Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization

Ovissipour, Mahmoudreza; Rasco, Barbara; Tang, Juming; Sablani, Shyam S.

doi:10.1016/j.foodres.2013.04.029

Cited by 67 publications

(75 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar results were observed for Atlantic cod (Gadus morhua), [29] pink salmon (Onchorychus gorbuscha), [5] and blue mussel (Mytilus edulis). [1] Cook loss and shrinkage of fish muscle is generally considered as the result of heat-induced protein denaturation and consequently shrinkage of myofibrillar protein.…”

Section: Quality Properties As Affected By Fish Freshnessmentioning

confidence: 99%

“…For example, texture properties determined through compression, shear, or tensile forces are strongly dependent upon the test methods and equipment used and normally have large relative errors; similarly the color of muscle food may vary greatly between individual samples even when collected from the same batch. [1] Cook loss and shrinkage of meat or fish muscles are caused by heat induced protein denaturation, resulting in shrinkage of myofibers and collagen fibers and gelation of some soluble proteins. [2] Cook loss and shrinkage of muscle foods are dependent upon both external factors, such as thermal processing conditions including heating temperature and time, [3][4][5] and internal factors which are physical and chemical properties of the tested samples.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization

Cao

Rasco

Tang

et al. 2016

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

The effects of fish freshness (stored in ice for 0-18 days) on cook loss and shrinkage of grass carp (Ctenopharyngodon idellus) fillets following pasteurization treatments (70-90ºC, 0-60 min) were investigated. The cook loss and shrinkage of fish fillets increased with the severity of heat treatment, but decreased as the fish fillets became less fresh. A decrease in cook loss and shrinkage of fish muscles was tied to their changes in pH, total volatile base nitrogen and protein functionality. This study indicates the importance of using fish samples with consistent freshness in packaged pasteurized fish-based entrees.

show abstract

Section: Quality Properties As Affected By Fish Freshnessmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization

Cao

Rasco

Tang

et al. 2016

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

show abstract

“…of meat texture during heating. Protein denaturation reduces water holding capacity, shrinks muscle fibers, and causes connective tissue degradation, subsequently leading to a harder texture [Ovissipour et al, 2013]. The denaturation of actin and myofi brillar proteins decreases tenderness, while the gelatinization of connective tissue makes the meat tender again [Sanghoon et al, 2011].…”

Section: Introductionmentioning

confidence: 99%

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Abdulhameed¹,

Yang²,

Abdulkarim³

2016

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

“…Additionally, most of these studies have been performed in plant-based products. Relatively, a few of those have been performed on fish or seafood products (Kong et al 2007;Ovissipour et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments

Condón-Abanto

Raso

Arroyo

et al. 2018

Food Bioprocess Technol

View full text Add to dashboard Cite

Traditional processing practices used in the manufacture of ready-to-eat edible crab products include a double-heat treatment involving an initial cooking step followed by washing and packaging and finally, a second heat pasteurisation. The latter, pasteurisation step, results in the most severe impact on product quality. The main objective of this research was to optimise this pasteurisation step using quality index degradation kinetic approach. Preliminary work involved the characterisation of temperature rise in the crab cold-spot during pasteurisation. Equivalent treatments (F 90°C 10°C = 10 min) were defined in order to assess the impact of pasteurisation temperature on different crab quality indexes in both crab meat types, white and brown. Colour degradation of crab white meat was defined as the critical quality parameter to be monitored during thermal pasteurisation. The effect of time and temperature on the kinetics of white meat colour change (ΔE*) were characterised and fitted to an exponential equation. Following this, an industry focus group was used to define white meat colour change vs product quality and defined 'good' (ΔE* ≤ 7), 'acceptable' (7 < ΔE* < 9) and 'unacceptable' (ΔE* ≥ 9) quality. Finally, using the developed equations, optimal pasteurisation conditions were defined and validated. To produce 'good' quality crab, optimal temperatures ranged between 96 and 100°C while temperatures between 104 and 108°C produced 'acceptable' quality in crabs of 400 and 800 g, respectively. Overall, the results show that the equations obtained could be used in a decision support system (DSS) to define heat pasteurisation conditions to optimise the quality of ready-to-eat edible crab.

show abstract

Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization

Cited by 67 publications

References 43 publications

Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization

Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments

Contact Info

Product

Resources

About