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Tabilo-Munizaga G, Barbosa-Cánovas GV. Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013204045687] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Using ultra high pressure (UHP) technology as a non-thermal preservation technique to ensure high quality food products has been investigated with increasing interest for many years. Since high pressure processing has become a viable commercial process within the last decade, its utilisation has been extended to include seafood products, a highly valued niche market. While surimi seafoods have traditionally been commercialised in Japan, surimi has been marketed in North America, Europe, Russia and other Asian countries over the last 20 years. The advantages of UHP surimi processing include manufacture of surimi seafood with natural appearance and imitation seafood analogues, as well as important improvements in textural properties such as hardness and elasticity. UHP can also modify physical and rheological properties of proteins, which could lead to the development of new pressurised seafood products. In short, UHP is a promising technology that could eventually replace heat-induced surimi gels.
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Affiliation(s)
- G. Tabilo-Munizaga
- Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA, Department of Food Engineering, Universidad del Bío-Bío, PO Box 447, Chillán, Chile
| | - G. V. Barbosa-Cánovas
- Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA,
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Li L, Zhang M, Adhikari B, Gao Z. Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1196492] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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GUERRERO-BELTRAN JOSEA, SWANSON BARRYG, BARBOSA-CANOVAS GUSTAVOV. SHELF LIFE OF HHP-PROCESSED PEACH PUREE WITH ANTIBROWNING AGENTS. J FOOD QUALITY 2005. [DOI: 10.1111/j.1745-4557.2005.00050.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Affiliation(s)
- M F Patterson
- Department of Agriculture and Rural Development, Northern Ireland and Queen's University, Newforge Road, Belfast BT9 5PX, Northern Ireland, UK
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