Data/hora: 08/06/2024 14:25:11

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; Nanofiltration; 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

Identificador:

http://archimer.ifremer.fr/doc/00016/12711/9689.pdf

DOI:10.1016/j.lwt.2010.05.035

Editor: | Elsevier Science Bv
Relação: | http://archimer.ifremer.fr/doc/00016/12711/
Formato: | application/pdf
Fonte: | Lwt-food Science And Technology (0023-6438) (Elsevier Science Bv), 2011-01 , Vol. 44 , N. 1 , P. 153-157
Fonte: | 2010 Elsevier Ltd All rights reserved.