Quality characteristics of sous vide ready to eat seabream processed by high pressure

LWT ◽  
2015 ◽  
Vol 64 (2) ◽  
pp. 657-662 ◽  
Author(s):  
Miriam C. Espinosa ◽  
Pedro Díaz ◽  
M. Belén Linares ◽  
M. Rocío Teruel ◽  
M. Dolores Garrido
Keyword(s):  
High Pressure ◽  
Quality Characteristics ◽  
Sous Vide

Quality changes in high pressure processed tan mutton during storage

2020 ◽  
pp. 108201322097078
Author(s):  
Dongdong Li ◽  
Yaling Peng ◽  
Yingmei Tao ◽  
Dunhua Liu ◽  
Haihong Zhang
Keyword(s):  
High Pressure ◽  
Troponin T ◽  
Quality Characteristics ◽  
Structural Proteins ◽  
Stress Relaxation Test ◽  
Test Application ◽  
Sds Page ◽  
Textural Changes ◽  
Induced Changes ◽  
Water Holding

The current study investigated the effects of high pressure (HP) treatment at 200 MPa and 500 MPa on quality characteristics of post-rigor tan mutton stored for 7 days at 4 °C, and textural changes were monitored during storage by means of the stress relaxation test. Application of 500 MPa high pressure significantly increased the elasticity and stiffness of meat after 7 days of storage ( P < 0.05), accompanied by a lighter and less red appearance and markedly enhanced centrifugal loss during storage campared to untreated ( P < 0.05). High pressure treatment at 200 MPa also substantially increased the lightness of samples throughout storage ( P < 0.05), and showed a significant increase in stiffness at the end of storage ( P < 0.05). Immunoblotting and electrophoresis (SDS-PAGE) analysis of key structural proteins revealed that myosin heavy chain denaturation began at 200 MPa, while actin denaturation occurred at 500 MPa. Troponin-T was continuously degraded in different treatments as storage progressed, and 200 MPa treatment and untreated represented similar degradation patterns, while 500 MPa treatment displayed more intense intact troponin-T at 38 kDa degradation. Results suggest that HP induced changes in cytoskeleton proteins, thereby affecting texture, water holding properties and lightness.

Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability

2002 ◽  
Vol 37 (4) ◽  
pp. 425-441 ◽  
Author(s):  
Sergio R. Vaudagna ◽  
Guillermo Sanchez ◽  
Maria S. Neira ◽  
Ester M. Insani ◽  
Alyandra B. Picallo ◽  
...  
Keyword(s):  
Low Temperature ◽  
Storage Stability ◽  
Quality Characteristics ◽  
Long Time ◽  
Sous Vide ◽  
And Storage ◽  
Beef Muscles
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