Application of CO2 in Perna perna Mussel: Evaluation of Absorption Mechanism During Soluble Gas Stabilization (SGS) Process

Lima, Marieli de; Soares, Lenilton Santos; Tosati, Juliano Vinícius; Lerin, Lindomar Alberto; Oliveira, J. Vladimir; Monteiro, Alcilene Rodrigues

doi:10.1007/s12393-014-9103-x

Cited by 9 publications

(10 citation statements)

References 27 publications

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“…The results of scanning electron microscopy (SEM) show that curcumin was infused inside the oysters' pores. According to Figure , oysters without curcumin (WC) are composed of a porous matrix with empty spaces and a network of capillaries that allow water retention, similar to that shown by Lima et al () for the mantle microstructure of cooked mussels.…”

Section: Resultssupporting

confidence: 55%

“…According to Figure 5, oysters without curcumin (WC) are composed of a porous matrix with F I G U R E 6 Raman spectra of cooked oyster with curcumin infused: Micrographic on the surface probed by the laser spot with borders colored according to its corresponding Raman spectrum. Note: OysterCurWine, oysters after vacuum infusion curcumin-wine solution; CurControl, curcumin commercial (96.6%, Neon); Oyster: WC, oysters without curcumin F I G U R E 7 Images of meat OysterCurWine after vacuum infusion in three different regions and on surface: (a) stereo micrographs and (b) SEM images with a magnification of ×100 empty spaces and a network of capillaries that allow water retention, similar to that shown by Lima et al (2015) for the mantle microstructure of cooked mussels.…”

Section: Curcumin Concentration Infused Into Oysters During Storagementioning

confidence: 85%

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Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

Koop

Cargnin

Fidler

et al. 2019

J Food Process Engineering

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Curcumin solutions were infused into cooked oysters by vacuum and the best solution was chosen to inhibit growth of total mesophilic and total psychrophilic bacteria in oysters during storage. Shelled cooked oysters were immersed in three different curcumin solutions (130 μg/mL): tween, ethanol (3.5% of alcohol), and white wine (3.5% of alcohol). Oysters immersed in curcumin solution were subjected to vacuum‐infusion at 200 mbar for 20 min. Raman spectra showed that curcumin was present in all solutions. However, the oysters infused with curcumin white wine solution showed best results. After that, oysters were immersed in curcumin white wine solution and vacuum‐infused under 200 mbar for 1, 3, and 20 min, packaged and stored at 4°C for 14 days. 27.30 μg of curcumin/g of oyster infused into oysters for 20 min was the most effective concentration against mesophilic and psychrophilic bacteria during storage. The physicochemical characteristics of oysters were preserved. Practical Application Curcumin is a bioactive compound with antimicrobial and antioxidant properties and was used in this research. Positive antimicrobial effect was observed through increased shelf life of cooked oysters, opening up possibilities for industrial purposes. In addition, the vacuum infusion can be an alternative for incorporation of natural additives in food products as a substitute with chemical additives.

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Section: Resultssupporting

confidence: 55%

Section: Curcumin Concentration Infused Into Oysters During Storagementioning

confidence: 85%

Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

Koop

Cargnin

Fidler

et al. 2019

J Food Process Engineering

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“…The CO 2 absorption rates into the mussels were obtained through differences of the gas concentration, the free volume inside the packages and the mass of mussels, according to Lima et al . () and Santos Soares et al . (2015).…”

Section: Methodsmentioning

confidence: 88%

Mussel (Perna perna ) Processing by an Alternative Method and Packaging Under Modified Atmosphere to Improve Physicochemical and Microbiological Characteristics

Lima

Siga

Leitempergher

et al. 2016

Journal of Food Processing and Preservation

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An alternative method was proposed to cook shucked Perna perna mussel using an integrated cooking and vacuum-cooling system. The pasteurized samples were stored for 25 days at 3C under modified atmosphere (MAP) of 50% CO 2 /50% N 2 . Physicochemical and microbiological characteristics were evaluated over 25 days for the conventional (CP) and alternative processing (AP). Physicochemical characteristics showed no significant change over the period. Water loss was greater for AP (58.23%) than CP (13.6%) resulting in a product without exudation during storage. Vibrio spp. was detected only in fresh mussels and was eliminated during the heat treatment without recontamination after processing. The counts of mesophilic and psychrotrophic microorganisms decreased after the heat treatment and during storage; the average count was 10 2 CFU/g at the end of 25 days. The AP combined with the modified atmosphere was efficient to control exudation and microbiota of mussels stored over 25 days. PRACTICAL APPLICATIONThe shelf life of raw mussels is restricted to 2 days, and the cross-contamination during mussel processing is a reality in countries such as Brazil. Thus, an alternative process is presented in this study to improve the processing and storage conditions of cooked mussels that could be applied by seafood processing industries so that the cooked mussels have lower microbiological count beyond 15 days when compared to the conventional process.The physicochemical properties of the mussel processed in the CP and AP were evaluated during storage on days 0, 4, 7, 11, 14, 18 and 25. The experiments and analyses were performed in triplicate.pH was measured directly in the triturated meat with a digital pH electrode model Q400A from FIG. 1. FLOWCHART FOR (a) CONVENTIONAL AND (b) ALTERNATIVE PROCESSING OF PERNA PERNA MUSSEL ALTERNATIVE METHOD FOR COOKING MUSSELS M. DE LIMA ET AL.

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“…Then, the oysters? mantle sections were analyzed by Electronic Microscopy Central Laboratory (LCME) of UFSC, according Lima et al ().…”

Section: Methodsmentioning

confidence: 99%

“…Oyster samples were freeze-dried for 24 h to remove all the residual moisture. Then, the oysters' mantle sections were analyzed by Electronic Microscopy Central Laboratory (LCME) of UFSC, according Lima et al (2014).…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

Evaluation of CO₂ absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method

Soares

Tosati

Lima

et al. 2015

Int J of Food Sci Tech

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Summary Soluble gas stabilisation (SGS) is a recently proposed method to extend the shelf life of food. However, no studies have determined the amount of carbon dioxide absorbed in food and particularly in oysters. Thus, the aim of this study was to determine CO2 absorption and desorption rates in oysters during the solubilisation process. Cooked oysters were placed in the apparatus's chamber, CO2 was injected into the chamber, and the SGS process started at different pressures, temperatures and gas/product (g/p) ratios. CO2 absorption and desorption rates were obtained from data of CO2 concentration in the chamber headspace and calculated by mathematical models. The results showed higher absorption rates under higher pressure, higher g/p ratio and lower temperature (0 °C). The concentration of CO2 dissolved in the oysters was 21008.45 mg CO2 kg product−1. On the other hand, lower desorption rates occurred for the lowest pressure (200 kPa) and lowest gas/product ratio (1:1). For CO2 desorption from oysters, it was observed that 10 min was enough to desorb a large amount of CO2 under normal atmosphere.

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Application of CO2 in Perna perna Mussel: Evaluation of Absorption Mechanism During Soluble Gas Stabilization (SGS) Process

Cited by 9 publications

References 27 publications

Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

Mussel (Perna perna ) Processing by an Alternative Method and Packaging Under Modified Atmosphere to Improve Physicochemical and Microbiological Characteristics

Evaluation of CO₂ absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method

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Application of CO2 in Perna perna Mussel: Evaluation of Absorption Mechanism During Soluble Gas Stabilization (SGS) Process

Cited by 9 publications

References 27 publications

Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

Mussel (Perna perna ) Processing by an Alternative Method and Packaging Under Modified Atmosphere to Improve Physicochemical and Microbiological Characteristics

Evaluation of CO2 absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method

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Evaluation of CO₂ absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method