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Pilar Montero - One of the best experts on this subject based on the ideXlab platform.
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Enzymatic hydrolysis of fish gelatin under High Pressure Treatment
International Journal of Food Science & Technology, 2011Co-Authors: A. Alemán, B. Giménez, M. Carmen Gómez-guillén, Pilar MonteroAbstract:Summary The effect of High Pressure Treatment on the hydrolysis of fish skin gelatin and the antioxidant properties of the hydrolysates was evaluated. Hydrolysis was performed by Alcalase, collagenase, trypsin and pepsin both at atmospheric Pressure and under High Pressure (100 MPa/15 and 30 min, 200 MPa/15 and 30 min, 300 MPa/15 min). The degree of hydrolysis (DH) was determined according to the base consumption via pH-stat as well as the percentage of soluble nitrogen in trichloroacetic acid (TCA). About 16% of nitrogen in the gelatin was still soluble in 10% TCA, indicative of a significant amount of low molecular weight components. The High Pressure Treatment increased the DH with all the enzymes used between 5% and 10%. However, in comparison with the hydrolysates obtained at atmospheric Pressure after 3 h of digestion under controlled conditions (using a pH-stat), the radical scavenging capacity of the Pressured hydrolysates was only significantly enhanced when Alcalase or collagenase were used. High Pressure may be a useful tool for the quick obtaining of gelatin hydrolysates with antioxidant capacity.
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Extension of the Shelf Life of Prawns (Penaeus japonicus) by Vacuum Packaging and High-Pressure Treatment
Journal of Food Protection, 2000Co-Authors: María Elvira López-caballero, Javier Borderías, Miriam Pérez-mateos, Pilar MonteroAbstract:The present study has investigated the application of High Pressures (200 and 400 MPa) in chilled prawn tails, both conventionally stored (air) and vacuum packaged. Vacuum packaging and High-Pressure Treatment did extend the shelf life of the prawn samples, although it did affect muscle color very slightly, giving it a whiter appearance. The viable shelf life of 1 week for the air-stored samples was extended to 21 days in the vacuum-packed samples, 28 days in the samples treated at 200 MPa, and 35 days in the samples pressurized at 400 MPa. Vacuum packaging checked the onset of blackening, whereas High-Pressure Treatment aggravated the problem. From a microbiological point of view, batches conventionally stored reached about 6 log CFU/g or even Higher at 14 days. Similar figures were reached in total number of bacteria in vacuum-packed samples and in pressurized at 200-MPa samples at 21 days. When samples were pressurized at 400 MPa, total numbers of bacteria were below 5.5 log CFU/g at 35 days of storage...
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Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and High-Pressure Treatment.
Journal of food protection, 2000Co-Authors: María Elvira López-caballero, Javier Borderías, Miriam Pérez-mateos, Pilar MonteroAbstract:The present study has investigated the application of High Pressures (200 and 400 MPa) in chilled prawn tails, both conventionally stored (air) and vacuum packaged. Vacuum packaging and High-Pressure Treatment did extend the shelf life of the prawn samples, although it did affect muscle color very slightly, giving it a whiter appearance. The viable shelf life of 1 week for the air-stored samples was extended to 21 days in the vacuum-packed samples, 28 days in the samples treated at 200 MPa, and 35 days in the samples pressurized at 400 MPa. Vacuum packaging checked the onset of blackening, whereas High-Pressure Treatment aggravated the problem. From a microbiological point of view, batches conventionally stored reached about 6 log CFU/g or even Higher at 14 days. Similar figures were reached in total number of bacteria in vacuum-packed samples and in pressurized at 200-MPa samples at 21 days. When samples were pressurized at 400 MPa, total numbers of bacteria were below 5.5 log CFU/g at 35 days of storage. Consequently, a combination of vacuum packaging and High-Pressure Treatment would appear to be beneficial in prolonging freshness and preventing spotting.
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Oyster preservation by High-Pressure Treatment.
Journal of food protection, 2000Co-Authors: María Elvira López-caballero, Miriam Pérez-mateos, Pilar Montero, A. J. BorderíasAbstract:The purpose of this study was to analyze the effect of 10-min continuous Pressure and pulsed Pressure in two 5-min steps (400 MPa at 7°C) on the microbial flora, total volatile bases, pH, and texture of purified and unpurified oysters. High-Pressure Treatment reduced the number of all the target microorganisms (total viable count, H2S-producing microorganisms, lactic acid bacteria, Brochothrix thermosphacta, and coliforms), in some cases by around 5-log units. The difference between the counts in the control and the pressurized oysters remained stable throughout 41 days of storage at 2°C. No Salmonella spp. were detected in either the control batch or the pressurized batches during this storage period. Deterioration of the oyster was accompanied by increased total volatile bases, mainly in the nonpressurized samples. The pH was practically constant in the pressurized oysters and fell slightly in unpressurized samples. As for mechanical properties, shear strength values were Higher in pressurized than in u...
Manuel Nunez - One of the best experts on this subject based on the ideXlab platform.
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effect of High Pressure Treatment on the survival of listeria monocytogenes scott a in sliced vacuum packaged iberian and serrano cured hams
Journal of Food Protection, 2006Co-Authors: Pilar Morales, Javier Calzada, Manuel NunezAbstract:High-Pressure Treatment is useful for increasing the microbiological safety of ready-to-eat foods. With dry-cured hams, this Treatment can be applied to the finished product after slicing and vacuum packaging. The effect of High-Pressure Treatment on the survival of inoculated Listeria monocytogenes Scott A and on the sensory characteristics of two Spanish dry-cured hams, Iberian and Serrano, was investigated. Ham slices were inoculated with L. monocytogenes at 6 X 10 6 CFU/g and held at 4°C for 20 h before High-Pressure Treatment. During this holding period, the population of the pathogen declined by 0.44 and 0.51 log CFU/g in Iberian and Serrano hams, respectively. Treatment at 450 MPa for 10 min at 12°C reduced L. monocytogenes populations by 1.50 and 1.16 log CFU/g in Iberian and Serrano hams, respectively. During the first week of storage at 4 or 8°C, L. monocytogenes populations declined by an average 0.89 log CFU/g in pressurized Iberian ham and 2.09 log CFU/g in pressurized Serrano ham. After 60 days at 4 or 8°C, the respective populations in pressurized and control hams were 3.24 and 4.70 log CFU/g for Iberian ham and 2.73 and 5.07 log CFU/g for Serrano ham. The color parameters L* and a* were not influenced by High-Pressure Treatment, and parameter b* was increased only in Iberian ham. Sensory characteristics of hams were not affected by High-Pressure Treatment. Treatment of Iberian and Serrano hams at 450 MPa for 10 min significantly reduced the population of L. monocytogenes Scott A without a detrimental effect on the sensory characteristics of the hams.
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Effect of High-Pressure Treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams.
Journal of food protection, 2006Co-Authors: Pilar Morales, Javier Calzada, Manuel NunezAbstract:High-Pressure Treatment is useful for increasing the microbiological safety of ready-to-eat foods. With dry-cured hams, this Treatment can be applied to the finished product after slicing and vacuum packaging. The effect of High-Pressure Treatment on the survival of inoculated Listeria monocytogenes Scott A and on the sensory characteristics of two Spanish dry-cured hams, Iberian and Serrano, was investigated. Ham slices were inoculated with L. monocytogenes at 6 x 10(6) CFU/g and held at 4 degrees C for 20 h before High-Pressure Treatment. During this holding period, the population of the pathogen declined by 0.44 and 0.51 log CFU/g in Iberian and Serrano hams, respectively. Treatment at 450 MPa for 10 min at 12 degrees C reduced L. monocytogenes populations by 1.50 and 1.16 log CFU/g in Iberian and Serrano hams, respectively. During the first week of storage at 4 or 8 degrees C, L. monocytogenes populations declined by an average 0.89 log CFU/g in pressurized Iberian ham and 2.09 log CFU/g in pressurized Serrano ham. After 60 days at 4 or 8 degrees C, the respective populations in pressurized and control hams were 3.24 and 4.70 log CFU/g for Iberian ham and 2.73 and 5.07 log CFU/g for Serrano ham. The color parameters L* and a* were not influenced by High-Pressure Treatment, and parameter b* was increased only in Iberian ham. Sensory characteristics of hams were not affected by High-Pressure Treatment. Treatment of Iberian and Serrano hams at 450 MPa for 10 min significantly reduced the population of L. monocytogenes Scott A without a detrimental effect on the sensory characteristics of the hams.
María Elvira López-caballero - One of the best experts on this subject based on the ideXlab platform.
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Extension of the Shelf Life of Prawns (Penaeus japonicus) by Vacuum Packaging and High-Pressure Treatment
Journal of Food Protection, 2000Co-Authors: María Elvira López-caballero, Javier Borderías, Miriam Pérez-mateos, Pilar MonteroAbstract:The present study has investigated the application of High Pressures (200 and 400 MPa) in chilled prawn tails, both conventionally stored (air) and vacuum packaged. Vacuum packaging and High-Pressure Treatment did extend the shelf life of the prawn samples, although it did affect muscle color very slightly, giving it a whiter appearance. The viable shelf life of 1 week for the air-stored samples was extended to 21 days in the vacuum-packed samples, 28 days in the samples treated at 200 MPa, and 35 days in the samples pressurized at 400 MPa. Vacuum packaging checked the onset of blackening, whereas High-Pressure Treatment aggravated the problem. From a microbiological point of view, batches conventionally stored reached about 6 log CFU/g or even Higher at 14 days. Similar figures were reached in total number of bacteria in vacuum-packed samples and in pressurized at 200-MPa samples at 21 days. When samples were pressurized at 400 MPa, total numbers of bacteria were below 5.5 log CFU/g at 35 days of storage...
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Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and High-Pressure Treatment.
Journal of food protection, 2000Co-Authors: María Elvira López-caballero, Javier Borderías, Miriam Pérez-mateos, Pilar MonteroAbstract:The present study has investigated the application of High Pressures (200 and 400 MPa) in chilled prawn tails, both conventionally stored (air) and vacuum packaged. Vacuum packaging and High-Pressure Treatment did extend the shelf life of the prawn samples, although it did affect muscle color very slightly, giving it a whiter appearance. The viable shelf life of 1 week for the air-stored samples was extended to 21 days in the vacuum-packed samples, 28 days in the samples treated at 200 MPa, and 35 days in the samples pressurized at 400 MPa. Vacuum packaging checked the onset of blackening, whereas High-Pressure Treatment aggravated the problem. From a microbiological point of view, batches conventionally stored reached about 6 log CFU/g or even Higher at 14 days. Similar figures were reached in total number of bacteria in vacuum-packed samples and in pressurized at 200-MPa samples at 21 days. When samples were pressurized at 400 MPa, total numbers of bacteria were below 5.5 log CFU/g at 35 days of storage. Consequently, a combination of vacuum packaging and High-Pressure Treatment would appear to be beneficial in prolonging freshness and preventing spotting.
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Oyster preservation by High-Pressure Treatment.
Journal of food protection, 2000Co-Authors: María Elvira López-caballero, Miriam Pérez-mateos, Pilar Montero, A. J. BorderíasAbstract:The purpose of this study was to analyze the effect of 10-min continuous Pressure and pulsed Pressure in two 5-min steps (400 MPa at 7°C) on the microbial flora, total volatile bases, pH, and texture of purified and unpurified oysters. High-Pressure Treatment reduced the number of all the target microorganisms (total viable count, H2S-producing microorganisms, lactic acid bacteria, Brochothrix thermosphacta, and coliforms), in some cases by around 5-log units. The difference between the counts in the control and the pressurized oysters remained stable throughout 41 days of storage at 2°C. No Salmonella spp. were detected in either the control batch or the pressurized batches during this storage period. Deterioration of the oyster was accompanied by increased total volatile bases, mainly in the nonpressurized samples. The pH was practically constant in the pressurized oysters and fell slightly in unpressurized samples. As for mechanical properties, shear strength values were Higher in pressurized than in u...
Pilar Morales - One of the best experts on this subject based on the ideXlab platform.
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effect of High Pressure Treatment on the survival of listeria monocytogenes scott a in sliced vacuum packaged iberian and serrano cured hams
Journal of Food Protection, 2006Co-Authors: Pilar Morales, Javier Calzada, Manuel NunezAbstract:High-Pressure Treatment is useful for increasing the microbiological safety of ready-to-eat foods. With dry-cured hams, this Treatment can be applied to the finished product after slicing and vacuum packaging. The effect of High-Pressure Treatment on the survival of inoculated Listeria monocytogenes Scott A and on the sensory characteristics of two Spanish dry-cured hams, Iberian and Serrano, was investigated. Ham slices were inoculated with L. monocytogenes at 6 X 10 6 CFU/g and held at 4°C for 20 h before High-Pressure Treatment. During this holding period, the population of the pathogen declined by 0.44 and 0.51 log CFU/g in Iberian and Serrano hams, respectively. Treatment at 450 MPa for 10 min at 12°C reduced L. monocytogenes populations by 1.50 and 1.16 log CFU/g in Iberian and Serrano hams, respectively. During the first week of storage at 4 or 8°C, L. monocytogenes populations declined by an average 0.89 log CFU/g in pressurized Iberian ham and 2.09 log CFU/g in pressurized Serrano ham. After 60 days at 4 or 8°C, the respective populations in pressurized and control hams were 3.24 and 4.70 log CFU/g for Iberian ham and 2.73 and 5.07 log CFU/g for Serrano ham. The color parameters L* and a* were not influenced by High-Pressure Treatment, and parameter b* was increased only in Iberian ham. Sensory characteristics of hams were not affected by High-Pressure Treatment. Treatment of Iberian and Serrano hams at 450 MPa for 10 min significantly reduced the population of L. monocytogenes Scott A without a detrimental effect on the sensory characteristics of the hams.
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Effect of High-Pressure Treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams.
Journal of food protection, 2006Co-Authors: Pilar Morales, Javier Calzada, Manuel NunezAbstract:High-Pressure Treatment is useful for increasing the microbiological safety of ready-to-eat foods. With dry-cured hams, this Treatment can be applied to the finished product after slicing and vacuum packaging. The effect of High-Pressure Treatment on the survival of inoculated Listeria monocytogenes Scott A and on the sensory characteristics of two Spanish dry-cured hams, Iberian and Serrano, was investigated. Ham slices were inoculated with L. monocytogenes at 6 x 10(6) CFU/g and held at 4 degrees C for 20 h before High-Pressure Treatment. During this holding period, the population of the pathogen declined by 0.44 and 0.51 log CFU/g in Iberian and Serrano hams, respectively. Treatment at 450 MPa for 10 min at 12 degrees C reduced L. monocytogenes populations by 1.50 and 1.16 log CFU/g in Iberian and Serrano hams, respectively. During the first week of storage at 4 or 8 degrees C, L. monocytogenes populations declined by an average 0.89 log CFU/g in pressurized Iberian ham and 2.09 log CFU/g in pressurized Serrano ham. After 60 days at 4 or 8 degrees C, the respective populations in pressurized and control hams were 3.24 and 4.70 log CFU/g for Iberian ham and 2.73 and 5.07 log CFU/g for Serrano ham. The color parameters L* and a* were not influenced by High-Pressure Treatment, and parameter b* was increased only in Iberian ham. Sensory characteristics of hams were not affected by High-Pressure Treatment. Treatment of Iberian and Serrano hams at 450 MPa for 10 min significantly reduced the population of L. monocytogenes Scott A without a detrimental effect on the sensory characteristics of the hams.
Miriam Pérez-mateos - One of the best experts on this subject based on the ideXlab platform.
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Extension of the Shelf Life of Prawns (Penaeus japonicus) by Vacuum Packaging and High-Pressure Treatment
Journal of Food Protection, 2000Co-Authors: María Elvira López-caballero, Javier Borderías, Miriam Pérez-mateos, Pilar MonteroAbstract:The present study has investigated the application of High Pressures (200 and 400 MPa) in chilled prawn tails, both conventionally stored (air) and vacuum packaged. Vacuum packaging and High-Pressure Treatment did extend the shelf life of the prawn samples, although it did affect muscle color very slightly, giving it a whiter appearance. The viable shelf life of 1 week for the air-stored samples was extended to 21 days in the vacuum-packed samples, 28 days in the samples treated at 200 MPa, and 35 days in the samples pressurized at 400 MPa. Vacuum packaging checked the onset of blackening, whereas High-Pressure Treatment aggravated the problem. From a microbiological point of view, batches conventionally stored reached about 6 log CFU/g or even Higher at 14 days. Similar figures were reached in total number of bacteria in vacuum-packed samples and in pressurized at 200-MPa samples at 21 days. When samples were pressurized at 400 MPa, total numbers of bacteria were below 5.5 log CFU/g at 35 days of storage...
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Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and High-Pressure Treatment.
Journal of food protection, 2000Co-Authors: María Elvira López-caballero, Javier Borderías, Miriam Pérez-mateos, Pilar MonteroAbstract:The present study has investigated the application of High Pressures (200 and 400 MPa) in chilled prawn tails, both conventionally stored (air) and vacuum packaged. Vacuum packaging and High-Pressure Treatment did extend the shelf life of the prawn samples, although it did affect muscle color very slightly, giving it a whiter appearance. The viable shelf life of 1 week for the air-stored samples was extended to 21 days in the vacuum-packed samples, 28 days in the samples treated at 200 MPa, and 35 days in the samples pressurized at 400 MPa. Vacuum packaging checked the onset of blackening, whereas High-Pressure Treatment aggravated the problem. From a microbiological point of view, batches conventionally stored reached about 6 log CFU/g or even Higher at 14 days. Similar figures were reached in total number of bacteria in vacuum-packed samples and in pressurized at 200-MPa samples at 21 days. When samples were pressurized at 400 MPa, total numbers of bacteria were below 5.5 log CFU/g at 35 days of storage. Consequently, a combination of vacuum packaging and High-Pressure Treatment would appear to be beneficial in prolonging freshness and preventing spotting.
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Oyster preservation by High-Pressure Treatment.
Journal of food protection, 2000Co-Authors: María Elvira López-caballero, Miriam Pérez-mateos, Pilar Montero, A. J. BorderíasAbstract:The purpose of this study was to analyze the effect of 10-min continuous Pressure and pulsed Pressure in two 5-min steps (400 MPa at 7°C) on the microbial flora, total volatile bases, pH, and texture of purified and unpurified oysters. High-Pressure Treatment reduced the number of all the target microorganisms (total viable count, H2S-producing microorganisms, lactic acid bacteria, Brochothrix thermosphacta, and coliforms), in some cases by around 5-log units. The difference between the counts in the control and the pressurized oysters remained stable throughout 41 days of storage at 2°C. No Salmonella spp. were detected in either the control batch or the pressurized batches during this storage period. Deterioration of the oyster was accompanied by increased total volatile bases, mainly in the nonpressurized samples. The pH was practically constant in the pressurized oysters and fell slightly in unpressurized samples. As for mechanical properties, shear strength values were Higher in pressurized than in u...