Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage

Food Control ◽  
2021 ◽  
pp. 108555
Author(s):  
Lihang Chen ◽  
Dexin Jiao ◽  
Huimin Liu ◽  
Chen Zhu ◽  
Ying Sun ◽  
...  
Keyword(s):  
High Pressure ◽  
Protein Degradation ◽  
Water Distribution ◽  
Penaeus Monodon ◽  
Chilled Storage

Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon)

2013 ◽  
Vol 24 (3) ◽  
pp. 283-299 ◽  
Author(s):  
Barjinder Pal Kaur ◽  
Neelima Kaushik ◽  
P. Srinivasa Rao ◽  
H. N. Mishra
Keyword(s):  
High Pressure ◽  
Penaeus Monodon ◽  
Black Tiger Shrimp ◽  
Chilled Storage ◽  
Tiger Shrimp

Microbiological Changes in Pressurized, Prepackaged Sliced Cooked Ham

1999 ◽  
Vol 62 (12) ◽  
pp. 1411-1415 ◽  
Author(s):  
M. E. LÓPEZ-CABALLERO ◽  
J. CARBALLO ◽  
F. JIMÉNEZ-COLMENERO
Keyword(s):  
High Pressure ◽  
Processing Time ◽  
Microbiological Quality ◽  
Viable Count ◽  
Pressure Level ◽  
Binding Properties ◽  
Water Binding ◽  
Chilled Storage ◽  
Cooked Ham ◽  
Brochothrix Thermosphacta

This was a study of the influence of high-pressure conditions (200 and 400 MPa, 5 and 20 min, 7°C) on microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham and how this affects microbiological changes during chilled storage (2°C). Pressurization caused a degree of microbiological inactivation, which increased with pressure level and processing time. Pressurization at 400 MPa significantly reduced the total viable count and lactic acid bacteria to the extent that after 20 min no Enterobacteriaceae, Baird Parker flora, or Brochothrix thermosphacta were detected throughout any of the chilled storage periods studied. In general, gram-positive flora was more resistant to pressure than gram-negative flora. The fact that high pressure (400 MPa) causes considerable inactivation of microorganisms could be used to prolong the shelf life of vacuum-prepackaged sliced cooked ham.

Preservation of Black Tiger Shrimp Penaeus monodon Spermatophores by Chilled Storage

2007 ◽  
Vol 36 (1) ◽  
pp. 76-86 ◽  
Author(s):  
Subuntith Nimrat ◽  
Teerapat Sangnawakij ◽  
Verapong Vuthiphandchai
Keyword(s):  
Penaeus Monodon ◽  
Black Tiger Shrimp ◽  
Chilled Storage ◽  
Tiger Shrimp

Changes in Salmon (Oncorhynchus keta) Flesh Quality Following Ultra-High Pressure Treatment and 30 d of Chilled Storage

2014 ◽  
Vol 80 (1) ◽  
pp. M142-M146 ◽  
Author(s):  
Dae-Hun Park ◽  
Jong-Gi Jung ◽  
Bo-Ram Jung ◽  
Gyeyeop Kim ◽  
Honggyun Lee ◽  
...  
Keyword(s):  
High Pressure ◽  
Oncorhynchus Keta ◽  
Pressure Treatment ◽  
Flesh Quality ◽  
High Pressure Treatment ◽  
Chilled Storage ◽  
Ultra High Pressure
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