HPP in seafood products: Impact on quality and applications

Puértolas, Eduardo; Lavilla, María

doi:10.1016/b978-0-12-816405-1.00009-1

Cited by 6 publications

(34 citation statements)

References 49 publications

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“…A similar effect was found in minced albacore (275–310 MPa for 2–6 min) 25 . The increase in the L * value has been attributed to globin and myofibrillar denaturation 13,26 …”

Section: Resultssupporting

confidence: 66%

“…However, there was no effect ( P > 0.05) of pressurization time on thawing loss of albacore in pretreated samples at 300 MPa, and also at 250 MPa for above 2 min. The increase in water retention is mainly caused by the pressure‐induced changes in the myofibrillar proteins of fish muscle 13,20 . At 250–300 MPa these proteins are normally completely denatured, 13 so the effect of pressurization time at these or higher pressures is negligible.…”

Section: Resultsmentioning

confidence: 99%

“…The freeze‐driven weight loss reductions observed after HPP pretreatment have been related to the protein structural changes induced by pressure 13 . In this regard, several authors observed muscle compaction and protein gelation in micrographs of HPP‐treated fish samples, 4,6,23 which could lead to the muscle displaying better water retention ability 6 …”

Section: Resultsmentioning

confidence: 99%

“…2(C)). The springiness increase has been related to the increase in hardness and the formation of hydrogen‐bonded network induced by HPP pretreatment 13,28 . At lower pressures (200 MPa), the effect of pressurization time on springiness was more important than at higher pressures (≥250 MPa) 2 .…”

Section: Resultsmentioning

confidence: 99%

“…For example, while in barramundi ( Later calcarifer ) there were no changes in thawing loss after HPP pretreatment at 200 MPa for 3 min, 2 in bay scallop ( Argopecten irradians ) the same HPP pretreatment resulted in a higher thawing loss than in the controls 11 . Quality changes induced by HPP are strongly dependent on pressure and pressurization time, 12,13 so it is necessary to find the best HPP condition for decreasing weight losses without negatively affecting fish quality.…”

Section: Introductionmentioning

confidence: 99%

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High‐pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze‐driven weight losses with minimal quality changes

2020

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BACKGROUND This research evaluates the application of high‐pressure processing (HPP) before freezing to reduce weight loss related to thawing and cooking of frozen albacore steaks (Thunnus alalunga) with a minimal impact on fish quality (color, texture, soluble protein, lipid oxidation). Albacore steaks were HPP pretreated (200, 250, and 300 MPa for 0, 2, 4 and 6 min), frozen (−20 °C, 5 m s−1), thawed (4 °C; 24 h), and then analyzed. RESULTS At lower pressures (200 MPa) there was a clear effect of pressurization time on most of the fish quality parameters tested (thawing loss, L* value, b* value, ΔE, adhesiveness, springiness, salt‐soluble protein content), whereas at higher pressures (300 MPa) similar changes took place independently of the pressurization time. High‐pressure processing had no impact on lipid oxidation . A pressure of 200 MPa applied for 6 min decreased thawing, cooking, and total weight losses (53.7%, 55.4%, and 51.0% lower than the frozen control, respectively) although it led to noticeable changes in color. A pressure of 200 MPa applied for 2 min decreased thawing, cooking, and total weight losses by 23.2%, 44.0% and 33.7% with respect to the frozen control, respectively, with only minor changes in color. CONCLUSION High‐pressure processing pretreatment could be a promising tool for reducing weight loss in frozen fish when HPP conditions are properly selected. A pressure of 200 MPa applied for 2 min could be a good compromise treatment, cutting thawing and cooking losses in albacore, and reducing HPP‐mediated color alterations and the related possible consumer rejection. © 2020 Society of Chemical Industry

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“…A similar effect was found in minced albacore (275–310 MPa for 2–6 min) 25 . The increase in the L * value has been attributed to globin and myofibrillar denaturation 13,26 …”

Section: Resultssupporting

confidence: 66%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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High‐pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze‐driven weight losses with minimal quality changes

2020

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Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)

2022

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BACKGROUND: The aim of this work was to examine for the first time the use of high-pressure assisted thermal processing (PATP) (100, 350, 600 MPa; 100 °C; 3 min) at pilot scale for replacing shrimp (Litopenaeus vannamei) maturation and cooking, analyzing its impact on peeling yield, color, texture and sensory properties. Shrimps subjected to conventional maturation (ice; 2 days) and thermal cooking (100 °C; boiling water, 3 min) were used as controls.RESULTS: PATP treatments at 100-350 MPa improved manual peelability over the control (P ≤ 0.05), maintaining similar peeling yield, color (L*, a*, b*), texture (shear force, shear work) and sensory properties (appearance before and after peeling, flavor, firmness; P < 0.05). However, increasing pressure to 600 MPa clearly overprocessed the samples, making it impossible to remove all the meat from the shell and resulting in a softer texture, 4.1% lower peeling yield and worse sensory quality (P ≤ 0.05).CONCLUSION: PATP (< 350 MPa; 100 °C) could be an alternative to replace conventional maturation and thermal cooking in the production of cooked shrimps, reducing processing time from days to minutes by performing both processes in a single step.

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Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna (Thunnus alalunga)

Cartagena

Puértolas

Marañón

2020

Food Bioprocess Technol

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HPP in seafood products: Impact on quality and applications

Cited by 6 publications

References 49 publications

High‐pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze‐driven weight losses with minimal quality changes

High‐pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze‐driven weight losses with minimal quality changes

Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)

Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna (Thunnus alalunga)

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