Exploring high hydrostatic pressure for enhancing the preservation of white and dark muscle fish fillets stored at different packaging systems under refrigeration

Monteiro, Maria Lúcia Guerra; Rosário, Denes Kaic Alves do; Neto, Luiz Torres; Conté-Júnior, Carlos Adam

doi:10.1016/j.foodcont.2023.110038

Cited by 4 publications

(2 citation statements)

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“…ME is a good source of hydroxycinnamic acid derivatives such as p-coumaric, ferulic, and caffeic acids. These compounds act as gram-negative bacterial cell-blocking agents [43]. Therefore, the application of natural extract (ME) and pressurization of SMC exhibited a combined effect on reducing the proliferation of Pseudomonas spp.…”

Section: Inactivation Of Planktonic Cells By Hppmentioning

confidence: 99%

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Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing

Nilsuwan,

Palamae,

Naher

et al. 2024

Foods

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Squid (Loligo vulgaris) is commonly prone to spoilage, leading to a short shelf-life. High-pressure processing (HPP) can play a role in maintaining the quality and freshness of squid. Along with HPP, food preservatives from natural sources such as mint extract (ME), which are effective, safe, available, and cost-effective, are required. The present study aimed to investigate the combined effect of ME and HPP on the quality of refrigerated squid mantle cuts (SMC) over a period of 15 days. The time-kill profiles of ME and planktonic cell inactivation by HPP were assessed. ME (400 mg/L) inhibited bacterial growth, while planktonic cells treated with HPP (400 MPa) exhibited a reduction at 5 min. Physicochemical and microbial qualities of SMC treated with ME (0, 200, 400 mg/L) followed by HPP (0.1, 200, 400 MPa) for 5 min were monitored during refrigerated storage. Samples treated with ME (400 mg/L) and HPP (400 MPa) exhibited lower weight loss, cooking loss, pH changes, volatile base content, microbial counts, and higher textural properties than other samples. Based on next-generation sequencing results, Brochothrix campestris from family Listeriaceae was the predominant spoilage bacteria in treated sample after 12 days of storage. Therefore, ME and HPP combined treatments exhibited effectiveness in extending the shelf-life of refrigerated SMC.

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Section: Inactivation Of Planktonic Cells By Hppmentioning

confidence: 99%

“…Among these phenolic compounds, linarin is a flavonoid that serves as an antioxidant agent. Its structure carries two OH-groups, which could terminate the propagation stage [43]. In addition, HPP treatment probably inactivated oxidative enzymes in SMC.…”

Section: Pv and Tbars Valuementioning

confidence: 99%