Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film

Physical and functional characterization of active fish gelatin films incorporated with lignin

“…Lignin derivatives have been shown to be effective antioxidants at concentrations that are not harmful to normal human cells, thus furthering their possible use in the formulation of active food packaging biomaterials (Núñez-Flores et al, 2012;Ugartondo et al, 2008). In this sense, the appearance, protein quality and oxidative stability of salmon fillets subjected to high pressure processing were enhanced by the combined use of a gelatinelignin film similar to the one characterized in the present study (Ojagh, Núñez-Flores, López-Caballero, Montero, & Gómez-Guillén, 2011).…”

“…This property could be useful for preservation of certain types of food in which oxidation process may represent a limiting factor determining its self-life. To this regard, a similar fish gelatinelignin (GeL 1000 ) film was reported to reduce the levels of protein carbonyl groups formed in Atlantic salmon muscle immediately after high-pressure processing, and prevented lipid oxidation from taking place at advanced stages of chilled storage (Ojagh et al, 2011).…”

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

“…According to the classification scale employed in Section 2.6.5, a small change in the total color difference was noticed due to values of ΔE between 0.5 and 1.5 (Table 5). An increased lightness (L* values) due to high pressure treatment of proteinaceous products due to protein denaturation have been reported (Chevalier, Le Bail, & Ghoul, 2001;Marcos, Aymerich, & Garriga, 2005;O'Flynn, Cruz-Romero, Troy, Mullen, & Kerry, 2014; Ojagh, Núñez-Flores, López-Caballero, Montero, & Gómez-Guillén, 2011). According to Swatland and Barbut (1999) the increase in lightness may be explained by an increased light scattering of the denatured proteins.…”

Effect of high pressure treatment on microbiological quality of Indian white prawn ( Fenneropenaeus indicus ) during chilled storage

“…Result is in agreement with Hurtado et al (2001a), where 2 log reduction of lactic acid bacteria count was observed in Octopus vulgaris after 400 MPa pressure treatment. Ojagh et al (2011) reported a reduction of 1.5 Log CFU/g Lactic acid bacteria in Atlantic salmon muscle after an HP treatment of 300 MPa for 10 min Gola et al (1996) found a decline of 4 Log CFU/g of lactic acid bacteria in the prawn cream after an HP treatment of 700 MPa for 3 min. In the present study, counts of lactic acid bacteria were significantly different (p < 0.05) and increased with chilled storage in control and HP treated samples.…”