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Gilstrap O, Liu C, Nindo C, Parveen S. Pilot Scale Assessment of High-Pressure Processing (HPP) to Enhance Microbiological Quality and Shelf Life of Fresh Ready-to-Eat (RTE) Blue Crab Meat. Microorganisms 2023; 11:2909. [PMID: 38138053 PMCID: PMC10746016 DOI: 10.3390/microorganisms11122909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/21/2023] [Accepted: 11/25/2023] [Indexed: 12/24/2023] Open
Abstract
Blue crab (Callinectes sapidus) is a highly valuable wild fishery species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico. The annual commercial production of live blue crabs is approximately 50,000 metric tons with a dockside value of USD 200 million. Presently the US blue crab processing industry sells crab meat in three basic forms: fresh crab meat, pasteurized crab meat, and frozen crab meat. By far "Fresh" is the most desirable form of crab meat. However, fresh crab meat has a limited shelf life. This study evaluated the effects of high-pressure processing (HPP) on enhancing the microbiological quality and shelf life of blue crab meat. Live blue crabs were pressure-cooked in a retort (≥115 °C for 4-6 min). The crab meat was handpicked, packed in plastic containers with seals, subjected to HPP treatment, and stored at 4 °C. Container integrity and water leakage issues were examined by observation in addition to weight comparison before and after HPP treatment; the shelf life of crab meat with and without HPP treatments was examined via microbiological tests and sensory evaluations. Results show that polypropylene containers sealed with 10K OTR (oxygen transmission rate) film could withstand high pressure without water leakage issues; HPP treatment at 600 MPa for 3 min could extend the shelf life of fresh, cooked, and handpicked crab meat from 6 days to 18 days based on the strictest APC (aerobic plate account) limit (APC ≤ 100,000 CFU/g). The sensory quality of the HPP-treated crab meat was well accepted throughout the 3-week storage period. The results support the use of HPP as an effective non-thermal processing technology to enhance the microbiological quality and extend the shelf life of fresh RTE blue crab meat.
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Affiliation(s)
- Olivia Gilstrap
- Center for Food Science and Technology, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA; (O.G.); (S.P.)
| | - Chengchu Liu
- Maryland Sea Grant Extension Program, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 21742, USA
| | - Caleb Nindo
- Center for Food Science and Technology, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA; (O.G.); (S.P.)
| | - Salina Parveen
- Center for Food Science and Technology, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA; (O.G.); (S.P.)
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2
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Ma J, Meng L, Wang S, Li J, Mao X. Inactivation of Vibrio parahaemolyticus and retardation of quality loss in oyster (Crassostrea gigas) by ultrasound processing during storage. Food Res Int 2023; 168:112722. [PMID: 37120192 DOI: 10.1016/j.foodres.2023.112722] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 02/25/2023] [Accepted: 03/14/2023] [Indexed: 05/01/2023]
Abstract
The health problems caused by foodborne pathogens of raw oysters have been widely concerned. Traditional heating methods tend to lead the loss of the original nutrients and flavors, in this study, the nonthermal ultrasound technology was applied to inactivate Vibrio parahaemolyticus on raw oysters, and the retardation effects on microbial growth and quality loss of oysters stored at 4 ℃ after ultrasonic treatment were also investigated. After treated by 7.5 W/mL ultrasound for 12.5 min, the Vibrio parahaemolyticus in oysters was reduced by 3.13 log CFU/g. By measuring total aerobic bacteria and total volatile base nitrogen, the growth trend after ultrasonic treatment was delayed compared with heat treatment, and the shelf life of oysters was prolonged. At the same time, ultrasonic treatment delayed the changes of color difference and lipid oxidation of oysters during cold storage. Texture analysis showed that ultrasonic treatment helped maintain the good textural structure of oysters. Histological section analysis also demonstrated that muscle fibers were still tightly packed after ultrasonic treatment. Low-field nuclear magnetic resonance (LF-NMR) illustrated that the water in the oysters was well maintained after ultrasonic treatment. In addition, gas chromatograph - ion mobility spectrometer (GC-IMS) showed that ultrasound treatment could better preserve the flavor of oysters during cold storage. Therefore, it is believed that ultrasound can inactivate foodborne pathogens of raw oysters and keep its freshness and original taste better during storage.
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Affiliation(s)
- Jiaqi Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Lingyun Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Sai Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Jiao Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China.
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3
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Noor MM, Arshad MS, Ahmad RS, Imran A, Khalid W, Suleria HAR. Stability and quality improvement of shrimp patties by Asparagus racemosus and gamma irradiation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2077757] [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)
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Rabia Shabir Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, the University of Melbourne, Parkville, Australia
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4
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Abel N, Rotabakk BT, Lerfall J. Mild processing of seafood-A review. Compr Rev Food Sci Food Saf 2021; 21:340-370. [PMID: 34913247 DOI: 10.1111/1541-4337.12876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 12/17/2022]
Abstract
Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.
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Affiliation(s)
- Nanna Abel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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5
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Yeh H, Skubel SA, Patel H, Cai Shi D, Bushek D, Chikindas ML. From Farm to Fingers: an Exploration of Probiotics for Oysters, from Production to Human Consumption. Probiotics Antimicrob Proteins 2021; 12:351-364. [PMID: 32056150 DOI: 10.1007/s12602-019-09629-3] [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] [Indexed: 12/19/2022]
Abstract
Oysters hold a unique place within the field of aquaculture as one of the only organisms that is regularly shipped live to be consumed whole and raw. The microbiota of oysters is capable of adapting to a wide range of environmental conditions within their dynamic estuarine environments; however, human aquaculture practices can challenge the resilience of this microbial community. Several discrete stages in oyster cultivation and market processing can cause disruption to the oyster microbiota, thus increasing the possibility of proliferation by pathogens and spoilage bacteria. These same pressure points offer the opportunity for the application of probiotics to help decrease disease occurrence in stocks, improve product yields, minimize the risk of shellfish poisoning, and increase product shelf life. This review provides a summary of the current knowledge on oyster microbiota, the impact of aquaculture upon this community, and the current status of oyster probiotic development. In response to this biotechnological gap, the authors highlight opportunities of highest potential impact within the aquaculture pipeline and propose a strategy for oyster-specific probiotic candidate development.
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Affiliation(s)
- Heidi Yeh
- Haskin Shellfish Research Laboratory, Rutgers State University, 6959 Miller Avenue, Port Norris, NJ, 08349, USA.
| | - Sarah A Skubel
- Department of Plant Biology, Rutgers State University, New Brunswick, NJ, 08904, USA
| | - Harna Patel
- Department of Plant Biology, Rutgers State University, New Brunswick, NJ, 08904, USA
| | - Denia Cai Shi
- Department of Plant Biology, Rutgers State University, New Brunswick, NJ, 08904, USA
| | - David Bushek
- Haskin Shellfish Research Laboratory, Rutgers State University, 6959 Miller Avenue, Port Norris, NJ, 08349, USA
| | - Michael L Chikindas
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, 08904, USA.,Don State Technical University, Rostov-on-Don, 344002, Russia
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6
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High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab ( Cancer pagurus). Foods 2021; 10:foods10050955. [PMID: 33925421 PMCID: PMC8146872 DOI: 10.3390/foods10050955] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/23/2021] [Accepted: 04/23/2021] [Indexed: 11/17/2022] Open
Abstract
High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F9010 = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked-pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1-1.9 log10 CFU g-1). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (ΔE* = 1.2-1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab.
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7
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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.
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8
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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9
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Yaqoob Z, Arshad MS, Khan MK, Imran M, Ahmad MH, Ahmad S, Nisa MU, Anjum FM, Khan U, Khalid W, Suleria HAR. Ultrasound-assisted extraction of guava and papaya leaves for the development of functional shrimp patties. Food Sci Nutr 2020; 8:3923-3935. [PMID: 32724653 PMCID: PMC7382107 DOI: 10.1002/fsn3.1706] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 05/16/2020] [Accepted: 05/19/2020] [Indexed: 11/07/2022] Open
Abstract
The current study was aimed to evaluate the effects of guava and papaya leaves extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. Total of seven treatments were prepared by employing guava leaf extract (GLE) and papaya leaf extract (PLE) including control. Both the extracts were employed in the concentration of 1% and 2% each and in combination as 1:1% and 2:2%, respectively. The shrimp patties were kept in ziplock bags at refrigeration temperature, and further analysis was done after 21 days of storage period with intermittent evaluation interval of 7 days. The antioxidant capability of functional shrimp patties was determined by total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Higher significant values of TPC, DPPH, and FRAP were observed in the functional shrimp patties enriched with GLE2%:PLE2% at start of the experiment. The physicochemical parameters were observed by hunter color, TVBN, TBARS, and peroxide value (POV). Higher significant values of TVBN, TBARS, and peroxide were observed in the control samples as compared to treatment group GLE2%:PLE2%. The bacterial counts were also higher in control samples as compared to the treatment group GLE2%:PLE2%. The sensorial attributes were observed regarding appearance, taste, texture, odor, and overall acceptability. The maximum scores related all parameters were gathered by control group but significantly lower scores were for the group GLE2%:PLE2%. In conclusion, functional shrimp patties enriched with GLE2%:PLE2% showed better antioxidant capacity, stability, and sensory characteristics during storage.
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Affiliation(s)
- Zubda Yaqoob
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Muhammad Kamran Khan
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Imran
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Sheraz Ahmad
- Department of Food ScienceFaculty of BiosciencesCholistan University of Veterinary and Animal SciencesBahawalpurPakistan
| | - Mehr un Nisa
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Urooj Khan
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Waseem Khalid
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
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10
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Chen H, Wang M, Yang C, Wan X, Ding HH, Shi Y, Zhao C. Bacterial spoilage profiles in the gills of Pacific oysters (Crassostrea gigas) and Eastern oysters (C. virginica) during refrigerated storage. Food Microbiol 2019; 82:209-217. [PMID: 31027776 DOI: 10.1016/j.fm.2019.02.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 12/07/2018] [Accepted: 02/12/2019] [Indexed: 10/27/2022]
Abstract
Microorganisms harbored in oyster gills are potentially related to the spoilage and safety of oyster during storage. In this study, the microbial activities and pH changes of the gills of the two species, Crassostrea gigas and C. virginica, harvested from three different sites were determined and sensory evaluation was conducted during refrigerated storage. The bacteria in gills with an initial aerobic plate count (APC) of 3.1-4.5 log CFU/g rose remarkably to 7.8-8.8 log CFU/g after 8-days of storage. The APC of Enterobacteriaceae increased from 2.5 to 3.6 log CFU/g to 4.5-4.8 log CFU/g, and that of lactic acid bacteria (LAB) fluctuated in the range of 1.4-3.0 log CFU/g during the whole storage period. The results of sensory analysis indicated that the oysters had 8-days of shelf-life and that the gill presented the fastest deterioration rate. The pH of all samples showed a decrease in the early stages followed by an increased after 4-days of storage. The dynamic changes in microbial profiles were depicted to characterize gill spoilage by Illumina Miseq sequencing to characterize gill spoilage. The results revealed that oysters harvested at different sites showed common bacterial profiles containing Arcobacter, Spirochaeta, Pseudoalteromonas, Marinomonas, Fusobacterium, Psychrobacter, Psychromonas, and Oceanisphaera when spoiled, especially, among which Psychrobacter and Psychromonas (psychrotrophic genus) were represented as the most important gill spoiled bacteria during refrigerated storage, and Arcobacter with pathogenic potential was the dominated bacteria in all spoiled oysters. The consumption quality and safety of refrigerated oysters could be greatly improved by targeted control of bacteria in oyster gills according to the results the present study provided.
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Affiliation(s)
- Huibin Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; University of Guelph, ON, N1G 2W1, Canada; Third Institute of Oceanography, State Oceanic Administration, Xiamen, Fujian, 361005, China.
| | | | - Chengfeng Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Xuzhi Wan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | | | - Yizhuo Shi
- University of Guelph, ON, N1G 2W1, Canada.
| | - Chao Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
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Fogarty C, Whyte P, Brunton N, Lyng J, Smyth C, Fagan J, Bolton D. Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days. Food Microbiol 2019; 77:38-42. [DOI: 10.1016/j.fm.2018.08.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 07/18/2018] [Accepted: 08/01/2018] [Indexed: 02/02/2023]
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12
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Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2222-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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13
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Growth-Inhibitory Effect of d-Tryptophan on Vibrio spp. in Shucked and Live Oysters. Appl Environ Microbiol 2018; 84:AEM.01543-18. [PMID: 30030231 DOI: 10.1128/aem.01543-18] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Accepted: 07/11/2018] [Indexed: 11/20/2022] Open
Abstract
Vibrio vulnificus and Vibrio parahaemolyticus are important human pathogens that are frequently transmitted via consumption of contaminated raw oysters. A small amount of d-tryptophan (d-Trp) inhibits some foodborne pathogenic bacteria in high-salt environments. In this study, we aimed to evaluate the antibacterial effect of d-Trp on V. vulnificus and V. parahaemolyticus in culture media, artificial seawater, and shucked and live oysters. The effectiveness of d-Trp in growth inhibition of Vibrio spp. was highly dependent on environmental NaCl concentrations. Higher levels of NaCl (>4.0%) with d-Trp (>20 mM) resulted in higher and more consistent growth inhibition of both Vibrio spp. Treatment with 40 mM d-Trp significantly (P < 0.05) reduced viable V. parahaemolyticus cell counts in tryptic soy broth (TSB) with >4.0% NaCl at 25°C. In contrast, V. vulnificus was more sensitive to d-Trp (20 mM) than V. parahaemolyticus d-Trp (40 mM) treatment with NaCl (>4.5%) significantly (P < 0.05) inhibited the growth of V. parahaemolyticus and V. vulnificus in shucked oysters immersed in peptone water at 25°C throughout a 48-h incubation period. In artificial seawater, d-Trp exhibited a stronger growth-inhibitory effect on V. vulnificus and V. parahaemolyticus at 25°C than in TSB at the same level of salinity and inhibited the growth of both V. parahaemolyticus and V. vulnificus in live oysters at 25°C for 48 h. Furthermore, we tested the synergistic effect of d-Trp and salinity on the inhibition of total viable bacterial counts (TVC) at refrigeration temperature. d-Trp (40 mM) inhibited the growth of TVC in shucked oysters immersed in artificial seawater at 4°C. Therefore, these results revealed that d-Trp will serve as a novel and alternative food preservative to control Vibrio spp. in live oysters at ambient temperature and to extend the shelf-life of shucked oysters at refrigeration temperature.IMPORTANCE Oysters are the primary transmission vehicles for human Vibrio infections. Raw oyster consumption is frequently associated with gastroenteritis. The current postharvest methods, such as high-pressure processing, used to control Vibrio spp. in fresh oysters are still insufficient because of limited facilities, high cost, and potential adverse effects on production. We demonstrate that adding a small amount of d-tryptophan (d-Trp) inhibits the growths of Vibrio parahaemolyticus and Vibrio vulnificus in a high-salt environment at even ambient temperature. We further investigated the d-Trp treatment conditions and clarified the relationship between salt and d-Trp concentrations for optimal growth-inhibitory effect of Vibrio spp. The results will be useful for enhancing the effectiveness of d-Trp by increasing salinity levels. Furthermore, in a nutrientfree environment (artificial seawater), a stronger inhibitory effect could be observed at relatively lower salinity levels, indicating that d-Trp may be regarded as effective food preservation in terms of salinity reduction. Therefore, we suggest the use of exogenous d-Trp in a seawater environment as a novel and effective strategy not only for controlling Vibrio in live oysters at even ambient temperature but also for effectively retarding spoilage bacterial growth and extending the shelf life of shucked oysters at refrigeration temperature.
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Pérez-Won M, Tabilo-Munizaga G, Barbosa-Cánovas GV. Effects of Ultra High Pressure on Bay Scallop (Aequipecten irradians) Adductor Muscles. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013205060761] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to evaluate the effects of ultra high pressure (UHP) on the adductor muscles of bay scallops ( Aequipecten irradians) pertaining to certain physicochemical characteristics and microstructure. UHP treatment was applied at 200MPa and 400MPa, each application with one pulse and a holding time of 10min, or 2 pulses and a holding time of 5min per pulse, in a continuous or oscillation mode. Determination of textural parameters and L*, a* and b* colour parameters were carried out and compared with untreated scallops. Microstructure was observed using a scanning electronic microscopy (SEM) technique and, for microbial analyses, a total plate count was performed. SEM showed that UHP treatments induced a size reduction of the honeycomb structure of myofibres, giving a more compact appearance to the structure. Colour and compressibility enhanced by pressure treatment, however loss of hardness was observed. UHP treatments also reduced the initial load in total plate count of microorganisms to 10cfu/g. UHP is a competitive technology in food processing and ready for use on this high-priced seafood product.
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Affiliation(s)
- M. Pérez-Won
- Department of Food Engineering, University of La Serena, Benavente 980, La Serena, Chile,
| | - G. Tabilo-Munizaga
- Department of Food Engineering, University of Bío-Bío, Casilla 447, Chillán, Chile
| | - G. V. Barbosa-Cánovas
- Biological Systems Engineering Department, Washington State University, Pullman, WA, USA
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15
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Lingham T, Ye M, Chen H, Chintapenta LK, Handy E, Zhao J, Wu C, Ozbay G. Effects of High Hydrostatic Pressure on the Physical, Microbial, and Chemical Attributes of Oysters (Crassostrea virginica). J Food Sci 2016; 81:M1158-66. [DOI: 10.1111/1750-3841.13290] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 02/20/2016] [Accepted: 03/01/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Talaysha Lingham
- College of Agriculture and Related Sciences; Delaware State Univ; Dover Del. 19901 U.S.A
| | - Mu Ye
- College of Agriculture and Natural Resources; Univ. of Delaware; Newark Del. 19716 U.S.A
| | - Haiqiang Chen
- College of Agriculture and Natural Resources; Univ. of Delaware; Newark Del. 19716 U.S.A
| | | | - Eunice Handy
- College of Agriculture and Related Sciences; Delaware State Univ; Dover Del. 19901 U.S.A
| | - Jing Zhao
- Dept. of Statistics; Univ. of Georgia; Athens Ga. 30602 U.S.A
| | - Changqing Wu
- College of Agriculture and Natural Resources; Univ. of Delaware; Newark Del. 19716 U.S.A
| | - Gulnihal Ozbay
- College of Agriculture and Related Sciences; Delaware State Univ; Dover Del. 19901 U.S.A
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Young H, Anang D, Tiwari B. Shelf life and textural properties of cooked-chilled black tiger prawns (Penaeus monodon) stored in vacuum pack or modified atmospheric packaging at 4 or 20°C. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.07.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Ginson J, Panda SK, Bindu J, Kamalakanth CK, Srinivasa Gopal TK. Effect of high pressure treatment on microbiological quality of Indian white prawn (Fenneropenaeus indicus) during chilled storage. Food Microbiol 2014; 46:596-603. [PMID: 25475333 DOI: 10.1016/j.fm.2014.10.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 09/24/2014] [Accepted: 10/24/2014] [Indexed: 10/24/2022]
Abstract
High pressure treatment of 250 MPa for 6 min at 25 °C was applied to headless Indian white prawn (Fenneropenaeus indicus) to evaluate changes in microbiological characteristics of the species during chilled storage. Changes in load of mesophilic bacteria, psychrotrophic bacteria, proteolytic bacteria, Enterobacteriaceae, Pseudomonas spp., H2S producing bacteria, lactic acid bacteria, Brochothrix thermosphacta and yeast & mold were estimated in pressurized and un-pressurized samples during chilled storage. All microbes were reduced significantly after high pressure treatment and there was significant difference in microbial quality of control and high pressure treated samples in the entire duration of chilled storage (p < 0.05). There was delay in the growth of Enterobacteriaceae and H2S producing bacteria up to 6th and 9th day of storage, respectively in high pressure treated samples. In high pressure treated sample, no lag phase (λ) was observed for psychrotrophic bacteria, H2S producing bacteria, B. thermosphacta, Pseudomonas spp. and lactic acid bacteria; however, other bacteria showed a reduced lag phase during chilled storage. Kinetic parameter such as specific growth rate (μmax) in high pressure treated samples was significantly reduced in most of the bacterial groups except for psychrotrophic bacteria, Enterobacteriaceae and lactic acid bacteria. Mesophilic bacterial count of control samples crossed the marginal limit of acceptability on 12th day and unacceptable limit on 18th day of storage, whereas high pressure treated samples never breached the acceptability limit during entire duration of chilled storage. The present study indicated that application of high pressure processing can be used to improve microbial quality of Indian white prawn and extend the chilled storage life.
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Affiliation(s)
- J Ginson
- St. Albert's College, Ernakulam, Cochin 682018, Kerala, India.
| | - Satyen Kumar Panda
- Quality Assurance & Management Division, Central Institute of Fisheries Technology, Matsyapuri, Cochin 682029, Kerala, India.
| | - J Bindu
- Fish Processing Division, Central Institute of Fisheries Technology, Matsyapuri, Cochin 682029, Kerala, India
| | - C K Kamalakanth
- Fish Processing Division, Central Institute of Fisheries Technology, Matsyapuri, Cochin 682029, Kerala, India
| | - T K Srinivasa Gopal
- Central Institute of Fisheries Technology, Matsyapuri, Cochin 682029, Kerala, India
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18
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Kingsley DH, D. Kuhn D, J. Flick G, Oh J, Lawson LS, K. Meade G, C. Gieseck C. Desirability of Oysters Treated by High Pressure Processing at Different Temperatures and Elevated Pressures. ACTA ACUST UNITED AC 2014. [DOI: 10.3923/ajft.2014.209.216] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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Kingsley DH. High Pressure Processing of Bivalve Shellfish and HPP's Use as a Virus Intervention. Foods 2014; 3:336-350. [PMID: 28234323 PMCID: PMC5302369 DOI: 10.3390/foods3020336] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 04/30/2014] [Accepted: 05/20/2014] [Indexed: 01/01/2023] Open
Abstract
Bivalve shellfish readily bioconcentrate pathogenic microbes and substance, such as algal and dinoflagulate toxins, fecal viruses and bacteria, and naturally present vibrio bacteria. High pressure processing (HPP) is currently used as an intervention for Vibrio vulnificus bacteria within molluscan shellfish and its potential to inactivate food-borne viruses and bacteria are discussed. Mechanisms of action of high pressure against bacteria and viruses, as well as how time of pressure application, pressure levels, and pre-pressurization temperature influence inactivation are described. Matrix influences such as ionic strength are noted as important additional considerations. The potential of HPP to influence spoilage and enhance shelf-life of shucked shellfish is also discussed.
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Affiliation(s)
- David H Kingsley
- Food Safety and Intervention Technologies Research Unit, Agricultural Research Service, U.S. Department of Agriculture, James W.W. Baker Center, Delaware State University, Dover, DE 19901, USA.
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20
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Stollewerk K, Jofré A, Comaposada J, Arnau J, Garriga M. Food safety and microbiological quality aspects of QDS process® and high pressure treatment of fermented fish sausages. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.10.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Montiel R, Martín-Cabrejas I, Gaya P, Medina M. Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1287-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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22
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Chen H, Liu Z, Wang M, Chen S, Chen T. Characterisation of the spoilage bacterial microbiota in oyster gills during storage at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3748-3754. [PMID: 23696433 DOI: 10.1002/jsfa.6237] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2012] [Revised: 05/12/2013] [Accepted: 05/21/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The spoilage bacterial community in oyster gill was investigated during storage at 4, 10 and 20 °C. Aerobic plate counts and pH values were determined. Total bacterial DNA was extracted from oyster gill and bulk cells of plate count media. The major bacterial species during fresh or different temperatures storage were determined by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). RESULTS The initial aerobic plate count in oyster gill reached 6.70 log CFU g(-1). PCR-DGGE fingerprinting analysis of the 16S rRNA gene V3 region revealed that most of the strains in fresh oyster gill belonged to the genera Lactococcus and Enterobacter. The major spoilage bacteria at a storage temperature of 20 °C were Leuconostoc pseudomesenteroides, an uncultured bacterium, Cytophaga fermentans, Lactococcus lactis, Pseudoalteromonas sp., Enterococcus mundtii, Clostridium difficile and an uncultured Fusobacteria; those at 10 °C were Lactococcus spp., Lactobacillus curvatus, Weissella confusa and C. difficile; those at 4 °C were Lactococcus, Weissella, Enterobacter and Aeromonas. The other minor species were L. curvatus, Pseudomonas sp. and E. mundtii. Lactococcus spp. was the most common main spoilage bacteria in oyster gill during chilled storage. CONCLUSION PCR-DGGE revealed the complexity of the bacterial microbiota and the major bacteria species in oyster gill for fresh and storage.
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Affiliation(s)
- Huibin Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P.R. China; Biology Department, Xiamen Ocean Vocational College, Xiamen, 361012, P.R. China
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23
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Kaur BP, Kaushik N, Rao PS, Mishra HN. Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2013.772271] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Ye M, Huang Y, Gurtler JB, Niemira BA, Sites JE, Chen H. Effects of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and V. vulnificus in oysters. Int J Food Microbiol 2013; 163:146-52. [DOI: 10.1016/j.ijfoodmicro.2013.02.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Revised: 02/17/2013] [Accepted: 02/18/2013] [Indexed: 10/27/2022]
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25
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Montiel R, De Alba M, Bravo D, Gaya P, Medina M. Effect of high pressure treatments on smoked cod quality during refrigerated storage. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.08.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Narwankar SP, Flimlin GE, Schaffner DW, Tepper BJ, Karwe MV. Microbial Safety and Consumer Acceptability of High-Pressure Processed Hard Clams (Mercenaria mercenaria). J Food Sci 2011; 76:M375-80. [DOI: 10.1111/j.1750-3841.2011.02258.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Ye M, Huang Y, Neetoo H, Shearer AEH, Chen H. Influence of growth conditions on pressure resistance of Vibrio parahaemolyticus in oysters and the optimization of postpressure treatment recovery conditions. J Food Prot 2011; 74:751-8. [PMID: 21549045 DOI: 10.4315/0362-028x.jfp-10-521] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Vibrio parahaemolyticus ATCC 43996 was grown at 15°C for 53 h, 20°C for 24 h, 25°C for 12 h, 30°C for 9 h, 35°C for 9 h, or 40°C for 6 h to early stationary phase. Oyster meats were blended, autoclaved at 121°C for 15 min, inoculated with V. parahaemolyticus, and pressure treated at 250 MPa for 2 and 3 min and at 300 MPa for 1 and 2 min at 21°C. Overall, growth temperatures of 20 and 40°C yielded the greatest pressure resistance in V. parahaemolyticus. The effects of salt concentration and H(2)O(2)-degrading compounds on the recovery of V. parahaemolyticus also were investigated. Sterile oyster meats were inoculated with V. parahaemolyticus and treated at 250 MPa for 1, 2, or 3 min at 21°C. These meats were then blended with 0.1% peptone water supplemented with 0.5 to 1.5% NaCl and plated on tryptic soy agar (TSA) supplemented with 0 to 3.5% NaCl. For recovery of pressure-injured cells, peptone water with 1% NaCl and TSA with 0.5% NaCl were the best diluent and plating medium, respectively. Addition of sodium pyruvate (0.05 to 0.2%) or catalase (8 to 32 U/ml) did not increase the recovery of V. parahaemolyticus after pressure treatment. The effect of incubation temperature and gas atmosphere on the recovery of V. parahaemolyticus after pressure treatment also was determined. Aerobic incubation at 30°C resulted in the highest recovery of V. parahaemolyticus in sterile oyster meats. The 30°C incubation temperature was also the optimum temperature for recovery of V. parahaemolyticus in pressure-treated live oysters. The results of this study indicate that the growth conditions for V. parahaemolyticus before and after high hydrostatic pressure treatment should be taken into consideration when assessing the efficacy of pressure inactivation.
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Affiliation(s)
- Mu Ye
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA
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28
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Karim NU, Kennedy T, Linton M, Watson S, Gault N, Patterson MF. Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.030] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Briones LS, Reyes JE, Tabilo-Munizaga GE, Pérez-Won MO. Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.04.027] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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30
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LAI KUNGMING, CHI HSINYI, HSU KUOCHIANG. High-Pressure Treatment for Shelf-Life Extension and Quality Improvement of Oysters Cooked in a Traditional Taiwanese Oyster Omelet. J Food Prot 2010; 73:53-61. [DOI: 10.4315/0362-028x-73.1.53] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Whole oysters were processed using high-pressure (HP) treatment at 250 and 300 MPa for 0 to 10 min and stored at 4°C for up to 28 days. HP-treated oysters and untreated oysters were evaluated for lipid oxidation, growth of microorganisms, and sensory characteristics after cooking at 160°C for 90 s. Microbial counts after HP treatment revealed that the bacterial load was initially reduced at all pressures. HP-treated oysters had significantly higher pH and moisture (P < 0.05) relative to control (untreated) oysters during storage. HP treatment increased lipid oxidation with unpleasant odor during storage compared with the control. HP treatment decreased redness but did not significantly affect the brightness and yellowness of cooked oysters. From tests of mechanical properties, 300 MPa-treated oysters after cooking had significantly increased toughness as measured by cutting force. HP-treated oysters after cooking received higher quality scores than did the control during the storage trial. Results indicated that 300 MPa for 2 min is the optimum HP treatment that results in oysters most acceptable for oyster omelets during storage at 4°C, and this treatment may extend the shelf life of these oysters to 21 days.
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Affiliation(s)
- KUNG-MING LAI
- 1Department of Health Diet and Restaurant Management, Chung Shan Medical University, No. 110 Sec. 1. Jianguo N. Road, Taichung 40242, Taiwan, Republic of China
| | - HSIN-YI CHI
- 1Department of Health Diet and Restaurant Management, Chung Shan Medical University, No. 110 Sec. 1. Jianguo N. Road, Taichung 40242, Taiwan, Republic of China
| | - KUO-CHIANG HSU
- 2Department and Graduate Institute of Nutrition, China Medical University, No. 91 Hsueh-Shih Road, Taichung 40402, Taiwan, Republic of China
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31
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Meujo DAF, Kevin DA, Peng J, Bowling JJ, Liu J, Hamann MT. Reducing oyster-associated bacteria levels using supercritical fluid CO2 as an agent of warm pasteurization. Int J Food Microbiol 2009; 138:63-70. [PMID: 20022650 DOI: 10.1016/j.ijfoodmicro.2009.11.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2009] [Revised: 11/11/2009] [Accepted: 11/15/2009] [Indexed: 01/13/2023]
Abstract
An innovative approach to Post-Harvest Processing (PHP) of oysters is introduced focusing on the effects of supercritical carbon dioxide (scCO(2)) on bacterial contaminants trapped in the digestive system of oysters. Oysters were exposed to scCO(2) under two conditions: (1) 100 bar and 37 degrees C for 30 min and (2) 172 bar and 60 degrees C for 60 min. Using FDA standard guidelines for food analysis, variations in the Aerobic Plate Count (APC) were assessed. It was established that exposing oysters to CO(2) at 100 bar and 37 degrees C for 30 min and at 172 bar and 60 degrees C for 60 min induced 2-log and 3-log reductions in the APC respectively. The decrease in the microbial load as a result of treatment with scCO(2) was found to be significant (P=0.002). A release of adductor muscles from the shell was noted in oysters treated at 172 bar and 60 degrees C for 60 min; this was not the case for oysters treated at 100 bar and 37 degrees C for 30 min. A blind study allowing sensory analysis of treated vs. untreated oysters was also completed and no significant change in the physical appearance, smell, or texture was recorded. In this paper, we also report the effect of scCO(2) on several bacterial isolates, including a referenced ATCC strain of a non-pathogenic Vibrio (Vibrio fischeri) as well as several other bacterial isolates cultured from oyster' tissues and found to share biochemical features common to pathogenic Vibrio strains. A complete inactivation (minimum 7-log reduction) was achieved with these latter bacterial isolates. A 6-log reduction was observed with V. fischeri.
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Affiliation(s)
- Damaris A F Meujo
- Department of Pharmacognosy, School of Pharmacy, The University of Mississippi, University, MS 38677-1848, USA
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32
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Prapaiwong N, Wallace RK, Arias CR. Bacterial loads and microbial composition in high pressure treated oysters during storage. Int J Food Microbiol 2009; 131:145-50. [PMID: 19303653 DOI: 10.1016/j.ijfoodmicro.2009.02.014] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2008] [Revised: 02/04/2009] [Accepted: 02/09/2009] [Indexed: 11/17/2022]
Abstract
Analysis of bacterial communities present in high-pressure (HP)-treated, quick-frozen (QF), and raw oysters was carried out during three different seasons. Bacterial numbers and species diversity in each sample were determined at 0, 7, 14, and 21 days of storage. Results showed that numbers of total aerobic bacterial counts (TABC) in treated oysters were significantly lower than in untreated oysters at day 0 by 10 to 10(5) colony forming units per gram of oyster meat (CFU/g) in all samplings. However, an increase in TABC in HP-treated oysters was observed at days 7, 14, and 21 indicating that some bacteria survived the treatment and were able to proliferate during refrigeration conditions. Surprisingly, TABC in HP-treated oysters reached 10(8) CFU/g at 14 days of storage in all samplings (higher than TABC from raw oysters in two of the samplings performed). Analysis of the bacterial flora by 16S rDNA sequencing, revealed six different classes within the bacterial communities. The majority were Gram-negative bacteria, with the Gammaproteobacteria class representing between 56% and 92%. The most common bacterial genera found in this study were Shewanella, Vibrio and Psychrobacter. Four species of human pathogenic bacteria were also identified: V. vulnificus, V. parahaemolyticus, V. alginolyticus, and A. hydrophila although V. vulnificus was detected only in raw oysters.
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Affiliation(s)
- Naparat Prapaiwong
- Department of Fisheries and Allied Aquacultures, 203 Swingle Hall, Auburn University, Auburn, Alabama 36849, USA
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33
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Cruz-Romero M, Kerry J, Kelly A. Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.12.004] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Cruz-Romero M, Kelly A, Kerry J. Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2008.04.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Sequeira-Munoz A, Chevalier D, LeBail A, Ramaswamy HS, Simpson BK. Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. INNOV FOOD SCI EMERG 2006. [DOI: 10.1016/j.ifset.2005.06.006] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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36
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Smiddy M, Kelly AL, Patterson MF, Hill C. High pressure-induced inactivation of Qβ coliphage and c2 phage in oysters and in culture media. Int J Food Microbiol 2006; 106:105-10. [PMID: 16216367 DOI: 10.1016/j.ijfoodmicro.2005.05.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2004] [Revised: 05/11/2005] [Accepted: 05/30/2005] [Indexed: 11/25/2022]
Abstract
High pressure (HP) treatment inactivates bacteria in shellfish, but its effects on viruses in shellfish have not yet been determined, although viral illness is frequently associated with shellfish consumption. The aim of this study was to investigate the baroresistance of two bacteriophage viruses, Qbeta coliphage and c2 phage, in oysters and in culture media. High numbers (>or=10(7) ml(-1) or g(-1)) of both phages were obtained in culture media and in oysters. Samples were HP treated at 200-800 MPa at 20 degrees C for up to 30 min. Little or no inactivation of either phage was observed in oysters or in culture media after treatment at <or=400 MPa. High levels of inactivation of both phages in oysters and in culture medium were observed following treatment at 500-700 MPa. Titres of both phages were reduced to non-detectable levels (up to 8 log inactivation) in oysters and in GM17 broth (for c2 phage) after treatment at 800 MPa. The level of Qbeta coliphage in tryptone soya broth with yeast extract (10(10) PFU ml(-1)) was reduced by approximately 7 log units following treatment of 800 MPa. Levels of inactivation of both phages in oysters were similar to those in culture media. Increasing the duration of treatment at 550 or 600 MPa increased the level of inactivation of both phages in oysters. HP treatment may effectively inactivate phage in shellfish but HP-induced inactivation of human enteric viruses in oysters needs to be studied directly, to more accurately assess the ability of this technology to inactivate these viruses.
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Affiliation(s)
- Mary Smiddy
- Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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37
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High pressure processing of shellfish: A review of microbiological and other quality aspects. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2005.04.001] [Citation(s) in RCA: 180] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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Smiddy M, O'Gorman L, Sleator RD, Kerry JP, Patterson MF, Kelly AL, Hill C. Greater high-pressure resistance of bacteria in oysters than in buffer. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2004.10.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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