51
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Torres JA, Vázquez M, Saraiva JA, Gallardo JM, Aubourg SP. Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300027] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- J. Antonio Torres
- Food Processing Engineering Group; Department of Food Science and Technology; Oregon State University; Corvallis OR USA
| | - Manuel Vázquez
- Department of Analytical Chemistry; School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
| | - Jorge A. Saraiva
- Research Unit of Organic Chemistry. Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University; Campus Universitário de Santiago; Aveiro Portugal
| | - José M. Gallardo
- Department of Food Technology; Marine Research Institute (CSIC); Vigo Spain
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52
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Aubourg SP, Maluenda D, Roco T, Tabilo-Munizaga G, Pérez-Won M. Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel ( Trachurus murphyi). GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.010913] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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53
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Yi J, Zhang L, Ding G, Hu X, Liao X, Zhang Y. High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.09.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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54
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Vázquez M, Torres JA, Gallardo JM, Saraiva J, Aubourg SP. Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.12.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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55
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Yi J, Xu Q, Hu X, Dong P, Liao X, Zhang Y. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.02.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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56
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Alpas H, Akhan C. Shelf-Life Extension and Safety Concerns about Haddock (Merlangius euxinus
) under High Hydrostatic Pressure. J Food Saf 2012. [DOI: 10.1111/jfs.12015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hami Alpas
- Department of Food Engineering; Middle East Technical University; 06800 Ankara Turkey
| | - Ceyda Akhan
- Department of Food Engineering; Middle East Technical University; 06800 Ankara Turkey
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57
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Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.03.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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58
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Montiel R, Cabeza MC, Bravo D, Gaya P, Cambero I, Ordóñez JA, Nuñez M, Medina M. A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0954-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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59
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Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon). FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0870-1] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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60
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Aubourg SP, Rodríguez A, Sierra Y, Tabilo-Munizaga G, Pérez-Won M. Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0799-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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61
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Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat. Meat Sci 2012; 91:255-60. [PMID: 22385794 DOI: 10.1016/j.meatsci.2012.01.023] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2011] [Revised: 01/27/2012] [Accepted: 01/27/2012] [Indexed: 11/20/2022]
Abstract
The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated. Samples of alligator tail meat were sliced, vacuum-packed, pressurized and distributed into four groups: control, treated with 200 MPa/10 min, 300 MPa/10 min and 400 MPa/10 min, then stored at 4°C±1°C for 45 days. Instrumental color, texture profile and a sensory profiling using quantitative descriptive analysis were carried out on the 1st, 15th, 30th and 45th days of storage. HHP was shown to affect the color and texture of the product, and the sensory descriptors (p<0.05). The results suggest that high pressure is a promising technology for the processing of alligator meat, especially low pressures (200 MPa) which can have positive effects on the quality of the product.
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62
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Briones-Labarca V, Perez-Won M, Zamarca M, Aguilera-Radic J, Tabilo-Munizaga G. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.09.002] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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63
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Kamalakanth C, Ginson J, Bindu J, Venkateswarlu R, Das S, Chauhan O, Gopal T. Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.06.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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64
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Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork. Meat Sci 2011; 90:170-5. [PMID: 21807468 DOI: 10.1016/j.meatsci.2011.06.022] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2010] [Revised: 06/14/2011] [Accepted: 06/21/2011] [Indexed: 11/20/2022]
Abstract
To investigate the effect of high-pressure (HP) treatment on lipid oxidation and fatty acid composition of intramuscular lipid in pork, the longissimus muscles from Rongchang (RC) pig were pressurized at 200, 350 and 500 MPa for 20 min at 20°C prior to 7 days storage at 4°C. The changes in TBARS number, lipid content and fatty acid composition of total intramuscular lipids, phospholipids, triglycerides and free fatty acids in untreated and HP treated samples were analyzed. HP treatment had no significant effect on the content and fatty acid composition of total lipids and triglycerides in the samples, but treatment at 350 MPa and above led to marked increases in TBARS values and lipolysis of partial phospholipids causing a correlative increase of free fatty acid content. A preferential hydrolysis for polyunsaturated fatty acids (PUFA) in phospholipids was observed, which resulted in the percentage of PUFA in phospholipids decreasing markedly and thereby that in free fatty acids increasing significantly.
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65
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Erkan N, Üretener G, Alpas H, Selçuk A, Özden Ö, Buzrul S. The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2010.12.004] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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66
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Karim NU, Kennedy T, Linton M, Watson S, Gault N, Patterson MF. Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.030] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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67
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Ramaswamy HS, Shao Y. High Pressure Destruction Kinetics ofClostridium SporogenesSpores in Salmon Slurry at Elevated Temperatures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910902963230] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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68
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Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus). FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0415-4] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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69
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Erkan N, Üretener G, Alpas H. Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus). INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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70
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Aubourg SP, Tabilo‐Munizaga G, Reyes JE, Rodríguez A, Pérez‐Won M. Effect of high‐pressure treatment on microbial activity and lipid oxidation in chilled coho salmon. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900173] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Santiago P. Aubourg
- Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
| | | | - Juan E. Reyes
- Food Engineering Department, Universidad de Bío‐Bío, Chillán, Chile
| | - Alicia Rodríguez
- Food Science and Chemical Technology Department, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Mario Pérez‐Won
- Food Engineering Department, Universidad de La Serena, La Serena, Chile
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71
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Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1239-1] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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72
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Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax). J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-009-0545-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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73
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Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.07.013] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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74
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Erkan N, Üretener G. The effect of high hydrostatic pressure on the microbiological, chemical and sensory quality of fresh gilthead sea bream (Sparus aurata). Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1193-y] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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75
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Crexi VT, Souza-Soares LA, Pinto LAA. Carp (Cyprinus carpio) oils obtained by fishmeal and ensilage processes: characteristics and lipid profiles. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01982.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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76
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Elmnasser N, Dalgalarrondo M, Orange N, Bakhrouf A, Haertlé T, Federighi M, Chobert JM. Effect of pulsed-light treatment on milk proteins and lipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:1984-1991. [PMID: 18290615 DOI: 10.1021/jf0729964] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Pulsed-light treatment offers the food industry a new technology for food preservation. It allows the inactivation of numerous micro-organisms including most infectious foodborne pathogens. In addition to microbial destruction, one can also question whether pulsed-light treatment induced conformational changes in food components. To investigate this question, the influence of pulsed-light treatment on protein components of milk was evaluated by using UV spectroscopy, spectrofluorometry, electrophoresis, and determination of amino acid composition. Pulsed-light treatment resulted in an increase of UV absorbance at 280 nm. The intrinsic tryptophan fluorescence of beta-lactoglobulin (BLG) showed a 7 nm red shift after 10 pulses. SDS-PAGE showed the formation of dimers after treatment of BLG by 5 pulses and more. No significant changes in the amino acid composition of proteins and lipid oxidation were observed after pulsed-light treatment. The obtained results indicated changes in the polarity of the tryptophanyl residue microenvironment of BLG solutions or changes in the tryptophan indole structure and some aggregation of studied proteins. Hence, pulsed-light treatment did not lead to very significant changes in protein components; consequently, it could be applied to process protein foods for their better preservation.
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