Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf‐life of cold brew tea

2021 ◽  
Author(s):  
YongCheng Song ◽  
Xiufang Bi ◽  
Min Zhou ◽  
Zhongyu Zhou ◽  
Lei Chen ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Microbial Quality ◽  
Combined Treatments ◽  
High Hydrostatic Pressure Processing ◽  
Quality And Shelf Life

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

scholarly journals Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 273 ◽  
Author(s):  
Mario Perez-Won ◽  
Roberto Lemus-Mondaca ◽  
Carolina Herrera-Lavados ◽  
Juan E. Reyes ◽  
Teresa Roco ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Coho Salmon ◽  
Oncorhynchus Kisutch ◽  
Enzyme Inactivation ◽  
Lag Phase ◽  
Combined Treatments ◽  
Endogenous Enzymes

This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.

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

High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

2016 ◽  
Vol 22 (8) ◽  
pp. 688-698 ◽  
Author(s):  
José Luis Vázquez-Gutiérrez ◽  
Amparo Quiles ◽  
Erica Vonasek ◽  
Judith A Jernstedt ◽  
Isabel Hernando ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Membrane Damage ◽  
Consumer Acceptance ◽  
Soluble Solids ◽  
High Hydrostatic Pressure Processing ◽  
High Hydrostatic Pressure Treatment ◽  
Fresh Cut ◽  
Induced Changes

The “Hachiya” persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic pressure processing (200–400 MPa, 3 min, 25 ℃) and subsequent refrigerated storage were analyzed in this study in order to evaluate the suitability of this non-thermal technology for preservation of fresh-cut Hachiya persimmons. The effects of high-hydrostatic pressure treatment on the integrity and location of carotenoids and tannins during storage were also analyzed. Significant changes, in particular diffusion of soluble compounds which were released as a result of cell wall and membrane damage, were followed using confocal microscopy. The high-hydrostatic pressure process also induced changes in physicochemical properties, e.g. electrolyte leakage, texture, total soluble solids, pH and color, which were a function of the amount of applied hydrostatic pressure and may affect the consumer acceptance of the product. Nevertheless, the results indicate that the application of 200 MPa could be a suitable preservation treatment for Hachiya persimmon. This treatment seems to improve carotenoid extractability and tannin polymerization, which could improve functionality and remove astringency of the fruit, respectively.

scholarly journals Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Anthoula A. Argyri ◽  
Chrysoula C. Tassou ◽  
Fotios Samaras ◽  
Constantinos Mallidis ◽  
Nikos Chorianopoulos
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Paenibacillus Polymyxa ◽  
Sensory Assessment ◽  
Remarkable Effect ◽  
High Hydrostatic Pressure Processing ◽  
Spoilage Microorganisms

In the current study, the processing conditions required for the inactivation ofPaenibacillus polymyxaand relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, odor, color, and texture) during refrigerated storage after HHP treatment. The microbiological shelf-life of apricots, peaches, and pears was prolonged in the HHP-treated products in comparison with the untreated ones. In all HHP-treated packages for apricots, peaches, and pears, all populations were below the detection limit of the method (1 log CFU/g) and no growth of microorganisms was observed until the end of storage. Overall, no differences of theL*,a*, orb*value among the untreated and the HHP-treated fruit products were observed up to the time at which the unpressurized product was characterized as spoiled. HHP treatment had no remarkable effect on the firmness of the apricots, peaches, and pears. With regard to the sensory assessment, the panelists marked better scores to HHP-treated products compared to their respective controls, according to taste and total evaluation during storage of fruit products.

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