Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp

2016 ◽  
Vol 9 (8) ◽  
pp. 1306-1316 ◽  
Author(s):  
Fengxia Liu ◽  
Xiaojun Liao ◽  
Yongtao Wang
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
High Pressure Processing ◽  
Mango Pulp

scholarly journals The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2665 ◽  
Author(s):  
Qianli Ma ◽  
Nazimah Hamid ◽  
Indrawati Oey ◽  
Kevin Kantono ◽  
Mustafa Farouk
Keyword(s):  
High Pressure ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
High Pressure Processing ◽  
Sensory Characteristics ◽  
Pressure Increase ◽  
Lamb Meat ◽  
The Impact

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.

Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing

2014 ◽  
Vol 10 (4) ◽  
pp. 767-774
Author(s):  
Ji-Yeon Chun ◽  
Yeon-Ji Jo ◽  
Kyeong-Hun Jung ◽  
Mi-Jung Choi ◽  
Sang-Gi Min ◽  
...  
Keyword(s):  
High Pressure ◽  
Citric Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Storage Period ◽  
Viable Count ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Prolonged Storage ◽  
Acid Pretreatment

Abstract Citric acid pretreatment (2% and 4% citric acid) and high pressure processing (200–400 MPa for 3 min) were conducted to elucidate quality characteristics and shelf life of abalone during chilled storage. Physicochemical properties, total volatile basic nitrogen (TVB-N), and total viable count (TVC) were used as indicators of quality and the shelf life of abalone. Citric acid pretreatment caused a decrease in pH and lightness, and 4% citric acid pretreatment exhibited a positive effect on TVB-N and TVC. Pressurization suppressed the formation of TVB-N and the growth of TVC in abalone. However, excessive modification in physicochemical properties of abalone resulted from processing at a pressure higher than 300 MPa. To achieve microbial inactivation without severe modification in abalone quality, citric acid pretreatment with high pressure processing offered a potential advantage in maintaining characteristics of chilled abalone during prolonged storage period.

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