51
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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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52
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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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53
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Bindu J, Ginson J, Kamalakanth C, Asha K, Srinivasa Gopal T. Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.10.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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54
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Buckow R, Sikes A, Tume R. Effect of High Pressure on Physicochemical Properties of Meat. Crit Rev Food Sci Nutr 2013; 53:770-86. [DOI: 10.1080/10408398.2011.560296] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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55
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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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56
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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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57
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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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58
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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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59
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Montiel R, De Alba M, Bravo D, Gaya P, Medina M. Effect of high pressure treatments on smoked cod quality during refrigerated storage. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.08.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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60
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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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61
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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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62
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Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.072] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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63
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Foh M, Kamara M, Amadou I, Foh B, Wenshui X. Chemical and Physicochemical Properties of Tilapia (Oreochromis niloticus) Fish Protein Hydrolysate and Concentrate. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/ijbc.2011.21.36] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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64
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Briones LS, Reyes JE, Tabilo-Munizaga GE, Pérez-Won MO. Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.04.027] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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65
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Monitoring the effects of high pressure processing and temperature on selected beef quality attributes. Meat Sci 2010; 86:629-34. [DOI: 10.1016/j.meatsci.2010.05.001] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2009] [Revised: 04/28/2010] [Accepted: 05/01/2010] [Indexed: 11/22/2022]
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66
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Chen C, Wang R, Sun G, Fang H, Ma D, Yi S. Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.05.004] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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67
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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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Effects of ultra-high pressure on gel properties of big head croaker ( Collichthys lucidus) surimi. ACTA ACUST UNITED AC 2010. [DOI: 10.3724/sp.j.1231.2010.06381] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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70
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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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71
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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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72
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Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.015] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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73
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Brutti A, Rovere P, Cavallero S, D’Amelio S, Danesi P, Arcangeli G. Inactivation of Anisakis simplex larvae in raw fish using high hydrostatic pressure treatments. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.05.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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74
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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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75
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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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76
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Sun XD, Holley RA. High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products. J Food Sci 2010; 75:R17-23. [DOI: 10.1111/j.1750-3841.2009.01449.x] [Citation(s) in RCA: 139] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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77
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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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78
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Yagiz Y, Kristinsson HG, Balaban MO, Welt BA, Ralat M, Marshall MR. Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.029] [Citation(s) in RCA: 132] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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79
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Büyükcan M, Bozoglu F, Alpas H. Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01628.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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80
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Gómez-Estaca J, López-Caballero M, Gómez-Guillén M, López de Lacey A, Montero P. High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.10.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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81
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Cruz-Romero M, Kerry J, Kelly A. Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.12.004] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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82
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Zhu S, Marcotte M, Ramaswamy H, Shao Y, Le-Bail A. Evaluation and comparison of thermal conductivity of food materials at high pressure. FOOD AND BIOPRODUCTS PROCESSING 2008. [DOI: 10.1016/j.fbp.2006.08.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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83
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Cruz-Romero MC, Kerry JP, Kelly AL. Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas). INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2007.05.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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84
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Yagiz Y, Kristinsson H, Balaban M, Marshall M. Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus). J Food Sci 2007; 72:C509-15. [DOI: 10.1111/j.1750-3841.2007.00560.x] [Citation(s) in RCA: 110] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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85
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Supavititpatana T, Apichartsrangkoon A. Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor). Meat Sci 2007; 76:555-60. [DOI: 10.1016/j.meatsci.2007.01.007] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2006] [Revised: 12/25/2006] [Accepted: 01/04/2007] [Indexed: 11/28/2022]
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86
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87
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Alizadeh E, Chapleau N, de Lamballerie M, LeBail A. Effects of Freezing and Thawing Processes on the Quality of Atlantic Salmon (Salmo salar) Fillets. J Food Sci 2007; 72:E279-84. [DOI: 10.1111/j.1750-3841.2007.00355.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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88
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Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2006.05.002] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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89
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High pressure effects on the quality and preservation of cold-smoked dolphinfish (Coryphaena hippurus) fillets. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.07.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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90
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Sequeira-Munoz A, Chevalier D, LeBail A, Ramaswamy HS, Simpson BK. Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. INNOV FOOD SCI EMERG 2006. [DOI: 10.1016/j.ifset.2005.06.006] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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91
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Rodríguez Ó, Barros-Velázquez J, Piñeiro C, Gallardo JM, Aubourg SP. Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima). Food Chem 2006. [DOI: 10.1016/j.foodchem.2004.11.054] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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92
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Collins MV, Flick GJ, Smith SA, Fayer R, Croonenberghs R, O'Keefe S, Lindsay DS. The Effect of High-Pressure Processing on Infectivity ofCryptosporidium parvumOocysts Recovered from Experimentally Exposed Eastern Oysters (Crassostrea virginica). J Eukaryot Microbiol 2005; 52:500-4. [PMID: 16313442 DOI: 10.1111/j.1550-7408.2005.00059.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Shellfish have been identified as a potential source of Cryptosporidium infection for humans. The inactivation of Cryptosporidium parvum and other pathogens in raw molluscan shellfish would provide increased food safety for normal and at-risk consumers. The present study identified the efficacy of a non-thermal alternative food-processing treatment, high hydrostatic pressure processing (HPP), on the viability of C. parvum oocysts in the Eastern oysters Crassostrea virginica. Oysters were artificially exposed to 2 x 10(7) oocysts of the Beltsville strain of C. parvum in seawater and subjected to HPP treatments. The effects of the treatments were evaluated by inoculation of the processed oyster tissues into neonatal mice. High-pressure processing of shucked Eastern oysters at all pressures tested (305, 370, 400, 480, and 550 MPa) was significantly effective (P<0.05) in reducing the numbers of positive mouse pups fed treated oyster tissues exposed to C. parvum oocysts. A dose of 550 MPa at 180 s (s) of holding time produced the maximum decrease in numbers of C. parvum positive mouse pups (93.3%). Measurement of tristimulus color values of HPP-treated raw oysters at extended processing times from 120 s to 360 s at 550 MPa showed a small increase in whiteness of oyster meat. This non-thermal processing treatment shows promise for commercial applications to improve safety of seafood and reduce public health risks from cryptosporidiosis.
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Affiliation(s)
- Marina V Collins
- Department of Food Science and Technology, Virginia Tech, Blacksburg, 24061, USA
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93
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High pressure processing of shellfish: A review of microbiological and other quality aspects. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2005.04.001] [Citation(s) in RCA: 180] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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94
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Aubourg SP, Piñeiro C, Gallardo JM, Barros-Velazquez J. Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima). Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.05.008] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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95
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Cruz-Romero M, Smiddy M, Hill C, Kerry J, Kelly A. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas). INNOV FOOD SCI EMERG 2004. [DOI: 10.1016/j.ifset.2004.01.002] [Citation(s) in RCA: 92] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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96
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Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. Lebensm Wiss Technol 2004. [DOI: 10.1016/j.lwt.2003.09.004] [Citation(s) in RCA: 105] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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97
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Lakshmanan R, Dalgaard P. Effects of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold-smoked salmon. J Appl Microbiol 2004; 96:398-408. [PMID: 14723701 DOI: 10.1046/j.1365-2672.2004.02164.x] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To evaluate the effect of high-pressure processing (HPP) on Listeria monocytogenes, microbial and chemical changes and shelf-life in chilled cold-smoked salmon (CSS). METHODS AND RESULTS First, challenge tests with L. monocytogenes were carried out using HPP of the product at 0.1 (control), 150, 200 and 250 MPa. Secondly, storage trials with the naturally contaminated product and HPP at 0.1 (control) and 200 MPa were realized. Shelf-life, microbial changes and chemical changes were determined and existing predictive models and multiple compound quality indices evaluated. HPP with 250 MPa did not inactivate L. monocytogenes but significant lag phases of 17 and 10 days were observed at ca 5 and 10 degrees C, respectively. HPP with 200 MPa had a marked effect on both colour and texture of CSS. CONCLUSIONS High-pressure processing was unable to prevent growth of L. monocytogenes or spoilage of chilled CSS. Existing mathematical models allowed growth rates of L. monocytogenes and shelf-life of samples without high-pressure treatments to be predicted. SIGNIFICANCE AND IMPACT OF THE STUDY High-pressure processing seems more appropriate for new types of salmon products than for a classical product like CSS where consumers expect specific quality attributes.
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Affiliation(s)
- R Lakshmanan
- Department of Bioscience, Food Quality Group, University of Strathclyde, Glasgow, UK
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98
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99
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Abstract
Anisakis simplex is a common nematode parasite present in many marine fish, including finfish and squid. It can pose a public health problem if it is not destroyed during food processing. Anisakis larvae were isolated from fish tissue, and their survival of high-pressure treatments in distilled water and physiological isotonic solution was assayed. Treatment at a pressure of 200 MPa for 10 min at a temperature between 0 and 15 degrees C kills all Anisakis larvae, with a lack of motility being used as an indicator of larval death. Lower pressures can be successfully employed down to 140 MPa, but with lower pressures, the treatment time must be increased by up to I h to kill all larvae. Meanwhile, most larvae treated for >10 min at pressures of >120 MPa were dead, with the autofluorescence method being used to determine death. Cycles of compression and decompression increase the destruction of larvae compared with a single pressure treatment for a similar treatment time. Our results indicate that high-pressure treatment is an alternative nonthermal method for killing this nematode. The possible mechanism of death and damage by pressure is discussed, and uses for this treatment in food processing are suggested.
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Affiliation(s)
- A D Molina-García
- Department of Engineering, Instituto del Frío, Consejo Superior de Investigaciones Científicas, Ciudad Universitaria, Madrid, Spain.
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