The Effect of High Pressure Processing on the Shelf Life of Chilled Meat and Fish

The present article represents the results of examining meat and fish samples processed with high pressure. Processing vacuum-packedmeat under the pressure 800 MPa for 5 minutes, and fish under the pressure 600 and 800 MPa for 30 seconds ensures the death ofmicroorganisms, prevents protein cleavage, restrains oxidation processes of lipid components, and significantly increases the acid andperoxide values. It was established that treatment of chilled carp with a pressure of 600 and 800 MPa for 300 seconds provides highorganoleptic characteristics of fish. An increase in pressure from 600 to 800 MPa did not affect the organoleptic characteristics. During thestorage of control samples of carp, a significant decrease was observed in the protein content after 30 days of refrigerated storage by15.4%. The results obtained indicate that during the storage of prototype carp, protein decomposition does not occur; therefore, processingof chilled fish with high pressure ensures the safety of the product. The acid and peroxide numbers of lipids in the samples of chilled carp inthe control group were significantly higher than in the experimental group. The increase in pressure during the processing of chilled fishfrom 600 to 800 MPa significantly increases the acid and peroxide values. Processing chilled fish with high pressure ensures the death ofmicroorganisms. The obtained results testifies that using high pressure in technology of chilled meat and chilled fish preservation helpsincrease sell-by date.

Alternatives to reduce sodium in processed foods and the potential of high pressure technology

In most industrialized countries, the sodium intake exceeds the nutritional recommendations. In this sense the search for healthier foods has led the food industry to review their formulations in relation to food components such as salt, which is associated with increased risk of chronic diseases. As a result, different strategies for reducing salt levels in processed foods have been investigated. Among the technological options available, the high-pressure processing has stood out by presenting intrinsic technological advantages that can contribute to optimization of food formulations with low / reduced sodium contents. This review provides a brief overview of the key strategies and use of high pressure in the development of reduced-salt products.(AU)

High Pressure Processing of Chicken Meat: Change in Total Aerobic Counts after Pressure Treatment and During Chilled Storage.

Aims: To investigate the effect of pressure, pressurization time, pressurization temperature and their interaction on inactivation and recovery of Listeria innocua inoculated in minced chicken meat. Study Design: Effect of the parameters of high pressure processing (HPP) on the inactivation of L. innocua were studied by response surface methodology using Box- Behnken design. Place and Duration of Study: Study conducted during an 11 months postdoctoral study at Agriculture, Agronomy and Food Sciences Department at LUNAM Université, Oniris, Nantes, France. Methodology: Minced chicken meat inoculated with Listeria innocua strain ATCC 33090 to give a total aerobic count (TAC) of 108 cfu/g and samples were subjected to high pressures of 200, 300, 400 MPa, temperatures of 0ºC, 20ºC, 40ºC and holding times of 5, 10 and 15 minutes. Survival of L. innocua was determined by TAC immediately after pressure treatment and during 35 days of storage at 3ºC. Results: Survival of L. innocua decreased with increasing pressure and pressurization time. Effect of pressurization temperature on survival of bacteria was not linear, giving higher reduction at 0ºC and 40ºC compared to treatments at 20ºC. Analysis of variance (ANOVA) showed that pressure (P<.001), time (P<.001), temperature (P=.05) and interaction of pressure and temperature (P=.05) were significant parameters. After a 10 min treatment at 400 MPa and 0ºC, no survival of microorganisms was detected immediately after pressure treatment. However, TAC increased during storage and reached to about the initial level of microbial load (108cfu/g) in all samples after 35 days of storage at 3ºC. Conclusion: Undetected survival of microorganisms in a nutrient rich food immediately after a pressure treatment does not necessarily mean total inactivation of the microorganisms. Injured microbial cells could recover during the refrigerated storage and compromise the safety of pressure treated foods. Therefore, care must be taken to ensure the safety of high pressure processed foods.

Optimization of high pressure processing of Comus officinalis with wine by orthogonal test / 中草药

Objective: To optimize the high pressure processing of Comus officinalis with wine. Methods: The yield of loganin, morroniside, ursolic acid, and oleanolic acid in C. officinalis was served as indexes. The orthogonal design was used to investigate the effects of wine volume, moistening time, processing time, and processing temperature on the processing technology, so as to obtain the optimal high pressure processing of C. officinalis with wine. Results: The best processing conditions were as follows: wine volume was 25% of medicinal herbs, moistening time was 30 min, processing time was 60 min, and processing temperature was 115℃. Conclusion: Combining the product quality and appearance, the processing technology can save time and ensure the quality, which could lay a good foundation for the processing technology by enterprise scale production preparation of C. officinalis.