Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

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Effects of High Pressure Processing on the Quality of Vacuum Packed Fish Patties

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.644-650.4671 ◽

2014 ◽

Vol 644-650 ◽

pp. 4671-4676

Author(s):

Ying Chun Zhu ◽

Li Zhen Ma ◽

Yu Jing Tian ◽

Hua Yang ◽

Yao Hua Guo ◽

...

Keyword(s):

High Pressure ◽

Bacterial Growth ◽

Reduction Potential ◽

Meat Products ◽

High Pressure Processing ◽

Control Group ◽

Oxidation Reduction ◽

Preservation Method ◽

Oxidation Reduction Potential

The objective of this study was to evaluate the use of high pressure processing (HPP) as a preservation method of meat products. Vacuum-packaged fish patties were subjected to HPP (300 MPa for 30 min 15°C or 500 Mpa for 10 min at 15°C). Untreated samples represented the control group. The three groups were stored at 4°C for 0–5 weeks. Color parameters, pH, thiobarbituric (TBARS), bacterial growth, and Oxidation-Reduction Potential (ORP) were determined. The results revealed that the 500-MPa treatment inhibited bacterial growth and extended the shelf-life of fish patties to four weeks with insignificant effects on the physicochemical attributes.

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High Pressure Processing Applications in Plant Foods

Foods ◽

10.3390/foods11020223 ◽

2022 ◽

Vol 11 (2) ◽

pp. 223

Author(s):

Milan Houška ◽

Filipa Vinagre Marques Silva ◽

Evelyn ◽

Roman Buckow ◽

Netsanet Shiferaw Terefe ◽

...

Keyword(s):

High Pressure ◽

Raw Materials ◽

The Elderly ◽

High Pressure Processing ◽

Spore Form ◽

Cold Pasteurization ◽

Effective Components ◽

Fresh Products ◽

High Level

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.

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