scholarly journals Effect of High Pressure Processing on Color and Textural Properties of Eggs

2013 ◽  
Vol 2 (4) ◽  
pp. 11 ◽  
Author(s):  
Ajaypal Singh ◽  
Hosahalli Ramaswamy
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Chemical Properties ◽  
Textural Properties ◽  
Egg Yolk ◽  
Color Difference ◽  
Physicochemical Characteristics ◽  
Pilot Scale ◽  
High Pressure Processing ◽  
Egg Components

<p>Effect of high pressure processing (HPP) on physicochemical characteristics like color and texture of whole liquid egg (WLE), egg white (EW) and egg yolk (EY) were evaluated. A full factorial design involving several pressure levels (600-900 MPa) and treatment time (0-15 min) was employed for this study and the high pressure treatment were given in a temperature and pressure controlled pilot scale HP unit. HPP caused significant changes in various physic-chemical properties in various egg components. Use of pressure levels <span style="text-decoration: underline;">&gt;</span> 600 MPa resulted in formation of solid gels for all components of eggs. Pressure induced gels were soft and highly elastic. Hardness and cohesiveness of all egg components were found to increase (<em>p</em> &lt; 0.05) with increase in treatment intensity, and increase in EY was higher than in other egg components. The springiness of WLE increased with pressure and treatment time and were higher than in EW and EY. Color changes as indicated by the total color difference (?E) showed a significant (<em>p</em> &lt; 0.05) increase with an increase in pressure level and treatment time.</p>

scholarly journals The effect of high pressure treatment on the quality of chicken breast meat

2020 ◽  
Vol 14 (3-4) ◽  
pp. 76-81
Author(s):  
Nives Marušić Radovčić ◽  
Damir Ježek ◽  
Ksenija Markov ◽  
Jadranka Frece ◽  
Duška Ćurić ◽  
...  
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Elevated Pressure ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Chicken Breast ◽  
Moisture Uptake ◽  
Breast Meat ◽  
Chicken Breast Meat ◽  
Cooking Yield

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

Inactivation of Hepatitis A Virus by High-Pressure Processing: The Role of Temperature and Pressure Oscillation

2006 ◽  
Vol 69 (10) ◽  
pp. 2454-2459 ◽  
Author(s):  
DAVID H. KINGSLEY ◽  
DONGSHENG GUAN ◽  
DALLAS G. HOOVER ◽  
HAIQIANG CHEN
Keyword(s):  
High Pressure ◽  
Hepatitis A ◽  
Elevated Temperatures ◽  
Treatment Time ◽  
Hepatitis A Virus ◽  
Virus Titer ◽  
Pressure Oscillation ◽  
Weibull Model ◽  
High Pressure Processing ◽  
Pressure Application

Inactivation of hepatitis A virus (HAV) in Dulbecco's modified Eagle medium with 10% fetal bovine serum was studied at pressures of 300, 350, and 400 MPa and initial sample temperatures of −10, 0, 5, 10, 20, 30, 40, and 50°C. Sample temperature during pressure application strongly influenced the efficiency of HAV inactivation. Elevated temperature (&gt;30°C) enhanced pressure inactivation of HAV, while lower temperatures resulted in less inactivation. For example, 1-min treatments of 400 MPa at −10, 20, and 50°C reduced titers of HAV by 1.0, 2.5, and 4.7 log PFU/ml, respectively. Pressure inactivation curves of HAV were obtained at 400 MPa and three temperatures (−10, 20, and 50°C). With increasing treatment time, all three temperatures showed a rapid initial drop in virus titer with a diminishing inactivation rate (or tailing effect). Analysis of inactivation data indicated that the Weibull model more adequately fitted the inactivation curves than the linear model. Oscillatory high-pressure processing for 2, 4, 6, and 8 cycles at 400 MPa and temperatures of 20 and 50°C did not considerably enhance pressure inactivation of HAV as compared with continuous high-pressure application. These results indicate that HAV exhibits, unlike other viruses examined to date, a reduced sensitivity to high pressure observed at cooler treatment temperatures. This work suggested that slightly elevated temperatures are advantageous for pressure inactivation of HAV within foods.

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

Meat Science ◽  
2017 ◽  
Vol 131 ◽  
pp. 40-47 ◽  
Author(s):  
Nerea Martínez-Onandi ◽  
Ana Rivas-Cañedo ◽  
Marta Ávila ◽  
Sonia Garde ◽  
Manuel Nuñez ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Characteristics ◽  
High Pressure Processing ◽  
Volatile Fraction ◽  
Dry Cured Ham

Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview

2004 ◽  
Vol 10 (4) ◽  
pp. 207-222 ◽  
Author(s):  
G. Tabilo-Munizaga ◽  
G. V. Barbosa-Cánovas
Keyword(s):  
High Pressure ◽  
North America ◽  
Textural Properties ◽  
High Pressure Processing ◽  
Asian Countries ◽  
High Quality ◽  
Ultra High Pressure ◽  
Seafood Products ◽  
Commercial Process ◽  
Preservation Technique

Using ultra high pressure (UHP) technology as a non-thermal preservation technique to ensure high quality food products has been investigated with increasing interest for many years. Since high pressure processing has become a viable commercial process within the last decade, its utilisation has been extended to include seafood products, a highly valued niche market. While surimi seafoods have traditionally been commercialised in Japan, surimi has been marketed in North America, Europe, Russia and other Asian countries over the last 20 years. The advantages of UHP surimi processing include manufacture of surimi seafood with natural appearance and imitation seafood analogues, as well as important improvements in textural properties such as hardness and elasticity. UHP can also modify physical and rheological properties of proteins, which could lead to the development of new pressurised seafood products. In short, UHP is a promising technology that could eventually replace heat-induced surimi gels.

High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study

2018 ◽  
Vol 47 ◽  
pp. 241-248 ◽  
Author(s):  
Bo Yuan ◽  
Mary-Grace C. Danao ◽  
Mei Lu ◽  
Steven A. Weier ◽  
Jayne E. Stratton ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Pilot Scale ◽  
High Pressure Processing ◽  
Life Study

Microbial Inactivation and Physicochemical Properties of Ultrasound Processed Pomegranate Juice

2015 ◽  
Vol 78 (3) ◽  
pp. 531-539 ◽  
Author(s):  
ÇİĞDEM UYSAL PALA ◽  
NÜKHET NİLÜFER DEMIREL ZORBA ◽  
GÜLÇİN ÖZCAN
Keyword(s):  
Total Phenolics ◽  
Treatment Time ◽  
Color Difference ◽  
Physicochemical Characteristics ◽  
Microbial Inactivation ◽  
Ultrasound Treatment ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
E Coli ◽  
Log Linear

The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100%amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R2 &gt; 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P &gt; 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.

Inactivation of Escherichia coli in Broth and Sausage by Combined High Pressure and Lactobacillus casei Cell Extract

2010 ◽  
Vol 16 (5) ◽  
pp. 381-388 ◽  
Author(s):  
Hyun-Jung Chung ◽  
Ahmed E. Yousef
Keyword(s):  
Escherichia Coli ◽  
High Pressure ◽  
Lactobacillus Casei ◽  
Treatment Time ◽  
Cell Extract ◽  
High Pressure Processing ◽  
Pressure Treatment ◽  
Scanning Calorimetry ◽  
E Coli ◽  
Pressure Resistance

The purpose of this study was to investigate the effect of combined high pressure and Lactobacillus casei cell extract (CE) on Escherichia coli O157 strains with variation in pressure resistance in broth and sausage. Pressure-resistant (O157:H7 and O157:H12) and -sensitive (O157-M1 and O157-M2) E. coli strains were used. Pressure treatment at 350 MPa for 20 min in broth caused 1.1-1.2 logs reduction in O157:H12 and O157:H7 and 4.1-5.5 logs reduction in the O157-M1 and O157-M2. When high pressure was treated in the presence of CE (32 CEAU/mL), the combination treatment caused a significant inactivation in the pressure-resistant O157:H7 strains resulting in the viability loss of 4.3-4.6 logs and the synergistic effect increased with increase in treatment time (p < 0.05). Similar result was observed in sausage. Differential scanning calorimetry thermogram showed that the presence of Lb. casei CE may cause considerable damage to cellular components of E. coli during the high pressure treatment. The synergy between high pressure processing and Lb. casei OSY-LB6A CE against pressure-resistant E. coli O157 strains suggests the feasibility of using this combination to minimize the risk of transmission of E. coli O157 by food.

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