The Experts below are selected from a list of 225 Experts worldwide ranked by ideXlab platform

Mario Perezwon - One of the best experts on this subject based on the ideXlab platform.

  • combined treatments of high hydrostatic pressure and co2 in coho salmon oncorhynchus kisutch effects on enzyme inactivation physicochemical properties and Microbial Shelf Life
    Foods, 2020
    Co-Authors: Mario Perezwon, Roberto Lemusmondaca, Carolina Herreralavados, Juan E Reyes, Teresa Roco, Anais Palmaacevedo, Gipsy Tabilomunizaga, Santiago P Aubourg
    Abstract:

    This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and Microbial Shelf Life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial Shelf Life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon Shelf Life.

  • Microbial Shelf Life extension of chilled coho salmon oncorhynchus kisutch and abalone haliotis rufescens by high hydrostatic pressure treatment
    Food Control, 2010
    Co-Authors: Lorena S Briones, Gipsy Tabilomunizaga, Juan E Reyes, Mario Perezwon
    Abstract:

    This study was carried out to evaluate the effect of high hydrostatic pressure (HHP) treatment on Microbial behavior and the Shelf-Life extension of Coho salmon and abalone during chilled storage at 4 °C. For salmon, HHP treatments were applied at 135, 170, and 200 MPa for 30 s, while abalone treatment consisted of 500 MPa for 8 min and 550 MPa for 3 or 5 min. Spoilage bacteria (Pseudomonas spp. and hydrogen sulfide-producing bacteria, mainly Shewanella putrefaciens), as well as aerobic mesophilic and psycrophilic microorganisms, were enumerated immediately after treatment and throughout subsequent storage at 4 °C. Results have shown that HHP treatment reduced the initial Microbial counts of salmon from 3.16 to 2.2 log units, moreover abalone was reduced from 1.3 log to undetectable levels ( 65 days irrespective of HHP treatment applied.

Olga Martinbelloso - One of the best experts on this subject based on the ideXlab platform.

  • impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice soymilk beverage in chilled storage
    Lwt - Food Science and Technology, 2010
    Co-Authors: Mariana Moralesde La Pena, Laura Salviatrujillo, Maria Alejandra Rojasgrau, Olga Martinbelloso
    Abstract:

    Abstract The effects of high-intensity pulsed electric fields (HIPEF) treatment (35 kV/cm, 4 μs bipolar pulses at 200 Hz for 800 or 1400 μs) on the Microbial stability, quality parameters and antioxidant properties of a fruit juice–soymilk (FJ–SM) beverage along the storage time at 4 °C were compared to those obtained by thermal pasteurization (90 °C, 60 s). HIPEF processing for 800 μs ensured the Microbial stability of the beverage during 31 days; however, longer Microbial Shelf-Life (56 days) was achieved by increasing the treatment time to 1400 μs or by applying a thermal treatment. Peroxidase and lipoxygenase of HIPEF treated beverages were inactivated by 17.5–29% and 34–39%, respectively; whereas thermal treatment achieved 100% and 51%. During the storage, vitamin C content and antioxidant capacity depleted with time, and they were higher in FJ–SM beverages processed by HIPEF than in those thermally treated. Instead, total phenolic content of beverages did not present significant changes over the time, and it was higher in the 1400 μs-HIPEF treated beverages. In general, color, soluble solids, pH, and acidity values were not significantly affected by the processing treatments. Beverage viscosity increased over time, regardless of the treatment applied. Hence, application of HIPEF may be a good alternative treatment to thermal processing in order to ensure microbiological stability, high nutritional values and fresh-like characteristics of FJ–SM beverages.

  • comparative study on Shelf Life of orange juice processed by high intensity pulsed electric fields or heat treatment
    European Food Research and Technology, 2006
    Co-Authors: Pedro Elezmartinez, Robe Solivafortuny, Olga Martinbelloso
    Abstract:

    The effects of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,000 μs; bipolar 4-μs pulses at 200 Hz) on the Microbial Shelf Life and quality-related parameters of orange juice were investigated during storage at 4 and 22 °C and compared to traditional heat pasteurization (90 °C for 1 min) and an unprocessed juice. HIPEF treatment ensured the microbiological stability of orange juice stored for 56 days under refrigeration but spoilage by naturally occurring microorganisms was detected within 30 days of storage at 22 °C. Pectin methyl esterase (PME) of HIPEF-treated orange juice was inactivated by 81.6% whereas heat pasteurization achieved a 100% inactivation. Peroxidase (POD) was destroyed more efficiently with HIPEF processing (100%) than with the thermal treatment (96%). HIPEF-treated orange juice retained better color than heat-pasteurized juice throughout storage but no differences (p<0.05) were found between treatments in pH, acidity and °Brix. Vitamin C retention was outstandingly higher in orange juice processed by HIPEF fitting recommended daily intake standards throughout 56 days storage at 4 °C, whereas heat-processed juice exhibited a poor vitamin C retention beyond 14 days storage (25.2–42.8%). The antioxidant capacity of both treated and untreated orange juice decreased slightly during storage. Heat treatments resulted in lower free-radical scavenging values but no differences (p<0.05) were found between HIPEF-processed and unprocessed orange juice.

Antonio-josé Trujillo - One of the best experts on this subject based on the ideXlab platform.

  • microbiological stabilization of tiger nuts milk beverage using ultra high pressure homogenization a preliminary study on Microbial Shelf Life extension
    Food Microbiology, 2018
    Co-Authors: Idoia Codinatorrella, Buenaventura Guamis, Anna Zamora, J M Quevedo, Antonio-josé Trujillo
    Abstract:

    Abstract Tiger nuts’ milk beverages are highly perishable products. For this reason, the interest of food industry for their commercialization makes necessary the application of preservation treatments to prolong their Shelf-Life. In the current study, the effect of ultra-high pressure homogenization (UHPH) on the microbiological and sensory qualities of tiger nuts’ milk beverage was evaluated. Characteristics of UHPH-treated products (at 200 and 300 MPa, with inlet temperature of 40 °C) were compared with those of raw (RP) and conventionally homogenized-pasteurized (H-P) beverages, after treatment and during cold storage at 4 °C. Microbiological quality of beverages was studied by enumerating total counts, psychrotrophic bacteria, lactobacilli, enterobacteria, molds and yeasts, and mesophilic spores. Evolution of color and sensory characteristics of beverages were also determined. Microbiological Shelf-Life of the tiger nuts’ milk beverages was extended from 3 to 25, 30 and 57 days by applying H-P and UHPH treatments at 200 and 300 MPa, respectively. Color of beverages was the only attribute that differentiated UHPH samples from the others, with greater luminosity and whiteness. Hence, UHPH treatments showed to be an alternative to the conventional H-P for obtaining tiger nuts’ milk beverages with an improved microbiological Shelf-Life and good sensorial characteristics.

  • Ultra-high pressure homogenisation of milk: Technological aspects of cheese-making and Microbial Shelf Life of a starter-free fresh cheese
    Journal of Dairy Research, 2012
    Co-Authors: Anna Zamora, Joan Miquel Quevedo, Buenaventura Guamis, Victoria Ferragut, Antonio-josé Trujillo
    Abstract:

    Fresh cheeses from pasteurised (80 °C for 15 s), homogenised-pasteurised (15 + 3 MPa at 60 °C; 80 °C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30 °C) were produced in order to evaluate different technological aspects during cheese-making and to study their Microbial Shelf Life. Although the coagulation properties of milk were enhanced by ultra-high pressure homogenisation (UHPH), the cheese-making properties were somewhat altered; both conventional homogenisation and UHPH of milk provoked some difficulties at cutting the curd due to crumbling and improper curd matting due to poor cohesion of the grains. Cheese-milk obtained by UHPH showed a higher microbiological quality than milk obtained by conventional treatments. Starter-free fresh cheeses made from UHPH-treated milk showed less syneresis during storage and longer microbiological Shelf-Life than those from conventionally treated milk samples.

  • Effects of Ultra-High Pressure Homogenization on Microbial and Physicochemical Shelf Life of Milk
    Journal of Dairy Science, 2007
    Co-Authors: Javier Pereda, Joan Miquel Quevedo, Buenaventura Guamis, Victoria Ferragut, Antonio-josé Trujillo
    Abstract:

    The effect of ultra-high pressure homogenization (UHPH) on Microbial and physicochemical Shelf Life of milk during storage at 4°C was studied and compared with a conventional heat preservation technology used in industry. Milk was standardized at 3.5% fat and was processed using a Stansted high-pressure homogenizer. High-pressure treatments applied were 100, 200, and 300MPa (single stage) with a milk inlet temperature of 40°C, and 200 and 300MPa (single stage) with a milk inlet temperature of 30°C. The UHPH-treated milks were compared with high-pasteurized milk (PA; 90°C for 15s). The microbiological quality was studied by enumerating total counts, psychrotropic bacteria, lactococci, lactobacilli, enterococci, coliforms, spores, and Pseudomonas. Physicochemical parameters assessed in milks were viscosity, color, pH, acidity, rate of creaming, particle size, and residual peroxidase and phosphatase activities. Immediately after treatment, UHPH was as efficient (99.99%) in reducing psychrotrophic, lactococci, and total bacteria as was the PA treatment, reaching reductions of 3.5 log cfu/mL. Coliforms, lactobacilli, and enterococci were eliminated. Microbial results of treated milks during storage at 4°C showed that UHPH treatment produced milk with a Microbial Shelf Life between 14 and 18 d, similar to that achieved for PA milk. The UHPH treatments reduced the L* value of treated milks and induced a reduction in viscosity values of milks treated at 200MPa compared with PA milks; however, these differences would not be appreciated by consumers. In spite of the fat aggregates detected in milks treated at 300MPa, no creaming was observed in any UHPH-treated milk. Hence, alternative methods such as UHPH may give new opportunities to develop fluid milk with an equivalent Shelf Life to that of PA milk in terms of Microbial and physicochemical characteristics.

Q H Zhang - One of the best experts on this subject based on the ideXlab platform.

  • commercial scale pulsed electric field processing of orange juice
    Journal of Food Science, 2003
    Co-Authors: Sea C Min, H W Yeom, Z T Jin, S K Min, Q H Zhang
    Abstract:

    Effects of commercial-scale pulsed electric field (PEF) processing on the Microbial stability, ascorbic acid, flavor compounds, color, Brix, pH, and sensory properties of orange juice were studied and compared with those of thermal processing. Freshly squeezed orange juice was thermally processed at 90 °C for 90 s or processed by PEF at 40 kV/cm for 97 ms. Both thermally processed and PEF-processed juices showed Microbial Shelf Life at 4 °C for 196 d. PEF-processed juice retained more ascorbic acid, flavor, and color than thermally processed juice (P<0.05). Sensory evaluation of texture, flavor, and overall acceptability were ranked highest for control juice, followed by PEF-processed juice and then by thermally processed juice (P<0.01).

Imca Sampers - One of the best experts on this subject based on the ideXlab platform.

  • combined use of cinnamon essential oil and map vacuum packaging to increase the Microbial and sensorial Shelf Life of lean pork and salmon
    Food Packaging and Shelf Life, 2017
    Co-Authors: Sam Van Haute, Katleen Raes, Frank Devlieghere, Imca Sampers
    Abstract:

    Abstract The combination of cinnamon essential oil (cinnamomum zeylanicum) and packaging methods was assessed in order to increase the Shelf Life of lean pork and salmon. The foodstuffs were dipped in 1 w/w% cinnamon, and the treated foodstuffs were stored (4 °C) in vacuum or MAP package (pork in 70% O2/30% CO2 and salmon in 60% CO2/40% N2). For both packaging methods the use of cinnamon increased the Microbial Shelf Life of pork but not of salmon. For salmon, vacuum packaged salmon reached end of Microbial Shelf Life faster than MAP packaged salmon. Off-odors occurred faster in MAP packaged pork than in vacuum and off-odors in salmon developed independent of packaging method. Cinnamon essential oil application was neutral towards the color and odor of the food matrices. Cinnamon essential oil shows promise as antiMicrobial treatment on vacuum or MAP packaged lean pork, but not on salmon.

  • The effect of cinnamon, oregano and thyme essential oils in marinade on the Microbial Shelf Life of fish and meat products
    Food Control, 2016
    Co-Authors: Sam Van Haute, Katleen Raes, Paul Van Der Meeren, Imca Sampers
    Abstract:

    Fresh and minimally processed fish and meat are easy targets for Microbial spoilage. The demand for natural alternatives to synthetic additives increases. In this study essential oil (EOs) in marinades were used on fish and meat and the effect on the Microbial growth during storage was assessed. EOs from Oreganum compactum (oregano), Cinnamomum zeylanicum (cinnamon), and Thymus zygis ct. Thymol (thyme) were chosen. The marinade was composed of water, Na-lactate/lactic acid buffer (2 w/w %), NaCl (10 w/w %), and EO emulsified with Tween 80 and with a pH of 4.5. The necessary Tween 80 to emulsify the EOs in the marinade depended on the EO type and was increased more than tenfold by the NaCl and lactate buffer. The treatment consisted of immersion of meat (pork filet, pork bacon, chicken filets, chicken skin), salmon or scampi for 2 min in marinade solution. The samples were stored at 4 °C in air. Samples were analyzed for Microbial counts (dependent on matrix: total coliforms, Escherichia coli, lactic acid bacteria, yeasts and molds, total aerobic psychrotrophs). Growth inhibition was achieved with some EO + marinade treatments but marinade itself did not slow down the Microbial growth. Most notably, the growth of yeasts and molds was inhibited by immersion of all food matrices in 1 w/w % cinnamon EO. Use of (1 w/w % for all EO) cinnamon EO (+marinade) led to Microbial Shelf Life increase of all matrices (except the chicken matrices as the end of the Shelf Life was not reached during the experimental duration), oregano EO to Shelf Life increase of pork filet and salmon, and thyme EO of pork filet and scampi. Sensorial analysis on pork filet and salmon showed that immersion in 3% EO (resulting in 0.09 g EO/100 g pork filet and 0.05 g EO/100 g salmon) resulted in an acceptable odor after 24 h of storage. The results in this study show that the sensorial properties of the meat/fish are inevitably affected when the necessary EO concentrations to extend the Microbial Shelf Life are applied.