Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (<i>Pampus argenteus</i>)

Cui, Yan; Xuan, Xiao-Ting; Ling, Jiangang; Liao, Xiaojun; Zhang, Huimin; Shang, Haitao; Lin, Xudong

doi:10.1002/fsn3.966

Cited by 12 publications

(19 citation statements)

References 64 publications

(110 reference statements)

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“…Among the HHP‐treated tilapia surimi gel, 300 MPa‐treated surimi gel had the highest elasticity, adhesion and chewability. Improvements in textural properties caused by HHP treatments had also been reported by Montiel et al (2013) on salmon, Cui et al (2019) on silver pomfret, and Kaur, Kaushik, Rao, and Chauhan (2013) on black tiger shrimp.…”

Section: Resultssupporting

confidence: 63%

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Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels

Qin

Ruan

2020

Journal of Texture Studies

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The tilapia (Orechromis niloticus) surimi gels were prepared with high hydrostatic pressure (0, 100, 200, 300, and 400 MPa for 15 min) treatments to investigate the changes in water‐holding capacity, color, gel strength, microstructure, texture, and proteins of the gels. Compared it with cooked gel (40°C/30 min + 90°C/30 min). The whiteness of heat‐induced and HHP‐induced gels were significant (p < .05) higher than that of untreated samples. The gels formed by pressurization were dense and flexible, and formed by cross‐linking based on hydrogen bonding. SDS‐PAGE patterns showed no major change in the actin and tropomyosin protein profiles of gels induced by HHP‐300. Raman spectroscopy confirmed disulfide bonds played an important role in gel formation. A lower intensity ratio observed in HHP‐induced protein supported the tyrosine residues involved in hydrogen bond formation. The changes of secondary structure suggested decreased α‐helix content and increased β‐sheet.

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Section: Resultssupporting

confidence: 63%

“…This may be due to the denaturation of myofibrils and sarcoplasmic proteins caused by heat treatment or HHP treatment, and the increased WHC of the gel. (Cui et al, 2019; Marcos, Kerry, & Mullen, 2010).…”

Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels

Qin

Ruan

2020

Journal of Texture Studies

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“…There has been significant research on applying ultrahigh-pressure thawing techniques to foodstuffs ( Cui et al, 2019 ; De Alba et al., 2019 ; Rouillé et al, 2002 ; Rubio-Celorio et al, 2015 ; Wen et al, 2015 ; Wu et al, 2017 ). The effects of ultrahigh-pressure thawing are typically associated with temperature, pressure, and pressure change rate ( Backi, 2015 ; Cai et al, 2019 ; Chevalier et al, 1999 ; Wu et al, 2017 ).…”

Section: Survey Methodsmentioning

confidence: 99%

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

Brown

Dave

2021

PeerJ

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Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be relatively consistent; however, some key differences exist across species and regions to maintain product freshness. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. Freezing allows seafood to be held until demand improves and shipped long distances using lower-cost ground transportation while maintaining organoleptic properties and product quality. Thawing is the opposite of freezing and can be applied before additional processing or the final sale point. However, all preservation techniques have limitations, and a properly frozen and thawed fish will still suffer from drip loss. This review summarizes the general introduction of spoilage and seafood spoilage mechanisms and the latest preservation techniques in the seafood industry, focusing on freezing and thawing processes and technologies. This review also considers the concept of global value chains (GVC) and the points to freeze and thaw seafood along the GVC to improve its quality with the intention of helping Newfoundland and Labrador’s emerging Northern cod (Gadus morhua) fisheries enhance product quality, meet market demands and increase stakeholder value.

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“…HPP-assisted thawing caused less quality damage than traditional freezing techniques in meat by applying 100-200 MPa for 10 min [118]. According to another study, broccoli was treated at about 180-210 MPa pressure and −16 • C to −20 • C, which decreased the protein content and did not inactivate peroxidase and polyphenol oxidase enzymes.…”

Section: Food Preservationmentioning

confidence: 99%

High-Pressure Processing for Sustainable Food Supply

et al. 2021

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Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

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Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Cited by 12 publications

References 64 publications

Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels

Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

High-Pressure Processing for Sustainable Food Supply

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