Effect of high hydrostatic pressure treatments on volatiles of berry purées

Abstract

High hydrostatic pressure (HHP) technology, as a promising alternative of thermal-treatment and chemical preservatives, can be used to produce minimally processed foods. It has the advantage of affecting only non-covalent bonds of macromolecules in foods, and thus preserves nutritional components, taste, and fl avour exceptionally well. However, HHP also infl uences enzymatic reactions of food. Although some of these changes are often benefi cial, monitoring the potential effects of high pressure treatments -especially in the fi eld of product and technology development -is essential. The aim of this study was to point out some parameters of high hydrostatic pressure technique (pressure, temperature, build-up time, holding time, number of cycles) that can substantially impact the sensory properties of treated products.

Different sequence of high-hydrostatic pressure and mild-heat treatment on the colour and sensory characteristics of strawberry puree

“…Commercially available quick-frozen strawberries (Fragaria 3 ananassa Duch.) were used to produce strawberry puree with a Robot-Coupe C80 type automatic sieve (Robot-Coupe Ltd., Montceau-les-Mines, France) (Farkas et al, 2014). The samples were vacuum packed airtightly in polyethylene (Cryovac ©, BB4L) pouches with an average weight of 50 g.…”

“…Currently HPT treated products are not available on the market (Garc ıa-Parra and Ram ırez, 2019), as there is no such equipment yet available for industrial scale due to engineering and cost efficiency issues. There are many studies investigating HHP and heat treatment, but usually they would be applied simultaneously or compared (Rodrigo et al, 2007;Farkas et al, 2014).…”

Effect of high hydrostatic pressure (HHP) processing on organoleptic properties and shelf life of fish salad with mayonnaise

“…HHP has been demonstrated to be capable of inactivating L. monocytogenes or E. coli in seafood (LAKSHMANAN & DALGAARD, 2004;RAMASWAMY et al, 2008), other Listeria strains (FERREIRA et al, 2016), and Salmonella enteritidis in egg products (ISIKER et al, 2003). At the same time, it maintains sensory properties in various kinds of food products (ANDRÁSSY et al, 2006;FARKAS et al, 2014). The objectives of this study were to examine the maintenance of quality attributes of fi sh salad with mayonnaise during enhancing their shelf life by high hydrostatic pressure treatment.…”