1
|
Palamae S, Patil U, Suyapoh W, Sornying P, Buatong J, Zhang B, Benjakul S. Elucidation of high-pressure processing toward microbial inhibition, physicochemical properties, collagen fiber and muscle structure of blood clam edible portion. Food Chem 2024; 455:139840. [PMID: 38838621 DOI: 10.1016/j.foodchem.2024.139840] [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: 03/27/2024] [Revised: 05/16/2024] [Accepted: 05/23/2024] [Indexed: 06/07/2024]
Abstract
Impact of high-pressure processing (HP-P) on microbial inactivation, protein oxidation, collagen fiber, and muscle structure of the edible portion (EP) of blood clams (BC) was investigated. Aerobic plate count, Vibrio parahaemolyticus, V. vulnificus, other Vibrio spp. and Shewanella algae counts were not detectable when HP-P pressure of ≥300 MPa was applied. Carbonyl, disulphide bond content, and surface hydrophobicity upsurged as HP-P with augmenting pressure was employed. Protein with ∼53 kDa appeared when HP-P at 100 and 200 MPa was implemented. Increased pressure enhanced gap formation and abnormal muscle cell structure arrangements. HP-P also affected connective tissue, causing size reduction and disruption of the collagen filament fibers. However, firmness and toughness of BC-EP with HP-P ≤ 300 MPa were comparable to those of the control. HP-P at 300 MPa was therefore appropriate for treatment of BC with maintained textural properties, while less protein oxidation, collagen fiber and muscle structure disruption occurred.
Collapse
Affiliation(s)
- Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Umesh Patil
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Watcharapol Suyapoh
- Veterinary Pathology Unit, Department of Veterinary Science, Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Peerapon Sornying
- Veterinary Pathology Unit, Department of Veterinary Science, Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Jirayu Buatong
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; Department of Food and Nutrition, Kyung Hee University, Seoul, 02447, Republic of Korea.
| |
Collapse
|
2
|
Tong L, Ding G, Yang M, Su L, Wang S, Wang Y, Zheng L, Zhou D, Zhao F. High-hydrostatic-pressure inactivation of GI.5 and GII.4 human norovirus and effects on the physical, chemical, and taste characteristics of oyster (Crassostrea virginica). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
3
|
Cepero‐Betancourt Y, Tabilo‐Munizaga G, Lemus‐Mondaca R, Pérez‐Won M, Villalobos‐Carvajal R, Moreno‐Osorio L. High pressure impregnation‐assisted drying of abalone (
Haliotis rufescens
) slices: Changes in protein conformation, thermal properties, and microstructure. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yamira Cepero‐Betancourt
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío‐Bío, Av. Andrés Bello 720 Chillán Chile
| | - Gipsy Tabilo‐Munizaga
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío‐Bío, Av. Andrés Bello 720 Chillán Chile
| | - Roberto Lemus‐Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Av. Dr. Carlos Lorca 964, Independencia Santiago Chile
| | - Mario Pérez‐Won
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío‐Bío, Av. Andrés Bello 720 Chillán Chile
| | - Ricardo Villalobos‐Carvajal
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío‐Bío, Av. Andrés Bello 720 Chillán Chile
| | - Luis Moreno‐Osorio
- Departamento de Ciencias Básicas, Universidad del Bío‐Bío, Avda. Andrés Bello 720 Chillán Chile
| |
Collapse
|
4
|
Akhtar J, Abrha MG. Pressurization technique: principles and impact on quality of meat and meat products. FOOD AGR IMMUNOL 2022. [DOI: 10.1080/09540105.2022.2068507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Affiliation(s)
- Javeed Akhtar
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
| | - Mebrhit Gebremariam Abrha
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
| |
Collapse
|
5
|
Wu Q, Wang W, Li X, Yi S, Mi H, Xu Y, Li J. Gel Properties of Blue Round Scad (Decapterus Maruadsi) Mince as Influenced by the Addition of Egg White Powder. J Texture Stud 2022; 53:563-576. [PMID: 35580190 DOI: 10.1111/jtxs.12696] [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: 01/06/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 11/28/2022]
Abstract
The use of egg white powder (EWP) to enhance the physicochemical properties, molecular structure, and thermal stability of Decapterus maruadsi mince gels was investigated. The thermal stability was analyzed by adding spray-dried EWP (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%) to the mince, and mince gels were prepared to study the changes in their fracture constant, water distribution, microstructure and protein conformation of mince gels. In addition, the stress-strain curve of the EWP-mince gel was measured to obtain its compressive modulus (E). The formation of the mince gel was promoted by EWP, and the whiteness, fracture constant, water-holding capacity, and immobilized water were all enhanced. At 0.8% addition of EWP, the fracture constant increased from 176.715±2.463 N/m to 348.631±3.144 N/m (p<0.05), which was a nearly twofold improvement. Additionally, the water-holding capacity increased from 75.21% to 79.99%, and the percentage of immobilized water increased from 94.03% to 94.91%. The EWP-mince gel network structure was the most uniform and dense, and there were increases in hydrogen bonds, disulfide bonds, β-sheets, and β-turns in mince gels, as well as the storage modulus (G') and enthalpy (ΔH). In contrast to the control group, the relative content of α-helixes decreased from 53.34% to 37.09% and transformed into other secondary structures, and the bulk water and cooking loss also decreased to 2.41% and 8.51%, respectively. Consequently, EWP effectively improved the quality of mince products, and the effect was most apparent when 0.8% was added.
Collapse
Affiliation(s)
- Qi Wu
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Wei Wang
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Hongbo Mi
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - JianRong Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| |
Collapse
|
6
|
Palma-Acevedo A, Pérez-Won M, Tabilo-Munizaga G, Ortiz-Viedma J, Lemus-Mondaca R. Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk. Front Nutr 2022; 9:810827. [PMID: 35369077 PMCID: PMC8968741 DOI: 10.3389/fnut.2022.810827] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 01/19/2022] [Indexed: 11/15/2022] Open
Abstract
The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the freeze-dried product. The treatments PEF (0.5, 1.0, and 2.0 kV cm−1) and cooking (CO) were applied at 100°C × 15 min. Then, their performances were subjected to a FD process. PEF + CO pretreated freeze-dried samples showed shorter process times than freeze-dried control samples without PEF + CO, where the treatment PEF at 2.0 kV cm−1 reached the shortest time. In addition, the abovementioned samples presented the best textural parameters but a low protein content. The thermal properties indicate a total denaturation of the proteins, where the amide I region presented greater mobility in the sample pretreated with an electric field of 2.0 kV cm−1. The assay for digestibility shows better hydrolysis for the 2.0 kV cm−1 PEF sample and has a higher Computer-Protein Efficiency Ratio (C-PER). Thereby, variations in thermal behavior and physicochemical parameters in comparison to combined PEF + CO pretreatments were observed. In addition, high protein quality and digestibility of pretreated freeze-dried Chilean abalones were maintained to the desired properties (texture and C-PER) and conditions (FD time).
Collapse
Affiliation(s)
- Anais Palma-Acevedo
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán, Chile
| | - Mario Pérez-Won
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán, Chile
- Mario Pérez-Won
| | - Gipsy Tabilo-Munizaga
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán, Chile
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Roberto Lemus-Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
- *Correspondence: Roberto Lemus-Mondaca
| |
Collapse
|
7
|
LI L. Effects of high pressure versus conventional thawing on the quality changes and myofibrillar protein denaturation of slow/fast freezing beef rump muscle. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.91421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Li LI
- Harbin University of Commerce, China
| |
Collapse
|
8
|
Cossa MDAV, Bilck AP, Yamashita F, Mitterer‐Daltoé ML. Biodegradable packaging as a suitable protectant for the conservation of frozen pacu (
Piaractus mesopotamicus
) for 360 days of storage at −18°C. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
9
|
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
| |
Collapse
|
10
|
Zhou J, Wang M, Carrillo C, Zhu Z, Brncic M, Berrada H, Barba FJ. Impact of Pressurized Liquid Extraction and pH on Protein Yield, Changes in Molecular Size Distribution and Antioxidant Compounds Recovery from Spirulina. Foods 2021; 10:foods10092153. [PMID: 34574263 PMCID: PMC8468321 DOI: 10.3390/foods10092153] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/23/2021] [Accepted: 09/09/2021] [Indexed: 12/03/2022] Open
Abstract
The research aims to extract nutrients and bioactive compounds from spirulina using a non-toxic, environmentally friendly and efficient method—Pressurized Liquid Extraction (PLE). In this work, Response Surface Methodology (RSM)–Central Composite Design (CCD) was used to evaluate and optimize the extraction time (5–15 min), temperature (20–60 °C) and pH (4–10) during PLE extraction (103.4 bars). The multi-factor optimization results of the RSM-CCD showed that under the pressure of 103.4 bars, the optimal conditions to recover the highest content of bioactive compounds were 10 min, 40 °C and pH 4. Furthermore, the compounds and antioxidant capacity of PLE and non-pressurized extraction extracts were compared. The results showed that under the optimal extraction conditions (10 min, 40 °C and pH 4), PLE significantly improved the antioxidant capacity (2870.5 ± 153.6 µM TE), protein yield (46.8 ± 3.1%), chlorophyll a (1.46 ± 0.04 mg/g), carotenoids (0.12 ± 0.01 mg/g), total polyphenols (11.49 ± 0.04 mg/g) and carbohydrates content (78.42 ± 1.40 mg/g) of the extracts compared with non-pressurized extraction (p < 0.05). The protein molecular distribution of the extracts was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and the results showed that there were more small-molecule proteins in PLE extracts. Moreover, Liquid Chromatography Triple Time of Flight Mass Spectrometry (TOF–LC–MS–MS) was used to analyze the phenolic profile of the extracts, and the results showed the extracts were rich on phenolic compounds, such as p-coumaric acid and cinnamic acid being the predominant phenolic compounds in the PLE extract. This indicates that PLE can promote the extraction of bioactive compounds from Spirulina, which is of great significance for the application of PLE technology to obtain active substances from marine algae resources.
Collapse
Affiliation(s)
- Jianjun Zhou
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (J.Z.); (M.W.); (H.B.)
| | - Min Wang
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (J.Z.); (M.W.); (H.B.)
| | - Celia Carrillo
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
- Correspondence: (C.C.); (F.J.B.); Tel.: +34-947-259506 (C.C.); +34-963-544-972 (F.J.B.)
| | - Zhenzhou Zhu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
| | - Mladen Brncic
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Houda Berrada
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (J.Z.); (M.W.); (H.B.)
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (J.Z.); (M.W.); (H.B.)
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain
- Correspondence: (C.C.); (F.J.B.); Tel.: +34-947-259506 (C.C.); +34-963-544-972 (F.J.B.)
| |
Collapse
|
11
|
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).
Collapse
|
12
|
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]
|
13
|
Accelerated Solvent Extraction and Pulsed Electric Fields for Valorization of Rainbow Trout ( Oncorhynchus mykiss) and Sole ( Dover sole) By-Products: Protein Content, Molecular Weight Distribution and Antioxidant Potential of the Extracts. Mar Drugs 2021; 19:md19040207. [PMID: 33916965 PMCID: PMC8067536 DOI: 10.3390/md19040207] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 03/30/2021] [Accepted: 04/06/2021] [Indexed: 12/16/2022] Open
Abstract
Fishery by-products are rich in biologically active substances and the use of green and efficient extraction methods to recover these high-added-value compounds is of particular importance. In this study, head, skin and viscera of rainbow trout and sole were used as the target matrices and accelerated solvent extraction (ASE) (45–55 °C, 15 min, pH 5.2–6.8, 103.4 bars) and pulsed electric fields (PEF) (1–3 kV/cm, 123–300 kJ/kg, 15–24 h) were applied as extraction technologies. The results showed that ASE and PEF significantly increased the protein extract efficiency of the fish by-products (p < 0.05) by up to 80%. SDS-PAGE results showed that ASE and PEF treatments changed the molecular size distribution of the protein in the extracts, which was specifically expressed as the change in the area or number of bands between 5 and 250 kDa. The antioxidant capacity of the extracts was evaluated by oxygen radical absorbance capacity (ORAC) and total antioxidant capacity (ABTS) assays. The results showed that both ASE and PEF treatments significantly increased the antioxidant capacity of rainbow trout and sole skin and head extracts (p < 0.05). ASE and PEF extraction processes can be used as new technologies to extract high-added-value compounds from fish by-products.
Collapse
|
14
|
Ye T, Chen X, Chen Z, Liu R, Wang Y, Lin L, Lu J. Quality characteristics of shucked crab meat (Eriocheir sinensis) processed by high pressure during superchilled storage. J Food Biochem 2021; 45:e13708. [PMID: 33733512 DOI: 10.1111/jfbc.13708] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/16/2020] [Accepted: 03/09/2021] [Indexed: 11/30/2022]
Abstract
High-pressure processing (HPP) at 300 MPa for 20 min at 25°C was used for shucking Chinese mitten crab. The shelf-life, quality as well as internal protein changes in HPP-shucked meat were investigated during superchilled storage at -4o C. Upon 3-week storage, the lightness and whiteness of HPP-shucked crab meat start to decline, while no significant changes were observed in the hardness, gumminess, and chewiness. Sensory and microbial evaluation suggested that HPP-shucked crab meat can be generally preserved in an acceptable manner within 3 weeks, although a negative influence on drip loss was found. The loss of entrapped water in crab meat as revealed by low field nuclear magnetic resonance was responsible for the relatively high thawing drip loss. The severe deterioration of meat quality and sensory occurred at 4-week storage probably as a result of exacerbated myofibrillar protein oxidation, denaturation, and crosslinking. PRACTICAL APPLICATIONS: It has been confirmed that HPP shucking can maintain the fresh-state of the crab meat and save energy compared to the conventional treatment, which could meet consumers' demand for minimally processed seafood products. In this work, the shelf-life of HPP-shucked crab meat stored at -4o C was evaluated to be 3 weeks and HPP shucking combined with superchilling can be an effective way to preserve the crab meat. These results can provide basic knowledge for the storage and distribution of HPP-shucked crab meat.
Collapse
Affiliation(s)
- Tao Ye
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhina Chen
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Rui Liu
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Yun Wang
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| |
Collapse
|
15
|
Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02596-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
16
|
Ye T, Chen X, Chen Z, Yao H, Wang Y, Lin L, Lu J. Quality and microbial community of high pressure shucked crab (
Eriocheir sinensis
) meat stored at 4°C. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15330] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Tao Ye
- College of Bioengineering Huainan Normal University Huainan China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Zhina Chen
- College of Bioengineering Huainan Normal University Huainan China
| | - Huanhuan Yao
- College of Bioengineering Huainan Normal University Huainan China
| | - Yun Wang
- College of Bioengineering Huainan Normal University Huainan China
| | - Lin Lin
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐processMinistry of EducationHefei University of Technology Hefei China
| | - Jianfeng Lu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐processMinistry of EducationHefei University of Technology Hefei China
| |
Collapse
|
17
|
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.
Collapse
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.)
| | | |
Collapse
|
18
|
Lu W, Qin Y, Ruan Z. Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels. J Texture Stud 2020; 52:177-186. [PMID: 33191516 DOI: 10.1111/jtxs.12572] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 11/09/2020] [Accepted: 11/11/2020] [Indexed: 12/14/2022]
Abstract
The tilapia (Orechromis niloticus) surimi gels were prepared with high hydrostatic pressure (0, 100, 200, 300, and 400 MPa for 15 min) treatments to investigate the changes in water-holding capacity, color, gel strength, microstructure, texture, and proteins of the gels. Compared it with cooked gel (40°C/30 min + 90°C/30 min). The whiteness of heat-induced and HHP-induced gels were significant (p < .05) higher than that of untreated samples. The gels formed by pressurization were dense and flexible, and formed by cross-linking based on hydrogen bonding. SDS-PAGE patterns showed no major change in the actin and tropomyosin protein profiles of gels induced by HHP-300. Raman spectroscopy confirmed disulfide bonds played an important role in gel formation. A lower intensity ratio observed in HHP-induced protein supported the tyrosine residues involved in hydrogen bond formation. The changes of secondary structure suggested decreased α-helix content and increased β-sheet.
Collapse
Affiliation(s)
- Wangwei Lu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Yuyue Qin
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming, China
| | - Zheng Ruan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| |
Collapse
|
19
|
Liu B, Liu Y, Liu Z, Yu M, Liu H, Qin L, Zhou D, Zhu B. Effects of natural trypsin inhibitor from soybean on texture deterioration of the bay scallop (
Argopecten irradians
) during cold storage and its mechanism. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14676] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bing Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Yu‐xin Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Zi‐qiang Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Man‐man Yu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Hui‐lin Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Lei Qin
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Da‐yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- National R&D Branch Center for Shellfish Processing Dalian 116034 China
| | - Bei‐wei Zhu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
- National R&D Branch Center for Shellfish Processing Dalian 116034 China
| |
Collapse
|
20
|
Shi L, Xiong G, Yin T, Ding A, Li X, Wu W, Qiao Y, Liao L, Jiao C, Wang L. Effects of ultra-high pressure treatment on the protein denaturation and water properties of red swamp crayfish (Procambarus clarkia). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110124] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
21
|
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]
|
22
|
Dong K, Luo X, Liu L, An F, Tang D, Fu L, Teng H, Huang Q. Effect of high‐pressure treatment on the quality of prepared chicken breast. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14776] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Kai Dong
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
| | - Xin Luo
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
| | - Lan Liu
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
| | - Fengping An
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
| | - Daobang Tang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences Key Laboratory of Functional Foods Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing Guangzhou Guangdong510610China
| | - Lingyun Fu
- Fujian Zhengda Food Company Limited, Longyan Fujian364000China
| | - Hui Teng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
| | - Qun Huang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
- Meat Processing Key Laboratory of Sichuan Province School of Food and Biological Engineering Chengdu University Chengdu 610106China
| |
Collapse
|
23
|
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]
|
24
|
Li DY, Liu ZQ, Liu B, Qi Y, Liu YX, Liu XY, Qin L, Zhou DY, Shahidi F. Effect of protein oxidation and degradation on texture deterioration of ready-to-eat shrimps during storage. J Food Sci 2020; 85:2673-2680. [PMID: 32790209 DOI: 10.1111/1750-3841.15370] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 05/12/2020] [Accepted: 05/14/2020] [Indexed: 11/28/2022]
Abstract
The impact of protein oxidation and degradation on texture deterioration of ready-to-eat (RTE) shrimps during storage was investigated. The deterioration in texture during storage was manifested by decreased instrumental hardness, elasticity, chewiness, and recoverability. The occurrence of protein oxidation was revealed by a significant increase in the contents of free radicals and carbonyls. The increases in trichloroacetic acid-soluble peptide (TCA-soluble peptide) content and myofibril fragmentation index (MFI) were also observed, suggesting the degradation of protein. Pearson correlation analysis showed that the decreased instrumental texture parameters were negatively correlated with the increased carbonyl content, TCA-soluble peptide, MFI, porosity, and pore size as well as the decreased water-holding capacity (WHC), thus, it was hypothesized that protein oxidation and degradation were responsible for changes in the microstructure and reduction of WHC, which ultimately resulted in texture deterioration of RTE shrimps.
Collapse
Affiliation(s)
- De-Yang Li
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Zi-Qiang Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Bing Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Yan Qi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Xiao-Yang Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Lei Qin
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3 × 9, Canada
| |
Collapse
|
25
|
Chen F, Zhang M, Fan K, Mujumdar AS. Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1740246] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue,Quebec, Canada
| |
Collapse
|
26
|
Perez-Won M, Lemus-Mondaca R, Herrera-Lavados C, Reyes JE, Roco T, Palma-Acevedo A, Tabilo-Munizaga G, Aubourg SP. Combined Treatments of High Hydrostatic Pressure and CO 2 in Coho Salmon ( Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life. Foods 2020; 9:E273. [PMID: 32138171 PMCID: PMC7143631 DOI: 10.3390/foods9030273] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/22/2020] [Accepted: 02/28/2020] [Indexed: 11/17/2022] Open
Abstract
This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.
Collapse
Affiliation(s)
- Mario Perez-Won
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Roberto Lemus-Mondaca
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380000, Chile;
| | - Carolina Herrera-Lavados
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Juan E. Reyes
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Teresa Roco
- Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile;
| | - Anais Palma-Acevedo
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Gipsy Tabilo-Munizaga
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Santiago P. Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain;
| |
Collapse
|
27
|
Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102282] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
28
|
Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102233] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
29
|
Faisal M, Buckow R, Vasiljevic T, Donkor O. Effect of simulated digestion on antigenicity of banana prawn (Fenneropenaeus merguiensis) after high pressure processing at different temperatures. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
30
|
Sungsinchai S, Niamnuy C, Wattanapan P, Charoenchaitrakool M, Devahastin S. Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review. Compr Rev Food Sci Food Saf 2019; 18:1898-1912. [PMID: 33336963 DOI: 10.1111/1541-4337.12495] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 07/16/2019] [Accepted: 07/28/2019] [Indexed: 12/27/2022]
Abstract
Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high-pressure processing, high-hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound-assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients. This review surveys the applications of these technologies for food texture modification of products made of meat, rice, starch, and carbohydrates, as well as fruits and vegetables. The review also attempts to categorize, via the use of such key characteristics as hardness and viscosity, texture-modified foods into various dysphagia diet levels. Current and future trends of dysphagia food production, including the use of three-dimensional food printing to reduce the design and fabrication time, to enhance the sensory characteristics, as well as to create visually attractive foods, are also mentioned.
Collapse
Affiliation(s)
- Sirada Sungsinchai
- Dept. of Chemical Engineering, Faculty of Engineering, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Chalida Niamnuy
- Dept. of Chemical Engineering, Faculty of Engineering, Kasetsart Univ., Bangkok, 10900, Thailand.,Research Network of NANOTEC-KU on NanoCatalysts and NanoMaterials for Sustainable Energy and Environment, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Pattra Wattanapan
- Dept. of Rehabilitation Medicine, Faculty of Medicine, and Dysphagia Research Group, Khon Kaen Univ., Khon Kaen, 40002, Thailand
| | - Manop Charoenchaitrakool
- Dept. of Chemical Engineering, Faculty of Engineering, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, Bangkok, 10140, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok, 10300, Thailand
| |
Collapse
|
31
|
Nogueira B, Belusso A, Breda L, Oldoni T, Mitterer-Daltoé M. Description and discrimination of freshness and biometric qualities of three different fishes: Grass carp, pacu, and catfish. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.3.9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- B. Nogueira
- Federal Technological University of Paraná, 85503-390 Pato Branco, Paraná. Brazil
| | - A.C. Belusso
- Federal Technological University of Paraná, 85503-390 Pato Branco, Paraná. Brazil
| | - L.S. Breda
- Federal Technological University of Paraná, 85503-390 Pato Branco, Paraná. Brazil
| | - T. Oldoni
- Federal Technological University of Paraná, 85503-390 Pato Branco, Paraná. Brazil
| | - M.L. Mitterer-Daltoé
- Federal Technological University of Paraná, 85503-390 Pato Branco, Paraná. Brazil
| |
Collapse
|
32
|
BONFIM RC, OLIVEIRA FAD, GODOY RLDO, ROSENTHAL A. A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.26918] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
33
|
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]
|
34
|
Monteiro ML, Mársico ET, Rosenthal A, Conte-Junior CA. Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4474-4481. [PMID: 30868583 DOI: 10.1002/jsfa.9685] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 02/28/2019] [Accepted: 03/07/2019] [Indexed: 06/09/2023]
Affiliation(s)
- Maria Lg Monteiro
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| |
Collapse
|
35
|
Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2122-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
36
|
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
| |
Collapse
|
37
|
Roco T, Torres MJ, Briones-Labarca V, Reyes JE, Tabilo-Munizaga G, Stucken K, Lemus-Mondaca R, Pérez-Won M. Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage. Food Res Int 2018; 108:192-202. [PMID: 29735049 DOI: 10.1016/j.foodres.2018.03.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 03/02/2018] [Accepted: 03/04/2018] [Indexed: 10/17/2022]
Affiliation(s)
- Teresa Roco
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile.
| | - María José Torres
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Vilbett Briones-Labarca
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Juan Esteban Reyes
- Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile
| | - Gipsy Tabilo-Munizaga
- Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile
| | - Karina Stucken
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Av. Raúl Bitrán Nachary, Casilla 599, 1305, La Serena, Chile
| | - Roberto Lemus-Mondaca
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Mario Pérez-Won
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Av. Raúl Bitrán, 1305 La Serena, Chile
| |
Collapse
|
38
|
Xuan XT, Cui Y, Lin XD, Yu JF, Liao XJ, Ling JG, Shang HT. Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta). J Food Sci 2018; 83:284-293. [PMID: 29355952 DOI: 10.1111/1750-3841.14032] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 10/11/2017] [Accepted: 12/09/2017] [Indexed: 11/26/2022]
Abstract
The effects of high hydrostatic pressure (HHP) treatments (200, 300, and 400 MPa for 1, 3, 5 and 10 min) on the shelling efficacy (the rate of shelling, the rate of integrity and yield of razor clam meat) and the physicochemical (drip loss, water-holding capacity, pH, conductivity, lipid oxidation, Ca2+ -ATPase activity, myofibrillar protein content), microbiological (total viable counts) and microstructural properties of fresh razor clam (Sinonovacula constricta) were investigated. HHP treatments significantly (P < 0.05) increased shelling efficiency, water-holding capacity, pH, conductivity, and lipid oxidation, and HHP-treated razor clam showed lower levels of microorganisms and drip loss than untreated razor clam. Levels of thiobarbituric acid reacting substances (TBA) in HHP-treated razor clam were greatly increased (up to 0.93 ± 0.09 mg MDA/kg at 400 MPa for 10 min) which was caused by the formation of hydroperoxides during HHP treatment. All HHP treatments were found to have adverse effects on the activity of Ca2+ -ATPase and the content of myofibrillar protein (MP), which might be due to the substantial damage to the tertiary structure of proteins at high pressure. Moreover, scanning electron microscopy (SEM) revealed the compaction of the muscle fibers and a decrease in the extracellular space with increasing pressure and holding time. This phenomenon was mainly correlated with the compaction of muscle fibers and denaturation, aggregation, and gelation of muscle protein triggered by high pressure. In general, HHP could be applied as a safe and effective nonthermal technology to produce high-quality shelled razor clam. PRACTICAL APPLICATION High hydrostatic pressure (HHP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, it has not been widely applied to shell seafood due to its uncertain influence on its quality and shelling property. This study could provide valuable information regarding the shelling efficacy, physicochemical properties, and microstructure of razor clam treated by HHP. And it demonstrated that HHP showed a positive impact on quality of razor clam treated by HHP.
Collapse
Affiliation(s)
- Xiao-Ting Xuan
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Yan Cui
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Xu-Dong Lin
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Jing-Feng Yu
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Xiao-Jun Liao
- College of Food Science and Nutritional Engineering, China Agricultural Univ., Beijing 100083, China
| | - Jian-Gang Ling
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China.,Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Hai-Tao Shang
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| |
Collapse
|
39
|
Luan L, Wu C, Wang L, Li Y, Ishimura G, Yuan C, Ding T, Hu Y. Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1397693] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Lanlan Luan
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Liping Wang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Yuan Li
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Gakushi Ishimura
- Department of Food Production and Environmental management, Faculty of Agriculture, Iwate University, Iwate, Japan
| | - Chunhong Yuan
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Yaqin Hu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, China
| |
Collapse
|
40
|
Lan W, Che X, Xu Q, Wang T, Du R, Xie J, Hou M, Lei H. Sensory and chemical assessment of silver pomfret ( Pampus argenteus ) treated with Ginkgo biloba leaf extract treatment during storage in ice. AQUACULTURE AND FISHERIES 2018. [DOI: 10.1016/j.aaf.2017.09.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
41
|
Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.07.062] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
42
|
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]
|
43
|
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]
|
44
|
Kaur BP, Srinivasa Rao P. Effect of storage temperature and packaging on quality and shelf-life of high pressure processed black tiger shrimp (Penaeus monodon
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13366] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Barjinder Pal Kaur
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat, Haryana 131028 India
| | - P. Srinivasa Rao
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur West Bengal 721302 India
| |
Collapse
|
45
|
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.
Collapse
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
| |
Collapse
|
46
|
Li D, Teng J, Wang H, Liu X, Luo Y, Wang H. Relationship between Lipid Oxidation, Protein Function Properties, and Freshness Changes of Salt-Treated Blunt-Snout Bream (Megalobrama amblycephala) Fillets Stored at 4°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1214202] [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)
- Dapeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jia Teng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaochang Liu
- 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
| | - Huiyi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| |
Collapse
|
47
|
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]
|
48
|
Hong GP, Choi MJ. Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
49
|
Lee YK, Hong GP. Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yun-Kyung Lee
- Department of Food Science and Technology, Sejong University
| | - Geun-Pyo Hong
- Department of Food Science and Technology, Sejong University
| |
Collapse
|
50
|
Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus). FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1617-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|