Fatty Acid Profile of Mechanically Deboned Chicken Minced Meat Treated with High Hydrostatic Pressure

High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.

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High Pressure Processing of Meat and Meat Products: Application Aspects and Prospects of Use

E3S Web of Conferences ◽

10.1051/e3sconf/202022203011 ◽

2020 ◽

Vol 222 ◽

pp. 03011

Author(s):

Alexey Volkov ◽

Lyudmila Donskova ◽

Victoria Kotkova

Keyword(s):

High Pressure ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Meat Products ◽

High Pressure Processing ◽

Research Database ◽

Technical Parameters ◽

High Hydrostatic Pressure Processing ◽

Minced Meat ◽

The Impact

The authors consider the technology of processing meat and meat products using high hydrostatic pressure (HHP). Based on the results of research carried out in different countries in different years and the results of our own research, the effectiveness of the use of high pressure and its role in the control and stabilization of the microflora of finished meat products and increasing their shelf life is shown. Research data indicating the possibility of using high pressure in the processing of minced meat and beef trimmings are presented. Differences in the technical parameters of the HHP technology have been established, the results show the possibility of applying a pressure value of 250 MPa, in contrast to 300-600 MPa used in research by foreign scientists. The results obtained on the protein component of cooked sausage products exposed to high pressure are of applied research interest and expand the research database. The authors consider the continuation of research in determining the optimal parameters of this technology, identifying the impact on the consumer properties of meat products, and developing organizational and methodological measures to increase the commercialization of high hydrostatic pressure processing to be promising areas.

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Genetic and nutritional influence on the total lipid fatty acid profile ofClarias gariepinusmuscle

Aquatic Living Resources ◽

10.1051/alr:1995049 ◽

1995 ◽

Vol 8 (4) ◽

pp. 415-421 ◽

Cited By ~ 8

Author(s):

Louwrens C. Hoffman ◽

Jacobus F. Prinsloo

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Total Lipid ◽

Lipid Fatty Acid ◽

Total Lipid Fatty Acid

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Associations Between Cholesterol and Fatty Acid Profile on the Severity of Depression in Older Persons With Nondialysis Chronic Kidney Disease

Journal of Renal Nutrition ◽

10.1053/j.jrn.2020.08.017 ◽

2020 ◽

Author(s):

Massimiliano Buoli ◽

Lara Caldiroli ◽

Dalila Guenzani ◽

Greta Silvia Carnevali ◽

Matteo Cesari ◽

...

Keyword(s):

Chronic Kidney Disease ◽

Fatty Acid ◽

Kidney Disease ◽

Fatty Acid Profile ◽

Older Persons ◽

Severity Of Depression

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Survival of mouse blastocysts after low-temperature preservation under high pressure

Acta Veterinaria Hungarica ◽

10.1556/avet.52.2004.4.10 ◽

2004 ◽

Vol 52 (4) ◽

pp. 479-487 ◽

Cited By ~ 7

Author(s):

Cs. Pribenszky ◽

M. Molnár ◽

S. Cseh ◽

L. Solti

Keyword(s):

Phase Transition ◽

Hydrostatic Pressure ◽

Low Temperature ◽

High Hydrostatic Pressure ◽

Room Temperature ◽

Freezing Point ◽

Significant Loss ◽

Embryo Cryopreservation ◽

Subzero Temperatures ◽

Survival Capacity

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

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