scholarly journals Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio

2011 ◽  
Vol 1 ◽  
pp. 854-861 ◽  
Author(s):  
Natalia Szerman ◽  
Yanina Barrio ◽  
Belén Schroeder ◽  
Paula Martinez ◽  
Ana María Sancho ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Sensory Attributes ◽  
Microbial Quality

scholarly journals Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 485 ◽  
Author(s):  
Yajing Chen ◽  
Xiaoping Feng ◽  
Hong Ren ◽  
Hongkai Yang ◽  
Ye Liu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Total Content ◽  
Soluble Solids ◽  
Refrigerated Storage ◽  
Beverage Samples ◽  
Heat Treated ◽  
Solids Content

Physicochemical properties and volatiles of kiwifruit pulp beverage treated with high hydrostatic pressure (HHP, 400–600 MPa/5–15 min) were investigated during 40-day refrigerated storage. Compared with heat treatment (HT), HHP ranged from 400–500 MPa was superior in retaining vitamin C, fresh-like color and volatiles, while soluble solids content and pH were not affected significantly. Furthermore, HHP improved brightness and inhibited browning of kiwifruit pulp beverage. Samples treated at 400 MPa for 15 min showed significantly higher vitamin C content and lower ∆E values over 40 days than heat-treated kiwifruit pulp beverage. The total content of alcohols, esters, acids, and ketones gradually increased, whereas the total aldehydes content decreased during storage. Interestingly, HHP treatment at 500 MPa for 15 min mostly retained important characteristic volatiles including hexanal and (E)-2-hexenal, indicating this treatment was more conducive to preserve the original fruity, fresh, grassy and green notes of kiwifruit pulp beverage than HT.

Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)

2010 ◽  
Vol 4 (7) ◽  
pp. 1322-1329 ◽  
Author(s):  
Nuray Erkan ◽  
Gonca Üretener ◽  
Hami Alpas ◽  
Arif Selçuk ◽  
Özkan Özden ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Horse Mackerel ◽  
Trachurus Trachurus

Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

LWT ◽  
2020 ◽  
Vol 127 ◽  
pp. 109352 ◽  
Author(s):  
Ricardin Orel ◽  
Gipsy Tabilo-Munizaga ◽  
Yamira Cepero-Betancourt ◽  
Juan Esteban Reyes-Parra ◽  
Alonso Badillo-Ortiz ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Sensory Quality ◽  
Sodium Reduction ◽  
High Hydrostatic Pressure Processing
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