Mechanical stresses in cellular structures under high hydrostatic pressure

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

“…The possibility of independence between inactivation and compression rates has been shown experimentally for other microbial species (Rademacher et al 2002). Later, Hartmann et al (2006) derived a simple linear model to explain the stress distribution on a spherical shell; although the model assumed constant material properties, the model still predicted the existence of heterogeneous mechanical stresses under high hydrostatic pressure.…”

Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment

“…In untreated samples, both microorganisms increased exponentially from the first day of storage, and were found to be P8.0 log CFU g À1 at the end of the storage period, showing the importance of these microorganisms in the product shelf-life. Recent findings show that pressure primarily affects functions of the cell membrane through inactivation of membrane-bound proteins and pressure-induced phase transitions of the lipid bilayer (Hartmann, Mathmann, & Delgado, 2006). In contrast, Pseudomonas spp.…”

Effect of high hydrostatic pressure (HHP) processing on organoleptic properties and shelf life of fish salad with mayonnaise

“…It is thought that this inactivation is due to its direct effect on the morphology, biochemical reactions, genetic mechanism, cell membranes, and the wall of microorganisms (HOOVER et al, 1989). HHP primarily affects functions of the cell membrane through inactivation of membrane-bound proteins and pressure-induced phase transitions of the lipid bilayer (HARTMANN et al, 2006). HHP processing can induce effi ciently the elimination of L. monocytogenes and E. coli in smoked fi sh fi llets (MENGDEN et al, 2015).…”