Modeling the effect of thermal combined with high‐pressure treatment on intramuscular lipid oxidation in pork

2019 ◽  
Vol 42 (6) ◽  
Author(s):  
Yechuan Huang ◽  
Wen Zhang ◽  
Shuangli Xiong
Keyword(s):  
High Pressure ◽  
Lipid Oxidation ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Intramuscular Lipid

scholarly journals Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled coho salmon

2010 ◽  
pp. NA-NA ◽  
Author(s):  
Santiago P. Aubourg ◽  
Gipsy Tabilo-Munizaga ◽  
Juan E. Reyes ◽  
Alicia Rodríguez ◽  
Mario Pérez-Won
Keyword(s):  
High Pressure ◽  
Lipid Oxidation ◽  
Microbial Activity ◽  
Coho Salmon ◽  
Pressure Treatment ◽  
High Pressure Treatment

High-Pressure Treatment for Shelf-Life Extension and Quality Improvement of Oysters Cooked in a Traditional Taiwanese Oyster Omelet

2010 ◽  
Vol 73 (1) ◽  
pp. 53-61 ◽  
Author(s):  
KUNG-MING LAI ◽  
HSIN-YI CHI ◽  
KUO-CHIANG HSU
Keyword(s):  
High Pressure ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Bacterial Load ◽  
Life Extension ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Microbial Counts ◽  
Unpleasant Odor ◽  
Oxidation Growth

Whole oysters were processed using high-pressure (HP) treatment at 250 and 300 MPa for 0 to 10 min and stored at 4°C for up to 28 days. HP-treated oysters and untreated oysters were evaluated for lipid oxidation, growth of microorganisms, and sensory characteristics after cooking at 160°C for 90 s. Microbial counts after HP treatment revealed that the bacterial load was initially reduced at all pressures. HP-treated oysters had significantly higher pH and moisture (P < 0.05) relative to control (untreated) oysters during storage. HP treatment increased lipid oxidation with unpleasant odor during storage compared with the control. HP treatment decreased redness but did not significantly affect the brightness and yellowness of cooked oysters. From tests of mechanical properties, 300 MPa-treated oysters after cooking had significantly increased toughness as measured by cutting force. HP-treated oysters after cooking received higher quality scores than did the control during the storage trial. Results indicated that 300 MPa for 2 min is the optimum HP treatment that results in oysters most acceptable for oyster omelets during storage at 4°C, and this treatment may extend the shelf life of these oysters to 21 days.

Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork

Meat Science ◽  
2012 ◽  
Vol 90 (1) ◽  
pp. 170-175 ◽  
Author(s):  
Zhifei He ◽  
Yechuan Huang ◽  
Hongjun Li ◽  
Gang Qin ◽  
Ting Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Intramuscular Lipid

Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

2002 ◽  
Vol 22 (5) ◽  
pp. 601-615 ◽  
Author(s):  
Souhail Besbes ◽  
Christophe Blecker ◽  
Hamadi Attia ◽  
Carine Massaux ◽  
Claude Deroanne
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Sweet Whey
Sign in / Sign up

Export Citation Format

Share Document