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Siddiqui SA, Singh S, Bahmid NA, Sasidharan A. Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis. Heliyon 2024; 10:e29066. [PMID: 38655319 PMCID: PMC11035943 DOI: 10.1016/j.heliyon.2024.e29066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 03/12/2024] [Accepted: 03/29/2024] [Indexed: 04/26/2024] Open
Abstract
Seafood, being highly perishable, faces rapid deterioration in freshness, posing spoilage risks and potential health concerns without proper preservation. To combat this, various innovative preservation and packaging technologies have emerged. This review delves into these cutting-edge interventions designed to minimize spoilage and effectively prolong the shelf life of fresh seafood products. Techniques like High-Pressure Processing (HPP), Modified Atmosphere Packaging (MAP), bio-preservation, and active and vacuum packaging have demonstrated the capability to extend the shelf life of seafood products by up to 50%. However, the efficacy of these technologies relies on factors such as the specific type of seafood product and the storage temperature. Hence, careful consideration of these factors is essential in choosing an appropriate preservation and packaging technology.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, Quakenbrück, Germany
| | - Shubhra Singh
- Department of Tropical Agriculture and International cooperation, National Pingtung University of Science and Technology, 91201, Taiwan
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad P.O 682506, Kerala, India
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Arango-Herrán M, Sánchez-García F, Palacios VM, Roldán AM. The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation. Foods 2023; 12:3958. [PMID: 37959077 PMCID: PMC10647281 DOI: 10.3390/foods12213958] [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: 10/02/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation and development of its physicochemical properties after 20 days fermentation was studied. Two varieties of fish and sea urchin sauce were made with or without shell at 1:2:1 ratio (salt:fish:sea urchin) plus a control fish sauce at 1:3 ratio (salt:fish). All sauces were fermented at 40-50 °C for 20 days, where for the first 7 days the preparation remained in a static phase. During their fermentation, pH, salt concentration, aw, TVB-N, TMA, total nitrogen, formaldehyde nitrogen, amino nitrogen, and ammonium nitrogen, as well as aerobic mesophiles and lactic acid bacteria were monitored. The fermentation of the experimental sauces proved to follow an evolution rather similar to the control sauce. The whole and shelled sea urchins provided the necessary microbial and enzymatic load to trigger an adequate hydrolysis of the fish and the production of total nitrogen (16.0-17.6 g/L), formaldehyde nitrogen (15.1-16.0 g/L), and amino nitrogen (0.7-0.8 g/L) of the same order as the control sauce, despite the lower fish content. According to TMA (9.2-13.1 mg N/100 g), VBT (40.0-47.2 mg N/100 g) contents, and pH levels (5.41-5.46), no deviation of the fermentation process was observed under the experimental conditions (salt content, temperature, and agitation after the static phase). Quantitative descriptive analysis (QDA) sensory revealed that the use of sea urchin results in high quality products characterized by their aromas of crustaceans and mollusks. The present study investigates the potential use of shelled and even whole sea urchin as an ingredient for the preparation of high quality fish sauces.
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Affiliation(s)
| | - Fini Sánchez-García
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Puerto Real, 11510 Cadiz, Spain; (M.A.-H.); (V.M.P.); (A.M.R.)
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D'Aniello A, Koshenaj K, Ferrari G. A Preliminary Study on the Release of Bioactive Compounds from Rice Starch Hydrogels Produced by High-Pressure Processing (HPP). Gels 2023; 9:521. [PMID: 37504400 PMCID: PMC10379274 DOI: 10.3390/gels9070521] [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: 05/24/2023] [Revised: 06/20/2023] [Accepted: 06/24/2023] [Indexed: 07/29/2023] Open
Abstract
This work aimed to carry out a preliminary study on the release of bioactive compounds loaded into starch-based hydrogels produced by high-pressure processing (HPP). As a study case, the experiments were carried out on rice starch HPP hydrogels. Rice starch (20% w/w) and green tea extract (2% w/w), suspended in distilled water, were treated by HPP at processing conditions enabling starch gelatinisation, namely 600 MPa for 15 min at room temperature. Additional experiments were carried out on samples that were further loaded with glycerol (5% w/w). Gel formation was assessed by analysing the gelatinisation extent, structuring level, and swelling power of the samples. At the processing conditions utilised, stable hydrogels were obtained even in the presence of the extract and/or the glycerol in the starch suspension. As expected, the colour of the hydrogels formed was affected by the addition of green tea extract in the starch solution. HPP starch hydrogels were characterised by Fourier transform infrared spectroscopy (FT-IR) to determine the interactions between the different compounds utilised in the formulation. Moreover, the release kinetics of bioactive compounds from HPP rice starch hydrogels was evaluated using a vertical Franz diffusion cells system, simulating a transdermal pattern. The diffusion of bioactive compounds was measured spectrophotometrically and via HPLC analysis. A controlled release of bioactive compounds from the hydrogel structure was detected, suggesting that small molecules, such as polyphenols, positively interacted with the rice starch HPP hydrogel network that allowed a smooth and constant release of these bioactive compounds over time.
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Affiliation(s)
- Anna D'Aniello
- ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy
| | - Katerina Koshenaj
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
| | - Giovanna Ferrari
- ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy
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In-package cold plasma treatment for microbial inactivation in plastic-pouch packaged steamed rice cakes. Int J Food Microbiol 2023; 389:110108. [PMID: 36736172 DOI: 10.1016/j.ijfoodmicro.2023.110108] [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: 08/19/2022] [Revised: 01/16/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023]
Abstract
In-package atmospheric cold plasma (ICP) treatment was investigated as a method to inactivate microorganisms in Korean steamed rice cakes (SRCs) packaged in plastic pouches. The effect against Escherichia coli O157:H7 increased with increasing ICP treatment power and time and using nylon-containing pouches. Moreover, E. coli O157:H7 growth was effectively inhibited at 4 and 25 °C when SRCs were in a pouch filled with an O2-CO2 (70 % and 30 %) gas. Under optimal treatment power (30 W), treatment time (4 min), and headspace-to-SRC volume ratio (7:1) conditions, ICP effectively inactivated E. coli O157:H7, Bacillus cereus spores, Penicillium chrysogenum, and indigenous aerobic bacteria, as well as yeast and molds in SRCs packaged with air in the nylon/low density polyethylene pouch by 2.2 ± 0.2 log CFU/g, 1.4 ± 0.2 log spores/g, 2.2 ± 0.3 log spores/g, 1.1 ± 0.2 log CFU/g, and 1.0 ± 0.1 log CFU/g, respectively. Furthermore, post-treatment storage was effective in preventing the growth of E. coli O157:H7 in SRCs at 4 °C and 25 °C when the pouch was filled with N2-CO2 (50 % and 50 %) or O2-CO2 (70 % and 30 %). Collectively, these findings indicate that ICP treatment effectively decontaminates SRCs and represents a potential non-thermal microbial decontamination technology for SRCs in pouch packaging.
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Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams. Foods 2023; 12:foods12061162. [PMID: 36981089 PMCID: PMC10048364 DOI: 10.3390/foods12061162] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/23/2023] [Accepted: 03/01/2023] [Indexed: 03/12/2023] Open
Abstract
This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell (Mactra murchisoni), and Tua Tua (Paphies donacina) clams. The clam samples were subjected to HPP with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and holding times (5 and 600 s) at 20 °C. Partial Least Squares Discriminant Analysis (PLS-DA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) were deployed to fingerprint the discriminating amino and fatty acids post-HPP processing while considering their inherent biological variation. Aspartic acid (ASP), isoleucine (ILE), leucine (LEU), lysine (LYS), methionine (MET), serine (SER), threonine (THR), and valine (VAL) were identified as discriminating amino acids, while C18:0, C22:1n9, C24:0, and C25:5n3 were identified as discriminating fatty acids. These amino and fatty acids were then subjected to mixed model ANOVA. Mixed model ANOVA was employed to investigate the influence of HPP pressure and holding times on amino acids and fatty acids in New Zealand clams. A significant effect of pressure levels was reported for all three clam species for both amino and fatty acids composition. Additionally, holding time was a significant factor that mainly influenced amino acid content. butnot fatty acids, suggesting that hydrostatic pressure hardly causes hydrolysis of triglycerides. This study demonstrates the applicability of OPLS-DA in identifying the key discriminating chemical components prior to traditional ANOVA analysis. Results from this research indicate that lower pressure and shorter holding time (100 MPa and 5 s) resulted in the least changes in amino and fatty acids content of clams.
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Yu Q, Liu J, Yang J, Lou Y, Li Y, Zhang M. Postharvest Preservation Technologies for Marine-Capture Shrimp: A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03049-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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Lan Q, Tappi S, Braschi G, Picone G, Rocculi P, Laghi L. Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn ( Melicertus kerathurus) during Chilled Storage. Foods 2022; 11:foods11223677. [PMID: 36429269 PMCID: PMC9689486 DOI: 10.3390/foods11223677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/06/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
A variety of metabolites contribute to the freshness and taste characteristics of seafood. This study investigated the effects of high hydrostatic pressure (HHP; 400, 500, and 600 MPa) for 10 min) on the metabolome of striped prawn during chilled storage, in relation to microorganisms' development. All treated samples showed lower viable counts throughout storage compared to the untreated counterparts. The limit of acceptability from a microbiological point of view was extended from 9 to as many as 35 days by 600 MPa treatment. Metabolites were quantified by 1H-NMR through a targeted-untargeted metabolomic approach. Molecules linked to nucleotides' degradation and amines' anabolism suggested an overall freshness improvement granted by HHP. Notably, putrescine and cadaverine were detected only in untreated prawn samples, suggesting the inactivation of degradative enzymes by HHP. The concentration of molecules that influence umami perception was significantly elevated by HHP, while in untreated samples, the concentration of molecules contributing to a sour taste gradually increased during storage. As metabolomics was applied in its untargeted form, it allowed us to follow the overall set of metabolites related to HHP processing and storage, thus providing novel insights into the freshness and taste quality of striped prawn as affected by high hydrostatic pressure.
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Affiliation(s)
- Qiuyu Lan
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Correspondence: ; Tel.: +39-0547-338-105
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Puértolas E, Álvarez-Sabatel S, Montes P. Application of high-pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6464-6469. [PMID: 35561148 DOI: 10.1002/jsfa.12013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 05/03/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The aim of this work was to examine for the first time the use of high-pressure assisted thermal processing (PATP) (100, 350, 600 MPa; 100 °C; 3 min) at pilot scale for replacing shrimp (Litopenaeus vannamei) maturation and cooking, analyzing its impact on peeling yield, color, texture and sensory properties. Shrimps subjected to conventional maturation (ice; 2 days) and thermal cooking (100 °C; boiling water, 3 min) were used as controls. RESULTS PATP treatments at 100-350 MPa improved manual peelability over the control (P ≤ 0.05), maintaining similar peeling yield, color (L*, a*, b*), texture (shear force, shear work) and sensory properties (appearance before and after peeling, flavor, firmness; P < 0.05). However, increasing pressure to 600 MPa clearly overprocessed the samples, making it impossible to remove all the meat from the shell and resulting in a softer texture, 4.1% lower peeling yield and worse sensory quality (P ≤ 0.05). CONCLUSION PATP (< 350 MPa; 100 °C) could be an alternative to replace conventional maturation and thermal cooking in the production of cooked shrimps, reducing processing time from days to minutes by performing both processes in a single step. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Eduardo Puértolas
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA). Parque Tecnológico de Bizkaia, Astondo Bidea, Derio, Spain
| | - Saioa Álvarez-Sabatel
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA). Parque Tecnológico de Bizkaia, Astondo Bidea, Derio, Spain
| | - Paula Montes
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA). Parque Tecnológico de Bizkaia, Astondo Bidea, Derio, Spain
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Liu X, Suo R, Wang H, Liu Y, Ma Q, Mu J, Wang J, Wang W. Differential proteomic analysis using a tandem-mass-tag-based strategy to identify proteins associated with the quality indicators of Penaeus vannamei after high-pressure treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage. Molecules 2022; 27:molecules27196302. [PMID: 36234840 PMCID: PMC9571125 DOI: 10.3390/molecules27196302] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 11/21/2022] Open
Abstract
The present study aimed to explore the effects of ultra-high pressure (UHP) on the cathepsin (B, D, H, and L) activities, protein oxidation, and degradation properties as well as quality characteristics of iced shrimp (Litopenaeus vannamei). Fresh shrimps were vacuum-packed, treated with UHP (100–500 MPa for 5 min), and stored at 0 °C for 15 days. The results showed that the L* (luminance), b* (yellowness), W (whiteness), ΔE (color difference), hardness, shear force, gumminess, chewiness, and resilience of shrimp were significantly improved by UHP treatment. Moreover, the contents of surface hydrophobicity, myofibril fragmentation index (MFI), trichloroacetic acid (TCA)-soluble peptides, carbonyl, dityrosine, and free sulfhydryl of myofibrillar protein (MP) were significantly promoted by UHP treatment. In addition, UHP (above 300 MPa) treatment enhanced the mitochondrial membrane permeability but inhibited the lysosomal membrane stability, and the cathepsin (B, D, H, and L) activities. UHP treatment notably inhibited the activities of cathepsins, delayed protein oxidation and degradation, as well as texture softening of shrimp during storage. Generally, UHP treatment at 300 MPa for 5 min effectively delayed the protein and quality deterioration caused by endogenous enzymes and prolonged the shelf life of shrimp by 8 days.
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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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Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5797843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extends the shelf life of food commodities by inactivating bacteria, yeast, mold, and virus. The limitation of HPP in inactivating spores can be overcome by using other thermal and nonthermal processing sequentially or simultaneously with HPP. This review summarizes the applications of HPP in the fruits and vegetables, dairy, meat, fish, and poultry sector. It also emphasizes microbial food safety and the effectiveness of HPP in the load reduction of microorganisms. Comprehensive information about the synergistic effect of HPP with different techniques and their effectiveness in ensuring food safety is reported. The summarized data would be handy to interested researchers and industry personnel.
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Soo TCC, Bhassu S. Biochemical indexes and gut microbiota testing as diagnostic methods for
Penaeus monodon
health and physiological changes during AHPND infection with food safety concerns. Food Sci Nutr 2022; 10:2694-2709. [PMID: 35959249 PMCID: PMC9361443 DOI: 10.1002/fsn3.2873] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 03/21/2022] [Accepted: 03/23/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
- Tze Chiew Christie Soo
- Animal Genetics and Genome Evolutionary Laboratory (AGAGEL) Department of Genetics and Microbiology Faculty of Science Institute of Biological Sciences University of Malaya Kuala Lumpur Malaysia
| | - Subha Bhassu
- Animal Genetics and Genome Evolutionary Laboratory (AGAGEL) Department of Genetics and Microbiology Faculty of Science Institute of Biological Sciences University of Malaya Kuala Lumpur Malaysia
- Terra Aqua Laboratory Centre for Research in Biotechnology for Agriculture (CEBAR) Research Management and Innovation Complex University of Malaya Kuala Lumpur Malaysia
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Liu H, Xu Y, Zu S, Wu X, Shi A, Zhang J, Wang Q, He N. Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review. Foods 2021; 10:1872. [PMID: 34441648 PMCID: PMC8393269 DOI: 10.3390/foods10081872] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/08/2021] [Accepted: 08/10/2021] [Indexed: 01/03/2023] Open
Abstract
In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.
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Affiliation(s)
- Huipeng Liu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Yiyuan Xu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Shuyu Zu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Xuee Wu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China; (A.S.); (J.Z.)
| | - Ning He
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (H.L.); (Y.X.); (S.Z.); (X.W.)
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15
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Enhancing microbial management and shelf life of shrimp Penaeus vannamei by using nanoparticles of metallic oxides as an alternate active packaging tool to synthetic chemicals. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100652] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Ye T, Chen X, Chen Z, Liu R, Wang Y, Lin L, Lu J. Quality characteristics of shucked crab meat (Eriocheir sinensis) processed by high pressure during superchilled storage. J Food Biochem 2021; 45:e13708. [PMID: 33733512 DOI: 10.1111/jfbc.13708] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/16/2020] [Accepted: 03/09/2021] [Indexed: 11/30/2022]
Abstract
High-pressure processing (HPP) at 300 MPa for 20 min at 25°C was used for shucking Chinese mitten crab. The shelf-life, quality as well as internal protein changes in HPP-shucked meat were investigated during superchilled storage at -4o C. Upon 3-week storage, the lightness and whiteness of HPP-shucked crab meat start to decline, while no significant changes were observed in the hardness, gumminess, and chewiness. Sensory and microbial evaluation suggested that HPP-shucked crab meat can be generally preserved in an acceptable manner within 3 weeks, although a negative influence on drip loss was found. The loss of entrapped water in crab meat as revealed by low field nuclear magnetic resonance was responsible for the relatively high thawing drip loss. The severe deterioration of meat quality and sensory occurred at 4-week storage probably as a result of exacerbated myofibrillar protein oxidation, denaturation, and crosslinking. PRACTICAL APPLICATIONS: It has been confirmed that HPP shucking can maintain the fresh-state of the crab meat and save energy compared to the conventional treatment, which could meet consumers' demand for minimally processed seafood products. In this work, the shelf-life of HPP-shucked crab meat stored at -4o C was evaluated to be 3 weeks and HPP shucking combined with superchilling can be an effective way to preserve the crab meat. These results can provide basic knowledge for the storage and distribution of HPP-shucked crab meat.
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Affiliation(s)
- Tao Ye
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhina Chen
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Rui Liu
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Yun Wang
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
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17
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Andoni E, Ozuni E, Bijo B, Shehu F, Branciari R, Miraglia D, Ranucci D. Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2020.1866131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Egon Andoni
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Enkeleda Ozuni
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Bizena Bijo
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Fatmira Shehu
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | | | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
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18
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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.
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19
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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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20
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Larrea-Wachtendorff D, Sousa I, Ferrari G. Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09264-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Shi L, Xiong G, Yin T, Ding A, Li X, Wu W, Qiao Y, Liao L, Jiao C, Wang L. Effects of ultra-high pressure treatment on the protein denaturation and water properties of red swamp crayfish (Procambarus clarkia). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110124] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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22
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Cascading Mechanism Triggering the Activation of Polyphenol Oxidase Zymogen in Shrimp Litopenaeus vannamei After Postmortem and the Correlation with Melanosis Development. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02435-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Ekezie FGC, Sun DW, Cheng JH. Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet. Food Chem 2019; 300:125143. [DOI: 10.1016/j.foodchem.2019.125143] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 06/10/2019] [Accepted: 07/06/2019] [Indexed: 10/26/2022]
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24
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Humaid S, Nayyar D, Bolton J, Skonberg DI. Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails. J Food Sci 2019; 84:3454-3462. [PMID: 31752050 DOI: 10.1111/1750-3841.14954] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 10/14/2019] [Accepted: 10/21/2019] [Indexed: 02/06/2023]
Abstract
Sous vide (SV) and high-pressure processing (HPP) are promising techniques in the development of high-quality seafood products. The objectives of this study were to evaluate the impacts of HPP on the physicochemical quality and consumer acceptance of subsequently SV-cooked lobster tails. Raw shucked lobster tails were processed at 150 or 350 MPa for 5 or 10 min. Subsequently, half were SV cooked to a core temperature of 65 °C/10 min. Texture profile analysis, shear force, color, salt soluble protein content, water-holding capacity (WHC), moisture content, and weight loss were analyzed. Pressurization at 150 MPa/10 min decreased (P < 0.05) the hardness of raw lobsters compared to non-HPP-treated controls. However, 350 MPa for 5 or 10 min increased (P < 0.05) the shear force in raw and SV-cooked samples. HPP increased (P < 0.05) the L* values but did not affect moisture content, WHC, or weight loss of raw or SV-cooked lobsters. Lobsters were subjected to consumer acceptability testing using a 9-point hedonic scale. Although panelists rated the flavor, texture, and overall liking of the 350 MPa/10 min samples higher than the control and 150 MPa/10 min samples, there were no significant differences among treatment means, indicating that physicochemical changes induced by HPP did not affect consumer acceptance. In addition, approximately 84% of panelists reported that the 350 MPa product met their expectations compared to approximately 75% for the control and 150 MPa treatments. These results suggest that HPP has the potential to be applied in combination with SV cooking to produce consumer-acceptable, value-added lobster products. PRACTICAL APPLICATION: Lobsters are an expensive menu item in restaurants. However, they are susceptible to being overcooked using conventional methods, producing a tough and rubbery texture. Sous vide cooking is reported to provide evenly cooked lobsters with a succulent and juicy texture. In this study, lobsters were sous vide cooked to reach a core temperature of 65 °C, and then maintained at that temperature for 10 min. The application of moderate processing pressures to vacuum-packaged raw lobsters prior to SV cooking altered some physicochemical attributes but has the potential to increase the availability of high-quality, minimally processed seafood with good consumer acceptability.
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Affiliation(s)
- Sami Humaid
- School of Food and Agriculture, Univ. of Maine, 5735 Hitchner Hall, Orono, ME, 04469, U.S.A
| | - Dhriti Nayyar
- School of Food and Agriculture, Univ. of Maine, 5735 Hitchner Hall, Orono, ME, 04469, U.S.A
| | - Jason Bolton
- Cooperative Extension, Univ. of Maine, 5735 Hitchner Hall, Orono, ME, 04469, U.S.A.,Innovation Engineering, 798 Student Innovation Center, Orono, ME, 04469, U.S.A
| | - Denise I Skonberg
- School of Food and Agriculture, Univ. of Maine, 5735 Hitchner Hall, Orono, ME, 04469, U.S.A
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25
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Faisal M, Buckow R, Vasiljevic T, Donkor O. Effect of simulated digestion on antigenicity of banana prawn (Fenneropenaeus merguiensis) after high pressure processing at different temperatures. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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26
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Jia S, Liu Y, Zhuang S, Sun X, Li Y, Hong H, Lv Y, Luo Y. Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C. Food Microbiol 2019; 83:27-35. [DOI: 10.1016/j.fm.2019.04.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 04/11/2019] [Accepted: 04/15/2019] [Indexed: 12/29/2022]
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27
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Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.074] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Sreedevi P, Rao PS. Microbial destruction kinetics of high-pressure-processed sugarcane juice (Saccharum officinarum). J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12850] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- P. Sreedevi
- Department of Agricultural and Food Engineering; Indian Institute of Technology; Kharagpur, West Bengal India
| | - P. Srinivasa Rao
- Department of Agricultural and Food Engineering; Indian Institute of Technology; Kharagpur, West Bengal India
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29
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Na S, Kim JH, Jang HJ, Park HJ, Oh SW. Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage. Int J Biol Macromol 2018; 115:1103-1108. [DOI: 10.1016/j.ijbiomac.2018.04.180] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 03/21/2018] [Accepted: 04/30/2018] [Indexed: 11/25/2022]
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30
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Zhu Z, Gao H, Gao T, Sun DW. Quality comparison of grass carp and salmon fillets packaged in modified atmosphere with different composite films. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12803] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Zhiwei Zhu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods; Guangzhou Higher Education Mega Centre; Guangzhou 510006 China
| | - Hai Gao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods; Guangzhou Higher Education Mega Centre; Guangzhou 510006 China
| | - Tingting Gao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods; Guangzhou Higher Education Mega Centre; Guangzhou 510006 China
| | - Da-Wen Sun
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods; Guangzhou Higher Education Mega Centre; Guangzhou 510006 China
- Food Refrigeration and Computerized Food Technology; University College Dublin, National University of Ireland, Agriculture and Food Science Centre; Belfield Dublin 4 Ireland
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31
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Gupta J, Bower CG, Cavender GA, Sullivan GA. Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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32
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Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4590143] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
High-pressure processing (HPP) is a nonthermal pasteurization technique to control pathogens, like Escherichia coli. However, color changes in raw beef induced by HPP restrict its use within the beef industry. The objectives of this study were to investigate the effects of adding curing agents (nitrite) and packaging with or without reducing compounds (ascorbic acid/erythorbate) on color retention in high-pressure processed ground beef. Color was measured (CIE L∗a∗b∗) before HPP and on days 3, 7, 12, 14, 19, and 21 after HPP. Statistical analysis (SAS GLIMMIX) was run to identify the main effects of adding curing agents, packaging, and reducing agents on color retention. HPP resulted in a detrimental effect on the color of the beef patties for all treatments. Lightness and yellowness increased (P<0.001) and redness decreased (P<0.001) after high-pressure processing. The effect remained the same throughout the course of the study. However, there were less color changes in samples treated with reducing compounds. Both synthetic and natural sources of nitrite and ascorbic acid/erythorbate performed similarly in terms of their ability to maintain redness. Treatments leading to formation of nitrosylmetmyoglobin (Fe3+) had less severe color change compared to the treatments leading to the generation of nitrosylmyoglobin (Fe2+).
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33
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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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34
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Dang TT, Gringer N, Jessen F, Olsen K, Bøknæs N, Nielsen PL, Orlien V. Emerging and potential technologies for facilitating shrimp peeling: A review. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.017] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Xu J, Zhang M, Bhandari B, Kachele R. ZnO nanoparticles combined radio frequency heating: A novel method to control microorganism and improve product quality of prepared carrots. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.025] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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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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37
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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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38
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Kaur BP, Srinivasa Rao P. Effect of storage temperature and packaging on quality and shelf-life of high pressure processed black tiger shrimp (Penaeus monodon
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13366] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Barjinder Pal Kaur
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat, Haryana 131028 India
| | - P. Srinivasa Rao
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur West Bengal 721302 India
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39
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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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40
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Kaur BP, Rao PS. Process optimization for high-pressure processing of black tiger shrimp ( Penaeus monodon) using response surface methodology. FOOD SCI TECHNOL INT 2016; 23:197-208. [PMID: 27758875 DOI: 10.1177/1082013216673460] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study aims to investigate the effect of high-pressure processing on the quality of black tiger shrimp using response surface methodology. A central composite rotatable design was applied to evaluate the effects of three processing parameters, namely pressure (300-600 MPa), temperature (30-50 ℃), and time (0-15 min), on the inactivation rate of Staphylococcus aureus and physical properties (color and texture) of shrimp and to optimize the process conditions to achieve maximum bacterial inactivation with minimal changes in quality attributes. The results revealed that the processing conditions significantly affected the studied responses and the experimental data have been adequately fitted into a second-order polynomial model with multiple regression coefficients (R2) of 0.92, 0.92, and 0.94 for the inactivation rate of S. aureus, hardness, and color changes, respectively. The optimized conditions targeting minimum six log cycle reductions of S. aureus with moderate changes in quality attributes were obtained as: pressure, 361 MPa; time, 12 min and temperature, 46 ℃. The adequacy of the model equation for predicting the optimum response values was verified effectively by the validation data.
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Affiliation(s)
- Barjinder Pal Kaur
- 1 Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
| | - P Srinivasa Rao
- 2 Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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41
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Cheng JH, Sun DW, Zhu Z. Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
| | - Da-Wen Sun
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
- Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre; University College Dublin, National University of Ireland; Dublin 4 Ireland
| | - Zhiwei Zhu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
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42
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Abd-El-Aziz NA, Moharram Y. Microbiological quality of imported frozen shrimp in Egypt. ANNALS OF AGRICULTURAL SCIENCES 2016; 61:35-40. [DOI: 10.1016/j.aoas.2016.04.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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43
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Kaur BP, Rao PS, Nema PK. Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp ( Penaeus monodon ). INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus). FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1617-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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45
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Li XX, Tian X, Li JR. Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei. FOOD SCI TECHNOL INT 2015. [PMID: 26199222 DOI: 10.1177/1082013215596650] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Using thermal processing (TP) treatment (100 ℃, 1-8 min) as a control, the effects of high hydrostatic pressure (HHP, 200-500 MPa, 2.5-20 min) on the microbiological and biochemical characteristics of white shrimp Litopenaeus vannamei were investigated. The results showed that the efficiency of polyphenol oxidase (PPO) inactivation and log reduction of total plate count (TPC) by HHP treatment were all significantly lower than by TP treatment (p < 0.05). The rate of inactivation for TPC and PPO all increased with the increase of HHP pressure and holding time (p < 0.05). The inactivation of PPO was in accordance with a first-order kinetics with the HHP treating time. Hardness of HHP-treated samples at the pressure of 300-500 MPa was higher than TP-treated samples, while the yield loss of HHP treatment was significantly lower than with TP treatment (p < 0.05), long time and high pressure of HHP treatment turned the appearance of shrimps slightly pink.
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Affiliation(s)
- Xiu-Xia Li
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China
| | - Xin Tian
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China
| | - Jian-Rong Li
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China
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Torres-Ossandón M, López J, Vega-Gálvez A, Galotto M, Perez-Won M, Di Scala K. Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (P
hysalis peruviana
L.). J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12535] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
| | - J. López
- Department of Food Engineering; University of La Serena; La Serena Chile
- Department of Science and Food Technology; Faculty of Technology; University of Santiago de Chile; Santiago Chile
| | - A. Vega-Gálvez
- Department of Food Engineering; University of La Serena; La Serena Chile
- Center for Advanced Studies in Arid Zones; University of La Serena; La Serena Chile
| | - M.J. Galotto
- Department of Science and Food Technology; Faculty of Technology; University of Santiago de Chile; Santiago Chile
| | - M. Perez-Won
- Department of Food Engineering; University of La Serena; La Serena Chile
| | - K. Di Scala
- Food Engineering Research Group; Faculty of Engineering; National University of Mar del Plata; Juan B. Justo 4302 Mar del Plata 7600
- CONICET (National Council of Scientific and Technical Research); Buenos Aires Argentina
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47
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Reyes JE, Tabilo-Munizaga G, Pérez-Won M, Maluenda D, Roco T. Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi). INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.01.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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48
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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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49
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Luo Z, Qin Y, Ye Q. Effect of nano-TiO2-LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12807] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Zisheng Luo
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
| | - Yu Qin
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
| | - Qingyang Ye
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
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50
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Huang W, Ji H, Liu S, Zhang C, Chen Y, Guo M, Hao J. Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.10.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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