Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic almon

Innovative Food Science and Emerging Technologies

Volumn 1, Issue 2, 2000, Pages 87-98

  Amanatidou, A ^a,c   Schluter O ^b   Lemkau, K ^b   Gorris, L G M ^a,c   Smid, E J ^a   Knorr, D ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

High pressure; Hurdle technology; Modified atmospheres; Salmon; Spoilage

Indexed keywords

LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; SHEWANELLA PUTREFACIENS; TYPHIMURIUM;

EID: 0034196667     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(00)00007-2     Document Type: Article

References (43)

1. Amanatidou, A., Slump, R. A., Gorris, L. G. M., & Smid, E. J. (2000). High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. Journal of Food Science, in press.
2. Angupanich, K., & Ledward, D. A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry 63 (1), 39-50.
3. Anonymous (1994). VDI-Wärmeatlas 7. Auflage. VDI-Verlag GmbH, Düsseldorf.
4. Ballestra, P., Abreu da Silva, A., & Cuq, J. L. (1996). Inactivation of E. coli by carbon dioxide under pressure. Journal of Food Science, 61 (4), 829-831,836.
5. Brown, W. D., Albright, M., Watts, D. A., Heyers, B., Spruce, B., & Price, R. J. (1980). Modified atmosphere storage of rockfish (Sebastes miniatur) and silver salmon (Oncorhynchus kisutch). Journal of Food Science 45, 93.
6. Camell, C., Vaz-Pires, P., & Kirby, R. (1997). Use of counts of hydrogen sulphide producing bacteria to estimate remaining shelf-life of fresh fish. Methods to determine the freshness of fish in research and industry. Proceedings of Conc. Ac. Evaluation of Fish Freshness AIR3CT94 2283. International Institute of Refrigeration.
7. Cheah, P. B., & Ledward, D. A. (1997). Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat. Journal of Food Science 62, 1135.
8. 2 on microbial cell viability. Applied and Environmental Microbiology 62, 626-631.
9. Declerck, D. (1976). Organoleptic, Chemical and Microbiological Aspects of Vacuum Packed and Unpacked Smoked Pink Salmon. Mededeling van het Rijksstation voor Zeevisserij (CLO Gent), Publicatie no. 113-VB/VV (IWONL) 18, 1-9.
10. Deng, J. C., Matthews, R. F., & Watson, C. M. (1977). Effect of chemical and physical treatments on rancidity development of frozen mullet (Mugil cephalus) fillets. Journal of Food Science 42, 344.
11. 2 of the growth and metabolism of micro-organisms. Journal of Applied Bacteria 67, 109-136.
12. Farber, J. M. (1991). Listeria monocytogenes in fish products. Journal of Food Protection 54 (12), 922-924, 934.
13. 2 modified atmosphere and potassium sorbate ice at 1°C. Journal of Food Science 47 (4), 1048-1054.
14. Gill, C. O., & Molin, G. (1991). Modified atmospheres and vacuum packaging. In: N. J. Russell, & G. W. Gould, Food Preservatives (pp. 172-199). Glasgow and London: Blackie Scientific.
15. Goto, H., Kajiyama, N., & Noguchi, A. (1993). In: R. Hayashi, High Pressure Bioscience and Food Science (pp. 300-306). Kyoto, Japan: San-ei Publications.
16. Gram, L. (1992). Evaluation of the bacteriological quality of seafood. International Journal of Food Microbiology 16 (1), 25-39.
17. Haard, N. F., & Lee, Y. Z. (1982). Hypobaric storage of atlantic salmon in a carbon dioxide atmosphere. Canadian Institute of Food Science and Technology Journal 15 (1), 68-71.
18. Koutsoumanis, K., & Nychas, G. J. E. (1999). Chemical and sensory changes associated with microbial flora of Mediterranean bogue (Boops boops) stored aerobically at 0, 3, 7 and 10°C. Applied Environmental Microbiology 65, 698-706.
19. Knorr, D. (1993). Effects of high hydrostatic pressure processed on food safety and quality. Food Technology 47 (6), 156-161.
20. Knorr, D. (1995). Hydrostatic pressure treatment of food: Microbiology. In: G. W. Gould, New Emerging Technologies for Food Preservation. Glasgow: Blackie Academic and Professional.
21. Kühne, K., & Knorr, D. (1990). Effects of high pressure carbon dioxide on the reduction of microorganisms in fresh celery. Zeitschrift Für die Lebensmittel Wirtschaft 41 (10), EFS 55-57.
22. Ledward, D. A. (1998). High pressure processing of meat and fish. In Fresh Novel Food by High Pressure, 21-22 Sept., 1998 Helsinki, Finland, VTT, Finland, 165-155.
23. Lin, H., Yang, Z., & Chen, L. (1992). Inactivation of Saccharomyces cerevisiae by supercritical and subcritical carbon dioxide. Biotechnology Progress 8 (5), 458-461.
24. Marquis, R. E., & Thom, S. R. (1992). Hyperbaric sensitization of microbes to oxidative stress and disinfection. In: C. Balny, R. Hayashi, K. Heremans, & P. Masson. High Pressure and Biotechnology. London: John Libbey and Company Ltd.
25. Metrick, C., Hoover, D. G., & Farkas, D. F. (1989). Effects of high hydrostatic pressure on heat-resistant and heat-sensitive strains of Salmonella. Journal of Food Science 54 (6), 1547-1549, 1564.
26. O'Brien, J. K., & Marshall, R. T. (1996). Microbiological quality of raw ground chicken processed at high isostatic pressure. Journal of Food Protection 59 (2), 146-150.
27. Ogrydziak, D. M., & Brown, W. D. (1982). Temperature effects in modified-atmosphere storage of seafoods. Food Technology 36 (5), 86, 88, 90-91, 94-96.
28. Ohshima, T., Ushio, H., & Koizumi, C. (1993). High pressure processing of fish and fish products. Trends Food Science and Technology 1993 (4), 370-375.
29. Parry, R. T. (1993). Principles and Applications of Modified Atmosphere Packaging of Foods.
30. Pastoriza, L., Sampedro, G., Herrera, J. J., & Cabo, M. L. (1996). Effect of carbon dioxide atmosphere on microbial growth and quality of salmon slices. Journal of Science and Food Agriculture 72 (3), 348-352.
31. Patterson, M. F., Quinn, M., Simpson, R., & Gilmour, A. (1995). Effect of high pressure on vegetative pathogens. In: D. A. Ledward, D. E. Jonston, R. G. Earnshaw, & R. P. M. Hasting, High Pressure Processing of Foods. Nottingham: University Press.
32. Reddy, N. R., Solomon, H. M., Yep, H., Roman, M. G., & RhodeHamel, E. J. (1997). Shelf-Life and toxin development by C. botulinum during storage of modified-atmosphere-packaged fresh aquacultured salmon fillets. Journal of Food Protection 60 (9), 1055-1063.
33. Silva, J. L., & White, T. D. (1994). Bacteriological and color changes in modified atmosphere-packaged refrigerated channel catfish. Journal of Food Protection 57 (8), 715-719.
34. Simpson, B. K. (1997). Innovative strategies for controlling fresh fish texture degradation during postharvest handling and storage. In: F. Shahidi, Y. Jones, & D. D. Kitts, Seafood Safety Processing and Biotechnology. Lancaster, Pensylvania: Technomic Publishing Co., Inc.
35. Stammen, K., Gerdes, D., & Caporaso, X. (1993). Modified atmosphere packaging of seafood. Food Science and Nutrition 29 (5), 301-331.
36. Smelt, J. P. P. M. (1998). Recent advances in the microbiology of high pressure processing. Trends Food Science and Technology 9, 152-158.
37. Styles, M. F., Hoover, D. G., & Farkas, D. F. (1991). Response of Listeria monocytogenes and Vibrio parahaemolyticus to high hydrostatic pressure. Journal of Food Science 56 (5), 1404-1407.
38. Stier, R. F., Bell, L., Ito, K. A., Shafer, B. D., Brown, L. A., Seeger, M. L., Allen, B. H., Porcuna, M. N., & Lerke, P. A. (1981). Effect of modified atmosphere storage on C. botulinum toxigenesis and the spoilage microflora of salmon fillets. Journal of Food Science 46 (6), 1639-1642.
39. Thom, S. R., & Marquis, R. E. (1984). Microbial growth modification by compressed gases and hydrostatic pressure. Applied Environment and Microbiology 47 (4), 780-787.
40. Van Spreekens, K. J. A. (1974). The suitability of a modification of Long and Hammer's medium for the enumeration of fastidious bacteria from fresh fisher products. Archives of Lebanese Hygiene 25, 213-219.
41. 2 atmosphere on storage of freshwater crayfish (Pasifastacus leniusculus). Journal of Food Science 48, 158.
42. Woodall, A. A., Wai-Ming-Lee, S, Weesie, R. J., Jackson, M. J., & Britton, G. (1997). Oxidation of carotenoids by free radicals: relationship between carotenoid structure and reactivity. Biochemistry and Biophysics Acta 1336, 33-42.
43. ZoBell, C. E., & Hittle, L. L. (1967). Some effects of hyperbaric oxygenation on bacteria at increased hydrostatic pressure. Canadian Journal of Microbiology 13, 1311-1319.