1
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Liu S, Cai X, Huang J, Tang Z, Hu Y, Li Y. Effects of environmental pH on protein properties and flavor factors of hairtail (Trichiurus haumela) in thermal processing. Food Chem 2023; 413:135615. [PMID: 36774838 DOI: 10.1016/j.foodchem.2023.135615] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 12/20/2022] [Accepted: 12/21/2022] [Indexed: 02/04/2023]
Abstract
The flavor and texture of hairtail (Trichiurus haumela) products easily change depending on the processing conditions including the programed temperature, environmental pH, and so on. In the present study, we aimed to explore the differences in the overall texture and flavor of hairtail under heat treatment with varied environmental pH. The results indicated that the secondary structure of the myofibrillar protein in thermal processed hairtail meat presented a transformation from α-helix to β-sheet structure with the decrease of solution pH. Moreover, heat treatment in an acidic solution environment effectively improved the sensory and flavor properties of hairtail. In addition, pH-mediated changes on protein characteristics of cooked hairtail meat showed significant correlation with the texture properties, while weakly correlated with the flavor.
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Affiliation(s)
- Shuyu Liu
- Graduate School of Agriculture, Kyoto University, Kyoto 606, Japan; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xinya Cai
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Jiayin Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zhixin Tang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yaqin Hu
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China.
| | - Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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2
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Changes in texture, rheology and volatile compounds of golden pomfret sticks inoculated with Shewanella baltica during spoilage. Food Chem 2023; 404:134616. [DOI: 10.1016/j.foodchem.2022.134616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 10/07/2022] [Accepted: 10/12/2022] [Indexed: 11/23/2022]
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3
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Gokoglu N, Gumus B, Ceylan A, Gokoglu M. Storage in ice incorporated antimelanotic agent and its effects on melanosis and quality of giant red shrimp (Aristaeomorpha foliacea). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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4
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Lin H, Zhao S, Han X, Guan W, Liu B, Chen A, Sun Y, Wang J. Effect of static magnetic field extended supercooling preservation on beef quality. Food Chem 2022; 370:131264. [PMID: 34788949 DOI: 10.1016/j.foodchem.2021.131264] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 12/23/2022]
Abstract
Supercooling can preserve beef without freezing damage, whereas maintaining the supercooled state is difficult. An innovative method of static magnetic field extended supercooling (SM-ES) was proposed to maintain the non-frozen state of beef. Effect of SM-ES (-4 °C + SMF) compared with refrigerated (4 °C), slow-frozen (-4 °C) and frozen (-18 °C) treatment on beef quality was investigated. Results demonstrated that SM-ES successfully preserved beef at -4 °C without ice nucleation for 14 days. The SEM images revealed that the microstructure of slow-frozen/frozen samples was damaged due to crystallizing, while the ice nucleation was not observed in SM-ES treated beef. Compared with refrigerated, slow-frozen and frozen treatment, the drip loss of SM-ES decreased by 21.9%, 47.8% and 30.9%, respectively. The lipid oxidation degree of beef decreased following SM-ES treatment. SM-ES treatment extended the shelf-life of beef for more than 6 days compared with refrigeration while prevented its crystallizing.
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Affiliation(s)
- Hengxun Lin
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
| | - Songsong Zhao
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
| | - Xinyi Han
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China
| | - Bin Liu
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
| | - Aiqiang Chen
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
| | - Yongsheng Sun
- Qingdao Haier Smart Technology R&D Ltd, Qingdao 266100, China
| | - Jiyun Wang
- Qingdao Haier Smart Technology R&D Ltd, Qingdao 266100, China
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5
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Le Anh Dao N, Phu TM, Douny C, Quetin-Leclercq J, Hue BTB, Bach LT, Quynh Nhu T, Thi Bich Hang B, Thi Thanh Huong D, Thanh Phuong N, Kestemont P, Scippo ML. Effects of Phyllanthus amarus and Euphorbia hirta Dip Treatments on the Protection of Striped Catfish (Pangasianodon hypophthalmus) Fillets against Spoilage during Ice Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1987606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Nguyen Le Anh Dao
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
- FARAH – Veterinary Public Health, Laboratory of Food Analysis, University of Liège, Liege, Belgium
| | - Tran Minh Phu
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
| | - Caroline Douny
- FARAH – Veterinary Public Health, Laboratory of Food Analysis, University of Liège, Liege, Belgium
| | - Joëlle Quetin-Leclercq
- Louvain Drug Research Institute, Pharmacognosy Research Group, Université Catholique de Louvain, Brussels, Belgium
| | - Bui Thi Buu Hue
- College of Natural Sciences, Can Tho University, Can Tho City, Vietnam
| | - Le Thi Bach
- College of Natural Sciences, Can Tho University, Can Tho City, Vietnam
| | - Truong Quynh Nhu
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
| | - Bui Thi Bich Hang
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
| | - Do Thi Thanh Huong
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
| | - Nguyen Thanh Phuong
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
| | - Patrick Kestemont
- Research Unit in Environmental and Evolutionary Biology, Research Institute of Life, Earth & Environment (ILEE), University of Namur, Namur, Belgium
| | - Marie-Louise Scippo
- FARAH – Veterinary Public Health, Laboratory of Food Analysis, University of Liège, Liege, Belgium
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6
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Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets ( Salmo salar and Pleuronectes platessa). Foods 2021; 10:foods10081775. [PMID: 34441552 PMCID: PMC8392521 DOI: 10.3390/foods10081775] [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: 05/28/2021] [Revised: 07/06/2021] [Accepted: 07/29/2021] [Indexed: 11/16/2022] Open
Abstract
High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure.
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7
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Xin X, Bissett A, Wang J, Gan A, Dell K, Baroutian S. Production of liquid smoke using fluidised-bed fast pyrolysis and its application to green lipped mussel meat. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107874] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Prego R, Fidalgo LG, Saraiva JA, Vázquez M, Aubourg SP. Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.109957] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Jia F, Jing Y, Dai R, Li X, Xu B. High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100688] [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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10
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Tsironi T, Anjos L, Pinto PI, Dimopoulos G, Santos S, Santa C, Manadas B, Canario A, Taoukis P, Power D. High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Pan C, Chen S, Hao S, Yang X. Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6121-6128. [PMID: 31260117 DOI: 10.1002/jsfa.9905] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 06/09/2023]
Abstract
Shrimp has been widely accepted as an excellent resource for white meat due to its high-protein and low-fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low-temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low-temperature preservation on the quality changes in Litopenaeus vannamei. It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non-protein-based techniques on quality analysis of shrimps during preservation are also discussed. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Shuxian Hao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
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12
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Mei J, Ma X, Xie J. Review on Natural Preservatives for Extending Fish Shelf Life. Foods 2019; 8:E490. [PMID: 31614926 PMCID: PMC6835557 DOI: 10.3390/foods8100490] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/10/2019] [Accepted: 10/11/2019] [Indexed: 12/22/2022] Open
Abstract
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.
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Affiliation(s)
- Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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13
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Wang H, Zhu S, Ramaswamy HS, Hu F, Yu Y. Effect of high pressure processing on rancidity of brown rice during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Bhat TH, Chouksey MK, Balange AK, Nayak BB. Effect of severing skeletal muscle at different stage of rigor on the quality of pacific white shrimp ( Litopenaeus vannamei). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tariq Hussain Bhat
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Mithlesh Kumar Chouksey
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Amjad Khansaheb Balange
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Binaya Bhusan Nayak
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
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15
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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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16
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Vázquez M, Fidalgo LG, Saraiva JA, Aubourg SP. Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2010-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Rao BM, Jesmi D, Viji P. Chilled Storage of Pangasianodon hypophthalmus Fillets Coated with Plant Oil Incorporated Alginate Gels: Effect of Clove Leaf, Clove Bud, Rosemary and Thyme Oils. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1284169] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- B. Madhusudana Rao
- Visakhapatnam Research Centre of ICAR-Central Institute of Fisheries Technology (ICAR-CIFT), Visakhapatnam, India
| | - D. Jesmi
- Visakhapatnam Research Centre of ICAR-Central Institute of Fisheries Technology (ICAR-CIFT), Visakhapatnam, India
| | - P. Viji
- Visakhapatnam Research Centre of ICAR-Central Institute of Fisheries Technology (ICAR-CIFT), Visakhapatnam, India
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18
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Martinez O, Salmerón J, Guillén M, Casas C. Sensorial and Physicochemical Characteristics of Salmon (Salmo salar) Treated by Different Smoking Processes during Storage. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013207087816] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This study compares the effects of four different smoking processes on the sensorial and physicochemical characteristics of Atlantic salmon (Salmo salar) fillets. Two commercial liquid smoke flavourings (FA and FB) and two types of wood used for cold-smoking wood smoke generation (BS: Beech wood and OS: Oak wood) are investigated. Comparisons were made over a 45 day storage period. Control salmon samples (Cn) (i.e., samples that underwent no smoke treatment of any kind) were characterised by their low colour intensity, firmness, fat release and fibrousness and high adhesiveness, pH, TBARS and TMA values, and a strong amine odour. Fillets treated with smoke flavouring FA showed characteristics very similar to those of the Cn samples, however their colour and smoke odour are more intense and their adhesiveness, amine odour and TMA values lower. Fish treated with smoke flavouring FB show low brightness and pH, but high firmness, elasticity, colour intensity and a high expressible water content. Salmon samples smoked with BS or OS smoke had a low intensity amine odour as well as low brightness, pH, TBARS and TMA values, high colour and smoke odour intensities, and a high fat release value. The effect of storage time on sensorial and physicochemical parameters was evident: the values recorded for certain characteristics decrease, such as, colour intensity, elasticity or firmness, and others increase, such as, amine odour, expressible water content or TMA, and some showing a linear relationship with time (elasticity or amine odour intensity).
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Affiliation(s)
- O. Martinez
- Department of Nutrition and Food Science, University of Basque Country, 01006 Vitoria, Spain
| | - J. Salmerón
- Department of Nutrition and Food Science, University of Basque Country, 01006 Vitoria, Spain
| | - M.D. Guillén
- Department of Nutrition and Food Science, University of Basque Country, 01006 Vitoria, Spain
| | - C. Casas
- Department of Nutrition and Food Science, University of Basque Country, 01006 Vitoria, Spain,
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19
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Mahadevan S, Karwe MV. Effect of High-Pressure Processing on Bioactive Compounds. HIGH PRESSURE PROCESSING OF FOOD 2016. [DOI: 10.1007/978-1-4939-3234-4_22] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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20
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Annamalai J, Sasikala R, Debbarma J, Chandragiri Nagarajarao R, Abubacker Aliyamveetil Z, Ninan G, Ronda V, Kuttanapilly Velayudhanelayadom L. Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei
) during Chilled Storage. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12539] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jeyakumari Annamalai
- Fish Processing Division; Central Institute of Fisheries Technology; Cochin 682 029 India
| | - Remya Sasikala
- Fish Processing Division; Central Institute of Fisheries Technology; Cochin 682 029 India
| | - Jesmi Debbarma
- Fish Processing Division; Central Institute of Fisheries Technology; Cochin 682 029 India
| | | | | | - George Ninan
- Fish Processing Division; Central Institute of Fisheries Technology; Cochin 682 029 India
| | - Venkateshwarlu Ronda
- Fish Processing Division; Central Institute of Fisheries Technology; Cochin 682 029 India
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Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1567-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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23
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Viji P, Tanuja S, Ninan G, Lalitha KV, Zynudheen AA, Binsi PK, Srinivasagopal TK. Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3312-21. [PMID: 26028712 PMCID: PMC4444858 DOI: 10.1007/s13197-014-1358-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/28/2014] [Accepted: 04/07/2014] [Indexed: 03/20/2023]
Abstract
Pangasianodon hypophthalmus (sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn't show significant difference (p > 0.05) during ice storage period. Total Volatile Base Nitrogen (TVB-N), Alpha Amino Nitrogen (AAN), Free Fatty Acids (FFA) and Thio Barbituric Acid Reactive Substance (TBARS) were lower in gutted fish compared to whole ungutted fish at any particular day during ice storage. However, gutted fish expressed higher rate of primary lipid oxidation than ungutted fish. Textural degradation of the fish muscle as indicated by hardness, cohesiveness, springiness and chewiness was lower in gutted fish. Results of sensory evaluation revealed that gutting has significantly improved the sensory quality of the fish. However, microbiological analysis revealed higher Total Plate Count (TPC) and Enterobactereaceae count in gutted fish. The shelf life of gutted and whole ungutted sutchi cat fish as determined by microbiological analysis was 16-18 days and 18-20 days respectively while storage in ice.
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Affiliation(s)
- P. Viji
- />Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, NaviMumbai, Maharashtra India 400703
| | - S. Tanuja
- />Directorate of Research on Women in Agriculture, Bhuvaneswar, Orissa India
| | - George Ninan
- />Central Institute of Fisheries Technology, Cochin, Kerala India 629503
| | - K. V. Lalitha
- />Central Institute of Fisheries Technology, Cochin, Kerala India 629503
| | - A. A. Zynudheen
- />Central Institute of Fisheries Technology, Cochin, Kerala India 629503
| | - P. K. Binsi
- />Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, NaviMumbai, Maharashtra India 400703
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24
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Extraction, characterization and antimicrobial activity of sulfated polysaccharides from fish skins. Int J Biol Macromol 2015; 75:283-9. [DOI: 10.1016/j.ijbiomac.2015.01.044] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Revised: 01/15/2015] [Accepted: 01/25/2015] [Indexed: 11/18/2022]
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25
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Kong KJW, Alçiçek Z, Balaban MO. Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:708-714. [PMID: 24862325 DOI: 10.1002/jsfa.6754] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 05/19/2014] [Accepted: 05/19/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Aquacultured King salmon (Oncorhynchus tshawytscha) pieces were dry brined with a salt/brown sugar mix, dipped in liquid smoke for 3 min, vacuum packed, high hydrostatic pressure (HHP) treated at 600 or 200 MPa for 5 min and stored at 4 °C for up to 40 days. RESULTS The surface redness (average a*) of the samples increased after dry brining, then decreased after liquid smoke treatment. HHP did not change the outside color of liquid-smoked samples. However, the inside color changed depending on pressure. HHP-treated control samples without dry brining and liquid smoking changed to a pale pink color. HHP at 600 MPa resulted in a significant increase in hardness. Compared with fresh samples, dry-brined samples had reduced water activity, while samples dipped in liquid smoke had lower pH values. CONCLUSION Dry brining and liquid smoking protect the outside color of salmon against changes caused by HHP. The increase in hardness may counteract the softening of the smoked salmon tissue over time.
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Affiliation(s)
- Kelvin Jia Wey Kong
- Chemical and Materials Engineering Department, University of Auckland, Auckland, New Zealand
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Tsironi T, Maltezou I, Tsevdou M, Katsaros G, Taoukis P. High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1441-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Hsu CP, Huang HW, Wang CY. Effects of high-pressure processing on the quality of chopped raw octopus. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.11.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.07.037] [Citation(s) in RCA: 132] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Gómez-Estaca J, Gómez-Guillén MC, Montero P. The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids. FOOD SCI TECHNOL INT 2013; 20:431-40. [DOI: 10.1177/1082013213489307] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Fish is rich in polyunsaturated fatty acids with beneficial effects on human health; however, these lipids are very sensitive to auto-oxidation reactions, leading to loss of nutritional and sensory quality. The effect of traditional (brining, smoking) and novel (addition of polyphenolic extracts, high pressure) preservation processes on the antioxidant/oxidative status of muscle lipids from dolphinfish and sardine was studied. Brining with oregano or rosemary aqueous extracts, as well as smoking, gave rise to deposition of phenolic compounds (9–42, 1.5–4.5 and 0.4–2.3 µg phenol/g for smoked, oregano-brined and rosemary-brined samples, respectively) in the muscle of both fish species. The antioxidant activity, as measured by ferric reducing ability, was also improved after brining with antioxidant extracts or smoking, results ranging from 8.9 to 82 mM FeSO4 · 7H2O equivalents/mg muscle depending on the treatment and the fish species. Consequently, fish lipid oxidation (as measured by thiobarbituric acid reactive substances) derived from brining and pressurizing, applied alone or in combination, was reduced between 6.6 and 69.8% depending on the treatment and the fish species. The combination of brining with oregano extract and light smoking showed an additional antioxidant effect, as compared with that obtained by smoking, on reducing sardine lipid oxidation derived from brining and pressurizing.
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Affiliation(s)
- Joaquín Gómez-Estaca
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (formerly Instituto del Frío) (CSIC), Madrid, Spain
| | - M Carmen Gómez-Guillén
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (formerly Instituto del Frío) (CSIC), Madrid, Spain
| | - Pilar Montero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (formerly Instituto del Frío) (CSIC), Madrid, Spain
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Vázquez M, Torres JA, Gallardo JM, Saraiva J, Aubourg SP. Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.12.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.03.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Fuentes A, Fernández-Segovia I, Serra JA, Barat JM. Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage. FOOD SCI TECHNOL INT 2012; 18:207-17. [PMID: 22701054 DOI: 10.1177/1082013211415156] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted with 100% NaCl (Na samples) or with 50% NaCl-50% KCl (Na:K samples), smoked, packaged under three different conditions (air, vacuum and modified atmosphere) and stored at 4 °C for 42 days. Physicochemical parameters, color and texture were periodically determined in the raw material and in smoked samples during cold storage. The smoking process led to a reduction in moisture, pH and a(w) values, and an increase in water holding capacity, ash and mineral contents. Smoked fish exhibited significant differences in color and texture as compared to fresh fish. The type of packaging had an effect on the pH, water holding capacity and texture. Samples in air exhibited the highest pH values and water holding capacity in these samples gradually decreased during storage. Textural parameters decreased during storage in samples packaged in vacuum and modified atmosphere. The pH of Na samples was initially higher than in Na:K samples, and this difference remained over the rest of the study. The type of salt did not affect the texture or other physicochemical parameters.
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Affiliation(s)
- A Fuentes
- Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, Spain.
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An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9030-4] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects. Food Microbiol 2009; 26:224-7. [DOI: 10.1016/j.fm.2008.10.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2008] [Accepted: 10/10/2008] [Indexed: 11/20/2022]
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Alizadeh E, Chapleau N, de Lamballerie M, Le-Bail A. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2006.12.003] [Citation(s) in RCA: 110] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Norton T, Sun DW. Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0007-0] [Citation(s) in RCA: 320] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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38
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High pressure effects on the quality and preservation of cold-smoked dolphinfish (Coryphaena hippurus) fillets. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.07.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Martinez O, Salmerón J, Guillén M, Casas C. Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.071] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.12.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Picart L, Dumay E, Guiraud JP, Cheftel C. Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.05.047] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Brillet A, Pilet MF, Prevost H, Bouttefroy A, Leroi F. Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon. J Appl Microbiol 2004; 97:1029-37. [PMID: 15479419 DOI: 10.1111/j.1365-2672.2004.02383.x] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS The aim of this study was to demonstrate the inhibitory capacity of Carnobacterium strains against a collection of Listeria monocytogenes strains in cold-smoked salmon (CSS). METHODS AND RESULTS Three bacteriocin-producing strains, Carnobacterium divergens V41, C. piscicola V1 and C. piscicola SF668, were screened for their antilisterial activity against a collection of 57 L. monocytogenes strains selected from the French smoked salmon industry, using an agar spot test. All the Listeria strains were inhibited but three different groups could be distinguished differing in sensitivity to the three Carnobacterium strains. However, C. divergens V41 always had the highest inhibitory effect. The antilisterial capacity was then tested in sterile CSS blocks co-inoculated with Carnobacterium spp. and mixtures of L. monocytogenes strains. C. divergens V41 was the most efficient strain, maintaining the level of L. monocytogenes at <50 CFU g(-1) during the 4 weeks of vacuum storage at 4 and 8 degrees C, whatever the sensitivity of the set of L. monocytogenes strains. CONCLUSIONS C. divergens V41 may be a good candidate for biopreservation in CSS. SIGNIFICANCE AND IMPACT OF THE STUDY A biopreservation strategy for CSS against the risk of L. monocytogenes was investigated using bacteriocin-producing lactic acid bacteria.
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Affiliation(s)
- A Brillet
- Laboratoire de Microbiologie Alimentaire et Industrielle, ENITIAA, Nantes, France
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