Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna (Thunnus alalunga)

Cartagena, Lucía; Puértolas, Eduardo; Marañón, Iñigo Martı́nez de

doi:10.1007/s11947-020-02523-9

Cited by 18 publications

(11 citation statements)

References 44 publications

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“…6 ). The TBARS values of the AT, FWT, SUAT, DUAT and TUAT samples had already increased by 0.07, 0.06, 0.05, 0.03 and 0.02 compared to those of the FS samples, meaning that all thawed samples produced different degrees of lipid oxidation after freezing and thawing, as well as an increased content of free fatty acids, which could also cause the acceleration of lipid oxidation [44] . As shown in Fig.…”

Section: Resultsmentioning

confidence: 93%

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Bian

Cheng

et al. 2022

Ultrasonics Sonochemistry

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Highlights Multifrequency UAT significantly reduced the thawing time of frozen samples. Multifrequency UAT could convert more acoustic energy into thermal energy. Multifrequency UAT treated samples maintained better quality attributes. Multifrequency UAT improved the physicochemical properties and structural characteristics.

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Section: Resultsmentioning

confidence: 93%

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Bian

Cheng

et al. 2022

Ultrasonics Sonochemistry

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“…Since high pressure prevents water freezing at 0°C, the products can be stored even at 0°C without freezing or thawing. HPP before thawing showed lower losses than HPP samples before the frozen storage after 45 days (Cartagena et al , 2020).…”

Section: Hurdle Approaches For Hppmentioning

confidence: 99%

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

Amsasekar

Mor

Kishore

et al. 2022

NFS

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Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

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“…HPP pretreatment (200 MPa for 6 min) was reported to minimize the thawing loss of albacore tuna samples after freezing and frozen storage. The treatment decreased the TBARS values and affected the color and texture (Cartagena et al., 2020a). No differences were observed in color and texture between HPP‐treated and control samples after cooking (Cartagena et al., 2020b).…”

Section: Applications For Raw and Frozen Fish And Fish Productsmentioning

confidence: 99%

“…No differences were observed in color and texture between HPP‐treated and control samples after cooking (Cartagena et al., 2020b). The authors (Cartagena et al., 2020a,b) concluded that a pressure level of 200 MPa would be an option for reducing thawing loss while minimizing changes in the quality as compared to a 600 MPa pretreatment, which led to sharp changes in color (higher L * and b * values) and texture (higher hardness and chewiness).…”

Section: Applications For Raw and Frozen Fish And Fish Productsmentioning

confidence: 99%

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Roobab

Fidalgo

Arshad

et al. 2022

Comp Rev Food Sci Food Safe

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Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry.Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms.Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the

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Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna (Thunnus alalunga)

Cited by 18 publications

References 44 publications

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

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