Effects of high pressure processing (HPP) and acid pre-treatment on quality attributes of hilsa (Tenualosa ilisha) fillets

LWT ◽  
2019 ◽  
Vol 111 ◽  
pp. 647-652 ◽  
Author(s):  
Vikas Kumar ◽  
Pavuluri Srinivasa Rao ◽  
Soumya Ranjan Purohit ◽  
Yogesh Kumar
Keyword(s):  
High Pressure ◽  
Quality Attributes ◽  
High Pressure Processing ◽  
Tenualosa Ilisha ◽  
Pre Treatment

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

2020 ◽  
Vol 59 ◽  
pp. 102236 ◽  
Author(s):  
Janna Cropotova ◽  
Revilija Mozuraityte ◽  
Inger Beate Standal ◽  
Shikha Ojha ◽  
Turid Rustad ◽  
...  
Keyword(s):  
High Pressure ◽  
Frozen Storage ◽  
Quality Attributes ◽  
High Pressure Processing

scholarly journals Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

2017 ◽  
Vol 10 (11) ◽  
pp. 2013-2022 ◽  
Author(s):  
Belén Giménez ◽  
Natalia Graiver ◽  
Alicia Califano ◽  
Noemí Zaritzky
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Quality Attributes ◽  
Treatment Conditions ◽  
Pre Treatment

scholarly journals Correction to: Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

2017 ◽  
Vol 10 (12) ◽  
pp. 2268-2268
Author(s):  
Belén Giménez ◽  
Natalia Graiver ◽  
Alicia Califano ◽  
Noemí Zaritzky
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Quality Attributes ◽  
Treatment Conditions ◽  
Pre Treatment

High pressure processing of garlic paste: effect on the quality attributes

2013 ◽  
Vol 49 (6) ◽  
pp. 1579-1585 ◽  
Author(s):  
Lakshmi Eroman Unni ◽  
Om Prakash Chauhan ◽  
Pakalpati Sreenivasa Raju
Keyword(s):  
High Pressure ◽  
Quality Attributes ◽  
High Pressure Processing

Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage

2011 ◽  
Vol 76 (4) ◽  
pp. C618-C625 ◽  
Author(s):  
Jesús García-Parra ◽  
Francisco González-Cebrino ◽  
Jonathan Delgado ◽  
Mercedes Lozano ◽  
Teresa Hernández ◽  
...  
Keyword(s):  
High Pressure ◽  
Nutritional Value ◽  
Quality Attributes ◽  
High Pressure Processing ◽  
Refrigerated Storage

Process optimization for high-pressure processing of black tiger shrimp (Penaeus monodon) using response surface methodology

2016 ◽  
Vol 23 (3) ◽  
pp. 197-208 ◽  
Author(s):  
Barjinder Pal Kaur ◽  
P Srinivasa Rao
Keyword(s):  
High Pressure ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Quality Attributes ◽  
High Pressure Processing ◽  
Inactivation Rate ◽  
Process Conditions ◽  
Validation Data ◽  
Black Tiger Shrimp ◽  
Tiger Shrimp

This study aims to investigate the effect of high-pressure processing on the quality of black tiger shrimp using response surface methodology. A central composite rotatable design was applied to evaluate the effects of three processing parameters, namely pressure (300–600 MPa), temperature (30–50 ℃), and time (0–15 min), on the inactivation rate of Staphylococcus aureus and physical properties (color and texture) of shrimp and to optimize the process conditions to achieve maximum bacterial inactivation with minimal changes in quality attributes. The results revealed that the processing conditions significantly affected the studied responses and the experimental data have been adequately fitted into a second-order polynomial model with multiple regression coefficients (R2) of 0.92, 0.92, and 0.94 for the inactivation rate of S. aureus, hardness, and color changes, respectively. The optimized conditions targeting minimum six log cycle reductions of S. aureus with moderate changes in quality attributes were obtained as: pressure, 361 MPa; time, 12 min and temperature, 46 ℃. The adequacy of the model equation for predicting the optimum response values was verified effectively by the validation data.

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