional and nutritional properties of compounds. The HHP experiments contributed to unravel the impact of the different level pressure on digestibility. HHP treatment can change the secondary structures of proteins and improve the protein digestibility as function the pressure level. The results of this study provide valuable information for the potential application of HHP on the development of red abalone with high-nutritional value.

High hydrostatic pressure; Abalone; Fourier transform infrared spectroscopy; Protein secondary structure; Digestibility