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Provedor de dados:  5
País:  France
Título:  Aromas potentiality of tuna cooking juice concentrated by nanofiltration
Autores:  Walha, Khaled
Ben Amar, Raja
Masse, Anthony
Bourseau, Patrick
Cardinal, Mireille
Cornet, Josiane
Prost, Carole
Jaouen, Pascal
Data:  2011-01
Ano:  2011
Palavras-chave:  Tuna cooking juice
Aromas concentration
Membrane separation
Sensory analysis
Resumo:  Tuna cooking juices contain high organic load preventing the rejection in the environment without treatment. But the effluents present an interesting fishy odour and it is worth recovering aroma compounds. In this work, two industrial tuna cooking juices were concentrated by nanofiltration. Nanofiltration performance was discussed in terms of permeation fluxes, organic matter retention and impact on the aromatic properties of juices. NF sharply decreases the global intensity of juices and modifies their aromatic equilibrium. However, the main characteristics and the marine nature of juices were kept. A pre-treatment by microfiltration (MF) induces a marked increase in permeation fluxes during NF concentration while it slightly affects the aromatic properties of juice. (C) 2010 Elsevier Ltd. All rights reserved.
Tipo:  Text
Idioma:  Inglês

Editor:  Elsevier Science Bv
Formato:  application/pdf
Fonte:  Lwt-food Science And Technology (0023-6438) (Elsevier Science Bv), 2011-01 , Vol. 44 , N. 1 , P. 153-157
Direitos:  2010 Elsevier Ltd All rights reserved.

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