Effects of high pressure processing on the quality of pickled radish during refrigerated storage

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

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Impact of different air blast freezing conditions on the physicochemical quality of albacore (Thunnus alalunga) pretreated by high pressure processing

LWT ◽

10.1016/j.lwt.2021.111538 ◽

2021 ◽

pp. 111538

Author(s):

Lucía Cartagena ◽

Eduardo Puértolas ◽

Iñigo Martínez de Marañón

Keyword(s):

High Pressure ◽

High Pressure Processing ◽

Air Blast ◽

Physicochemical Quality ◽

Thunnus Alalunga

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Effects of High Pressure Processing on the Quality of Vacuum Packed Fish Patties

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.644-650.4671 ◽

2014 ◽

Vol 644-650 ◽

pp. 4671-4676

Author(s):

Ying Chun Zhu ◽

Li Zhen Ma ◽

Yu Jing Tian ◽

Hua Yang ◽

Yao Hua Guo ◽

...

Keyword(s):

High Pressure ◽

Bacterial Growth ◽

Reduction Potential ◽

Meat Products ◽

High Pressure Processing ◽

Control Group ◽

Oxidation Reduction ◽

Preservation Method ◽

Oxidation Reduction Potential

The objective of this study was to evaluate the use of high pressure processing (HPP) as a preservation method of meat products. Vacuum-packaged fish patties were subjected to HPP (300 MPa for 30 min 15°C or 500 Mpa for 10 min at 15°C). Untreated samples represented the control group. The three groups were stored at 4°C for 0–5 weeks. Color parameters, pH, thiobarbituric (TBARS), bacterial growth, and Oxidation-Reduction Potential (ORP) were determined. The results revealed that the 500-MPa treatment inhibited bacterial growth and extended the shelf-life of fish patties to four weeks with insignificant effects on the physicochemical attributes.

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High Pressure Processing Applications in Plant Foods

Foods ◽

10.3390/foods11020223 ◽

2022 ◽

Vol 11 (2) ◽

pp. 223

Author(s):

Milan Houška ◽

Filipa Vinagre Marques Silva ◽

Evelyn ◽

Roman Buckow ◽

Netsanet Shiferaw Terefe ◽

...

Keyword(s):

High Pressure ◽

Raw Materials ◽

The Elderly ◽

High Pressure Processing ◽

Spore Form ◽

Cold Pasteurization ◽

Effective Components ◽

Fresh Products ◽

High Level

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.

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