Optimization of high pressure processing parameters of Indian white prawn (Fenneropenaeus indicus)

Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

“…PEF causes inactivation of lipases responsible for oxidation in Pacific white shrimps (Shiekh & Benjakul, 2020c). A linear relation amongst HPP and holding time on free fatty acid formation in Indian white prawn was reported by Joseph et al (2017). Increase in lipid oxidation was due to release of free metal ions and decrease in oxidative enzymes was also observed due to HHP (Cropotova et al, 2020).…”

“…The changes in L* were due to oxidation of pigments such as myoglobin and b* values owing to increase in lipid oxidation. It was reported that HPP increased L* and a* values and reduced b* values, which were found to increase with increasing pressure and holding time in Indian white prawn (Joseph et al, 2017). The alteration in colour values was because of denaturation and oxidation of proteins forming coloured compounds.…”

“…Significant impacts of PEF were reported on hardness (decreased from 238 to 204 g) amongst the textural qualities and no impacts were observed on resilience, springiness, gumminess and chewiness for Atlantic salmon (Li et al, 2020). Increased HPP and holding times increased hardness of Indian white prawn whereas increased pressure caused compacting leading to unfolding of actin and sarcoplasmic proteins, forming new hydrogen bonding (Joseph et al, 2017). Inversely reduced hardness for minimally processed squids (Todarodes pacificus) was found (Zhang et al, 2015).…”

Effect of simulated digestion on antigenicity of banana prawn (Fenneropenaeus merguiensis) after high pressure processing at different temperatures

“…Growing demand for safe, fresh-tasting, additive-free and extended shelf-life of foods, have fostered the development of high pressure processing (HPP), a technology that is used to reduce microbial load but retain flavour, texture, colour and nutritional quality of many foods (Kaur et al, 2016;Barba et al, 2015;Briones et al, 2010). Studies have described several structural and biochemical changes of prawn proteins due to HPP (Joseph et al, 2017;Bindu et al, 2013;Büyükcan et al, 2009). Moreover, HPP has become one of the best commercial alternatives to traditional heat processing methods for the preservation of prawns, e.g.…”