High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage

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

doi:10.1016/j.jfoodeng.2015.08.020

Cited by 61 publications

(50 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The initial springiness of pressure treated sample had no significant difference ( p < .05) when compared to control samples. It was different to the observation in barramundi muscle (Truong et al, ) and cod muscle (Angsupanich & Ledward, ). The results of heating was in agreement with research by Angsupanich, and the increase of springiness was due to protein‐protein interactions (Angsupanich & Ledward, ).…”

Section: Resultscontrasting

confidence: 99%

See 1 more Smart Citation

Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail ( Bullacta exarata )

Wang

Hong

2017

J Food Process Preserv

View full text Add to dashboard Cite

High pressure processing (HPP) as a non‐thermal technology has been attracted more attention for its minimal effects on food quality, and its effects assisted slightly acidic electrolyzed water (SAEW) on microbe, physical quality, and free amino acids of mud snail (B. exarata) were evaluated. Results showed that total microbial counts and psychrotrophic bacteria of HPP‐SAEW group were below the detection limitation (< 1.0 log CFU/ml) in processing B. exarata. HPP treatment had no significant change on moisture content, and showed negative growth in drip loss. Also the applied pressure increased the hardness of sample, and was shown to lead to stable structure with uniform cell. Compared with control group, there was no significant changes of essential free amino acids after HPP‐SAEW treatment, and the non‐essential free amino acids was with a reduction of 1.679 mg/g dry weight. Comprehensive consideration, HPP‐SAEW combination has a better potential for B. exarata processing. Practical applications To inactivate the spores, thermal processing was usually used and could cause the undesirable changes. Our previous study has been indicated that the combination of HPP‐SAEW was a useful hurdle technology for inactivating B. cereus spores. This study showed that HPP‐SAEW is an effective sanitizer for microbial decontamination in processing B. exarata with little effects on physical quality and free amino acids. HPP‐SAEW combination can be used as an effective hurdle technology for improving food safety and protecting public health.

show abstract

Section: Resultscontrasting

confidence: 99%

“…HPP treatment had no significant effect on cohesiver, and this observation is similar to pressurized barramundi muscle (Truong et al, ). Gumminess increased ( p < .05) after HPP and heating treatment compared to control samples.…”

Section: Resultssupporting

confidence: 73%

Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail ( Bullacta exarata )

Wang

Hong

2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…The increasing trend of L * can be explained by changes in protein structure during storage. The denatured proteins expose their hydrophobic groups, thereby increasing the drip loss and leading to an increase of free water content on the fillets surface (Zhang and others ; Truong and others ). The similar pattern observed in a * values can be attributed to myoglobin denaturation causing the exposure of the heme group leading to an increased susceptibility for oxidation (Surendranath and Poulson ).…”

Section: Resultsmentioning

confidence: 99%

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Monteiro

Mársico

Canto

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

The influence of different ultraviolet (UV-C) doses (0.103 and 0.305 J/cm ) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and biogenic amines (BAs) in Nile tilapia fillets during 11 d at 4 ± 1 °C. The UV-C treatment increased (P < 0.05) a values and protein oxidation in a dose-dependent manner, and delayed (P < 0.05) the formation of BAs over the course of the storage period. L values and lipid oxidation were not influenced (P > 0.05) by UV-C light. Fillets treated with a low UV-C dose exhibited greater (P < 0.05) total polyunsaturated fatty acid (PUFA) than their untreated counterparts. Therefore, a low UV-C dose can be recommended in tilapia fillets as an alternative processing method to control pH and BAs, as well as improve the total PUFA amount and overall nutritional quality.

show abstract

“…Muscle softening was observed with prolonged storage at À18 C in brined samples heated up to 90 C, while no such effect was seen at À25 C. This may suggest higher activity of proteolytic enzymes at À18 C, which resulted in muscle softening (Truong, Buckow, Nguyen, & Stathopoulos, 2016). However, the muscle in the brined fillets heated up to 75 C got a tougher texture with prolonged frozen storage, independent on frozen storage temperature.…”

Section: Texturementioning

confidence: 90%

Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning

Romotowska

Guðjónsdóttir

Kristinsdóttir

et al. 2016

LWT - Food Science and Technology

View full text Add to dashboard Cite

High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage

Cited by 61 publications

References 30 publications

Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail ( Bullacta exarata )

Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail ( Bullacta exarata )

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning

Contact Info

Product

Resources

About