High-pressure processing of fish and fish products

Ohshima, Toshiaki; Ushio, Hideki; Koizumi, Chiaki

doi:10.1016/0924-2244(93)90019-7

Cited by 193 publications

(139 citation statements)

References 21 publications

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“…pH Son et al (2014b) . pH pH (Son et al, 2014b;Pottinger, 1948;Hunter and Linden, 1923 천연 첨가물의 첨가에 의한 생굴의 관능성 향상 (Oshima et al, 1993), (Kim, 2002), (Park et al, 2008) . , .…”

Section: 결론 및 고찰unclassified

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The Effects of Natural Food Additives on the Self-life and Sensory Properties of Shucked and Packed Pacific Oyster Crassostrea gigas

Jeong¹,

Han²,

Kim³

et al. 2015

Korean Journal of Fisheries and Aquatic Sciences

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We explored the efficiency of natural antibacterial agents used to enhance the self-life and sensory properties of shucked and packed Pacific oyster Crassostrea gigas, which are in high demanded. First, we screened natural resources exhibiting antibacterial activity against food spoilage and pathogenic bacteria. Of theses, ignited oyster shell powder (IOS) and the natural food preservative, lactic acid bacteria fermented powder (LBF), were selected for further study considering the efficacy, mass production, and cost. The addition of 0.1% IOS (W/V) and 0.5% LBF (W/V) to shucked and packed oyster optimally extended the shelf-life without affecting the sensory evaluation. The results obtained in this study will provide a clue to enhance self-life in raw oyster products.

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Section: 결론 및 고찰unclassified

“…(Park et. al, 2008), modified atmosphere packaging (MAP) (Xiao et al, 2011) (Oshima et al, 1993) . , MAP .…”

Section: 서 론mentioning

confidence: 99%

The Effects of Natural Food Additives on the Self-life and Sensory Properties of Shucked and Packed Pacific Oyster Crassostrea gigas

Jeong¹,

Han²,

Kim³

et al. 2015

Korean Journal of Fisheries and Aquatic Sciences

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“…Hyperbaric samples stored for 8 hours showed higher levels of MDA (p < 0.05) compared to the initial value, but not different (p > 0.05) when compared to refrigeration, with the exception of samples stored at 30°C under 100 MPa (0.013 ± 0.001 mg/g), which was significantly (p < 0.05) lower. Some studies reported that short-time HPP (200-600 MPa) of raw fish may increase, during subsequent storage, the primary oxidation compounds (peroxides) (Ohshima, Ushio, & Koizumi, 1993), and increase secondary and tertiary lipid oxidation compounds at lower pressures (170-200 MPa) (Aubourg, Tabilo-Munizaga, Reyes, Rodríguez, & Pérez-Won, 2010). An increase of secondary lipid oxidation compounds was also observed by Delgado, González-Crespo, Cava, and Ramírez (2012) when 400 and 600 MPa where applied to goats cheese at three different times during ripening.…”

Section: Lipid Oxidationmentioning

confidence: 99%

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Duarte

Moreira

Fernandes

et al. 2014

CyTA - Journal of Food

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(2015) Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration, CyTA -Journal of Food, 13:3, 321-328, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Hyperbaric storage (HS) under mild pressure of requeijão, a traditional Portuguese whey cheese, as a case study of a highly perishable dairy food, was evaluated as a possible energy costless alternative to refrigeration. Whey cheese was stored for 4 and 8 hours, at different pressure levels (0.1, 100 and 150 MPa) and temperatures (25°C, 30°C and 37°C), and the results were compared with refrigeration (4°C). Microbial analyses showed that storage for 4 hours at 100 MPa was able to maintain microbial counts similar to refrigeration and initial load, ≈3 Log 10 CFU/g, at all tested temperatures. By increasing the pressure to 150 MPa and the storage time to 8 hours, microbial loads were reduced to undetectable counts, with the exception for total aerobic mesophiles that were reduced to about ≈1 Log unit. HS in general maintained pH, water activity and lipid oxidation values, at levels similar to that in refrigeration.Keywords: food preservation; high pressure; hyperbaric storage; refrigeration; whey cheeseEl almacenamiento hiperbárico bajo una presión suave del requeijão, un queso de suero típico en Portugal, como caso de estudio de un producto lácteo altamente perecedero, fue evaluado como una alternativa sin ningún coste energético a la refrigeración. El queso de suero fue almacenado durante 4 y 8 horas, a diferentes niveles de presión (0,1; 100; y 150 MPa) y temperaturas (25, 30, y 37°C). Los resultados fueron comparados con la refrigeración (4°C). Los análisis microbianos mostraron que el almacenamiento de 4 horas a 100 MPa era capaz de mantener los recuentos microbianos similares a los de la refrigeración y carga inicial, ≈3 Log 10 CFU/g, para todas las temperaturas examinadas. Mediante el incremento de la presión a 150 MPa y el tiempo de almacenamiento a 8 horas, la carga microbiana fue reducida a recuentos indetectables, excepto el total de aerobios mesófilos que fue reducido alrededor de ≈1 unidad Log. El almacenamiento hiperbárico en general conservó pH, actividad del agua y valores de oxidación lipídica, a niveles similares a la refrigeración.Palabras clave: conservación alimentos; alta presión; almacenamiento hiperbárico; refrigeración; queso de suero

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“…Among the different recent technologies to be applied for marine food preservation, hydrostatic high pressure (HHP) processing has been investigated. HHP has shown to inactivate microbial and endogenous enzymes; however, deteriorative problems have been encountered with constituents (proteins and lipids, namely) (Ohshima et al 1993).…”

Section: Introductionmentioning

confidence: 99%

Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment

Rodrı́guez¹,

Ortega-Pérez²,

Trigo³

et al. 2009

Czech J. Food Sci.

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Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a chilled product. Thus, the effect of a previous hydrostatic high pressure (HHP) treatment on chemical changes related to quality loss was studied. A marked effect of HHP treatment was observed on lipid hydrolysis (free fatty acid formation), lipid oxidation (primary, secondary and tertiary compounds) and protein breakdown (sarcoplasmic fraction) throughout the chilling storage; however, no influence could be observed on nucleotide degradation and polyene index. Sensory analysis (putrid and amine odour development) showed a profitable effect of HHP on chilled salmon quality; however, no effect could be concluded on rancid odour development.

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High-pressure processing of fish and fish products

Cited by 193 publications

References 21 publications

The Effects of Natural Food Additives on the Self-life and Sensory Properties of Shucked and Packed Pacific Oyster Crassostrea gigas

The Effects of Natural Food Additives on the Self-life and Sensory Properties of Shucked and Packed Pacific Oyster Crassostrea gigas

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment

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