Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa)

Wulfkuehler, Sabine; Stark, Sabrina; Dietz, Johann; Schmidt, Herbert; Weiß, Agnes; Carle, Reinhold

doi:10.1007/s11947-014-1360-4

Cited by 20 publications

(12 citation statements)

References 49 publications

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“…However, PAL activity decreased with the storage time for HT treated peppers. Wulfkuehler et al [57] speculated that the reduced PAL activities in lettuce were correlated with delayed browning at cut edges, and perceived by sensory evaluation and stereo microscopy. Khan et al [58] also found that CaCl 2 treatment exhibited a beneficial effect on inhibiting PAL activity.…”

Section: Related Enzyme Activitiesmentioning

confidence: 99%

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Ding

Zhou

et al. 2019

International Journal of Food Properties

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The effects of hydrothermal (HT)-calcium chloride (CaCl 2) treatment on water loss, chlorophylls, L-ascorbic acid, total phenol, antioxidant capacity, malondialdehyde (MDA), peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) of peppers were assessed for 32 days of storage at 8°C. The results showed two water populations corresponding to strongly immobilized water and weakly bound water were observed in all the peppers. Comparing with other treatments, HT-CaCl 2 treatment restricted water mobility and maintained higher immobilized water content during storage. HT-CaCl 2 treated peppers showed lower MDA content whereas presented higher chlorophylls, L-ascorbic acid, total phenol content, and stronger antioxidant capacities than those subjected to other treatments. These characteristics indicated HT-CaCl 2 treatment improved storage quality of postharvest peppers. In addition, HT-CaCl 2 treatment retained lower POD, PPO, and PAL activities and higher CAT activity in the peppers during storage than other treatments, respectively. Based on above results, the combination of HT and CaCl 2 treatment showed positive and continuous effects on the quality attributes and related enzyme activities of peppers during storage.

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Section: Related Enzyme Activitiesmentioning

confidence: 99%

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Ding

Zhou

et al. 2019

International Journal of Food Properties

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“…Some authors also recommended food grade water-jet cutting to have superior cutting quality (in terms of product visual quality and discoloration) than blade cutting (Cantwell et al, 2016), but literature is scarce and contradictorial. McGlynn et al (2003), found that water jet cut melon were darker but firmer than kinfe-cut pieces, whereas Wulfkuehler et al (2014) did not find any difference in terms of microbial, physiological and sensorial quality of fresh-cut lettuce cut with water jet compared to blade cutting.…”

Section: Cuttingmentioning

confidence: 90%

Effects of equipments and processing conditions on quality of fresh-cut produce

Ansah

Amodio

Chiara

et al. 2018

J Agricult Engineer

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A wide range of fresh conveniently packaged, minimally processed products are available on both local and global market in response to consumer demand for ready to eat food. Majority of these products are leafy vegetables, which are highly susceptible to quality changes during minimal processing operations (trimming, cutting, washing, drying, and packaging). Despite the available precautionary measures for maintaining quality attributes of raw and processed material, quality degradation due to minimally processing is unavoidable, also considering that a peeling, trimming and/or cutting operation is always present except than for baby leaves and small fruits. In addition, other operations as washing and drying are known to cause mechanical stresses and loss of sugars and nutrients. However, the extent to which quality is compromised depends on the produce and on the processing conditions, including equipment and their operational settings. This review aims to describe the main processing operations and equipment used, resuming the available information on their impact on final quality of fresh-cut products over storage, in order to identify areas for future research aiming to the enhancement of product quality

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“…Compared with laser cutting, there is no heat generated and no radiation zones, so lower cutting temperatures can guarantee the food’s freshness and extend shelf life [ 95 ]. Besides, cross-contamination and bacterial transmission can be prevented because of no blades [ 96 ]. In addition, a large quantity of water is required in traditional fish processing factories to clean the fish product for every processing step [ 97 ].…”

Section: Waterjet Cuttingmentioning

confidence: 99%

Cutting Techniques in the Fish Industry: A Critical Review

Liu

Lyu

et al. 2022

Foods

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Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry.

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Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa)

Cited by 20 publications

References 49 publications

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Effects of equipments and processing conditions on quality of fresh-cut produce

Cutting Techniques in the Fish Industry: A Critical Review

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