Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis)

Bastías-Montes, José Miguel; Moreno, Jorge; Pia, C.; Reyes, Julio César Rodríguez; Quevedo, Roberto; Muñoz, Ociel

doi:10.1016/j.ifset.2015.05.011

Cited by 15 publications

(10 citation statements)

References 31 publications

(37 reference statements)

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“…Canned fillets were put into half pound tin cans that were then filled with a 2% saline solution; cans were placed in an exhauster to eliminate oxygen and were finally sealed and placed in the autoclave. Total sterilization time was 45 min with F 0 6 min and center temperature reached 121°C [ 12 ].…”

Section: Methodsmentioning

confidence: 99%

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

et al. 2017

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The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%). Protein content in both salmon and Chilean jack mackerel significantly increased under the different treatments while the most significant decrease in lipids was found in oven cooking and canning for salmon and microwaving for Chilean jack mackerel. Ash concentration in both salmon and Chilean jack mackerel did not reveal any significant differences. Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. Finally, no drastic changes were observed in the fatty acid profile in both salmon and Chilean jack mackerel.

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Section: Methodsmentioning

confidence: 99%

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

et al. 2017

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“…research team showed that ohmic heating of mussels at °C, the frequency of Hz and electric field intensity of V/cm significantly decreased the maximum cutting strength (15.6 N) as compared to that of the conventional heating method (20.4 N). The authors concluded that higher denaturation of the myofibrillar proteins in the conventionally heated samples resulted in a greater cutting resistance of Mytilus chilensis (Bastías, Moreno, Pia, Reyes, Quevedo & Muñoz, 2015).…”

Section: Seafoodmentioning

confidence: 99%

Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

Gavahian

Tiwari

Chu

et al. 2019

Trends in Food Science & Technology

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Background Food texture is an important quality characteristic that affects sensory perception and consumer satisfaction. Thermal processing applies to food material for several reasons including palatability improvement and shelf life extension. Ohmic heating is an energy-and time-saving technique that was previously proposed as an alternative to conventional heating methods in the food industry. Scope and approach Investigating the effect of ohmic heating method on food quality parameters, such as texture, is an important step towards the industrial adaptation of ohmic heating. This review focuses specifically on the effects of ohmic heating on food texture and tries to elucidate the mechanisms behind the changes in textural attributes during an ohmic process as compared to the classical heating method.

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“…The antimicrobial effect of OH has been studied intensively in products such as milk and juices (Tian et al, 2018); however, studies on seafood are limited. Bastías et al (2015) found no difference in the microbial load of Chilean blue mussel (Mytilus chilensis) after being heated to a core temperature of 50, 70, or 90 • C using either OH or conventional water bath. Furthermore, OH effectively inactivate Listeria monocytogenes in other food products (Makroo et al, 2020).…”

Section: Ohmic Heatingmentioning

confidence: 87%

“…Bastías et al. (2015) found no difference in the microbial load of Chilean blue mussel ( Mytilus chilensis ) after being heated to a core temperature of 50, 70, or 90°C using either OH or conventional water bath. Furthermore, OH effectively inactivate Listeria monocytogenes in other food products (Makroo et al., 2020).…”

Section: Mild Processing Methods For Seafoodmentioning

confidence: 99%

Mild processing of seafood—A review

Abel

Rotabakk

Lerfall

2021

Comp Rev Food Sci Food Safe

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Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.

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Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis)

Cited by 15 publications

References 31 publications

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

Mild processing of seafood—A review

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