Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

2007 ◽  
Vol 27 (1) ◽  
pp. 27-31 ◽  
Author(s):  
D. Pietrzak ◽  
M. Fonberg-Broczek ◽  
A. Mucka ◽  
B. Windyga
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Different Levels

scholarly journals Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets

2018 ◽  
Vol 27 (3) ◽  
pp. 379-393 ◽  
Author(s):  
Roberto Lemus-Mondaca ◽  
Diana Leiva-Portilla ◽  
Mario Perez-Won ◽  
Gipsy Tabilo-Munizaga ◽  
Santiago Aubourg
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Physicochemical Quality

EFFECTS OF HIGH PRESSURE TREATMENT ON MICROBIOLOGICAL AND ORGANOLEPTIC QUALITY OF FRESH-CUT VEGETABLES

2010 ◽  
pp. 297-302 ◽  
Author(s):  
S.K. Wendakoon ◽  
H. Matsuo ◽  
H. Yamamoto ◽  
H. Izumi
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Organoleptic Quality ◽  
Fresh Cut

Effects of high pressure treatment on the quality of chicken patties

2011 ◽  
Vol 31 (2) ◽  
pp. 350-357 ◽  
Author(s):  
D. Pietrzak ◽  
A. Cegiełka ◽  
M. Fonberg-Broczek ◽  
M. Ziarno
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Chicken Patties

Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus)

2007 ◽  
Vol 72 (9) ◽  
pp. C509-C515 ◽  
Author(s):  
Y. Yagiz ◽  
H.G. Kristinsson ◽  
M.O. Balaban ◽  
M.R. Marshall
Keyword(s):  
High Pressure ◽  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Coryphaena Hippurus ◽  
Rainbow Trout Oncorhynchus Mykiss

Effect of high‐pressure treatment on the quality of prepared chicken breast

2020 ◽  
Author(s):  
Kai Dong ◽  
Xin Luo ◽  
Lan Liu ◽  
Fengping An ◽  
Daobang Tang ◽  
...  
Keyword(s):  
High Pressure ◽  
Chicken Breast ◽  
Pressure Treatment ◽  
High Pressure Treatment

Effect of high pressure treatment on microbiological quality of Indian white prawn ( Fenneropenaeus indicus ) during chilled storage

2015 ◽  
Vol 46 ◽  
pp. 596-603 ◽  
Author(s):  
J. Ginson ◽  
Satyen Kumar Panda ◽  
J. Bindu ◽  
C.K. Kamalakanth ◽  
T.K. Srinivasa Gopal
Keyword(s):  
High Pressure ◽  
Microbiological Quality ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Chilled Storage ◽  
Fenneropenaeus Indicus

scholarly journals Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)

2011 ◽  
Vol 23 (No. 6) ◽  
pp. 246-250 ◽  
Author(s):  
GabrovskáD ◽  
I. Paulíčková ◽  
E. Mašková ◽  
V. Fiedlerová ◽  
K. Kocurová ◽  
...  
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Sensory Quality ◽  
Pantothenic Acid ◽  
Storage Period ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Microbiological Safety ◽  
Alfalfa Seed

The aim of this study was to examine the changes of nutritional and sensory quality of sprouted alfalfa seed treated by high pressure, that take place during storage. Along with this, microbiological safety was also observed. Sprouted alfalfa seed in citric acid pickle, packed in transparent laminated bags PA/PE 80, was treated with 500 MPa high pressure for 10 minutes. The processed seed in bags was stored in a refrigerator for 21 days. The bags were sampled in regular intervals to perform analyses. The changes in the contents of vitamin C, riboflavin, niacin, and pantothenic acid were observed during storage. The same samples were also checked for microbiological safety and sensory quality. Vitamin C showed a significant decrease during storage. The content of vitamin C fell markedly after high pressure treatment (by 77%) and further decreased by 10&ndash;20% during storage. The values of riboflavin content did not change very much as a consequence of pressurisation or the storage period. The contents of niacin and pantothenic acid kept decreasing until the 3<sup>rd</sup> day of storage by some 60% in total and then remained unchanged. Sensory descriptors indicated quality decrease. High pressure treatment damaged the tissues of sprouted alfalfa seed which subsequently manifested itself particularly in the deterioration of appearance and texture quality. An additional overall impairment of the seed appearance and texture occurred during its storage. Microbiological safety of sprouted alfalfa seed was preserved throughout the storage time. &nbsp;

Effect of High-Pressure on the Accelerating Ripening of Gouda Cheese

2011 ◽  
Vol 239-242 ◽  
pp. 1617-1621
Author(s):  
Hui Ping Liu ◽  
Xin Yuan Zhang ◽  
Feng Ru Wei ◽  
Li Hua Li
Keyword(s):  
High Pressure ◽  
Sensory Analysis ◽  
Applied Pressure ◽  
International Studies ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Texture Properties ◽  
Accelerated Ripening ◽  
Gouda Cheese

On the base of the domestic and international studies, the effect of high-pressure treatment on maturation is analyzed in this thesis. In order to evaluate the quality’s changes of Gouda cheese with different high pressure treatment (50MPa, 225MPa, 400MPa treating 60min) during ripening period, the change of texture properties, microstructure and sensory analysis were measured. High pressure treatment for 60 minutes can accelerate cheese maturing significantly when the applied pressure is higher than 225MPa. The effect of accelerated ripening at 50MPa is not significant. The quality of Gouda cheese treated at 400MPa is the best after ripening 90d.

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