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Bou R, Guerrero L, López M, Claret A, López-Mas L, Castellari M. Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02980-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
AbstractMarination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help to preserve freshness and extend shelf life. In addition, marination may mask changes in physicochemical properties and the sensory attributes of fish resulting from intense pressurization treatments. In this study, we evaluated the effects of vacuum impregnation (50 mbar for 5 min) alone or in combination with a moderate pressurization treatment (250 MPa for 6 min) on the physicochemical properties, microbiological and oxidative stability, and sensory properties of refrigerated seabream fillets. Compared to conventional marination, vacuum impregnation alone had no effect on the aforementioned properties, except for a higher perception of lemon aroma (0.9 vs. 1.6). However, vacuum impregnation with pressurization reduced the total viable mesophilic aerobic bacteria to counts below 4 log colony forming units (CFU)/g after 16 days of storage at ≤ 2 °C, compared to 6 log CFU/g with conventional marination. Additionally, the color and texture were affected by the pressurization treatment. However, color was more susceptible, and at the beginning of storage, lightness was higher in the pressurized samples than in the control (52 vs. 78). Regardless, this whitening effect and other minor changes in texture and sensory properties compared to conventional marination with vacuum impregnation with pressurization can be considered of little relevance considering the increase in shelf life, the lack of lipid oxidation (maintained at low and similar levels as those of the non-pressurized samples), and the intrinsic whitening effects of certain marinades.
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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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Ahmed J, Habeebullah SFK, Thomas L, Mulla MZ, Jacob H, Alagarsamy S. Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour (
Epinephelus coioides
) fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15977] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Jasim Ahmed
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | | | - Linu Thomas
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | - Mehrajfatema Z. Mulla
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | - Harsha Jacob
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | - Surendraraj Alagarsamy
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
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Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar). Food Chem 2021; 367:130721. [PMID: 34371280 DOI: 10.1016/j.foodchem.2021.130721] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/26/2021] [Accepted: 07/26/2021] [Indexed: 11/20/2022]
Abstract
High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon flesh. In this study, the effects of HP treatment for 5 min at 200, 400 and 600 MPa on the structure of Atlantic salmon were investigated. Transversal histological sections revealed a decrease in the fibre size from 200 MPa associated with an expansion of the extracellular spaces. Connective tissue was found to be modified from 400 MPa, resulting in an increase in its surface area. Fourier transform infrared (FT-IR) microspectroscopy revealed a reduction in the α-helix content and an increase in the aggregated β-sheet structure content with increasing pressure, reflecting a change in the secondary structure of proteins from 200 MPa.
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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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6
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Gaoshang L, Yanting C, Shifen X, Mingchun L, Jinjie Z, Qiaoming L, Ru J, Yang W. Effects of ultra‐high pressure on the biochemical properties and secondary structure of myofibrillar protein from
Oratosquilla oratoria
muscle. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13231] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Li Gaoshang
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang ProvinceNingbo University Ningbo China
| | - Chen Yanting
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Xuan Shifen
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Lv Mingchun
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Zhang Jinjie
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Lou Qiaoming
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Jia Ru
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Wenge Yang
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang ProvinceNingbo University Ningbo China
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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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Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2131-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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9
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Wang CY, Huang HW, Hsu CP, Yang BB. Recent Advances in Food Processing Using High Hydrostatic Pressure Technology. Crit Rev Food Sci Nutr 2016; 56:527-40. [PMID: 25629307 DOI: 10.1080/10408398.2012.745479] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications.
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Affiliation(s)
- Chung-Yi Wang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Hsiao-Wen Huang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Chiao-Ping Hsu
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Binghuei Barry Yang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
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Rodríguez A, Maier L, Paseiro-Losada P, Aubourg SP. Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2014.913753] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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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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