Advances in High-Pressure Processing of Fish Muscles

Truong, Binh Q.; Buckow, Roman; Stathopoulos, Costas E.; Nguyen, Minh H.

doi:10.1007/s12393-014-9084-9

Cited by 87 publications

(88 citation statements)

References 102 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Numerous studies have shown that high-pressure processing is a very attractive, alternative method of meats and fish preservation (Matser et al 2000, Pierpaolo et al 2000, Grochalska et al 2001, Norton and Sun 2008, Bicche et al 2009, Truong et al 2014. As found in our previous studies high-pressure processing (300 MPa and 400 MPa) caused a significant C. jejuni reduction in cold-smoked salmon (Jackowska 2008).…”

Section: Discussionsupporting

confidence: 50%

Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

Jackowska-Tracz¹,

Tracz²

2015

Polish Journal of Veterinary Sciences

View full text Add to dashboard Cite

Campylobacter jejuni inactivation by high pressure processing (HPP) in poultry meat (chicken breast) was investigated. The pressure was created by high hydrostatic pressure piston-cylinder food processor. Contaminated with C. jejuni (10 8 CFU g -1 ) samples of ground poultry meat were hermetically sealed in a polyamide-polyethylene bags and exposed to HPP for 9 different combinations of pressure (200 MPa, 300 MPa and 400 MPa) and time (5 min, 10 min and 15 min). Quantitative bacteriological analysis was carried out in order to determine the number of surviving C. jejuni cells. The obtained results showed that C. jejuni is relatively sensitive to high pressure treatment as compared to other food-borne pathogens. The loss of C. jejuni viability increased in a dose-and time-dependent manner. On the basis of the results, D-values were calculated. For reduction C. jejuni in poultry meat by 6 log units (6D-values), considered as sufficient for consumer protection, the application of 300 MPa for 8.73 min, or 400 MPa for 4.37 min is needed. The linear regression equations, which has been calculated on the basis of this study, allows to determine the degree of C. jejuni reduction in poultry meat for any selected duration of pressurization in a given pressure range.

show abstract

Section: Discussionsupporting

confidence: 50%

Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

Jackowska-Tracz¹,

Tracz²

2015

Polish Journal of Veterinary Sciences

View full text Add to dashboard Cite

show abstract

“…The texture of fillets is related to their fat and protein contents. Microbiological contamination and endogenous enzymatic activity contribute to the muscle degradation and the eventual deterioration (for example, being softer and less elastic) of the texture of fillets (Truong, Buckow, Stathopoulos, & Nguyen, ). Table lists the texture analysis results of fillets stored at 0 °C.…”

Section: Resultsmentioning

confidence: 99%

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Yang

Zhou

Wang

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

The preservation effects of tartary buckwheat extract (T) and chitosan (C) coatings on the physicochemical (pH value, thiobarbituric acid value, Peroxide value (PV), total volatile basic nitrogen (TVB‐N), K value, surface color and the texture profiles), bacteriological (total viable counts (TVC) and psychrotrophic bacteria counts (PBC)), and sensory characteristics of tilapia (Oreochromis niloticus) fillets storage at 0 °C for 18 days were evaluated. The fillets coated with 0.5% T + 1.0% C, 1.0% T + 1.0% C and 1.5% T + 1.0% C maintained better quality and had longer shelf life with respect to samples coated with chitosan alone and the control. Base on the limit values of TVB‐N, K value, TVC and sensory preference scores, the shelf life of control fillets was 6 days. By contrast, shelf life of 9 days for 0.5% T + 1.0% C‐coated fillets, 12 days for 1.0% T + 1.0% C treated‐fillets, and 15 days for 1.5% T + 1.0% C‐treated fillets were obtained. Therefore, TBE combined with chitosan coatings have the potential to extend the shelf life of tilapia fillets during storage at 0 °C. Practical Application This study provides basic theory regarding the application of TBE to fish preservation. The edible coating of TBE combined with chitosan has potential use in developing activity food preservation coating.

show abstract

“…However, the practical use of this technique should take into account that pressurization causes not only inactivation of spoilage and pathogenic microorganisms in food but also affects most components, which are responsible for product quality [Truong et al, 2015]. It is known that compounds with a low molecular weight, including aromatic substances, dyes or biologically-active molecules such as vitamins, remain unchanged [Tokuşoğlu 2016;Martysiak-Żurowska et al, 2017].…”

Section: Introductionmentioning

confidence: 99%

“…However, pressure induces changes in other food components, such as proteins, including the enzymes, therefore in some cases may limit the usefulness of this method for the preservation or mild food processing. Depending on pressure and temperature, certain enzymes may be activated, while others are inactivated [Truong et al, 2015]. These effects are determined by enzyme properties and origin and by the environmental conditions.…”

Section: Introductionmentioning

confidence: 99%