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Gokul Nath K, Pandiselvam R, Sunil C. High-pressure processing: Effect on textural properties of food- A review. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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2
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Ling Y, Zhou M, Qiao Y, Xiong G, Wei L, Wang L, Wu W, Shi L, Ding A, Li X. Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration. Front Nutr 2022; 9:880370. [PMID: 35873429 PMCID: PMC9298495 DOI: 10.3389/fnut.2022.880370] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 04/11/2022] [Indexed: 11/23/2022] Open
Abstract
This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (p < 0.05) delayed the stack of TVC, Enterobacteriaceae, Pseudomonas, lactic acid bacteria (LAB), and hydrogen sulfide-producing bacteria (HSPB) during the storage of catfish fillets. The sequencing results reflected that the dominant were Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria at the phylum level, and the dominant were Acinetobacter, Pseudomonas, Lelliottia, Serratia, Shewanella, Yersinia, and Aeromonas at the genus level. The dominant was Acinetobacter in initial storage, while Pseudomonas and Shewanella were in anaphase storage. Based on the TVC and TVBN, the shelf life of catfish fillets was extended by at least 3 days compared to the control. In short, the combination of ozone water and ultra-high-pressure processing is a favorable strategy to control microbial quality and delay lipid oxidation during catfish storage.
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Affiliation(s)
- Yuzhao Ling
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- School of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- *Correspondence: Yu Qiao,
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Guangquan Xiong,
| | - Lingyun Wei
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Xin Li
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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Pinto de Rezende L, Barbosa J, Teixeira P. Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 2022; 11:foods11081100. [PMID: 35454688 PMCID: PMC9025290 DOI: 10.3390/foods11081100] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 12/25/2022] Open
Abstract
Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
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4
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Kung HF, Lin CS, Liu SS, Huang CY, Chiu K, Lee YC, Tsai YH. High pressure processing extend the shelf life of milkfish flesh during refrigerated storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108768] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Lee YC, Kung HF, Chen SL, Lin CS, Huang CY, Arakawa O, Tseng CH, Tsai YH. Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2036886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | | | - Shao-Lan Chen
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Osamu Arakawa
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki, Japan
| | - Chih-Hua Tseng
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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6
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Tsai YH, Kung HF, Lin CS, Hsieh CY, Ou TY, Chang TH, Lee YC. Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2029483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | | | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Ching-Yu Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Tsung-Yin Ou
- Department of Marketing and Distribution Management, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Tien-Hsiang Chang
- Department of Intelligent Commerce, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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7
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Lin CS, Lee YC, Ciou JW, Hwang CC, Kung HF, Tsai YH. Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel ( Scomber australasicus) during refrigerated storage. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1980436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Jhih-Wei Ciou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli, Taiwan
| | - Hsien-Feng Kung
- Department of Pharmacy and Master Program, Tajen University, Pingtung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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8
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Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111658] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Rode TM, Rotabakk BT. Extending shelf life of desalted cod by high pressure processing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102476] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Arulkumar A, Paramithiotis S, Paramasivam S. Biogenic amines in fresh fish and fishery products and emerging control. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.02.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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11
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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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12
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Pérez-Andrés JM, de Alba M, Harrison SM, Brunton NP, Cullen P, Tiwari BK. Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108697] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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13
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Xu F, Liu S, Liu Y, Xu J, Liu T, Dong S. Effectiveness of lysozyme coatings and 1-MCP treatments on storage and preservation of kiwifruit. Food Chem 2019; 288:201-207. [PMID: 30902282 DOI: 10.1016/j.foodchem.2019.03.024] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 03/04/2019] [Accepted: 03/08/2019] [Indexed: 10/27/2022]
Abstract
The objective of the present study was to investigate the effectiveness of lysozyme coatings and 1-MCP on storage and preservation of kiwifruit stored at 4 ± 1 °C and 90-95% RH for 20 d. Ethylene production, respiratory rate, decay incidence, weight loss, firmness, chlorophyll, soluble solid, titratable acid, ascorbic acid, total bacterial count, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) activity of treated kiwifruit were examined. The results showed that lysozyme coatings or 1-MCP treatment inhibited ethylene production and respiratory rate, delayed the increase of decay incidence, weight loss, soluble solid and total bacterial count, improved firmness, chlorophyll, titratable acid, ascorbic acid content, APX, SOD and CAT activity during the storage compared with the untreated kiwifruit in different degree. Moreover, the combined effect of lysozyme coatings and 1-MCP was more excellent than that of lysozyme coatings or 1-MCP alone. In conclusion, our present results indicated that the combined treatment of lysozyme coatings and 1-MCP may be an efficient way to improve the postharvest quality and prolong the shelf life of kiwifruit.
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Affiliation(s)
- Fangxu Xu
- Experimental Teaching Center, Shenyang Normal University, Shenyang, Liaoning 110034, People's Republic of China
| | - Shiyang Liu
- Logistics Management Office, Shenyang Pharmaceutical University, Shenyang, Liaoning 110016, People's Republic of China
| | - Yefei Liu
- Experimental Teaching Center, Shenyang Normal University, Shenyang, Liaoning 110034, People's Republic of China
| | - Jie Xu
- Experimental Teaching Center, Shenyang Normal University, Shenyang, Liaoning 110034, People's Republic of China
| | - Ting Liu
- Experimental Teaching Center, Shenyang Normal University, Shenyang, Liaoning 110034, People's Republic of China
| | - Shengzhong Dong
- Experimental Teaching Center, Shenyang Normal University, Shenyang, Liaoning 110034, People's Republic of China.
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14
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Suemitsu L, Cristianini M. Effects of high pressure processing (HPP) on quality attributes of tilapia (Oreochromis niloticus) fillets during refrigerated storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.028] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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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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Ragazzo-Sánchez JA, Gutiérrez-Sánchez Q, Ramírez-de-León JA, Ortiz-Basurto RI, Calderón-Santoyo M. Application of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pâté: Microbiological, physicochemical and consumer acceptance. FOOD SCI TECHNOL INT 2018; 24:713-723. [DOI: 10.1177/1082013218792955] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The locally elaborated shrimp pâté is highly susceptible to microbial spoilage and deterioration during storage due to its content in nutrients. These conditions limit its commercialization in a larger scale. High hydrostatic pressure is an alternative to heat treatments technology used to inactivate microorganisms. The aim of this project was to evaluate the effect of high hydrostatic pressure on quality parameters and microbiological stability of Pacific white shrimp ( Litopenaeus vannamei) pâté during storage. Shrimp pâté was pressurized to 400, 500 and 600 MPa for 90 and 180 s. Samples were analysed for physicochemical, microbiological and flavour profile up to 21 days of storage at 4 ℃. A hedonic test was made to evaluate the acceptance of pâté. No microorganisms were detected at 600 MPa for 180 s and a shelf life of 14 days was reached. No relevant changes in pH or colour of pressurized samples were detected; flavour profile did not show any changes after being pressurized or during storage. Shrimp pâté treated with 600 MPa for 180 s presented good sensory acceptance. High hydrostatic pressure treatments could improve microbiological quality of shrimp pâté without a sensible modification of the physicochemical and sensorial qualities of this product.
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Affiliation(s)
- JA Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, México
| | - Q Gutiérrez-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, México
| | - JA Ramírez-de-León
- Departamento de Ciencia y Tecnología de Alimentos, UAM Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - RI Ortiz-Basurto
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, México
| | - M Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, México
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17
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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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18
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Wang H, Wang H, Li D, Luo Y. Effect of Chitosan and Garlic Essential Oil on Microbiological and Biochemical Changes that Affect Quality in Grass Carp (Ctenopharyngodon idellus) Fillets During Storage at 4°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1403525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huiyi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Dapeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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19
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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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20
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21
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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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22
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Qin N, Zhang Y, Luo Y. Effects of Adding Salt and Sugar on the Quality and IMP-Related Enzyme Activity of Grass Carp (Ctebopharyngodon idellus
) Fillets During 0C Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Na Qin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| | - Yuemei Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
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23
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Uçak İ, Gökoǧlu N. Effect of High Hydrostatic Pressure on Sensory Quality of Marinated Herring (Clupea harengus). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12784] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- İlknur Uçak
- Akdeniz University Fisheries Faculty Antalya; Turkey
| | - Nalan Gökoǧlu
- Akdeniz University Fisheries Faculty Antalya; Turkey
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Espinosa MC, Díaz P, Linares MB, Teruel MR, Garrido MD. Quality characteristics of sous vide ready to eat seabream processed by high pressure. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.027] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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High-pressure processing of mild smoked rainbow trout fillets ( Oncorhynchus mykiss ) and fresh European catfish fillets ( Silurus glanis ). INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.10.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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KříŽek M, Matějkoá K, Dadáková E, Špička J, Vácha F, Vrchotová N. Changes in the Content of Biogenic Amines and Fatty Acids in High Pressure-Processed Carp Flesh (Cyprinus carpio). J Food Prot 2015; 78:1592-6. [PMID: 26219376 DOI: 10.4315/0362-028x.jfp-15-041] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Biogenic amine and fatty acid contents were determined in vacuum-packed fillets of common carp (Cyprinus carpio). Samples were pressure treated at 300 and 500 MPa and were stored at 3.5 and 12°C for up to 28 days (control, 0 MPa) and 70 days (pressure-treated). The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine, and phenylethylamine) were determined. Putrescine and cadaverine were influenced by all factors (temperature, pressurization level, and time of storage). Tyramine content was the most sensitive indicator of the improper status of sample; levels exceeding 10 mg/kg indicated both the loss of meat freshness and temperature abuse, in spite of persisting good sensory indices. Neither storage temperature nor pressurization level had a statistically important effect on the contents of fatty acids. Only polyunsaturated fatty acids decreased slightly if the storage time exceeded 42 days.
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Affiliation(s)
- Martin KříŽek
- Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic.
| | - Kateřina Matějkoá
- Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic
| | - Eva Dadáková
- Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic
| | - Jiří Špička
- Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic
| | - František Vácha
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture, University of South Bohemia, Husova 458/102, 370 05 České Budějovice, Czech Republic
| | - NaděŽda Vrchotová
- Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, Branišovská 31a, 370 05 České Budějovice, Czech Republic
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Zhang Y, Qin N, Luo Y, Shen H. Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinus carpio) during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1157-1162. [PMID: 24976408 DOI: 10.1002/jsfa.6803] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2014] [Revised: 06/23/2014] [Accepted: 06/25/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Biogenic amines have gained a great deal of attention due to their toxic potential in humans. Carp is one of the most important freshwater fish species in China. Salt and sugar are capable of preserving food. There is a limited amount of information on the changes of biogenic amines in freshwater fish influenced by salt and sugar. This study aimed to detect the changes in biogenic amines, sensory attributes, total volatile basic nitrogen (TVB-N) and total viable counts (TVC) of carp influenced by different concentrations of salt and sugar stored at 4 °C. RESULTS TVB-N and TVC increased with storage time, which was in accordance with the changes of sensory scores. The eight biogenic amines were detected in fresh carp. Putrescine and cadaverine were the main biogenic amines found in carp fillets stored at 4 °C; they had a significant (P < 0.05) correlation with TVB-N. CONCLUSION Salt processing was found to inhibit the increase of TVB-N, TVC, putrescine and cadaverine in carp. High salt concentration had a positive effect on extending the shelf-life of the carp, compared to low salt concentration.
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Affiliation(s)
- Yuemei Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P.O. Box 112, Beijing, 100083, P.R. China
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Khan MA, Ali S, Abid M, Cao J, Jabbar S, Tume RK, Zhou G. Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage. Food Chem 2014; 151:466-71. [DOI: 10.1016/j.foodchem.2013.11.094] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Revised: 10/31/2013] [Accepted: 11/18/2013] [Indexed: 11/18/2022]
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30
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Wang H, Luo Y, Yin X, Wu H, Bao Y, Hong H. Effects of salt concentration on biogenic amine formation and quality changes in grass carp (Ctenopharyngodon idellus) fillets stored at 4 and 20 °C. J Food Prot 2014; 77:796-804. [PMID: 24780335 DOI: 10.4315/0362-028x.jfp-13-244] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of different salt concentrations on the quality changes of grass carp (Ctenopharyngodon idella) fillets were evaluated in terms of biogenic amines, adenosine triphosphate and its related compounds, sensory attributes, total volatile basic nitrogen (TVB-N), and total viable counts during 4 and 20 °C storage. Grass carp fillets were brined in solutions of 2% NaCl (T1) and 10% NaCl (T2), and unsalted carp fillets were used as controls (CK). T1 and T2 showed higher sensory scores than CK. According to the TVB-N values, CK, T1, and T2 could maintain the freshness of carp for approximately 9, 12, and 27 days, respectively, when stored at 4 °C. The higher salt concentration had better inhibitory effect on the accumulation of some biogenic amines, such as tryptamine (TRM), 2-phenylethylamine (PHE), putrescine (PUT), and cadaverine (CAD). TVB-N of untreated grass carp fillets showed a significant (P < 0.05) correlation with TRM, PHE, PUT, and CAD during storage. PUT and CAD showed a significant (P < 0.05) correlation with TVB-N for T2 at 20 °C and T1 at 4 °C.
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Affiliation(s)
- Hang Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China.
| | - Xiaofei Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China
| | - Hua Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China
| | - Yulong Bao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China
| | - Hui Hong
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, People's Republic of China
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31
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Hsu CP, Huang HW, Wang CY. Effects of high-pressure processing on the quality of chopped raw octopus. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.11.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Montiel R, Martín-Cabrejas I, Gaya P, Medina M. Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1287-9] [Citation(s) in RCA: 22] [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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34
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Khan MA, Ali S, Abid M, Ahmad H, Zhang L, Tume RK, Zhou G. Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.10.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Kim DH, Kim KBWR, Ahn DH. Inhibitory effects of high-hydrostatic-pressure treatments on histamine production in mackerel (Scomber japonicus) muscle inoculated with Morganella morganii and Photobacterium phosphoreum. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.04.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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36
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Ivorra E, Girón J, Sánchez AJ, Verdú S, Barat JM, Grau R. Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.02.022] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Qiu C, Xia W, Jiang Q. High hydrostatic pressure inactivation kinetics of the endogenous lipoxygenase in crude silver carp (Hypophthalmichthys molitrix) extract. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12000] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi; Jiangsu; 214122; China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi; Jiangsu; 214122; China
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38
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Matějková K, Křížek M, Vácha F, Dadáková E. Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss). Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.10.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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39
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Yi J, Xu Q, Hu X, Dong P, Liao X, Zhang Y. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.02.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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40
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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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41
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Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1794-8] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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