Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C

Tsai, Yung‐Hsiang; Kung, Hsien-Feng; Lin, Chung-Saint; Hsieh, Ching-Yu; Ou, Tsung-Yin; Chang, Tao-Hsing; Lee, Yi‐Chen

doi:10.1080/10942912.2022.2029483

Cited by 10 publications

(11 citation statements)

References 32 publications

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“…In line with this, LIU et al ( 2022) verified a reduction in the mesophyll count in oysters treated at 200, 400 and 600MPa for 3 minutes. A decrease in total microbiota after HP treatment of seafood in the range of 200-600 MPa has previously been reported (CRUZ- ROMERO et al, 2008a;GINSON et al, 2015;REYES et al, 2015;CHEN et al, 2021;TSAI et al, 2022).…”

Section: Microbial Qualitymentioning

confidence: 57%

“…HHP has been applied very efficiently to control pathogens and to reduce deteriorating microbial load in seafood such as oysters, scallops, mussels, abalone, shrimp, octopus, squid, and various species of fish (PÉREZ-WON et al, 2005;MOOTIAN et al, 2013;YI et al, 2013;HSU et al, 2014;TEIXEIRA et al, 2014;BINDU et al, 2015;GINSON et al, 2015;SERMENT-MORENO et al, 2015;HUGHES et al, 2016;TSAI et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)

Bonfim,

Martins,

Andrade

et al. 2024

Cienc. Rural

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Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200-400 MPa) and holding time (0-5 min) applied to lion’s paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken design and Desirability function were employed to simultaneously optimize these quality attributes. HPP enhanced microbial quality at 200 MPa/5 min, despite promoting inadequate physical-chemical modifications in the adductor muscle of the scallop. In such processing condition, in spite of a slight increase in muscle humidity which could be of benefit, pH increase was also verified, as well as a decrease in water holding capacity (WHC). At more severe level (400 MPa/5 min), a decrease in the shear force related to instrumental texture and in Whiteness (W) and Luminosity (L*) related to color was observed. Simultaneous optimization provided a value of 365MPa / 2min where physicochemical characteristics would be the more similar to the scallop without facing a preservation process.

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Section: Microbial Qualitymentioning

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)

Bonfim,

Martins,

Andrade

et al. 2024

Cienc. Rural

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show abstract

“…(Kim et al, 2021;Lin et al, 2021;Liu et al, 2022). The efficacy of UHP on microbiota was confirmed in tuna (Tsai et al, 2022), scallop (Mizuhopecten yessoensis) (Chen et al, 2021), and grass carp (Yu et al, 2018).…”

Section: Ultrahigh Pressurementioning

confidence: 85%

Improving the microbiological safety and quality of aquatic products using nonthermal processing

Xie,

Zhang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Spoilage and deterioration of aquatic products during storage are inevitable, posing significant challenges to their suitability for consumption and the sustainability of the aquatic products supply chain. Research on the nonthermal processing of fruit juices, probiotics, dairy products, and meat has demonstrated positive outcomes in preserving quality. This review examines specific spoilage bacteria species and mechanisms for various aquatic products and discusses the principles, characteristics, and applications of six nonthermal processing methods for bacterial inhibition to maintain microbiological safety and physicochemical quality. The primary spoilage bacteria groups differ among fish, crustaceans, and shellfish based on storage conditions and durations. Four metabolic pathways utilized by spoilage microorganisms—peptides and amino acids, nitrogen compounds, nucleotides, and carbohydrates—are crucial in explaining spoilage. Nonthermal processing techniques, such as ultrahigh pressure, irradiation, magnetic/electric fields, plasma, and ultrasound, can inactivate microorganisms, thereby enhancing microbiological safety, physicochemical quality, and shelf life. Future research may integrate nonthermal processing with other technologies (e.g., modified atmosphere packaging and omics) to elucidate mechanisms of spoilage and improve the storage quality of aquatic products.

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“…The samples treated at lower pressure of 200 MPa displayed darker color and a higher browning index of 20.63, while samples treated at 600 and 800 MPa showed a color profile closer to the control sample. In a study by Tsai et al (2022) , the influence of HPP on the quality of milkfish fillets was investigated. Samples were treated with HHP at different pressure (300, 400, 500, and 600 MPa).…”

Section: Changes In the Color Pigments Of Food During The Non-thermal...mentioning

confidence: 99%

The influence of non-thermal technologies on color pigments of food materials: An updated review

Pandiselvam,

Mitharwal,

Rani

et al. 2023

Current Research in Food Science

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Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C

Cited by 10 publications

References 32 publications

Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)

Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)

Improving the microbiological safety and quality of aquatic products using nonthermal processing

The influence of non-thermal technologies on color pigments of food materials: An updated review

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