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Suárez-Medina MD, Sáez-Casado MI, Martínez-Moya T, Rincón-Cervera MÁ. The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies. Foods 2024; 13:1097. [PMID: 38611401 PMCID: PMC11011431 DOI: 10.3390/foods13071097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.
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Affiliation(s)
- María Dolores Suárez-Medina
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - María Isabel Sáez-Casado
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Tomás Martínez-Moya
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Miguel Ángel Rincón-Cervera
- Institute of Nutrition and Food Technology, University of Chile, Santiago 7830490, Chile
- Food Technology Division, University of Almería, 04120 Almería, Spain
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2
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Malga JM, Roco T, Silva A, Tabilo-Munizaga G, Pérez-Won M, Aubourg SP. Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice. Foods 2023; 12:foods12040799. [PMID: 36832873 PMCID: PMC9957066 DOI: 10.3390/foods12040799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/17/2023] Open
Abstract
The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish processed in pre-rigor conditions led to higher and lower levels (p < 0.05) of moisture and lipid contents in chilled fish, respectively, when compared to their counterpart samples processed in the post-rigor stage. Pre-rigor fish showed a higher (p < 0.05) quality level than post-rigor samples according to the assessment of the K value (59.0-92.1 and 70.3-96.3 ranges, respectively), fluorescent compounds (0.29-1.11 and 0.37-1.90 ranges, respectively), free fatty acids (FFA) (15.1-188.0 and 33.8-232.5 g·kg-1 lipids ranges, respectively), and total volatile amines (216.3-387.6 and 217.7-412.2 g·kg-1 muscle ranges, respectively). Pressure-treated fish showed higher (p < 0.05) quality retention than non-treated samples according to the formation of fluorescent compounds (0.29-0.86 and 0.85-1.90 ranges, respectively), FFA (15.1-50.6 and 58.9-223.5 g·kg-1 lipids ranges, respectively), and total volatile amines (216.3-250.3 and 351.1-412.2 g·kg-1 muscle ranges, respectively) and the evolution of the K value (59.0-77.2 and 86.9-96.3 ranges, respectively). The use of pre-rigor fish and previous HPP is recommended for the commercialisation of the current species as a fresh product.
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Affiliation(s)
- José M. Malga
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
| | - Teresa Roco
- Department of Food Engineering, Universidad de La Serena, La Serena 1700000, Chile
| | - Alfonso Silva
- Department of Aquaculture, Faculty of Marine Sciences, Universidad Católica del Norte, Coquimbo 1781421, Chile
| | | | - Mario Pérez-Won
- Department of Food Engineering, Universidad del Bío-Bío, Chillán 3780000, Chile
| | - Santiago P. Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
- Correspondence:
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3
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Chen L, Wang Y, Zhu C, Zhang D, Liu H. Effects of high pressure processing on aquatic products with an emphasis on sensory evaluation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lihang Chen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin 130118 China
| | - Yuying Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin 130118 China
| | - Chen Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin 130118 China
| | - Dali Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin 130118 China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin 130118 China
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4
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Proteomics of Fish White Muscle and Western Blotting to Detect Putative Allergens. METHODS IN MOLECULAR BIOLOGY (CLIFTON, N.J.) 2022; 2498:397-411. [PMID: 35727560 DOI: 10.1007/978-1-0716-2313-8_24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
A detailed workflow is provided for preparation from teleost fish white muscle of extracts for proteomics analysis. The protocol generates samples that can be analyzed by SWATH (Sequential Window data independent Acquisition of the Total High-resolution-Mass Spectra), a modern MS-based quantitative label free technology. The main steps for the extraction of three independent protein fractions, (1) soluble sarcoplasmic, (2) soluble myofibrillar, and (3) insoluble material, from fish white muscle are detailed. Coupled to the protein extraction protocol a Western blotting approach is outlined for detection of common fish allergens, in this case β-parvalbumin, in the white muscle sarcoplasmic protein fraction.
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5
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Zhang B, Pérez‐Won M, Tabilo‐Munizaga G, Aubourg SP. Inhibition of lipid damage in refrigerated salmon (
Oncorhynchus kisutch
) by a combined treatment of CO
2
packaging and high‐pressure processing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Mario Pérez‐Won
- Department of Food Engineering University of Bío‐Bío Chillán Chile
| | | | - Santiago P. Aubourg
- Department of Food Technology Marine Research Institute (CSIC) c/ E. Cabello, 6 Vigo 36208 Spain
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6
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Lu W, Qin Y, Ruan Z. Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels. J Texture Stud 2020; 52:177-186. [PMID: 33191516 DOI: 10.1111/jtxs.12572] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 11/09/2020] [Accepted: 11/11/2020] [Indexed: 12/14/2022]
Abstract
The tilapia (Orechromis niloticus) surimi gels were prepared with high hydrostatic pressure (0, 100, 200, 300, and 400 MPa for 15 min) treatments to investigate the changes in water-holding capacity, color, gel strength, microstructure, texture, and proteins of the gels. Compared it with cooked gel (40°C/30 min + 90°C/30 min). The whiteness of heat-induced and HHP-induced gels were significant (p < .05) higher than that of untreated samples. The gels formed by pressurization were dense and flexible, and formed by cross-linking based on hydrogen bonding. SDS-PAGE patterns showed no major change in the actin and tropomyosin protein profiles of gels induced by HHP-300. Raman spectroscopy confirmed disulfide bonds played an important role in gel formation. A lower intensity ratio observed in HHP-induced protein supported the tyrosine residues involved in hydrogen bond formation. The changes of secondary structure suggested decreased α-helix content and increased β-sheet.
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Affiliation(s)
- Wangwei Lu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Yuyue Qin
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Zheng Ruan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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7
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Joseph G, Remya Kumari KR, Kamalakanth CK, Bindu J, Asha KK. Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1772431] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ginson Joseph
- Research Department of Fisheries and Aquaculture, St. Albert’s College (Autonomous), Ernakulam, Kochi, India
| | - K. R. Remya Kumari
- Biochemistry and Nutrition Division, Central Institute of Fisheries Technology, Cochin, India
| | - C. K. Kamalakanth
- Fish Processing Division, Central Institute of Fisheries Technology, Cochin, India
| | - J. Bindu
- Fish Processing Division, Central Institute of Fisheries Technology, Cochin, India
| | - K. K Asha
- Biochemistry and Nutrition Division, Central Institute of Fisheries Technology, Cochin, India
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8
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Fidalgo LG, Saraiva JA, Aubourg SP, Vázquez M. Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen‐stored hake (
Merluccius merluccius
) pre‐treated by high pressure. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14395] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Liliana G. Fidalgo
- QOPNA & LAQV‐REQUIMTE Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV‐REQUIMTE Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Santiago P. Aubourg
- CSIC (Department of Food Technology Instituto de Investigaciones Marinas) Vigo 36208 Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela Lugo 27002 Spain
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9
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Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102236] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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10
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Tsironi T, Anjos L, Pinto PI, Dimopoulos G, Santos S, Santa C, Manadas B, Canario A, Taoukis P, Power D. High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Cartagena L, Puértolas E, Martínez de Marañón I. High-Pressure Processing (HPP) for Decreasing Weight Loss of Fresh Albacore (Thunnus alalunga) Steaks. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02369-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Effects of high pressure processing (HPP) and acid pre-treatment on quality attributes of hilsa (Tenualosa ilisha) fillets. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.084] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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13
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Pathway-oriented action of dietary essential oils to prevent muscle protein oxidation and texture deterioration of farmed rainbow trout. Animal 2019; 13:2080-2091. [DOI: 10.1017/s1751731119000016] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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14
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Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.). INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Pita-Calvo C, Guerra-Rodríguez E, Saraiva JA, Aubourg SP, Vázquez M. Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage. Food Res Int 2018; 112:233-240. [PMID: 30131133 DOI: 10.1016/j.foodres.2018.06.042] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 06/19/2018] [Accepted: 06/20/2018] [Indexed: 12/17/2022]
Abstract
Fish freshness is lost by autolytic degradation produced by endogenous enzymes. Frozen storage is one of the most used methods to preserve fish properties. However, protein denaturation has shown to be a major problem for frozen European hake (Merluccius merluccius), leading to texture losses and off-odour development. The aim of this work was to study the changes produced by high-pressure processing (HPP) before freezing on quality of frozen European hake stored at -21 °C for 12 months. The effect of HPP (150-450 MPa) on mechanical properties and expresible water was evaluated in raw and cooked fish samples. The effect on colour (L*, a* and b*) was assessed only in raw fish. Results showed that HPP before freezing is beneficial to maintain expresible water in good levels up to 6 months. The luminosity significantly increased with pressure level. Textural profile of raw samples showed that HPP increased hardness, adhesiveness and springiness of frozen hake. Cooked samples were also affected by HPP, being the best results obtained at 300 MPa for 6 months of frozen storage. Overall, results showed that HPP improves the quality of frozen hake.
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Affiliation(s)
- Consuelo Pita-Calvo
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Esther Guerra-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Jorge A Saraiva
- Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Santiago P Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain.
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16
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Carrera M, Fidalgo LG, Saraiva JA, Aubourg SP. Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4559-4570. [PMID: 29660290 DOI: 10.1021/acs.jafc.8b00635] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
A bottom-up proteomics approach was applied for the study of the effects of high-pressure (HP) treatment on the muscle proteome of fish. The performance of the approach was established for a previous HP treatment (150-450 MPa for 2 min) on frozen (up to 5 months at -10 °C) European hake ( Merluccius merluccius). Concerning possible protein biomarkers of quality changes, a significant degradation after applying a pressure ≥430 MPa could be observed for phosphoglycerate mutase-1, enolase, creatine kinase, fructose bisphosphate aldolase, triosephosphate isomerase, and nucleoside diphosphate kinase; contrary, electrophoretic bands assigned to tropomyosin, glyceraldehyde-3-phosphate dehydrogenase, and beta parvalbumin increased their intensity after applying a pressure ≥430 MPa. This repository of potential protein biomarkers may be very useful for further HP investigations related to fish quality.
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Affiliation(s)
- Mónica Carrera
- Spanish National Research Council (CSIC), Marine Research Institute (IIM) , Department of Food Technology , Vigo , Pontevedra Spain , 36208
| | - Liliana G Fidalgo
- Research Unit of Organic Chemistry, Natural, and Agro-food Products (QOPNA) and Chemistry Department , University of Aveiro , 3810-193 Aveiro , Portugal
| | - Jorge A Saraiva
- Research Unit of Organic Chemistry, Natural, and Agro-food Products (QOPNA) and Chemistry Department , University of Aveiro , 3810-193 Aveiro , Portugal
| | - Santiago P Aubourg
- Spanish National Research Council (CSIC), Marine Research Institute (IIM) , Department of Food Technology , Vigo , Pontevedra Spain , 36208
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17
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Roco T, Torres MJ, Briones-Labarca V, Reyes JE, Tabilo-Munizaga G, Stucken K, Lemus-Mondaca R, Pérez-Won M. Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage. Food Res Int 2018; 108:192-202. [PMID: 29735049 DOI: 10.1016/j.foodres.2018.03.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 03/02/2018] [Accepted: 03/04/2018] [Indexed: 10/17/2022]
Affiliation(s)
- Teresa Roco
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile.
| | - María José Torres
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Vilbett Briones-Labarca
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Juan Esteban Reyes
- Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile
| | - Gipsy Tabilo-Munizaga
- Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile
| | - Karina Stucken
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Av. Raúl Bitrán Nachary, Casilla 599, 1305, La Serena, Chile
| | - Roberto Lemus-Mondaca
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Mario Pérez-Won
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Av. Raúl Bitrán, 1305 La Serena, Chile
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18
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Evaluation of Freshness in Determination of Volatile Organic Compounds Released from Pork by HS-SPME-GC-MS. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1109-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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19
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Aubourg SP. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13693] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Xia Q, Wang L, Yu W, Li Y. Investigating the influence of selected texture-improved pretreatment techniques on storage stability of wholegrain brown rice: Involvement of processing-induced mineral changes with lipid degradation. Food Res Int 2017; 99:510-521. [DOI: 10.1016/j.foodres.2017.06.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 06/03/2017] [Accepted: 06/06/2017] [Indexed: 12/22/2022]
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21
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High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2969-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Oliveira FAD, Neto OC, Santos LMRD, Ferreira EHR, Rosenthal A. Effect of high pressure on fish meat quality – A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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Méndez L, Fidalgo LG, Pazos M, Lavilla M, Torres JA, Saraiva JA, Vázquez M, Aubourg SP. Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1815-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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Guyon C, Meynier A, de Lamballerie M. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.026] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake (Merluccius merluccius). Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2574-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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Barba FJ, Terefe NS, Buckow R, Knorr D, Orlien V. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.015] [Citation(s) in RCA: 213] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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27
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Proteomics analysis in frozen horse mackerel previously high-pressure processed. Food Chem 2015; 185:495-502. [DOI: 10.1016/j.foodchem.2015.03.144] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2014] [Revised: 03/12/2015] [Accepted: 03/31/2015] [Indexed: 11/23/2022]
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28
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Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1567-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Figueirêdo BC, Bragagnolo N, Skibsted LH, Orlien V. Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish. J Food Sci 2015. [DOI: 10.1111/1750-3841.12964] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bruno C. Figueirêdo
- Authors Figueirêdo and Bragagnolo are with Dept. of Food Science; Univ. of Campinas; 13083-862 Campinas SP Brazil
| | - Neura Bragagnolo
- Authors Figueirêdo and Bragagnolo are with Dept. of Food Science; Univ. of Campinas; 13083-862 Campinas SP Brazil
| | - Leif H. Skibsted
- Authors Skibsted and Orlien are with Food Chemistry; Dept. of Food Science; Faculty of Life Sciences; Univ. of Copenhagen, Rolighedsvej 30; DK-1958 Frederiksberg C Denmark
| | - Vibeke Orlien
- Authors Skibsted and Orlien are with Food Chemistry; Dept. of Food Science; Faculty of Life Sciences; Univ. of Copenhagen, Rolighedsvej 30; DK-1958 Frederiksberg C Denmark
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Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.03.016] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhang Y, Jiao S, Lian Z, Deng Y, Zhao Y. Effect of Single- and Two-Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus). J Food Sci 2015; 80:E1012-20. [DOI: 10.1111/1750-3841.12851] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Accepted: 02/16/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Yifeng Zhang
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Shunshan Jiao
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Zixuan Lian
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Yun Deng
- Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China
| | - Yanyun Zhao
- Dept. of Food Science & Technology; Oregon State Univ; Corvallis Oreg. 97331 U.S.A
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Selective-Targeted Effect of High-Pressure Processing on Proteins Related to Quality: a Proteomics Evidence in Atlantic Mackerel (Scomber scombrus). FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-013-1250-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Carrera M, Cañas B, Gallardo JM. Proteomics for the assessment of quality and safety of fishery products. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.027] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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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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Kaur BP, Kaushik N, Rao PS, Mishra HN. Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2013.772271] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1170-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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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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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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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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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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Ginson J, Kamalakanth CK, Bindu J, Venkateswarlu R, Das S, Chauhan OP, Gopal TKS. Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus). FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0780-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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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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Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch). Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.10.040] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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