Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage

2014 ◽  
Vol 95 (4) ◽  
pp. 708-714 ◽  
Author(s):  
Kelvin Jia Wey Kong ◽  
Zayde Alçiçek ◽  
Murat O Balaban
Keyword(s):  
High Pressure ◽  
Physical Properties ◽  
Oncorhynchus Tshawytscha ◽  
Pressure Treatment ◽  
Refrigerated Storage ◽  
High Pressure Treatment

scholarly journals Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment

2005 ◽  
Vol 222 (5-6) ◽  
pp. 527-535 ◽  
Author(s):  
Romuald Chéret ◽  
Aránzazu Hernández-Andrés ◽  
Christine Delbarre-Ladrat ◽  
Marie de Lamballerie ◽  
Véronique Verrez-Bagnis
Keyword(s):  
High Pressure ◽  
Proteolytic Activity ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Pressure Treatment ◽  
Refrigerated Storage ◽  
High Pressure Treatment

Microbiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage

1998 ◽  
Vol 61 (6) ◽  
pp. 735-737 ◽  
Author(s):  
M. R. GARCÍA-RISCO ◽  
E. CORTÉS ◽  
A. V. CARRASCOSA ◽  
R. LÓPEZ-FANDIÑO
Keyword(s):  
High Pressure ◽  
Capillary Electrophoresis ◽  
Shelf Life ◽  
Biochemical Changes ◽  
Point Of View ◽  
Pressure Treatment ◽  
Refrigerated Storage ◽  
Chemical Changes ◽  
Casein Hydrolysis ◽  
High Pressure Treatment

The microbiological and biochemical changes during storage of high-pressure-treated (400 MPa at 25°C, for 30 min) whole (3.5% fat) and skim (0.3% fat) milk at refrigeration temperatures (7°C) were studied. From a microbiological point of view, high-pressure treatment of milk led to an increase in the shelf life because, after 45 days of refrigerated storage, the psychrotrophic and pseudomonad counts of the pressurized milk were lower than those of the unpressurized milk after 15 days. Capillary electrophoresis of the casein fraction showed that proteolysis by bacterial proteinases was not relevant in high-pressure-treated milk, as evidenced by a negligible degradation of κ-casein. However, since the pressure conditions assayed did not lead to plasmin inactivation, considerable (β-, αS2- and αS1-casein hydrolysis took place during refrigerated storage, which can be responsible for flavor defects. No significant differences were found between skim and whole high-pressure-treated milks.

Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

2002 ◽  
Vol 22 (5) ◽  
pp. 601-615 ◽  
Author(s):  
Souhail Besbes ◽  
Christophe Blecker ◽  
Hamadi Attia ◽  
Carine Massaux ◽  
Claude Deroanne
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Sweet Whey

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

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