Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua

Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

“…High pressure (HP) treatment (Lakshmaman & Dalgaard, 2004;Picart, Dumay, Guiraud, & Cheftel, 2005) and electron-beam (ebeam) or beta irradiation (Patterson, Damoglou, & Buick, 1993;Sommers, Niemira, Tunick, & Boyd, 2002;Zhu, Du, Cordray, & Ahn, 2005) are probably the most adequate technologies to eliminate the pathogens that could be present in the cold-smoked salmon and may be applied once the products have been packed.…”

Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature

“…Chevalier, Le Bail, and Ghoul (2001) studied high pressure effects on the quality of turbot flesh, while Schubring, Meyer, Schluter, Boguslawski, and Knorr (2003) also reported on the use of high pressure to facilitate thawing of frozen fish to assure better quality fish products. The use of high pressure in combination with low temperature on growth and proliferation of Listeria in smoked salmon mince has also been described (Picart, Dumay, Guiraud, & Cheftel, 2005). Montero, Giménez, Pérez-Mateos, and Gómez-Guillén (2005) investigated oxidation in pressure and heat induced gels made from minced mackerel, while Linton, McClements, and Patterson (2003) studied high pressure effects on the microbiological quality of selected shellfish (i.e., scallops, prawns, mussels and oysters).…”

Recent Developments in High Pressure Processing of Foods

“…High-pressure thawing (200 MPa) resulted in reduced drip loss, improved microbial status, and textural parameters for redfi sh, haddock, and whiting; but expressible moisture content (water-binding capacity) was higher after conventional thawing (Schubring et al 2003 ). Frozen salmon mince followed by HPT and fast pressure release resulted in a 2.5-log-cycle reduction for Listeria innocua , whereas pressure-assisted thawing (207 MPa, 10 °C, 23 min) led to a reduction of 1.2 log cycles (Picart et al 2005 ). Pressure-shift freezing reduced thawing drip loss compared to air-blast freezing.…”