The effects of added caseinate (CAS), casein hydrolyzate (CASHY) and whey protein hydrolyzate (WPHY) on acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product were studied. High protein and fiber soymilk, produced by blending soaked, boiled and dehulled soybeans with Swiss cheese whey ultrafiltration permeate, was fermented with a mixed S. thermophilus and L. bulgaricus yogurt culture. The concentrations of lactic acid, key volatile compounds, i.e., acetaldehyde, acetone, and diacetyl, and the flavor and texture of the resulting soymilk based yogurt formulated with added CAS or CASHY were comparable to those in a milk yogurt control.

Restructured scallops (Argopecten gibbys) were prepared with two cold‐set binders: 1% concentrations of alginate and microbial transglutaminase (MTG), with setting times of 2, 6, 9, 12, 18 and 24 h at 5C. Apparent modulus of elasticity, 5% secant modulus, 10% secant modulus and 20% secant modulus were used to evaluate the effect of setting times on the binding strength of restructured scallops. The binding strength as measured by the 5, 10 and 20% secant modulus was not significantly different (P > 0.05) in MTGase‐restructured scallops, but significantly different in alginate‐restructured scallops at 5 and 10% strain. Apparent modulus of elasticity showed significant differences in the binding strengths (P < 0.05) of restructured scallops prepared from both binders. The alginate gel restructured scallops achieved a binding strength of (158.7 kPa) in a 2‐h setting, while MTG‐restructured scallops reached a binding strength of (336.0 kPa) at a 24 h setting.

This study evaluated flavouring raw oysters by placing them under pressure in the presence of a commercially available hot sauce. Hand-shucked raw oysters were processed at high pressure (600 MPa), in the presence or absence of hot sauce flavouring and evaluated by an experienced sensory panel 3 and 10 days after postharvest processing. The sensory panel evaluated high-pressure-processed oysters, with and without flavouring, for eleven flavours and three texture characteristics using an 11-point intensity scale. Oysters were plump and characterised as moderately chewy and firm. Most oyster flavour characteristics were low in intensity with moderate intensity for briny and umami attributes. Flavoured oysters had a moderately intense tangy flavour and aftertaste. Flavouring a raw oyster by high-pressure processing provides the potential to create a microbiologically safe product with unique sensory characteristics, which may influence consumer acceptance and marketability.

Pressure-induced germination and inactivation of three strains of B. cereus spores by high hydrostatic pressures between 100 and 550 MPa al 40'^C for 15 min was studied. In sterile distilled water, spore germination remained stable with pressures up lo 300 MPa, and increased at pressures between 300 and 500 MPa, with maximum germination and inactivation obtained at 550 MPa. Of the 3 strains, spores from the crabmeat isolate were found to be ihe most resistant to germination and inactivation by pressure. In fresh crabmeat the B. cereus spores were more resistant to inactivalion, but germination was improved compared to spores suspended in distilled water. Fresh crabmeat inoculated with B. cereus spores, treated with high pressure (550 MPa, 4ü°C, 15 min) and then stored at 4 and 12°C for 31 days showed that B. cereus was not a competitive organism in the presence of crabmeat microflora. Some pressure-sensitive microliora were inactivated in the treated crabmeat, but B. cereus survived through the end of the 4°C storage period.

We have previously demonstrated that high pressure processing (HPP) is effective in preventing in vitro replication of murine norovirus strain 1 (MNV-1), a human norovirus surrogate, in a monocyte cell line following extraction from MNV-1-contaminated oysters. In the present study, the efficacy of HPP to prevent in vivo replication within mice fed HPP-treated MNV-1-seeded oyster extracts was evaluated. Oyster homogenate extracts seeded with MNV-1 were given 5-min, 400-MPa (58,016-psi) treatments and orally gavaged into immunodeficient (STAT-1(-/-)) female mice. Mice orally gavaged with HPP-treated MNV-1 showed significant (P ≤ 0.05) weight loss leading to enhanced morbidity, whereas those given 100 and 200 PFU of HPP-treated MNV-1 were comparable to uninfected controls. MNV-1 was detected, via real-time PCR, within the liver, spleen, and brain of all mice fed non-HPP-treated homogenate but was not detected in the tissues of mice fed HPP-treated homogenates or in uninfected control mice. Hepatocellular necrosis and lymphoid depletion in the spleen were observed in non-HPP-treated MNV-1 mice only. These results clearly show that HPP prevents MNV-1 infection in vivo and validates that viral inactivation by HPP in vitro is essentially equivalent to that in vivo. Further, the data suggest that HPP may be an effective food processing intervention for norovirus-contaminated shellfish and thus may decrease risk to both immunocompromised and immunocompetent individuals who consume shellfish.