Effect of high pressure treatments on smoked cod quality during refrigerated storage

Montiel, Raquel; Alba, María de; Bravo, Daniel; Gaya, Pilar; Médina, Margarita

doi:10.1016/j.foodcont.2011.08.011

Cited by 61 publications

(31 citation statements)

References 30 publications

(41 reference statements)

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“…Acetic acid is a common metabolite for a number of LAB which should have decreased pH values, though they were found to be constant (Table 1). Leroi [39] and Montiel [40] observed similar values, so pH could be neutralized by the bases (nitrogen compounds) formed as mentioned previously [36]. Table 1.…”

Section: Resultssupporting

confidence: 66%

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Ivorra

Girón

Sanchez

et al. 2013

Journal of Food Engineering

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Consumers want fresh food with a long shelf-life, which in 2010, resulted in an important increase in packaged and processed food. This is especially important for fishery products due to their highly perishable nature. One problem is that it is not possible to measure freshness in packaged food only using the visible spectrum. Moreover, the detection of freshness is a complex problem as fish has different tissues with different biodegradation processes. Therefore, it would be especially interesting to have a non-destructive method to evaluate the shelf-life of packed processed fish. This paper proposes a method for detecting expired packaged salmon. Firstly, this method uses hyperspectral imaging spectroscopy (HIS) using visible and SW-NIR wavelengths. Secondly, a classification of different salmon tissues is carried out by image segmentation. Finally, classifications of expired or non expired salmon are realized with the PLS-DA statistical multivariate method due to the large amount of captured data. In a similar way, spectral data and the physicochemical, biochemical and microbiological properties of salmon are correlated using partial least squares (PLS). The result obtained has a classification success rate of 82.7% in cross-validation from real commercial samples of salmon. Therefore, this is a promising technique for the non-destructive detection of expired packaged smoked salmon.

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Section: Resultssupporting

confidence: 66%

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Ivorra

Girón

Sanchez

et al. 2013

Journal of Food Engineering

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show abstract

“…HPT (400 MPa, 10 min or 500 MPa, 5 min) of smoked cod reduced microbial counts and delayed microbial growth during refrigerated storage. No difference in lipid oxidation was found after pressurization and during storage (5 °C, 60 days) (Montiel et al 2012a ). Further, Montiel et al ( 2012b ) demonstrated that HPT (450 MPa, 10 min) combined with the lactoperoxidase system in case of cold-smoked salmon can be used as a hurdle technology approach against Listeria monocytogenes , increasing the safety and the shelf life during refrigerated storage.…”

Section: Other Marine Productsmentioning

confidence: 95%

Recent Developments in High Pressure Processing of Foods

Rastogi¹

2013

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“…Kerusakan yang sering terjadi pada ikan asap adalah terjadinya pertumbuhan jamur atau kapang, karena jamur dapat tumbuh pada makanan dengan kadar air rendah. Montiel et al (2012) melaporkan pertumbuhan jamur pada ikan dapat menyebabkan bau menjadi tengik dan perubahan tekstur.…”

Section: Pendahuluanunclassified

The Effect of Given Atung Seed Extraction as a Natural Preservative to Changes The Quality Value of Swordfish Smoking

Hiariey

Lekahena

2015

Jurnal PHPI

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AbstrakBuah atung (Parinarium glaberimmum Hassk) adalah tumbuhan hutan tropis yang berpotensi sebagai sumber bahan antimikroba yang banyak tumbuh di Kawasan Timur Indonesia terutama di daerah Maluku. Penelitian ini bertujuan untuk menentukan karakteristik kimia pada ikan tongkol asap setelah direndam pada ekstrak biji atung. Pengukuran parameter kimia meliputi kadar air, kadar abu, kadar lemak, kadar protein metode Mikro Abu Kjeldahl (AOAC 2005), karbohidrat (metode by difference) dan mikrobiologi (ALT). Pengamatan dilakukan setiap 2 hari selama 4 hari penyimpanan. Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan 3 ulangan. Data dianalisa statistic univariate menggunakan SPSS 20. Hasil penelitian menunjukkan bahwa ikan tongkol asap yang diberi perlakuan perendaman dalam ekstrak biji atung berpengaruh nyata (α=5%) terhadap karakteristik kimia dan jumlah total mikroba selama peniympanan suhu ruang. Perlakuan perendaman ikan asap dalam larutan atung merupakan perlakuan terbaik di awal (0 hari) pengasapan dengan jumlah total mikroba 2,6x10 4 koloni. Perlakuan terbaik berdasarkan parameter kimia diperoleh pada perlakuan perendaman ikan tongkol dalam ekstrak atung selama 2 hari penyimpanan dalam suhu ruang. Nilai karaktersitik kimia terbaik ikan tongkol asap yaitu kadar air 59,46%, kadar abu 2,66%, kadar lemak 1,63%, kadar protein 34,62% dan karbohidrat 1,63%.Kata kunci: Biji atung, mutu, pengawet alami Abstract Atung (Parinarium glaberimmum Hassk) was tropical plant as potential as antimicrobial much grown in Eastern Indonesia especially in Maluccas area. The aim of this research was to determine the chemical characteristics of smoked swordfish was soak in extract atung seed before smoking. Measurement parameter of chemical characteristics covering the moisture conten, levels of ash, levels of fat, levels of a protein micro method Kjeldahl ash (AOAC 2005), carbohydrates (method by difference) and microbiologi. The observation is made every day storage 2 days up 4 days. This research used Factorial Randomized Design with 3 replication. Data analysis statistic univariate using software SPSS 20. The results of this research show the swordfish were soak in extract atung seed before smoking affect the chemical characteristics and microbiologi. Swordfish smoked with extract atung seed and room tempareture storage were given significant effect (α=5%) to the microbes total. The best value of swordfish in soak of atung extract at first production with value of microbes 2,6x10 4 CFU. The chemical characteristics analysis result show differences among the treatments during the storage room temperature. The best values of chemical characteristics swordfish smoked at 2 days room temperature storage with moisture level 59,46%, ash level 2,66%, fat level 1,63%, protein level 34,62% and carbohydrat level 1,63%.

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Effect of high pressure treatments on smoked cod quality during refrigerated storage

Cited by 61 publications

References 30 publications

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Recent Developments in High Pressure Processing of Foods

The Effect of Given Atung Seed Extraction as a Natural Preservative to Changes The Quality Value of Swordfish Smoking

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