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Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09248-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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2
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Hou R, Liu Y, Li W, Zhao W, Wang C, Li Y, Yan Q, Zhu W, Dong J. Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, sauce lamb tripe was used as the research object. High pressure processing (HPP) was carried out at 100, 250, and 400 MPa, with holding times of 5, 10, 15, 20, and 25 min at 25 °C, respectively. The effects of HPP on the microstructure and volatile compound content of sauce lamb tripe and the properties of myofibrillar protein were studied. The degree of protein oxidation was most significant at 400 MPa for 25 min. The secondary structure of myofibrillar protein became unstable and the microstructure of the sauce lamb tripe became loose at 400 MPa. The retention of hydrocarbons, aldehydes, alcohols, and ketones was maximum at 250 MPa for 15 min, and the flavor-contributing compound (3-Hydroxy-2-butanone) was also retained by 11.9% on ketones at 250 MPa for 15 min. The results showed that myofibrillar protein was appropriately oxidized; the sauce lamb tripe had better microstructure and several representative volatile compounds after HPP. Therefore, better processing conditions for sauce lamb tripe were 250 MPa for 15 min.
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Affiliation(s)
- Ran Hou
- College of Food, Shihezi University, Shihezi 832000, China
| | - Yangming Liu
- College of Food, Shihezi University, Shihezi 832000, China
| | - Wenhui Li
- College of Food, Shihezi University, Shihezi 832000, China
| | - Wei Zhao
- College of Food, Jiangnan University, Wuxi 214122, China
| | - Chunyan Wang
- College of Food, Shihezi University, Shihezi 832000, China
| | - Yingbiao Li
- College of Food, Shihezi University, Shihezi 832000, China
| | - Qingqing Yan
- College of Food, Shihezi University, Shihezi 832000, China
| | - Weichao Zhu
- College of Food, Shihezi University, Shihezi 832000, China
| | - Juan Dong
- College of Food, Shihezi University, Shihezi 832000, China
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Joseph G, Remya Kumari KR, Kamalakanth CK, Bindu J, Asha KK. Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1772431] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ginson Joseph
- Research Department of Fisheries and Aquaculture, St. Albert’s College (Autonomous), Ernakulam, Kochi, India
| | - K. R. Remya Kumari
- Biochemistry and Nutrition Division, Central Institute of Fisheries Technology, Cochin, India
| | - C. K. Kamalakanth
- Fish Processing Division, Central Institute of Fisheries Technology, Cochin, India
| | - J. Bindu
- Fish Processing Division, Central Institute of Fisheries Technology, Cochin, India
| | - K. K Asha
- Biochemistry and Nutrition Division, Central Institute of Fisheries Technology, Cochin, India
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4
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Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage. Food Chem 2020; 308:125576. [DOI: 10.1016/j.foodchem.2019.125576] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 08/19/2019] [Accepted: 09/22/2019] [Indexed: 11/22/2022]
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5
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Li Z, Liu H, Ma R, Tang B, Pan D, Peng Y, Ling X, Wang Y, Wu X, Che L, He N. Changes to the tropomyosin structure alter the angiotensin-converting enzyme inhibitory activity and texture profiles of eel balls under high hydrostatic pressure. Food Funct 2019; 9:6535-6543. [PMID: 30475376 DOI: 10.1039/c8fo01495g] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Changes in the structure of tropomyosin (TM) altered the texture profiles of eel balls and the inhibitory activity of the angiotensin-converting enzyme (ACE). The secondary and tertiary structure of TM was determined after high hydrostatic pressure (HHP) treatment. The correlation between the spatial structure of TM and the texture profiles of eel balls was developed and discussed. The β-sheet was converted to a β-turn and a random coil when treated at HHP (200-400 MPa), meanwhile the α-helix unfolded and was converted into a β-sheet, β-turn and a random coil with treatment at 500 and 600 MPa. The surface hydrophobicity (H0) was increased and the sulfhydryl (SH) content decreased with an increase in the pressure. The results indicated that the texture profiles of eel balls showed a negative relationship with the α-helix, β-sheet and SH content. The texture profiles of eel balls were greatly enhanced after treatment at 500 and 600 MPa, leading to the improved surface network of the eel ball products. The ACE inhibitory activity of TM after HHP treatment exhibited a positive relationship with the β-sheet content in the protein. The ACE inhibitory activity was preserved under 600 MPa.
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Affiliation(s)
- Zhenglong Li
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, P. R. China.
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Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2122-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Xuan XT, Cui Y, Lin XD, Yu JF, Liao XJ, Ling JG, Shang HT. Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta). J Food Sci 2018; 83:284-293. [PMID: 29355952 DOI: 10.1111/1750-3841.14032] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 10/11/2017] [Accepted: 12/09/2017] [Indexed: 11/26/2022]
Abstract
The effects of high hydrostatic pressure (HHP) treatments (200, 300, and 400 MPa for 1, 3, 5 and 10 min) on the shelling efficacy (the rate of shelling, the rate of integrity and yield of razor clam meat) and the physicochemical (drip loss, water-holding capacity, pH, conductivity, lipid oxidation, Ca2+ -ATPase activity, myofibrillar protein content), microbiological (total viable counts) and microstructural properties of fresh razor clam (Sinonovacula constricta) were investigated. HHP treatments significantly (P < 0.05) increased shelling efficiency, water-holding capacity, pH, conductivity, and lipid oxidation, and HHP-treated razor clam showed lower levels of microorganisms and drip loss than untreated razor clam. Levels of thiobarbituric acid reacting substances (TBA) in HHP-treated razor clam were greatly increased (up to 0.93 ± 0.09 mg MDA/kg at 400 MPa for 10 min) which was caused by the formation of hydroperoxides during HHP treatment. All HHP treatments were found to have adverse effects on the activity of Ca2+ -ATPase and the content of myofibrillar protein (MP), which might be due to the substantial damage to the tertiary structure of proteins at high pressure. Moreover, scanning electron microscopy (SEM) revealed the compaction of the muscle fibers and a decrease in the extracellular space with increasing pressure and holding time. This phenomenon was mainly correlated with the compaction of muscle fibers and denaturation, aggregation, and gelation of muscle protein triggered by high pressure. In general, HHP could be applied as a safe and effective nonthermal technology to produce high-quality shelled razor clam. PRACTICAL APPLICATION High hydrostatic pressure (HHP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, it has not been widely applied to shell seafood due to its uncertain influence on its quality and shelling property. This study could provide valuable information regarding the shelling efficacy, physicochemical properties, and microstructure of razor clam treated by HHP. And it demonstrated that HHP showed a positive impact on quality of razor clam treated by HHP.
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Affiliation(s)
- Xiao-Ting Xuan
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Yan Cui
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Xu-Dong Lin
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Jing-Feng Yu
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Xiao-Jun Liao
- College of Food Science and Nutritional Engineering, China Agricultural Univ., Beijing 100083, China
| | - Jian-Gang Ling
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China.,Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Hai-Tao Shang
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
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Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.07.062] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Wang L, Tao H, Li Y. Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail (
Bullacta exarata
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13509] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Liping Wang
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
| | - Hong Tao
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
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Oliveira FAD, Neto OC, Santos LMRD, Ferreira EHR, Rosenthal A. Effect of high pressure on fish meat quality – A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Otero L, Pérez-Mateos M, López-Caballero M. Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.01.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Hurtado J, Montero P, Borderias A. Extension of shelf life of chilled hake (Merluccius capensis) by high pressure/Prolongación de la vida útil de merluza (Merluccius capensis) sometida a altas presiones conservada en refrigeración. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201320000600307] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Vacuum packed hake muscle subjected to 400 MPa (three 5-min cycles) at 7 °C proved to be more stable at chilled temperatures (2-3 °C), and sensorially acceptable, until 43 days of storage in comparison with the nine days for the non-pressurized hake. The lot pressurized at 400 MPa had the appearance of cooked muscle. The microbial load was initially reduced by two log units by pressurization at 400 MPa. Trimethylamine nitrogen (TMA-N) values were also very low. Pressurization had no effect on dimethylamine nitrogen (DMA-N) production. The lot pressurized at 400 MPa showed slower increase in drip loss from day 15 of storage. In the lot subjected to 200 MPa (three 5-min cycles) at 7 °C, which retained the appearance of raw fish, microorganisms were one log unit lower than in the non-pressurized sample and TMA-N was lower. In conclusion, the chilled shelf life was prolonged by about one week in the lot pressurized at 200 MPa and about two weeks in the lot pressurized at 400 MPa.
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Affiliation(s)
- J.L. Hurtado
- Instituto del Frío (CSIC). Ciudad Universitaria s/n, Madrid 28040, Spain
| | - P. Montero
- Instituto del Frío (CSIC). Ciudad Universitaria s/n, Madrid 28040, Spain
| | - A.J. Borderias
- Instituto del Frío (CSIC). Ciudad Universitaria s/n, Madrid 28040, Spain,
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13
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Hurtado JL, Montero P, Borderías J. Behavior of Octopus Muscle (Octopus vulgaris) under a Process of Pressure-Time-Temperature Combinations. FOOD SCI TECHNOL INT 2016. [DOI: 10.1106/p1a7-hpaq-v5ca-prgt] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Octopus muscle ( Octopus vulgaris) of different sex was treated for various different simultaneous combinations of pressure (0.1 or 450 MPa), time (15 or 30 min) and temperature (7, 40, 75 or 100 °C). The sex of specimens was not a significant factor. High pressure was effective in reducing the microbial load and the intense autolytic activity in the octopus muscle. Pressurization time was found to be a significant factor for hardness, but neither hardness nor the exudates were reduced by pressurizing at 450 MPa. Progressive raising of the temperature increased the drip loss, while hardness was reduced only at high temperatures. Increasing temperature produced ultrastructural changes relating to softening, but nevertheless, the ultrastructural changes observed after pressurization did not correspond with modifications in shear strength.
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Affiliation(s)
- J. L. Hurtado
- Departamento Ciencia y Tecnología de Carnes y Pescados, Instituto del Frío (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain
| | - P. Montero
- Departamento Ciencia y Tecnología de Carnes y Pescados, Instituto del Frío (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain
| | - J. Borderías
- Departamento Ciencia y Tecnología de Carnes y Pescados, Instituto del Frío (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain
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14
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High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.020] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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16
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Devatkal SK, Manjunatha M, Narsaiah K, Patil RT. Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:511-8. [PMID: 24587526 DOI: 10.1007/s13197-011-0518-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2011] [Accepted: 08/26/2011] [Indexed: 11/29/2022]
Abstract
Chicken meat emulsions prepared using food processor (FP), an indigenous meat cutter (MC) and bowl chopper (BC) were evaluated for physicochemical, texture and electron microscopic studies (SEM). Product yield, emulsion stability, hydration properties and gel strength (N) were significantly (P < 0.05) higher in BC. Total fluid release (TFR), water release (WR) and fat release (FR) was lowest in BC. Significantly (P < 0.05) higher lightness (L) in BC and redness (a) in FP emulsion were observed. Higher firmness, gumminess, chewiness and cohesiveness were observed in BC emulsion. SEM studies revealed a dense and compact protein matrix characteristic of heat induced protein gels. All micrographs showed structures that are compatible with fat globules, muscle fiber, meat protein matrix and heat induced gel/protein matrix. Sensory evaluation showed no significant difference between three treatments for colour, flavour, texture and acceptability scores. Thus, food processor and indigenously developed meat cutter found suitable for producing a stable chicken meat emulsion required for indigenous meat products.
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Affiliation(s)
- Suresh K Devatkal
- Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U. Campus, Ludhiana, Punjab India 141004
| | - M Manjunatha
- Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U. Campus, Ludhiana, Punjab India 141004
| | - K Narsaiah
- Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U. Campus, Ludhiana, Punjab India 141004
| | - R T Patil
- Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U. Campus, Ludhiana, Punjab India 141004
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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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18
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Qiu C, Xia W, Jiang Q. Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix). Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Yi J, Xu Q, Hu X, Dong P, Liao X, Zhang Y. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.02.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon). FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0870-1] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Aubourg SP, Rodríguez A, Sierra Y, Tabilo-Munizaga G, Pérez-Won M. Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0799-4] [Citation(s) in RCA: 12] [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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22
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ZHU ZHIWEI, RUAN ZHENG, LI BIANSHENG, MENG MINGYAN, ZENG QINGXIAO. QUALITY LOSS ASSESSMENT OF CRISP GRASS CARP (CTENOPHARYNGODON IDELLUS C. ET V) FILLETS DURING ICE STORAGE. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00643.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Briones-Labarca V, Perez-Won M, Zamarca M, Aguilera-Radic J, Tabilo-Munizaga G. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.09.002] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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24
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Ramaswamy HS, Shao Y. High Pressure Destruction Kinetics ofClostridium SporogenesSpores in Salmon Slurry at Elevated Temperatures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910902963230] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Hsu KC, Hwang JS, Chi HY, Lai KM. Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:530-535. [PMID: 20355076 DOI: 10.1002/jsfa.3854] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Whole oysters (Crassostrea gigas) were processed using high-pressure (HP) treatment (150-300 MPa) to determine their shucking and biochemical properties. Subsequently, HP-treated oysters were cooked at 160 degrees C for 90 s, as when preparing the oyster omelette dish, to evaluate their physical and sensory characteristics as compared to raw oysters. RESULTS The treatments of 250 and 300 MPa for 2 min and 0 min, respectively, resulted in 100% release. The pH of HP-treated oysters increased slightly from 6.50 to 6.82, and the moisture contents of the HP-treated oysters with or without further cooking were all higher than those of the control. The brightness, yellowness and cutting strength of HP-treated oysters with further cooking changed insignificantly, while the redness decreased compared to the control. Sensory evaluation showed that oysters treated at 250 and 300 MPa oysters after cooking received higher quality scores than the control. CONCLUSIONS HP processing at 250 and 300 MPa proved to be a good method for oyster shucking. The HP-treated oysters cooked in the oyster omelette are acceptable to consumers. Overall, the application of HP as a processing method to improve the quality and acceptability of oysters and their related products would be possible.
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Affiliation(s)
- Kuo-Chiang Hsu
- Department and Institute of Nutrition, China Medical University, No. 91 Hsueh-Shih Road, Taichung 40402, Taiwan, Republic of China
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26
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Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax). J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-009-0545-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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SUÁREZ M, MARTÍNEZ T, SÁEZ M, ALFÉREZ B, GARCÍA-GALLEGO M. CHANGES IN MUSCLE PROPERTIES DURING POSTMORTEM STORAGE OF FARMED SEA BREAM (SPARUS AURATA). J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00522.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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28
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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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29
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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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30
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OCANO-HIGUERA VICTORM, MAEDA-MARTINEZ ALFONSON, LUGO-SANCHEZ MARIAE, PACHECO-AGUILAR RAMON. POSTMORTEM BIOCHEMICAL AND TEXTURAL CHANGES IN THE ADDUCTOR MUSCLE OF CATARINA SCALLOP STORED AT 0C. J Food Biochem 2006. [DOI: 10.1111/j.1745-4514.2006.00071.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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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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32
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Olsson GB, Ofstad R, Lødemel JB, Olsen RL. Changes in water-holding capacity of halibut muscle during cold storage. Lebensm Wiss Technol 2003. [DOI: 10.1016/s0023-6438(03)00098-7] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Olsson GB, Olsen RL, Ofstad R. Post-mortem structural characteristics and water-holding capacity in Atlantic halibut muscle. Lebensm Wiss Technol 2003. [DOI: 10.1016/s0023-6438(02)00205-0] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Hurtado J, Montero P, Borderias J, An H. Properties of Proteolytic Enzymes from Muscle of Octopus (Octopus vulgaris) and Effects of High Hydrostatic Pressure. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08776.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jiménez Colmenero F. Muscle protein gelation by combined use of high pressure/temperature. Trends Food Sci Technol 2002. [DOI: 10.1016/s0924-2244(02)00024-9] [Citation(s) in RCA: 82] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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López-Caballero ME, Pérez-Mateos M, Borderías JA, Montero P. Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and high-pressure treatment. J Food Prot 2000; 63:1381-8. [PMID: 11041138 DOI: 10.4315/0362-028x-63.10.1381] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The present study has investigated the application of high pressures (200 and 400 MPa) in chilled prawn tails, both conventionally stored (air) and vacuum packaged. Vacuum packaging and high-pressure treatment did extend the shelf life of the prawn samples, although it did affect muscle color very slightly, giving it a whiter appearance. The viable shelf life of 1 week for the air-stored samples was extended to 21 days in the vacuum-packed samples, 28 days in the samples treated at 200 MPa, and 35 days in the samples pressurized at 400 MPa. Vacuum packaging checked the onset of blackening, whereas high-pressure treatment aggravated the problem. From a microbiological point of view, batches conventionally stored reached about 6 log CFU/g or even higher at 14 days. Similar figures were reached in total number of bacteria in vacuum-packed samples and in pressurized at 200-MPa samples at 21 days. When samples were pressurized at 400 MPa, total numbers of bacteria were below 5.5 log CFU/g at 35 days of storage. Consequently, a combination of vacuum packaging and high-pressure treatment would appear to be beneficial in prolonging freshness and preventing spotting.
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Affiliation(s)
- M E López-Caballero
- Departamento de Ciencia y Tecnología de Carnes y Pescados, Instituto del Frío (CSIC), Ciudad Universitaria, Madrid, Spain
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Tseng TF, Liu DC, Chen MT. Evaluation of transglutaminase on the quality of low-salt chicken meat-balls. Meat Sci 2000; 55:427-31. [DOI: 10.1016/s0309-1740(99)00172-2] [Citation(s) in RCA: 67] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/1999] [Revised: 11/02/1999] [Accepted: 12/08/1999] [Indexed: 10/18/2022]
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