0527 Performance shelf life extension of LMPS mozzarella using high-pressure treatment and low-temperature storage

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 252-252
Author(s):  
L. A. Jiménez-Maroto ◽  
S. Govindasamy-Lucey ◽  
J. J. Jaeggi ◽  
M. E. Johnson ◽  
J. A. Lucey
Keyword(s):  
High Pressure ◽  
Low Temperature ◽  
Shelf Life ◽  
Life Extension ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Low Temperature Storage ◽  
Shelf Life Extension ◽  
Temperature Storage

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.

Microbiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage

1998 ◽  
Vol 61 (6) ◽  
pp. 735-737 ◽  
Author(s):  
M. R. GARCÍA-RISCO ◽  
E. CORTÉS ◽  
A. V. CARRASCOSA ◽  
R. LÓPEZ-FANDIÑO
Keyword(s):  
High Pressure ◽  
Capillary Electrophoresis ◽  
Shelf Life ◽  
Biochemical Changes ◽  
Point Of View ◽  
Pressure Treatment ◽  
Refrigerated Storage ◽  
Chemical Changes ◽  
Casein Hydrolysis ◽  
High Pressure Treatment

The microbiological and biochemical changes during storage of high-pressure-treated (400 MPa at 25°C, for 30 min) whole (3.5% fat) and skim (0.3% fat) milk at refrigeration temperatures (7°C) were studied. From a microbiological point of view, high-pressure treatment of milk led to an increase in the shelf life because, after 45 days of refrigerated storage, the psychrotrophic and pseudomonad counts of the pressurized milk were lower than those of the unpressurized milk after 15 days. Capillary electrophoresis of the casein fraction showed that proteolysis by bacterial proteinases was not relevant in high-pressure-treated milk, as evidenced by a negligible degradation of κ-casein. However, since the pressure conditions assayed did not lead to plasmin inactivation, considerable (β-, αS2- and αS1-casein hydrolysis took place during refrigerated storage, which can be responsible for flavor defects. No significant differences were found between skim and whole high-pressure-treated milks.

Tomato shelf-life extension at room temperature by hyperbaric pressure treatment

2013 ◽  
Vol 86 ◽  
pp. 45-52 ◽  
Author(s):  
Pansa Liplap ◽  
Denis Charlebois ◽  
Marie Thérèse Charles ◽  
Peter Toivonen ◽  
Clément Vigneault ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Life Extension ◽  
Pressure Treatment ◽  
Shelf Life Extension ◽  
Hyperbaric Pressure
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