scholarly journals USO DA TECNOLOGIA DE ALTA PRESSÃO PARA A INATIVAÇÃO DE MICRORGANISMOS EM PRODUTOS CÁRNEOS

2003 ◽  
Vol 21 (2) ◽  
Author(s):  
RENATA TORREZAN
Keyword(s):  
High Pressure ◽  
Literature Review ◽  
Shelf Life ◽  
Meat Products ◽  
Processing Conditions

Neste artigo é apresentada revisão da literatura sobre a inativação de microrganismos em produtos cárneos quando submetidos à alta pressão. São abordados os efeitos da alta pressão sobre os microrganismos e fornecidos exemplos do uso dessa tecnologia em produtos cárneos. Os estudos já realizados sinalizam que a tecnologia pode ser aplicada em produtos cárneos para aumentar sua vida-de-prateleira. Outros estudos devem ser conduzidos para cada produto, definindo as condições de processamento, com possibilidade de aliar outros processos que garantam sua segurança. USE OF HIGH PRESSURE TECHNOLOGY TO MICROORGANISMS INACTIVATION IN MEAT PRODUCTS Abstract In this article is presented a literature review about microorganisms inactivation in meat products when submitted to high pressure. The effects of high pressure in the microorganisms are discussed and examples of the utilization of this technology in meat products are given. The studies already realized shows that the technology may be applied in meat products to enhance its shelf-life. Anothers studies should be conducted for each product, defining the processing conditions, with the possibility to combine other processes that warant its safety.

scholarly journals MICROBIAL COMPOSITION OF PROCESSED FOODS

2021 ◽  
Vol 2021 (1) ◽  
Author(s):  
I Ali ◽  
N Idrees ◽  
A Siddique ◽  
KH Shah ◽  
R Ahmad ◽  
...  
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Processed Foods ◽  
Bacterial Cells ◽  
Processing Conditions ◽  
Microbial Composition ◽  
Different Types ◽  
Is Strain

The higher hydrostatic pressure has been found as a high potential technique to safe microbiologically or protects and enhance the shelf life of foodstuffs. Microorganisms showed have different behavior under different types of high-pressure conditions. The higher pressure only can’t kill microbes because of the formation of highly stable or solid spores around bacterial cells; there is the use of synthetization therapy, pasteurization, sterilization under higher pressure and heat. The viruses showed fewer resistance against higher pressure and heat as compared to spores of bacteria which are much resistant than viruses. It can be abolished without eradicating contagion. The power detected antibodies leads to the chance of a vaccine creation. Depending on such factors, their reaction to pressure types is strain, operating climate, and substrate. The ability of what are the causes connect are needed to select optimal one food processing conditions.

Formation of defects in implanted hipox-structures

1992 ◽  
Vol 50 (2) ◽  
pp. 1406-1407
Author(s):  
Peter Pegler ◽  
N. David Theodore ◽  
Ming Pan
Keyword(s):  
High Pressure ◽  
Cross Section ◽  
Semiconductor Devices ◽  
Silicon Substrates ◽  
Processing Conditions ◽  
Pressure Oxidation ◽  
Deep Trench ◽  
Local Oxidation ◽  
Trench Isolation ◽  
And Behavior

High-pressure oxidation of silicon (HIPOX) is one of various techniques used for electrical-isolation of semiconductor-devices on silicon substrates. Other techniques have included local-oxidation of silicon (LOCOS), poly-buffered LOCOS, deep-trench isolation and separation of silicon by implanted oxygen (SIMOX). Reliable use of HIPOX for device-isolation requires an understanding of the behavior of the materials and structures being used and their interactions under different processing conditions. The effect of HIPOX-related stresses in the structures is of interest because structuraldefects, if formed, could electrically degrade devices.This investigation was performed to study the origin and behavior of defects in recessed HIPOX (RHIPOX) structures. The structures were exposed to a boron implant. Samples consisted of (i) RHlPOX'ed strip exposed to a boron implant, (ii) recessed strip prior to HIPOX, but exposed to a boron implant, (iii) test-pad prior to HIPOX, (iv) HIPOX'ed region away from R-HIPOX edge. Cross-section TEM specimens were prepared in the <110> substrate-geometry.

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

scholarly journals Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1241
Author(s):  
Yuthana Phimolsiripol ◽  
Srirana Buadoktoom ◽  
Pimporn Leelapornpisid ◽  
Kittisak Jantanasakulwong ◽  
Phisit Seesuriyachan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antioxidant Activities ◽  
Antibacterial Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Microbial Count ◽  
Basella Alba ◽  
Chilled Pork

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

scholarly journals Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes

Biomolecules ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 677
Author(s):  
Cristina Serra-Castelló ◽  
Ilario Ferrocino ◽  
Anna Jofré ◽  
Luca Cocolin ◽  
Sara Bover-Cid ◽  
...  
Keyword(s):  
High Pressure ◽  
Protective Effect ◽  
Molecular Mechanisms ◽  
Rna Extraction ◽  
Meat Products ◽  
High Pressure Processing ◽  
Membrane Properties ◽  
Short Exposure ◽  
Cooked Ham ◽  
Pressure Resistance

Formulations with lactate as an antimicrobial and high-pressure processing (HPP) as a lethal treatment are combined strategies used to control L. monocytogenes in cooked meat products. Previous studies have shown that when HPP is applied in products with lactate, the inactivation of L. monocytogenes is lower than that without lactate. The purpose of the present work was to identify the molecular mechanisms underlying the piezo-protection effect of lactate. Two L. monocytogenes strains (CTC1034 and EGDe) were independently inoculated in a cooked ham model medium without and with 2.8% potassium lactate. Samples were pressurized at 400 MPa for 10 min at 10 °C. Samples were subjected to RNA extraction, and a shotgun transcriptome sequencing was performed. The short exposure of L. monocytogenes cells to lactate through its inoculation in a cooked ham model with lactate 1h before HPP promoted a shift in the pathogen’s central metabolism, favoring the metabolism of propanediol and ethanolamine together with the synthesis of the B12 cofactor. Moreover, the results suggest an activated methyl cycle that would promote modifications in membrane properties resulting in an enhanced resistance of the pathogen to HPP. This study provides insights on the mechanisms developed by L. monocytogenes in response to lactate and/or HPP and sheds light on the understanding of the piezo-protective effect of lactate.

Strategies to increase the shelf life of meat and meat products with phenolic compounds

2021 ◽  
Author(s):  
Paulo E.S. Munekata ◽  
Mirian Pateiro ◽  
Elisa Rafaela Bonadio Bellucci ◽  
Rubén Domínguez ◽  
Andrea Carla da Silva Barretto ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Meat Products

ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING

2009 ◽  
Vol 19 (12) ◽  
pp. 2203-2229 ◽  
Author(s):  
J. A. INFANTE ◽  
B. IVORRA ◽  
Á. M. RAMOS ◽  
J. M. REY
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Modelling And Simulation ◽  
Computational Time ◽  
Thermal Treatments ◽  
Numerical Examples ◽  
Food Engineering

High Pressure (HP) Processing has turned out to be very effective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the effect of the combination of high pressure and thermal treatments on food processing, focusing on the inactivation of certain enzymes. The behavior and stability of the proposed models are checked by various numerical examples. Furthermore, various simplified versions of these models are presented and compared with each other in terms of accuracy and computational time. The models developed in this paper provide a useful tool to design suitable industrial equipments and optimize the processes.

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