Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage

Chouhan, Ashok; Kaur, Barjinder Pal; Rao, P. Srinivasa

doi:10.1016/j.ifset.2015.03.016

Cited by 81 publications

(53 citation statements)

References 47 publications

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“…TVC is one of the most vital standards for quality assessment of aquatic products (Chouhan et al, 2015). The spoilage of fish products may be resulted by the metabolism of microorganism, and 30% of landed fish are lost as a result of microbial activity (Ghaly, Dave, Budge, & Brooks, 2010).…”

Section: Microbiological Analysismentioning

confidence: 99%

“…At present, cold storage is one of the most common technologies applied for the preservation of aquatic products. Many techniques, such as super chilling (Kaale & Eikevik, ), vacuum packaging (Kaale, Eikevik, Bardal, & Kjorsvik, ), modified atmosphere packaging (Zhang, Ma, Deng, Xie, & Qiu, ), biopreservatives (Gao et al, ; Li, Li, Hu, & Li, ), and ultra‐high pressure treatment (Chouhan et al, ) has been used to improve the quality of fish. However, some researchers have only focused on the preservation methods and limited attention was taken to the experiments for the changes of fish quality during logistic process.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea ) with ice storage during logistics process

Sun

Liu

Lan

et al. 2017

J Food Process Preserv

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Effects of temperature fluctuation on quality changes of large yellow croaker with ice storage during logistics process were evaluated. Samples of cold chain group (T1) were stored at 4 °C with ice all the time and the other samples in logistic group (T2) were stored in 20 °C for the simulation process of moving, transportation, distribution and sale. Microbiological, physicochemical, protein functional properties parameters were used to assess the quality of large yellow croaker in different temperature environments. Moreover, low‐field nuclear magnetic resonance was applied to investigated the water mobility in muscle of samples. The results indicated that microbiological and physicochemical index of T1 groups can maintain lower values than T2 one during storage. Furthermore, protein functional properties in samples of T1 can be kept well. It revealed that the shelf‐life of T2 samples was shortened by 72 hr when compared with T1 samples. Practical applications The microbiological, physicochemical, and protein functional properties indexes combined with low‐field nuclear magnetic resonance were measured so as to investigate the influence of temperature fluctuation on quality changes of large yellow croaker with ice storage during logistics process. The results demonstrate that the shelf‐life of large yellow croaker was shortened by 72 hr when stored in fluctuant temperature condition and LF‐NMR T2 transverse relaxation time is sensitive to different temperature condition.

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Section: Microbiological Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea ) with ice storage during logistics process

Sun

Liu

Lan

et al. 2017

J Food Process Preserv

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show abstract

“…Five measurements were made on each loin at different positions. To determine the degree of color change, the total color difference (Δ E ) was computed as:

Δ E = \sqrt{Δ L^{* 2} + Δ a^{* 2} + Δ b^{* 2}}

where Δ L * , Δ a * , and Δ b * are the differences in the L * , a * , and b * values of the HPP/traditionally PC samples and those of the raw sample (Chouhan, Kaur, & Rao, ).…”

Section: Methodsmentioning

confidence: 99%

“…where L * , a * , and b * are the differences in the L * , a * , and b * values of the HPP/traditionally PC samples and those of the raw sample (Chouhan, Kaur, & Rao, 2015).…”

Section: Food Engineering Materials Science and Nanotechnologymentioning

confidence: 99%

Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High‐Pressure Processing

Jiranuntakul¹,

Nakwiang²,

Berends³

et al. 2018

Journal of Food Science

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“…More recently, a pressure‐dependent result was obtained by Chouhan et al . (); thus, an increase in FFA content was obtained in hilsa ( Tenualosa ilisha ) after a 300‐MPa treatment, while no effect was observed when applying a 200‐MPa condition.…”

Section: Direct Effect Of Hpp On Chemical Constituents and Nutritionamentioning

confidence: 95%

Impact of high‐pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

Aubourg¹

2017

Int J of Food Sci Tech

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Among the recent advanced technologies, high-pressure processing (HPP) has emerged as an attractive tool for inactivating microbial populations and endogenous enzymes activity, while retaining the sensory and nutritional properties. This review covers information concerning the research carried out on the changes undergone by the different chemical constituents of aquatic foods as a result of HPP, including modifications produced in nutritional value parameters. Such description includes changes produced just after the HPP as well as those resulting from a combination of HPP and further storage (i.e. refrigerated and frozen storages) or processing (thermal treatment, ready-to-eat products elaboration, etc.) corresponding to common commercial procedures employed nowadays by the food industry. The impact of constituent modifications on the formation of molecules related to quality parameters is also reviewed. Finally, the needs for complementary research on constituent changes by HPP and the possibilities for widening the application of this advanced technology are discussed.

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Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage

Cited by 81 publications

References 47 publications

Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea ) with ice storage during logistics process

Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea ) with ice storage during logistics process

Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High‐Pressure Processing

Impact of high‐pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

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