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Ferri G, Lauteri C, Scattolini M, Vergara A. Shelf Life and Safety of Vacuum Packed HPP-Treated Soaked Cod Fillets: Effects of Salt Content and Multilayer Plastic Film. Foods 2023; 12:foods12010179. [PMID: 36613395 PMCID: PMC9818557 DOI: 10.3390/foods12010179] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/14/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023] Open
Abstract
High microbiological quality standards, food safety, and environmental sustainability represent crucial topics in food production chains. For this reason, fish industries, which import salted and seasoned fish products from supplier countries, i.e., Norway, Denmark, USA (Alaska State), etc., have tried to reduce the salt content of each carton during transportation (reducing carbon emissions and the weight of major quantities of transported fish). In the present study, 360 differently processed fish fillet samples, belonging to the species Gadus macrocephalus caught in FAO zone 67, were microbiologically and chemically screened. This study aimed to provide original data concerning the applicability of sustainable solutions investigating the combined effects of salt content reduction combined with new recyclable multilayer plastic film packaging (vacuum skin packaging with two different oxygen transmission rate values). The microbiological results showed no substantial changes comparing the two differently salted products, highlighting their high hygienic characteristics which were also observed in their chemical analysis. The shelf life evolutions (comparing the two different studied plastic films) highlighted that, after 35 days from HPP treatments, bacterial loads gained high values, over 6 log cfu/g. This study highlights that, compared to the currently used plastic films, the results of the new and sustainable multilayer plastic films show that they can provide safe food matrices in combination with HPP technologies. Therefore, this preliminary investigation brings closer attention to alternative and environmentally sustainable production systems with their designs based on the multidisciplinary approach of food production systems.
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Affiliation(s)
- Gianluigi Ferri
- Faculty of Veterinary Medicine, Post-Graduate Specialization School in Food Inspection "G. Tiecco", University of Teramo, Strada Provinciale 18, 64100 Teramo, Italy
| | - Carlotta Lauteri
- Faculty of Veterinary Medicine, Post-Graduate Specialization School in Food Inspection "G. Tiecco", University of Teramo, Strada Provinciale 18, 64100 Teramo, Italy
| | | | - Alberto Vergara
- Faculty of Veterinary Medicine, Post-Graduate Specialization School in Food Inspection "G. Tiecco", University of Teramo, Strada Provinciale 18, 64100 Teramo, Italy
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2
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Advances in the Formation and Control Methods of Undesirable Flavors in Fish. Foods 2022; 11:foods11162504. [PMID: 36010504 PMCID: PMC9407384 DOI: 10.3390/foods11162504] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/11/2022] [Accepted: 08/16/2022] [Indexed: 11/17/2022] Open
Abstract
Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, hexanal, heptanal, nonanal, 1−octen−3−ol, 1−penten−3−ol, (E,E)−2,4−heptadienal, (E,E)−2,4−decadienal, trimethylamine, dimethyl sulfide, 2−methyl−butanol, etc., are characteristic compounds causing off−odors. These volatile compounds are mainly generated via enzymatic reactions, lipid autoxidation, environmentally derived reactions, and microbial actions. A brief description of progress in existing deodorization methods for controlling undesirable flavors in fish, e.g., proper fermenting, defatting, appropriate use of food additives, and packaging, is also presented. Lastly, we propose a developmental method regarding the multifunctional natural active substances made available during fish processing or packaging, which hold great potential in controlling undesirable flavors in fish due to their safety and efficiency in deodorization.
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Wang X, Xie X, Zhang T, Zheng Y, Guo Q. Effect of edible coating on the whole large yellow croaker (Pseudosciaena crocea) after a 3-day storage at −18 °C: With emphasis on the correlation between water status and classical quality indices. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113514] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Roobab U, Fidalgo LG, Arshad RN, Khan AW, Zeng XA, Bhat ZF, Bekhit AEDA, Batool Z, Aadil RM. High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Compr Rev Food Sci Food Saf 2022; 21:3297-3325. [PMID: 35638360 DOI: 10.1111/1541-4337.12977] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 04/06/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022]
Abstract
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong, China
| | - Liliana G Fidalgo
- Department of Technology and Applied Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal.,LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Abdul Waheed Khan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong, China
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu and Kashmir, India
| | - Ala El-Din A Bekhit
- Department of Food Sciences, University of Otago, Dunedin, Otago, New Zealand
| | - Zahra Batool
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Jia G, Chen Y, Sun A, Orlien V. Control of ice crystal nucleation and growth during the food freezing process. Compr Rev Food Sci Food Saf 2022; 21:2433-2454. [DOI: 10.1111/1541-4337.12950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 03/01/2022] [Accepted: 03/05/2022] [Indexed: 12/14/2022]
Affiliation(s)
- Guoliang Jia
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Yimeng Chen
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - AiDong Sun
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Vibeke Orlien
- Department of Food Science Faculty of Science University of Copenhagen Frederiksberg C Denmark
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Li T, Xiao T, Zheng Z, Li Y, Zhu S, Ramaswamy HS, Hu L, Yu Y. Facilitating high pressure phase-transition research and kinetics studies at subzero temperatures using self-cooling laboratory units. Food Res Int 2022; 151:110857. [PMID: 34980393 DOI: 10.1016/j.foodres.2021.110857] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 11/10/2021] [Accepted: 12/01/2021] [Indexed: 11/04/2022]
Abstract
Self-cooling phase-transition units were built and tested to successfully carryout pressure shift freezing, high pressure thawing and subzero temperature microbial destruction kinetics. The design of these equipment has been progressively improved over the years as highlighted in this paper. Phase transition data on grape & apple juices, and sodium chloride (20%) & glucose solutions (20%) in Ice I were gathered and modeled using Simon-like and polynomial equations. Factors influencing the Ice I and water to Ice III phase transition position were evaluated, and found to be mainly affected by the solute in the aqueous solution. For pressure shifting freezing and pressure assisting freezing to Ice III, water and 20% sodium chloride solution were successfully employed and verified as cooling media for creating the temperature change pathway of potato and carrot. Using sodium chloride solution (20%) as the cooling medium, the phase transition pathway of apple juice and grape juice under high pressure for the phase transition of Ice I and metastable water to Ice III was established. This could be used in kinetic studies. The developed cooling unit concepts can use in any commercial high pressure equipment for subzero temperature treatment of foods without externally supplied cooling.
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Affiliation(s)
- Ting Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Ting Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Zhuoyun Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Yifan Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Lihui Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China.
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Cartagena L, Puértolas E, Martínez de Marañón I. High-pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze-driven weight losses with minimal quality changes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2704-2711. [PMID: 33073386 DOI: 10.1002/jsfa.10895] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 09/25/2020] [Accepted: 10/19/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This research evaluates the application of high-pressure processing (HPP) before freezing to reduce weight loss related to thawing and cooking of frozen albacore steaks (Thunnus alalunga) with a minimal impact on fish quality (color, texture, soluble protein, lipid oxidation). Albacore steaks were HPP pretreated (200, 250, and 300 MPa for 0, 2, 4 and 6 min), frozen (-20 °C, 5 m s-1 ), thawed (4 °C; 24 h), and then analyzed. RESULTS At lower pressures (200 MPa) there was a clear effect of pressurization time on most of the fish quality parameters tested (thawing loss, L* value, b* value, ΔE, adhesiveness, springiness, salt-soluble protein content), whereas at higher pressures (300 MPa) similar changes took place independently of the pressurization time. High-pressure processing had no impact on lipid oxidation . A pressure of 200 MPa applied for 6 min decreased thawing, cooking, and total weight losses (53.7%, 55.4%, and 51.0% lower than the frozen control, respectively) although it led to noticeable changes in color. A pressure of 200 MPa applied for 2 min decreased thawing, cooking, and total weight losses by 23.2%, 44.0% and 33.7% with respect to the frozen control, respectively, with only minor changes in color. CONCLUSION High-pressure processing pretreatment could be a promising tool for reducing weight loss in frozen fish when HPP conditions are properly selected. A pressure of 200 MPa applied for 2 min could be a good compromise treatment, cutting thawing and cooking losses in albacore, and reducing HPP-mediated color alterations and the related possible consumer rejection. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lucía Cartagena
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Derio, Spain
| | - Eduardo Puértolas
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Derio, Spain
| | - Iñigo Martínez de Marañón
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Derio, Spain
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Cartagena L, Puértolas E, de Marañón IM. Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna (Thunnus alalunga). FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02523-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Wang R, Xing Y, Li X, Guo X, Xu Q, Li W, Chen C, Yang H, Bi X, Che Z. Microstructure and quality of cabbage slices (Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1681449] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ranran Wang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Yage Xing
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xuanlin Li
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xunlian Guo
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Qinglian Xu
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Wenxiu Li
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Cunkun Chen
- Key Laboratory of Physiological and Storage of Agricultural Products after Harvest in the Ministry of Agriculture, National Engineering Technology Research Center for Preservation of Agricultural Products(Tianjin), Tianjin, China
| | - Hua Yang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiufang Bi
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Zhenming Che
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
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Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9183847] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p < 0.05), lipid oxidation (p < 0.05) protein degradation (p < 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.
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Effects of high pressure processing (HPP) and acid pre-treatment on quality attributes of hilsa (Tenualosa ilisha) fillets. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.084] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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12
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de Alba M, Pérez-Andrés JM, Harrison SM, Brunton NP, Burgess CM, Tiwari BK. High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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