Quality of vacuum packed cold-smoked salmon during refrigerated storage as affected by high-pressure processing

2005 ◽  
Vol 85 (4) ◽  
pp. 655-661 ◽  
Author(s):  
R Lakshmanan ◽  
David Miskin ◽  
John R Piggott
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Refrigerated Storage ◽  
Smoked Salmon

Effects of high pressure processing on the quality of pickled radish during refrigerated storage

2016 ◽  
Vol 38 ◽  
pp. 206-212 ◽  
Author(s):  
Rui Bao ◽  
AiPing Fan ◽  
Xiaosong Hu ◽  
XiaoJun Liao ◽  
Fang Chen
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Refrigerated Storage

Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage

2013 ◽  
Vol 7 (5) ◽  
pp. 1333-1343 ◽  
Author(s):  
Bárbara Teixeira ◽  
António Marques ◽  
Rogério Mendes ◽  
Amparo Gonçalves ◽  
Liliana Fidalgo ◽  
...  
Keyword(s):  
High Pressure ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
High Pressure Processing ◽  
Refrigerated Storage

scholarly journals Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 295
Author(s):  
Arianna Cubeddu ◽  
Patrizia Fava ◽  
Andrea Pulvirenti ◽  
Hossein Haghighi ◽  
Fabio Licciardello
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Processing ◽  
Color Variation ◽  
Mechanical Resistance ◽  
Refrigerated Storage ◽  
Pet Bottles ◽  
Suitability Assessment ◽  
Fungal Load ◽  
Microbial Stability

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

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

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.

scholarly journals High Pressure Processing Applications in Plant Foods

Foods ◽  
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.

Effect of Microwave and High-Pressure Processing on Quality of an Innovative Broccoli Hummus

2018 ◽  
Vol 11 (8) ◽  
pp. 1464-1477 ◽  
Author(s):  
Tâmmila Venzke Klug ◽  
Ginés Benito Martínez-Hernández ◽  
Elena Collado ◽  
Francisco Artés ◽  
Francisco Artés-Hernández
Keyword(s):  
High Pressure ◽  
High Pressure Processing
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