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

Briones, Lorena S.; Reyes, Juan E.; Tabilo‐Munizaga, Gipsy; Pérez‐Won, Mario

doi:10.1016/j.foodcont.2010.04.027

Cited by 66 publications

(46 citation statements)

References 29 publications

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“…450MPa/30s; þ 450MPa/60s; 7 450MPa/90s; & 550MPa/30s; 550MPa/60s and ¤ 550MPa/90s). crecimiento de los microorganismos es producir un incremento de la fase de latencia y una disminucio´n en la tasa de crecimiento especı´fico, debido tal vez a un dan˜o celular severo (Briones et al, 2010). De este modo se produce un descenso de la velocidad de crecimiento de los microorganismos dan˜ados, incrementando con ello la vida u´til microbiolo´gica de los productos tratados con APH.…”

Section: Resultados Y Discusio´nunclassified

“…El lı´mite de deteccio´n para los recuentos fue de 10 UFC/g (1,0 log UFC/g). Cuando no se detectaron colonias (510 UFC/g), se asigno´un valor arbitrario de 0,5 log UFC/g (Briones et al, 2010).…”

Section: Ana´lisis Microbiolo´gicosunclassified

“…Sin embargo, pocos estudios han utilizado modelos predictivos con este propo´sito (Briones, Reyes, Tabilo-Munizaga, & Pe´rez-Won, 2010;Gil et al, 2006).…”

Section: Introduccio´nunclassified

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Efecto de la aplicación de alta presion hidrostática sobre la inactivación microbiana y las propiedades fisicoquímicas de arilos de granada

Ríos-Romero

Tabilo‐Munizaga

Morales‐Castro

et al. 2012

CyTA - Journal of Food

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Section: Resultados Y Discusio´nunclassified

Section: Ana´lisis Microbiolo´gicosunclassified

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Efecto de la aplicación de alta presion hidrostática sobre la inactivación microbiana y las propiedades fisicoquímicas de arilos de granada

Ríos-Romero

Tabilo‐Munizaga

Morales‐Castro

et al. 2012

CyTA - Journal of Food

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“…To extend the shelf life of abalone under chilled state, therefore, application of high pressure processing has been recommended. Briones et al (2010) reported that pressurized abalone at 500 _ 550 MPa extended the shelf life of abalone to longer than 65 days. However, the authors also observed the quality modifications of abalone after high pressure processing (Briones-Lebarca et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

Lee

Hong

2016

FSTR

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This study investigated the effects of pressure level, holding time, and storage period on the physicochemical properties of chilled abalone. Pressure level and storage period had a significant effect on the qualities of abalone, while the impact of holding time was negligible compared to those of pressure level and storage period. Pressurization at 400_ 500 MPa had the potential advantage to extend shelf-life of abalone to more than 15 days, while quality modifications were noticeably identified. Moderate pressurization (< 200 MPa) had no effect on the shelf-life of abalone. The optimal processing condition was 200 _ 300 MPa at which the shelf-life of abalone could be extended to around 10 days with minimizing quality modification. Although, the mechanisms involved in shelf life extension and quality modification of pressurized abalone were not fully understood, the present study demonstrated the potential application of high pressure in the abalone industry.Keywords: abalone, high pressure, surface response methodology, physicochemical, shelf-life IntroductionAbalone has a long history as a major marine source of consumption in East Asia. In recent years, abalone has become a highly valuable sea product worldwide due to its nutritional advantages. Despite the limited harvest of wild abalone, explosive consumer demand triggered abalone production via farming. It was generally reported that abalone has high lethality and mortality, and the shelf life of chilled abalone muscle is very limited (~3 days), which accounted for the majority of economic damage to abalone farming (Chiou et al., 2002;Braid et al., 2005;Jo et al., 2014). Although, freezing or drying techniques have been adopted to extend the shelf life of abalone, these products manifested quality modifications against chilled products. Strategies regarding how to extend the shelf life of abalone under chilled condition are necessary.Traditionally, freezing and drying have been adopted to preserve abalone for long-term storage. However, these processes also caused textural modifications, which were seen by consumers as lowering product quality. To extend the shelf life of abalone under chilled state, therefore, application of high pressure processing has been recommended. Briones et al. (2010) reported that pressurized abalone at 500 _ 550 MPa extended the shelf life of abalone to longer than 65 days. However, the authors also observed the quality modifications of abalone after high pressure processing (Briones-Lebarca et al., 2012).Based on our previous study (Jo et al., 2014), more than 300 MPa (3 min holding time) was required to achieve the pasteurization effect of chilled abalone, and the shelf-life of abalone could be extended for 10 days via 300 MPa pressurization.Still, protein denaturation was also found the pressurized abalone at higher than 300 MPa. Actually, increasing holding time is an alternate parameter contributing to the shelf-life of abalone in high pressure processing, although the impact of holding time on the shelf life of abalone wa...

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“…The latter includes product that is frozen, canned, salted, dried, stored under modified atmosphere, or high-pressure processed (Olley & Thrower 1977, Sanguandeekul et al 2008, Briones et al 2010.…”

Section: Introductionmentioning

confidence: 99%

Sensory and Physicochemical Assessment of Wild And Aquacultured Green and Black Lip Abalone (Haliotis laevigataandHaliotis rubra)

Cochet

Brown

Kube

et al. 2013

Journal of Shellfish Research

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Abalone is a highly valued food product in many countries, in large part a result of its unique sensory properties. Wild and cultured abalone both attract premium prices, but generally this is not based on sensory characteristics. Yet, abalone aquaculture is developing to provide an alternative to a dwindling supply of wild abalone, and this provides an opportunity to optimize the sensory properties if they are better understood. In most natural food products, farming practices and growing environment are responsible for the sensory properties of the final product; therefore, the comparison of both wild and aquacultured abaloneÕs sensory characteristics could contribute to a better understanding of the impact of the growing and farming practices on the sensory properties. Our study focused on the development of a descriptive sensory analysis methodology to measure abalone sensory properties, and the observation of differences among the abalone sampled. Wild and aquacultured abalone were prepared according to a standardized cooking protocol. A sensory panel of trained assessors developed and defined a descriptive vocabulary and a method of assessment, and then quantified the sensory properties of abalone. A vocabulary of 16 terms describing aroma, texture, flavor, and aftertaste of the abalone was developed. Very significant differences were found between abalone sourced from the wild and aquacultured abalone from different sources. The wild-caught blacklip abalone, which were larger in size, were perceived as more firm, springy, and chewy, but also rated significantly higher in aroma, flavor, and aftertaste impact as well as earthy and metallic flavors. Significant differences in sensory properties were also found between cultured abalone fed different diets. Compositional analysis showed significant differences between abalone in their content of glycogen (range, 4.8%-23.2% of dry weight (DW)), moisture (69.4%-73.7% live weight), and taste-active free amino acids, especially glycine (3.4-18.2 mg/g DW) and glutamate (1.0-3.6 mg/g DW). Correlations were found between sensory attributes and some chemical compounds. This study indicates that growing conditions as well as growing techniques may have a large influence on abalone sensory characteristics. However, because the design of the study was not balanced for key growth or production variables, additional studies are required to identify and quantify which factors were most influential. The descriptive sensory method developed was successful in measuring the sensory properties of abalone and can now be applied more broadly.

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

Cited by 66 publications

References 29 publications

Efecto de la aplicación de alta presion hidrostática sobre la inactivación microbiana y las propiedades fisicoquímicas de arilos de granada

Efecto de la aplicación de alta presion hidrostática sobre la inactivación microbiana y las propiedades fisicoquímicas de arilos de granada

Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

Sensory and Physicochemical Assessment of Wild And Aquacultured Green and Black Lip Abalone (Haliotis laevigataandHaliotis rubra)

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