Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

Dairy products include carbohydrates, protein, fatty acids, and different micronutrients, such as minerals and vitamins. Thermal treatment is generally used in dairy products to provide product safety and increase shelf life. But it can also lead to undesirable effects on dairy products such as protein denaturation, maillard reaction, and loss of vitamins. Non-thermal technology is an alternative method in the preservation of food products due to improving product safety and shelf life without any negative effects on food nutritional content. High hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound, cold plasma (CP), and pulsed light (PL) are the main non-thermal techniques that are used in the food industry. This chapter gives general principles of the non-thermal techniques, current applications in the dairy products, and recent advances in the dairy industry.

Download Full-text

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

Food Science and Technology International ◽

10.1177/1082013218768997 ◽

2018 ◽

Vol 24 (6) ◽

pp. 507-518 ◽

Cited By ~ 3

Author(s):

Paz Spira ◽

Antonio Bisconsin-Junior ◽

Amauri Rosenthal ◽

Magali Monteiro

Keyword(s):

Antioxidant Activity ◽

Hydrostatic Pressure ◽

Shelf Life ◽

Orange Juice ◽

High Hydrostatic Pressure ◽

Residual Activity ◽

Pectin Methylesterase ◽

Physicochemical Characteristics ◽

Total Phenolic

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

Download Full-text

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Applied Sciences ◽

10.3390/app9183847 ◽

2019 ◽

Vol 9 (18) ◽

pp. 3847 ◽

Cited By ~ 2

Author(s):

Mingtang Tan ◽

Peiyun Li ◽

Wenhui Yu ◽

Jinfeng Wang ◽

Jing Xie

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Shelf Life ◽

Fluorescence Intensity ◽

Frozen Storage ◽

Intrinsic Fluorescence ◽

Quality Changes ◽

Low Field ◽

Lf Nmr

This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p < 0.05), lipid oxidation (p < 0.05) protein degradation (p < 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.

Download Full-text