Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures (150 and 300 MPa) caused an activity increase (30%) but at 450 MPa a decrease of up to 60%. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) and decreased on a 450 MPa treatment. The activity increase is probably due to HPP damage of lysosome releasing enzymes into the fish muscle. Based on the HPP effects on the activities of cathepsins B and D, 450 MPa may be used to reduce the proteolytic activity of cathepsin B prior to chilled or frozen storage of these fish species.  

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Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

Nutrition & Food Science ◽

10.1108/nfs-08-2021-0249 ◽

2022 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Ajith Amsasekar ◽

Rahul S. Mor ◽

Anand Kishore ◽

Anupama Singh ◽

Saurabh Sid

Keyword(s):

High Pressure ◽

Food Quality ◽

High Pressure Processing ◽

Microbial Inactivation ◽

Sensory Properties ◽

Process Conditions ◽

Processed Food ◽

Content Type ◽

Food Properties ◽

The Impact

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

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Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning

LWT ◽

10.1016/j.lwt.2020.109957 ◽

2021 ◽

Vol 135 ◽

pp. 109957 ◽

Cited By ~ 1

Author(s):

Ricardo Prego ◽

Liliana G. Fidalgo ◽

Jorge A. Saraiva ◽

Manuel Vázquez ◽

Santiago P. Aubourg

Keyword(s):

High Pressure ◽

Frozen Storage ◽

High Pressure Processing ◽

Lipid Damage ◽

Volatile Amines

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Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2019.102236 ◽

2020 ◽

Vol 59 ◽

pp. 102236 ◽

Cited By ~ 4

Author(s):

Janna Cropotova ◽

Revilija Mozuraityte ◽

Inger Beate Standal ◽

Shikha Ojha ◽

Turid Rustad ◽

...

Keyword(s):

High Pressure ◽

Frozen Storage ◽

Quality Attributes ◽

High Pressure Processing

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High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics

Journal of Food Protection ◽

10.4315/0362-028x-67.8.1671 ◽

2004 ◽

Vol 67 (8) ◽

pp. 1671-1675 ◽

Cited By ~ 28

Author(s):

D. CARMINATI ◽

M. GATTI ◽

B. BONVINI ◽

E. NEVIANI ◽

G. MUCCHETTI

Keyword(s):

High Pressure ◽

Listeria Monocytogenes ◽

High Pressure Processing ◽

Sensory Properties ◽

Lower Pressure ◽

Sensory Characteristics ◽

Untreated Sample ◽

Cheese Sample ◽

Triangle Test

The presence of Listeria monocytogenes on the rind of Gorgonzola cheese is difficult to avoid. This contamination can easily occur as a consequence of handling during ripening. The aims of this study were to determine the efficiency of high-pressure processing (HPP) for inactivation of L. monocytogenes on cheese rind and to evaluate the influence of HPP treatments on sensory characteristics. Gorgonzola cheese rinds, after removal, were inoculated (about 7.0 log CFU/g) with L. monocytogenes strains previously isolated from other Gorgonzola cheeses. The inoculated cheese rinds were processed with an HPP apparatus under conditions of pressure and time ranging from 400 to 700 MPa for 1 to 15 min. Pressures higher than 600 MPa for 10 min or 700 MPa for 5 min reduced L. monocytogenes more than 99%. A reduction higher than 99.999% was achieved pressurizing cheese rinds at 700 MPa for 15 min. Lower pressure or time treatments were less effective and varied in effectiveness with the cheese sample. Changes in sensory properties possibly induced by the HPP were evaluated on four different Gorgonzola cheeses. A panel of 18 members judged the treated and untreated cheeses in a triangle test. Only one of the four pressurized cheeses was evaluated as different from the untreated sample. HPP was effective in the reduction of L. monocytogenes on Gorgonzola cheese rinds without significantly changing its sensory properties. High-pressure technology is a useful tool to improve the safety of this type of cheese.

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