scholarly journals Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 209
Author(s):  
Catarina Marçal ◽  
Carlos A. Pinto ◽  
Artur M. S. Silva ◽  
Carla Monteiro ◽  
Jorge A. Saraiva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Detection Limit ◽  
Shelf Life ◽  
Microbial Growth ◽  
High Pressure Processing ◽  
Surface Color ◽  
Fermented Sausages ◽  
Quality Aspects ◽  
Thermal Pasteurization

The present work evaluated the nutritional impact of macroalgae flours used as new ingredients in fermented sausages and the feasibility of using high-pressure processing (HPP) as a non-thermal pasteurization methodology to keep the quality attributes of the new food products. A commercial macroalgae mix was used in the formulation of new macroalgae-fortified meat frankfurter sausages (F-MFS), macroalgae-fortified vegetable frankfurter sausages (F-VFS) and in macroalgae-fortified traditional Portuguese sausage “chouriço” (F-TPS), overall incrementing the contents of Mg, K, Ca, Mn and Fe and decreasing the Na/K ratio. The application of HPP allowed extending the shelf-life of frankfurters by about 3-fold and improved the safety of “chouriço” along 180 days of storage, keeping its microbial load below the detection limit. The prevention of microbial growth in F-MFS and F-VFS was accompanied by pH stability of the products. In addition, no significant detriment on surface color and fatty acids was observed between pressurized and non-pressurized sausages, allowing consolidating the suitability of HPP in seaweed-fortified fermented sausages.

scholarly journals A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 169 ◽  
Author(s):  
Biniam Kebede ◽  
Pui Lee ◽  
Sze Leong ◽  
Vidya Kethireddy ◽  
Qianli Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
High Pressure Processing ◽  
Life Changes ◽  
Processing Technologies ◽  
Promotion Strategies ◽  
Thermal Pasteurization ◽  
Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing

Inactivation of Bacterial Pathogens in Human Milk by High-Pressure Processing†

2008 ◽  
Vol 71 (1) ◽  
pp. 109-118 ◽  
Author(s):  
S. VIAZIS ◽  
B. E. FARKAS ◽  
L. A. JAYKUS
Keyword(s):  
High Pressure ◽  
Human Milk ◽  
Capillary Tube ◽  
Bacterial Pathogens ◽  
High Pressure Processing ◽  
Viral Pathogens ◽  
Promising Alternative ◽  
Log Reduction ◽  
Long Time ◽  
Thermal Pasteurization

Low-temperature, long-time (LTLT) pasteurization assures the safety of banked human milk; however, heat can destroy important nutritional biomolecules. High-pressure processing (HPP) shows promise as an alternative for pasteurization of breast milk. The purpose of this study was to investigate the efficacy of HPP for inactivation of selected bacterial pathogens in human milk. Human milk was inoculated with one of five pathogens (108 to 109 CFU/ml), while 0.1% peptone solution solutions with the same levels of each organism were used as controls. The samples were subjected to 400 MPa at 21 to 31°C for 0 to 50 min or to 62.5°C for 0 to 30 min (capillary tube method) to simulate LTLT pasteurization. Tryptic soy agar and selective media were used for enumeration. Traditional thermal pasteurization resulted in inactivation (>7 log) of all pathogens within 10 min. In human milk and in peptone solution, a 6-log reduction was achieved after 30 min of HPP for Staphylococcus aureus ATCC 6538. After 30 min, S. aureus ATCC 25923 was reduced by 8 log and 6 log in human milk and peptone solution, respectively. Treatments of 4 and 7 min resulted in an 8-log inactivation of Streptococcus agalactiae ATCC 12927 in human milk and peptone solution, respectively, while Listeria monocytogenes ATCC 19115 required 2 min for an 8-log inactivation in human milk. Escherichia coli ATCC 25922 was inactivated by 8 log after 10 min in peptone solution and by 6 log after 30 min in human milk. These data suggest that HPP may be a promising alternative for pasteurization of human milk. Further research should evaluate the efficacy of HPP in the inactivation of relevant viral pathogens.

Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 498-505 ◽  
Author(s):  
K. Evert-Arriagada ◽  
M.M. Hernández-Herrero ◽  
B. Guamis ◽  
A.J. Trujillo
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing ◽  
Commercial Application ◽  
Fresh Cheese

scholarly journals Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 57-61
Author(s):  
Markéta Adamcová ◽  
Vincent van Andel ◽  
Jan Strohalm ◽  
Milan Houška ◽  
Rudolf Ševčík
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Storage Period ◽  
High Pressure Processing ◽  
Processing Plant ◽  
Microbial Count ◽  
Natural Antimicrobials ◽  
Natural Sources ◽  
Cooked Ham ◽  
Potassium Lactate

The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial product PURASAL<sup>®</sup> Hirer P Plus. This product is produced via sugar fermentation and contains high levels of potassium lactate, a compound with high antimicrobial activity. Cooked hams were inoculated by bacteria Serratia liquefaction, vacuum packaged and treated by HPP. Packaged ham samples were stored at 3°C for 40 days and the total microbial count was examined during this storage period in defined intervals. The combination of HPP and potassium lactate from natural sources significantly reduced the total microbial counts in cooked hams and, thus, could be a suitable solution for the meat industry.

scholarly journals Effect of high pressure processing on the safety, shelf life and quality of raw milk

2019 ◽  
Vol 52 ◽  
pp. 325-333 ◽  
Author(s):  
Alexandros Ch. Stratakos ◽  
Elena S. Inguglia ◽  
Mark Linton ◽  
Joan Tollerton ◽  
Liam Murphy ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Raw Milk ◽  
High Pressure Processing
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