A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Moreira, Sílvia A.; Fernandes, Pedro Alexandrino; Duarte, Ricardo V.; Santos, Diana I.; Fidalgo, Liliana G.; Santos, Mauro D.; Queirós, Rui P.; Delgadillo, Ivonne; Saraiva, Jorge A.

doi:10.1002/fsn3.212

Cited by 31 publications

(6 citation statements)

References 18 publications

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“…The unfortunate accident that occurred in 1968 with the research submarine Alvin was the starting point for HS since although sunk over 10 months at 1540 m (≈15 MPa) and 4 °C, some foods were found in consumable conditions when it was recovered . Since then, and mainly after 2012, several food products have been successfully preserved under pressure at controlled or variable RT, including fruit juices, ready‐to‐eat meals, sliced cooked ham, raw meat and raw fish …”

Section: Introductionmentioning

confidence: 99%

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

et al. 2019

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BACKGROUND: This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room-like temperature (75 MPa/25 ∘ C) and HS at cold temperatures (60 MPa/10 ∘ C) for up to 60 days, being both compared to refrigeration (RF, 4 ∘ C). RESULTS: HS conditions showed microbial load reductions over 60 days of storage, leading to a possible shelf-life extension when compared to samples at RF. Moreover, between both HS conditions similar results were found at the 60 th day, reaching in some cases values < 1.00 log CFU g −1 . Overall, pH presented an increase with storage for both HS conditions (e.g. over 30 days, from 5.51 ± 0.02 to 5.70 ± 0.01 and 5.85 ± 0.03, for 60 MPa/10 ∘ C and 75 MPa/25 ∘ C, respectively, on pork meat in pieces, PP) contrary to RF where pH values decreased (from 5.51 ± 0.02 to 5.33 ± 0.03). Regarding moisture content and drip loss, lower and higher values were found, respectively at 75 MPa/25 ∘ C, mainly in bovine minced meat. Overall, colour E* did not present considerable differences for both samples under all storage conditions. Lipid oxidation presented an increase tendency over time, with both HS conditions showing the higher values (1.795 ± 0.217 and 2.169 ± 0.117 for 60 MPa/10 ∘ C and 75 MPa/25 ∘ C, respectively, compared to 0.895 ± 0.084 g MDA g −1 in PP samples at the 30 th day).CONCLUSION: Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. a Not applicable.Different lowercase letters (a-d) and different uppercase letters (A-C) indicate significant differences (P < 0.05) between storage times at each tested storage condition and between storage conditions at each storage time, respectively.J Sci Food Agric 2020; 100: 969-977

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Section: Introductionmentioning

confidence: 99%

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

et al. 2019

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“…Kilinc [28] andÖztürk et al [29] observed that the value of pH fluctuated at different periods of storage time. Certainly, the pH depends on the type of soup and its composition [30,31]. In our case, the pH of both organic and nonorganic vegetable soups remained stable during the 96 h of storage time that might be due to the low production of organic acids in vegetable soup during the storage.…”

Section: Colour and Ph Of Soups During Storage Tablementioning

confidence: 54%

Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup

Kalsoom

Hamayun

Khan

et al. 2021

Journal of Food Quality

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Many industrialized areas of the world demand for the nutraceuticals due to rapidly growing health risks linked with higher consumption of processed foods. Tateishi Kazu vegetable soup or miracle soup is widely consumed around the world because of its nutraceutical properties. In the current research, the Tateishi Kazu vegetable soup was made from both organic and nonorganic sources, such as carrot, burdock root, shiitake mushroom, daikon radish, and radish leaves. We analyzed colour, antioxidant properties, cell viability, and mineral and free amino acid contents of both soups. The L ∗ a ∗ b and pH values revealed no drastic changes in the colour of the organic soup stored for 96 hours. The essential amino acids were present in higher amounts in an organic soup compared to the nonorganic soup. Similarly, the total mineral contents of the organic soup were higher than the nonorganic soup; however, potassium was the major mineral in both soups. Higher phenolic contents with elevated 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide dismutase (SOD) activity were noticed in organic soup. Moreover, both soups showed considerable reduction in cell viability of HepG2 cells tested through the MTT assay. From the present study, we concluded that the organic Tateishi Kazu vegetable soup can be of great importance to food industry due to the presence of viable nutrients and pharmacological properties.

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“…Moreover, the overall physicochemical analyses (e.g. pH, total soluble solids, cloudiness, browning degree, colour, enzymes, among others) in these studies allowed the conclusions that generally, there were no considerable differences between samples stored under pressure and RF, the main exceptions not usually being relevant for consumers (Moreira et al , ; Pinto et al , ; Fidalgo et al , ). Although sensorial analyses are still lacking regarding food products stored by HS, a study performed by Otero et al () on hake loins concluded that even though perceptible, the differences between samples previous to any storage time and stored under pressure seem not to be large since only moderate evidence of apparent differences was found (mainly in texture characteristics).…”

Section: Introductionmentioning

confidence: 89%

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

Santos

Delgadillo

Saraiva

2020

Int J of Food Sci Tech

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Summary Hyperbaric storage (HS) was evaluated as a new food preservation methodology at room temperature (RT) for beef and pork meat, both minced and in pieces, and compared to refrigeration (RF) storage. The meat samples were stored at 50, 75 and 100 MPa and variable RT up to 60 days. HS at 75 and 100 MPa could not only inhibit microbial growth but also inactivate microorganisms. Regarding physicochemical analyses, an overall equal to better pH maintenance in HS samples was achieved, and similar colour differences between HS and RF were observed. Generally, similarities in moisture content and drip loss between HS (mostly 75 and 100 MPa) and RF were detected (tendency for lower values in the former and higher values in the latter for the higher pressure level). Protein solubility revealed a decrease of sarcoplasmic protein values during storage with a pressure level dependency in some samples.

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A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Cited by 31 publications

References 18 publications

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

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