Ultra-High Pressure Chilled Meat Processing: A Promising Storage Method

The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated storage has been established. It has been proven that 6 minutes meat processing at the 800 MPa pressure provides high organoleptic characteristics (color, smell, texture), microbiological safety, so KMAFAnM, yeast and other studied parameters do not exceed the requirements of the technical regulation of the Customs Union “On Food Safety” (TR TS 021/2011), prevents the breakdown of protein and does not result into oxidative damage. At that time, samples of chilled meat not processed by pressure, after 60 days of refrigerated storage, corresponded to stale meat according to organoleptic, physiochemical and microbiological indicators. Therefore, the processing of meat, packed in vacuum packaging, helps to increase its storage time. We have calculated the design of equipment for processing meat with high pressure, by comprehensive compression of the working fluid in a special working chamber.

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Effects of Ultra-High-Pressure Homogenization Treatment on the Lipolysis and Lipid Oxidation of Milk during Refrigerated Storage

Journal of Agricultural and Food Chemistry ◽

10.1021/jf800972m ◽

2008 ◽

Vol 56 (16) ◽

pp. 7125-7130 ◽

Cited By ~ 46

Author(s):

Julieta Pereda ◽

Victoria Ferragut ◽

Joan Miquel Quevedo ◽

Buenaventura Guamis ◽

Antonio J. Trujillo

Keyword(s):

High Pressure ◽

Lipid Oxidation ◽

High Pressure Homogenization ◽

Refrigerated Storage ◽

Homogenization Treatment ◽

Ultra High Pressure

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Effects of high pressure application (400 and 900MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

Meat Science ◽

10.1016/j.meatsci.2011.07.018 ◽

2012 ◽

Vol 90 (2) ◽

pp. 323-329 ◽

Cited By ~ 37

Author(s):

Maria Clariana ◽

Luis Guerrero ◽

Carmen Sárraga ◽

José A. Garcia-Regueiro

Keyword(s):

High Pressure ◽

Oxidative Stability ◽

Storage Time ◽

Refrigerated Storage ◽

Pressure Application ◽

Dry Cured Ham

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Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts

Molecules ◽

10.3390/molecules25040954 ◽

2020 ◽

Vol 25 (4) ◽

pp. 954 ◽

Cited By ~ 1

Author(s):

Carmen Cuadrado ◽

Africa Sanchiz ◽

Fatima Vicente ◽

Isabel Ballesteros ◽

Rosario Linacero

Keyword(s):

High Pressure ◽

Food Processing ◽

Treatment Time ◽

Tree Nuts ◽

Ultra High Pressure ◽

Organoleptic Characteristics ◽

Allergenic Potential ◽

Sds Page ◽

Allergenic Proteins ◽

Technological Processing

Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and they are increasingly consumed in the last few years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensuring safety and enhancing organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond, and chestnut was investigated. Processing based on heat and/or pressure and ultra-high pressure (HHP, 300–600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat, a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew, and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity.

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Proteolysis of ultra-high pressure homogenised treated milk during refrigerated storage

Food Chemistry ◽

10.1016/j.foodchem.2008.04.040 ◽

2008 ◽

Vol 111 (3) ◽

pp. 696-702 ◽

Cited By ~ 32

Author(s):

J. Pereda ◽

V. Ferragut ◽

M. Buffa ◽

B. Guamis ◽

A.J. Trujillo

Keyword(s):

High Pressure ◽

Refrigerated Storage ◽

Ultra High Pressure

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Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts

10.20944/preprints202001.0369.v1 ◽

2020 ◽

Author(s):

Carmen Cuadrado ◽

Africa Sanchiz ◽

Fatima Vicente ◽

Isabel Ballesteros ◽

Rosario Linacero

Keyword(s):

High Pressure ◽

Treatment Time ◽

Tree Nuts ◽

Ultra High Pressure ◽

Tree Nut ◽

Organoleptic Characteristics ◽

Allergenic Potential ◽

Sds Page ◽

Allergenic Proteins ◽

Technological Processing

Tree nuts confer many health benefits because of their high content of vitamins and antioxidants and they are increasingly consumed in the last the years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensure safety and to enhance organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond and chestnut was investigated. Processing based on heat and /or pressure and Ultra high pressure (HHP, 300-600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). Differences among tree nut varieties were found regarding to protein content, SDS and immunoblotting profile. High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity

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