The effect of chitosan-based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout (Oncorhynchus mykissWalbaum) fillets during cold storage (4±1°C)

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

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The Effects of Salting on Chemical Quality of Vacuum Packed Liquid Smoked and Traditional Smoked Rainbow Trout (Oncorhyncus mykiss) Fillets During Chilled Storage

Journal of Animal and Veterinary Advances ◽

10.3923/javaa.2010.2778.2783 ◽

2010 ◽

Vol 9 (22) ◽

pp. 2778-2783 ◽

Cited By ~ 10

Author(s):

Zayde Alcicek ◽

Hasan Huseyin Atar

Keyword(s):

Rainbow Trout ◽

Chemical Quality ◽

Chilled Storage ◽

Oncorhyncus Mykiss

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Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey

Food Chemistry ◽

10.1016/j.foodchem.2012.06.012 ◽

2012 ◽

Vol 135 (3) ◽

pp. 1448-1454 ◽

Cited By ~ 11

Author(s):

Nasser A. Al-Habsi ◽

Keshavan Niranjan

Keyword(s):

Antimicrobial Activity ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Manuka Honey

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Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend

Foods ◽

10.3390/foods9020218 ◽

2020 ◽

Vol 9 (2) ◽

pp. 218 ◽

Cited By ~ 2

Author(s):

Xiaoping Feng ◽

Zhongyu Zhou ◽

Xiaoqiong Wang ◽

Xiufang Bi ◽

Yuan Ma ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Lemon Juice ◽

Aerobic Bacteria ◽

Most Probable Number ◽

Total Phenols ◽

Probable Number ◽

The Us ◽

Total Anthocyanins

Changes in the microbial, physicochemical, and sensory properties of blended strawberry–apple–lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and heat treatment (HT) (86 °C/1 min) over 12 days of storage at 4 °C. The results showed that the total aerobic bacteria (TAB) counts in the HHP-, US-, and HT-treated juice blends were less than 2 log10 CFU/mL, the yeast and mold (Y & M) counts were less than 1.3 log10 CFU/mL, and the coliforms most probable number (MPN/100 mL) was less than 3 after 10 days at 4 °C. Anthocyanins were maintained by HHP, but decreased by 16% and 12% after US and HT, respectively. Total phenols increased by 18% and 7% after HHP and US, respectively, while they were maintained by the HT. Furthermore, better maintenance of total phenols, total anthocyanins, ascorbic acid, antioxidant capacity, color, and sensory values were observed in the HHP-treated juice blend stored for 10 days at 4 °C, compared to both the US- and HT-treated samples. Therefore, HHP was proposed to be a better processing technology for juice blend.

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