Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate;Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

Grasas y Aceites

Volumn 63, Issue 1, 2012, Pages 100-108

  Sanchez J ^a   De Miguel, C ^b   Ramirez M R ^a   Delgado, J ^a   Franco, M N ^a   Martin D ^a  

^a Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

High hydrostatic pressures (HHP); Microbiologic; Olive pate; Oxidative stability; Sensory analysis; Thermal pasteurization

Indexed keywords

OLEACEAE;

EID: 84856260784     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.071211     Document Type: Article

References (42)

1. Barbosa-Cánovas GV, Pothakamury UR, Palou E, Swanson BG. 1998. Tecnologías emergentes en la conservación de alimentos, in Barbosa-Cánovas GV, Pothakamury UR, Palou E, Swanson BG (Ed.) Conservación no térmica de alimentos. Marcel Dekker, Inc., New York, 270.
2. Beltrán E, Pla R, Yuste J, Mor-Mur M. 2003. Lipid oxidation of pressurized and cooked chicken: Role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Sci. 64, 19-25.
3. Buzt P, Koller WD, Tauscher B, Wolf S. 1994. Ultra high pressure processing of onions: Chemical and sensory changes. Lebensm. Wiss. Technol. 27, 463-467.
4. Capellas M, Mor-Mur M, Sendra E, Pla R, Guamis B. 1996. Population of aerobic mesophils and inoculated E. Coli during storage of fresh goat'smilk cheese treated with highpressure. J. Food Protect. 59, 582-587. (Pubitemid 26309743)
5. Carlez A. 1994. Traitements para hautes pressions d'aliments d'origine musculaire: Destruction microbienne, modificationde couleur, gélification protéique. Thèse, Université Montpelier II. Montpelier.
6. Cheftel JC, Cullioli J. 1997. Effect of high pressure on meat: a review. Meat Sci. 3, 211-236.
7. Cheftel JC. 1992. Effect of high hydrostatic pressure on food constituents: An overview, in Balny C, Hayashi R, Heremans K, Masson P (Ed.) High Pressure of Biotechnology. John Libbey Eurotext, Montrouge, 195-209.
8. CIE. 2004. Colorimetry: technical report CIE15.2, 3rd edn. Vienna, Austria.
9. Criado MN, Romero MP, Casanovas M, Motilva MJ. 2008. Pigment profile and colour of monovarietal virgen olive oils from Arbequina cultivar obtained during two consecutive crop seasons. Food Chem. 110, 873-880.
10. De Lamo S, Capellas M, López T, Hernández M, Guamis B, Roig A. 2004. Behavour of Yersinia enterocolitica strains inoculated in model cheese treated with high hydrostatic pressure. J. Food Protect. 68, 528-533. (Pubitemid 40346769)
11. Escudero-Gilete ML, Meléndez-Martínez AJ, Heredia FJ, Vicario IM. 2009. Optimization of olive-fruit production using a methodological proposal based on a sensory and objective color analysis. Grasas Aceites 60, 396-404.
12. Frankel En. 1980. Lipid oxidation. Prog. Lipid Res. 19, 1-22.
13. García-Palazón A, Suthanthangjai W, Kajda P, Zabetakis I. 2004. The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria×ananassa). Food Chem. 88, 7-10. (Pubitemid 38823003)
14. Gotoh N, Wada S. 2006. The importance of peroxide value in assessing food quality and food safety. J. Am. Oil Chem. Soc. 83, 473-474. (Pubitemid 43966368)
15. ISO 4833. 1991. Microbiologie. Directives générales pour le dénombrement des micro-or-ganismes. Méthode par comptage des colonies obtenues à 30 °C. International Organitation for Standardization, Genève, Switzerland.
16. ISO 7402. 1993: Microbiologie. Directives générales pour le dénombrement sans revivification des Enterobacteriaceae. Techinque NPP el méthode par comptage des colonies. International Organitation for Standardization, Genève, Switzerland.
17. ISO 7954. 1988. Microbiologie. Directives générales pour le dénombrement des levures et moisissures. Technique par comptage des colonies obtenues à 25 °C. International Organitation for Standardization, Genève, Switzerland.
18. ISO 8586-2. 2008. Guía general para la selección, entre-namiento y control de evaluadores. Parte 2: Evaluadores sensoriales expertos. International Organitation for Standardization, Genève, Switzerland.
19. ISO 8589. 2007. Análisis sensorial. Guía general para el diseño de salas de catas. International Organitation for Standardization, Genève, Switzerland.
20. Keenan DF, Rößle C, Gormley R, Butler F, Brunton NP. 2011. Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT - Food Sci. Technol., In Press, Corrected Proof, Available online 14 July 2011.
21. Kouniaki S, Kajda P, Zabetakis I. 2004. The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum). Flavour Fragance. J. 19, 281-286. (Pubitemid 38967488)
22. Krebbers B, Matser AM, Hoogerwerf SW, Moezelaar R, Tomassen MMM, Van der Berg EW. 2003. Combined high-pressure and thermal treatments for processing of tomato puree: Evaluation of microbial inactivation and quality parameters. Innovative Food Sci. Emerg. Technol. 4, 377-385. (Pubitemid 37474250)
23. Mcinerney JK, Cathryn A, Seccafien C, Stewart M, Bird AR. 2007. Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables. Innovative. Food Sci. Emerg. Technol. 8, 543-548. (Pubitemid 350087801)
24. Mor-Mur M. 2010. Alimentos tratados por alta presión. Aspectos nutricionales. Actividad Dietética 14, 53-58.
25. Oey I, Lille M, Van Loey A, Hendrick M. 2008. Effect of high pressure processing on colour, texture and flavor of fruits and vegetables bases food products. Trends Food Sci. Technol. 19, 320-328. (Pubitemid 351756530)
26. Oey I, Van Der Planchen I, Van Loey A, Hendrick M. 2007. Does high pressure processing influence nutritional aspects of plant based food systems?. Trends Food Sci. Technol. 19, 300-308. (Pubitemid 351749794)
27. a edición, Madrid (España), 117-119.
28. Patterson MF, Margey DM, Mills G, Simpson R, Glimour A. 1997. The effect of high pressure treatment on microorganisms in foods. High Pressure Research, in the Bioscincesand Biothecnology, K. Heremans, (Ed.) Leuven University Press. Leuven, Belgium, 269-272.
29. Ponce E, Pla R, Sendra E, Guamis B, Mor-Mur M. 1998. Combined effect of nisin and high hydrostatic pressure in inactivation of Listeria innocua and Escherichia coli in liquid wholeegg. Int. J. Food Microbiol. 43, 15-19. (Pubitemid 28451120)
30. Porreta S, Birzi A, Chizzon C, Vicini E. 1995. Effects of ultra high hydrostatic pressure treatments on the quality of tomato juice. Food Chem. 52, 35-41.
31. Préstamo G, y Fontecha J. 2008. High pressure treatment on the tofu fatty acids and acylglycerols content. Innov. Food Sci. Emerg. Technol. 8, 188-191. (Pubitemid 46584643)
32. Rastogi NK, Rraghavarao KSMS, Nirajan K. 2005. Developments in osmotic dehydration, en Sun DW (Ed.) Emerging technologies for food processing. Elservier, London, 221-249.
33. Reglero G, Señorans FJ, Ibáñez E. 2005. Supercritical fluid extraction: an alternative to isolating natural food preservatives, en Barbosa-Cánovas GV, Tapia MS, Cano MP. (Ed.) Novel food procesing technologies. CRC Press, New York, 539-553.
34. Rodrigo D, Van Loey A, Hendrickx M. 2007. Combined termal and high pressure colour degradation of tomato puree and strawberry juice. J. Food Eng. 79, 553-560. (Pubitemid 44498923)
35. Schwartz M, Quitral V, Daccarett C, Callejas J. 2009. Desarrollo de pasta untable de aceituna variedad Sevillana. Grasas Aceites 60, 451-457.
36. Schwartz M, Quitral V, Daccarett C, Callejas J. 2011. Efecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna. Grasas Aceites 62, 337-343.
37. Segovia-Bravo K, Jaén-Galán M, García-García P, Garri-do-Fernández A. 2009. Browning reactions in olives: Mechanism and polyphenols envolved. Food Chem. 114, 1380-1352.
38. Soliva-Fortuny R, Balasa A, Knorr D, Martín-Belloso O. 2009. Effects of pulsed electric fields on bioactive compounds in foods: a review. Trends Food Sci. Technol. 20, 544-556.
39. Tewari G, Jayas DS, Holley RA. 1999. High pressure processing of foods: an overview. Sci. Aliment. 19, 619-661. (Pubitemid 129510317)
40. Torres JA, Velazquez G. 2008. Hydrostatic pressure processing of foods, in Jun S, Irudayaraj J. (Ed.) Food Processing Operations Modeling: Design and Analysis. (Second ed.), FL: CRC Press Inc, Boca Ratón, 173-212.
41. Tortora G, Berdell R, Case C. 1993. Introducción a la microbiología. Acribia S.A (Ed.) Zaragoza, España.
42. Voight D, Chevalier F, Qian M, y Kelly A. 2010. Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-beined cheese. Innov. Food Sci. Emerg. Technol. 11, 68-77.