1
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Guan H, Tian Y, Feng C, Leng S, Zhao S, Liu D, Diao X. Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking. Foods 2024; 13:410. [PMID: 38338545 PMCID: PMC10855391 DOI: 10.3390/foods13030410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
The protein and fat in chicken skeleton can be emulsified in a boiling state to form milky white chicken soup. White chicken soup has a delicious taste, good nutritional value, a beautiful color, and volatile flavor compounds. However, cooking time significantly impacts the quality of white chicken soup. Herein, we investigated the influence of cooking time (30, 60, 90, 120, 150, 180, and 210 min) on the migration of nutrient substances and characteristics changes in white chicken soup from chicken skeletons. The results showed that nutrients such as total lipids, water-soluble protein, total sugars, solid matter, and oligopeptides in the chicken skeletons' tissue continuously migrated into the soup during the cooking process. The total nutrient content in the chicken soup was highest after cooking for 180 min. Simultaneously, the white chicken soup obtained after cooking for 180 min had low interfacial tension and high whiteness, viscosity, and storage stability. The high stability index was associated with increased ζ potential and decreased particle size. The contact angle analysis results also indicated that the stability of the white chicken soup was improved when the cooking time reached 180 min. This research provides basic information for the production of high-quality white chicken soup.
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Affiliation(s)
| | | | | | | | | | - Dengyong Liu
- Meat Innovation Center of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (H.G.); (Y.T.); (S.L.); (X.D.)
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2
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Sousa S, Carvalho AP, Pinto CA, Amaral RA, Saraiva JA, Pereira RN, Vicente AA, Freitas AC, Gomes AM. Combining high pressure and electric fields towards Nannochloropsis oculata eicosapentaenoic acid-rich extracts. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12626-w. [PMID: 37382612 PMCID: PMC10386933 DOI: 10.1007/s00253-023-12626-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 04/20/2023] [Accepted: 06/07/2023] [Indexed: 06/30/2023]
Abstract
Nannochloropsis oculata is naturally rich in eicosapentaenoic acid (EPA). To turn this microalga into an economically viable source for commercial applications, extraction efficiency must be achieved. Pursuing this goal, emerging technologies such as high hydrostatic pressure (HHP) and moderate electric fields (MEF) were tested, aiming to increase EPA accessibility and subsequent extraction yields. The innovative approach used in this study combined these technologies and associated tailored, less hazardous different solvent mixtures (SM) with distinct polarity indexes. Although the classical Folch SM with chloroform: methanol (PI 4.4) provided the highest yield concerning total lipids (166.4 mglipid/gbiomass), diethyl ether: ethanol (PI 3.6) presented statistically higher values in terms of EPA per biomass, corresponding to 1.3-fold increase. When SM were used in HHP and MEF, neither technology independently improved EPA extraction yields, although the sequential combination of technologies did result in 62% increment in EPA extraction. Overall, the SM and extraction methodologies tested (HHP-200 MPa, 21 °C, 15 min, followed by MEF processing at 40 °C, 15 min) enabled increased EPA extraction yields from wet N. oculata biomass. These findings are of high relevance for the food and pharmaceutical industries, providing viable alternatives to the "classical" extraction methodologies and solvents, with increased yields and lower environmental impact. KEY POINTS: • Et2O: EtOH is a less toxic and more efficient alternative to Folch solvent mixture • HHP or MEF per se was not able to significantly increase EPA extraction yield • Combinations of HHP and MEF technologies increased both lipids and EPA yields.
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Affiliation(s)
- Sérgio Sousa
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
- REQUIMTE/LAQV-Instituto Superior de Engenharia, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072, Porto, Portugal
| | - Ana P Carvalho
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal.
- REQUIMTE/LAQV-Instituto Superior de Engenharia, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072, Porto, Portugal.
| | - Carlos A Pinto
- LAQV-REQUIMTE-Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Renata A Amaral
- LAQV-REQUIMTE-Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Jorge A Saraiva
- LAQV-REQUIMTE-Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Ricardo N Pereira
- CEB-Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - António A Vicente
- CEB-Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Ana C Freitas
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Ana M Gomes
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
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3
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Zeng J, Song Y, Fan X, Luo J, Song J, Xu J, Xue C. Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37335143 DOI: 10.1080/10408398.2023.2224451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
Aquatic animals are viewed as a good source of healthy lipids. Although drying is an effective method for the preservation of aquatic animal products (AAPs), the whole process is accompanied by lipid oxidation. This article reviews the main mechanism of lipid oxidation in the drying process. It also summarizes the effects of lipid oxidation on the quality of dried aquatic animal products (DAAPs), including nutrients, color, flavor, and hazard components, especially for those harmful aldehydes and heterocyclic amines. In addition, it concluded that moderate lipid oxidation contributes to improving the quality of products. Still, excessive lipid oxidation produces hazardous substances and induces health risks. Hence, to obtain high-quality DAAPs, some effective control technologies to promote/prevent lipid oxidation are introduced and deeply discussed, including salting, high-pressure processing, irradiation, non-thermal plasma technology, defatting treatments, antioxidants, and edible coating. A systematic review of the effect of lipid oxidation on quality attributes and control technologies in DAAPs is presented, and some perspectives are made for future research.
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Affiliation(s)
- Junpeng Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yu Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xiaowei Fan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jingyi Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Junyi Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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4
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Das R, Mehta NK, Ngasotter S, Balange AK, Nayak BB, Murthy LN, Xavier KM. Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp ( Litopenaeusvannamei). Heliyon 2023; 9:e16438. [PMID: 37274698 PMCID: PMC10238695 DOI: 10.1016/j.heliyon.2023.e16438] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 04/26/2023] [Accepted: 05/16/2023] [Indexed: 06/06/2023] Open
Abstract
The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.48 min and 81.87 °C, expressible moisture of 18.48% was 14.5 min and 84.5 °C, and cook loss of 5.58% was 5 min and 75 °C. Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased (p < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. With increasing time and temperature, TBARs and total carotenoid content increased (p < 0.05). However, the TBARs values were within accepted limits and ranged from 0.05 to 0.08 mg malonaldehyde/kg. Sensory evaluation indicated that all SV cooked samples were well accepted, with overall scores ≥7. These results suggest that the SV cooking temperature and time had a substantial impact on the textural, physicochemical, and sensory characteristics of shrimp. In addition, increasing time-temperature increased cooking and moisture loss, but decreased hardness and higher sensory scores made the product more acceptable to consumers.
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Affiliation(s)
- Rupali Das
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Naresh Kumar Mehta
- College of Fisheries, Central Agricultural University (Imphal), Agartala-799210, Tripura, India
| | - Soibam Ngasotter
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Amjad K. Balange
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Binaya Bhusan Nayak
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | | | - K.A. Martin Xavier
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
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5
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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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6
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Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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7
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Xin KQ, Liao J, Tian K, Yu QL, Tang DF, Han L. Changes in selenium-enriched chicken sausage containing chitosan nanoemulsion and quality changes in the nanoemulsion during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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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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9
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Ahmad I, Traynor MP. Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp ( Litopenaeus setiferus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2077157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Imran Ahmad
- Food, Agriculture and Biotechnology Innovation Lab, Chaplin School of Hospitality and Tourism Management, Florida International University, North Miami, Florida, USA
| | - Mark P. Traynor
- Nutrition, Dietetics, and Hospitality Management, College of Human Sciences, Auburn University, Auburn, Alabama, USA
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10
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Ahmed J, Habeebullah SFK, Thomas L, Mulla MZ, Jacob H, Alagarsamy S. Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour (
Epinephelus coioides
) fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15977] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Jasim Ahmed
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | | | - Linu Thomas
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | - Mehrajfatema Z. Mulla
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | - Harsha Jacob
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | - Surendraraj Alagarsamy
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
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11
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High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Meat Sci 2021; 181:108617. [PMID: 34229234 DOI: 10.1016/j.meatsci.2021.108617] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/19/2021] [Accepted: 06/28/2021] [Indexed: 12/11/2022]
Abstract
The influence of high hydrostatic pressure (HHP) at different pressure levels (0.1, 100, 200, and 300 MPa) combined with moisture regulators (MR) on the tenderness, water content, and quality of beef jerky was investigated. HHP treatment reduced the shear force (SF) of beef jerky (P < 0.05). The beef jerky treated with MR+HHP exhibited higher tenderness than the beef jerky treated only with HHP (P < 0.05). The MR+HHP samples had significantly higher moisture content than the HHP samples (P > 0.05) when the water activity was maintained at approximately 0.7. MR+HHP contributed to a shorter T21 value and a higher P21 value, which indicated an improvement in the water-binding ability of the beef muscle. Analysis of the microstructure showed that MR+HHP led to the fracture of the Z-line and destruction of the sarcomere structure. Sensory analysis showed that MR+HHP-200 samples had significantly higher tenderness and overall acceptable scores than other samples (P < 0.05).
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12
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Truong BQ, Buckow R, Nguyen MH, Nguyen HT. High pressure thermal sterilization of barramundi (
Lates
calcarifer
) muscles in brine: Effects on selected physicochemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15523] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Binh Q. Truong
- Faculty of Fisheries Nong Lam University Ho Chi Minh Vietnam
- School of Environmental and Life Sciences The University of Newcastle Newcastle Australia
| | - Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation, Food and Nutrition Melbourne Australia
| | - Minh H. Nguyen
- School of Environmental and Life Sciences The University of Newcastle Newcastle Australia
- School of Science and Health Western Sydney University Sydney Australia
| | - Huu T. Nguyen
- Faculty of Fisheries Nong Lam University Ho Chi Minh Vietnam
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13
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Dongdong L, Yaling P, Haihong Z, Yingmei T, Dunhua L. Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1863476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Li Dongdong
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Peng Yaling
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Zhang Haihong
- School of Agriculture, Ningxia University, Yinchuan, China
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan, China
| | - Tao Yingmei
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Liu Dunhua
- School of Agriculture, Ningxia University, Yinchuan, China
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14
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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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15
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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16
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Pizarro-Oteíza S, Briones-Labarca V, Pérez-Won M, Uribe E, Lemus-Mondaca R, Cañas-Sarazúa R, Tabilo-Munizaga G. Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas). INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102451] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Sugiharto S, Bintoro N, Karyadi J, Pranoto Y. Supercritical carbon dioxide pasteurization to reduce the activity of muscle protease and its impact on physicochemical properties of Nile tilapia. RESEARCH IDEAS AND OUTCOMES 2020. [DOI: 10.3897/rio.6.e56887] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The studies of the effect of supercritical carbon dioxide (scCO2) pasteurization on solid food from fish origin are scarcely available. This study was intended to address that gap by investigating the effect of scCO2 on the reduction of muscle protease activity and its impact on physicochemical properties of the Nile tilapia. Tilapia were exposed to CO2 pressure at 70, 75, 80, 85, and 90 bar; temperature at 40 °C; and holding time for 15 min. This study discovered that 80 bar was the minimum pressure to achieve half residual activity of muscle protease and two logs reductions of microbial counts. The applications of 80 and 85 bar were found to achieve significant reduction of tilapia muscle protease activity while still maintained acceptable textural properties. Both 80 and 85 bar were found to be effective to inhibit softening development of tilapia fillet during 14 days of chilled storage. Eighty-five bar and 15 min CO2 pasteurization was considered as maximum level of CO2 pressure that tilapia could withstand without degrading its texture significantly.
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18
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Joseph G, Remya Kumari KR, Kamalakanth CK, Bindu J, Asha KK. Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1772431] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ginson Joseph
- Research Department of Fisheries and Aquaculture, St. Albert’s College (Autonomous), Ernakulam, Kochi, India
| | - K. R. Remya Kumari
- Biochemistry and Nutrition Division, Central Institute of Fisheries Technology, Cochin, India
| | - C. K. Kamalakanth
- Fish Processing Division, Central Institute of Fisheries Technology, Cochin, India
| | - J. Bindu
- Fish Processing Division, Central Institute of Fisheries Technology, Cochin, India
| | - K. K Asha
- Biochemistry and Nutrition Division, Central Institute of Fisheries Technology, Cochin, India
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19
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Truong BQ, Buckow R, Nguyen M. Mechanical and Functional Properties of Unwashed Barramundi ( Lates calcarifer) Gels as Affected by High-Pressure Processing at three Different Temperatures and Salt Concentrations. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1739792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Binh Quang Truong
- Faculty of Fisheries, Nong Lam University, Ho Chi Minh, Vietnam
- School of Environmental and Life Sciences, The University of Newcastle, Callaghan, Australia
| | - Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation, Food and Nutrition, Canberra, Australia
| | - Minh Nguyen
- School of Environmental and Life Sciences, The University of Newcastle, Callaghan, Australia
- School of Science and Health, Western Sydney University, Sydney, Australia
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20
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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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21
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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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22
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Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.081] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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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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24
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Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.). INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio. Int J Food Microbiol 2018; 283:28-36. [DOI: 10.1016/j.ijfoodmicro.2018.06.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 06/18/2018] [Accepted: 06/20/2018] [Indexed: 02/07/2023]
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26
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Lou X, Li J, Zhang X, Wang J, Wang C. Variations in fatty acid composition of Laoshan goat milk from partum to 135 days postpartum. Anim Sci J 2018; 89:1628-1638. [DOI: 10.1111/asj.13098] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2016] [Revised: 06/15/2018] [Accepted: 08/06/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Xinman Lou
- College of Food Science and Engineering; Qilu University of Technology; Jinan China
- College of Food Science and Engineering; Northwest Agriculture and Forest University; Yangling China
| | - Jing Li
- College of Food Science and Engineering; Qilu University of Technology; Jinan China
| | - Xuexi Zhang
- College of Food Science and Engineering; Qilu University of Technology; Jinan China
| | - Jianmin Wang
- College of Animal Science and Veterinary Medicine; Shandong Agricultural University; Taian China
| | - Cunfang Wang
- College of Food Science and Engineering; Qilu University of Technology; Jinan China
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27
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Lemus-Mondaca R, Leiva-Portilla D, Perez-Won M, Tabilo-Munizaga G, Aubourg S. Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff ( Seriolella Violacea) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1437582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Roberto Lemus-Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Universidad de Chile, Santiago, Chile
| | - Diana Leiva-Portilla
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | - Mario Perez-Won
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | | | - Santiago Aubourg
- Departamento de Tecnología de Alimentos, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
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28
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The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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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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30
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Amit SK, Uddin MM, Rahman R, Islam SMR, Khan MS. A review on mechanisms and commercial aspects of food preservation and processing. ACTA ACUST UNITED AC 2017. [DOI: 10.1186/s40066-017-0130-8] [Citation(s) in RCA: 143] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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31
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Ren C, Huang G, Wang S, Xiao J, Xiong X, Wang H, Liu Y. Influence of atmospheric pressure argon plasma treatment on the quality of peanut oil. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600513] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Cuirong Ren
- Qingdao Key Laboratory of Modern Agricultural Quality and Safety EngineeringCollege of Food Science and EngineeringQingdao Agricultural UniversityQingdaoP.R. China
| | - Guoqing Huang
- Qingdao Key Laboratory of Modern Agricultural Quality and Safety EngineeringCollege of Food Science and EngineeringQingdao Agricultural UniversityQingdaoP.R. China
| | - Shiqing Wang
- Qingdao Key Laboratory of Modern Agricultural Quality and Safety EngineeringCollege of Food Science and EngineeringQingdao Agricultural UniversityQingdaoP.R. China
| | - Junxia Xiao
- Qingdao Key Laboratory of Modern Agricultural Quality and Safety EngineeringCollege of Food Science and EngineeringQingdao Agricultural UniversityQingdaoP.R. China
| | - Xubo Xiong
- Qingdao aoweikang Bio‐Technology Co., LtdQingdaoP.R. China
| | - Hufeng Wang
- Qingdao Key Laboratory of Modern Agricultural Quality and Safety EngineeringCollege of Food Science and EngineeringQingdao Agricultural UniversityQingdaoP.R. China
| | - Yanling Liu
- Qingdao Key Laboratory of Modern Agricultural Quality and Safety EngineeringCollege of Food Science and EngineeringQingdao Agricultural UniversityQingdaoP.R. China
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32
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Xia Q, Wang L, Yu W, Li Y. Investigating the influence of selected texture-improved pretreatment techniques on storage stability of wholegrain brown rice: Involvement of processing-induced mineral changes with lipid degradation. Food Res Int 2017; 99:510-521. [DOI: 10.1016/j.foodres.2017.06.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 06/03/2017] [Accepted: 06/06/2017] [Indexed: 12/22/2022]
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33
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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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34
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Truong BQ, Buckow R, Nguyen MH, Furst J. Effect of high-pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi (Lates calcarifer
) minced muscle. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13409] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Binh Q. Truong
- School of Environmental and Life Sciences; The University of Newcastle; Australia; Address: 10 Chittaway Road Ourimbah NSW 2258 Australia
- Commonwealth Scientific and Industrial Research Organisation; Food and Nutrition; Australia; Address: 671 Sneydes Rd, Werribee VIC 3030 Australia
| | - Roman Buckow
- School of Science and Health, Western Sydney University; Australia; Address: Narellan Road Campbelltown NSW 2560 Australia
| | - Minh H. Nguyen
- School of Environmental and Life Sciences; The University of Newcastle; Australia; Address: 10 Chittaway Road Ourimbah NSW 2258 Australia
- Faculty of Fisheries, Nong Lam University; Vietnam; Address: Linh Trung Ward Thu Duc District Ho Chi Minh City Vietnam
| | - John Furst
- School of Mathematical and Physical Sciences; The University of Newcastle; Australia; Address: University Dr Callaghan NSW 2308 Australia
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35
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Liang Y, Guo B, Zhou A, Xiao S, Liu X. Effect of high pressure treatment on gel characteristics and gel formation mechanism of bighead carp (Aristichthys nobilis
) surimi gels. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13155] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yan Liang
- Department of Food Science, College of Food Science; South China Agricultural University; Guangzhou Guangdong 510642 China
| | - Baoyan Guo
- Department of Food Science, College of Food Science; South China Agricultural University; Guangzhou Guangdong 510642 China
| | - Aimei Zhou
- Department of Food Science, College of Food Science; South China Agricultural University; Guangzhou Guangdong 510642 China
| | - Suyao Xiao
- Department of Food Science, College of Food Science; South China Agricultural University; Guangzhou Guangdong 510642 China
| | - Xin Liu
- Department of Food Science, College of Food Science; South China Agricultural University; Guangzhou Guangdong 510642 China
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36
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Lee KH, Park SY, Ha SD. Inactivation of Anisakis simplex L3 in the flesh of white spotted conger (Conger myriaster) by high hydrostatic pressure and its effect on quality. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:1010-5. [DOI: 10.1080/19440049.2016.1183108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Ki-Hoon Lee
- School of Food Science and Technology, Chung-Ang University, Ansung, Gyunggi-do, South Korea
| | - Shin Young Park
- School of Food Science and Technology, Chung-Ang University, Ansung, Gyunggi-do, South Korea
| | - Sang-Do Ha
- School of Food Science and Technology, Chung-Ang University, Ansung, Gyunggi-do, South Korea
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37
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Jeyakumari A, George Ninan, Joshy C G, Parvathy U, Zynudheen A A, Lalitha K V. Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2099-107. [PMID: 27413240 PMCID: PMC4926916 DOI: 10.1007/s13197-016-2174-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/20/2015] [Accepted: 01/06/2016] [Indexed: 10/21/2022]
Abstract
In the present study, restructured products were prepared from pangasius surimi and their qualities were analysed under chilled storage. Pangasius surimi had 75.82 % moisture, 16.91 % protein, 2.76 % fat and 0.95 % ash. Restructured products were prepared in three different formulations by incorporating corn starch (10 %) and chitosan (0.75 %). Formulation containing only corn starch (10 %) was served as control. In all the formulations, mono unsaturated fatty acids were higher (45.14 %). The total volatile base nitrogen (TVB-N) showed an increasing trend and it was found to be higher in control (4.8 mg/100 g) on 10(th) day than the chitosan incorporated sample (3.5-4.2 mg/100 g) on 17(th) day during chill storage. Similarly, peroxide value (PV) was found to higher (8.85 milliequivalent of O2/kg) in control than the chitosan incorporated sample (4.5-6.8 milliequivalent of O2/kg) on 10(th) day. All the three formulations had an acceptable level of thiobarbituric acid (TBA) value that ranged between 0.023-0.098 mg of malanoldehyde/kg during chilled storage. Based on the sensory and microbiological analysis, products prepared without chitosan had a shelf life of 10 day whereas, products incorporated with chitosan had an extended shelf life of 17 day.
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Affiliation(s)
- Jeyakumari A
- />ICAR- Mumbai Research Centre of Central Institute of Fisheries Technology (CIFT), CIDCO Admn. Bldg., Sector-1, Vashi, Navi Mumbai, Maharastra 400 703 India
| | - George Ninan
- />ICAR- Central Institute of Fisheries Technology, Willingdon Island, Cochin, India
| | - Joshy C G
- />ICAR- Central Institute of Fisheries Technology, Willingdon Island, Cochin, India
| | - Parvathy U
- />ICAR- Mumbai Research Centre of Central Institute of Fisheries Technology (CIFT), CIDCO Admn. Bldg., Sector-1, Vashi, Navi Mumbai, Maharastra 400 703 India
| | - Zynudheen A A
- />ICAR- Central Institute of Fisheries Technology, Willingdon Island, Cochin, India
| | - Lalitha K V
- />ICAR- Central Institute of Fisheries Technology, Willingdon Island, Cochin, India
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38
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Guyon C, Meynier A, de Lamballerie M. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.026] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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39
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Hughes BH, Perkins LB, Yang TC, Skonberg DI. Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens). Food Chem 2016; 194:487-94. [DOI: 10.1016/j.foodchem.2015.07.144] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 07/03/2015] [Accepted: 07/28/2015] [Indexed: 11/29/2022]
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40
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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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41
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High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.020] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Barba FJ, Terefe NS, Buckow R, Knorr D, Orlien V. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.015] [Citation(s) in RCA: 213] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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43
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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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44
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Figueirêdo BC, Bragagnolo N, Skibsted LH, Orlien V. Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish. J Food Sci 2015. [DOI: 10.1111/1750-3841.12964] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bruno C. Figueirêdo
- Authors Figueirêdo and Bragagnolo are with Dept. of Food Science; Univ. of Campinas; 13083-862 Campinas SP Brazil
| | - Neura Bragagnolo
- Authors Figueirêdo and Bragagnolo are with Dept. of Food Science; Univ. of Campinas; 13083-862 Campinas SP Brazil
| | - Leif H. Skibsted
- Authors Skibsted and Orlien are with Food Chemistry; Dept. of Food Science; Faculty of Life Sciences; Univ. of Copenhagen, Rolighedsvej 30; DK-1958 Frederiksberg C Denmark
| | - Vibeke Orlien
- Authors Skibsted and Orlien are with Food Chemistry; Dept. of Food Science; Faculty of Life Sciences; Univ. of Copenhagen, Rolighedsvej 30; DK-1958 Frederiksberg C Denmark
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45
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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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46
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Hughes BH, Greenberg NJ, Yang TC, Skonberg DI. Effects of Rigor Status during High-Pressure Processing on the Physical Qualities of Farm-Raised Abalone (Haliotis rufescens). J Food Sci 2014; 80:C40-8. [DOI: 10.1111/1750-3841.12717] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Accepted: 10/13/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Brianna H. Hughes
- Univ. of Maine, School of Food and Agriculture; 5735 Hitchner Hall Orono, ME 04469-5735 U.S.A
| | - Neil J. Greenberg
- Univ. of Maine, Aquaculture Research Inst; 5735 Hitchner Hall Orono, ME 04469-5735 U.S.A
| | - Tom C. Yang
- US Army Natick Soldier Research; Development, and Engineering Center; 16 Kansas St Natick, MA 01760 U.S.A
| | - Denise I. Skonberg
- Univ. of Maine, School of Food and Agriculture; 5735 Hitchner Hall Orono, ME 04469-5735 U.S.A
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47
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Arthrobacter arilaitensis strains isolated from ripened cheeses: Characterization of their pigmentation using spectrocolorimetry. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.06.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Sampels S. The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12337] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sabine Sampels
- Faculty of Fisheries and Protection of Waters; South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses; Institute of Aquaculture; University of South Bohemia in Ceske Budejovice; Husova tř. 458/102 České Budějovice 370 05 Czech Republic
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49
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Teixeira B, Fidalgo L, Mendes R, Costa G, Cordeiro C, Marques A, Saraiva JA, Nunes ML. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.005] [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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