High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 16-23

  Yi, Junjie ^a   Zhang, Liang ^a   Ding, Guowei ^a   Hu, Xiaosong ^a   Liao, Xiaojun ^a   Zhang, Yan ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

High hydrostatic pressure; Quality; Thermal processing; Wine marinated shrimp

Indexed keywords

COMMERCIAL PRODUCTIONS; HIGH HYDROSTATIC PRESSURE; PERISHABLE COMMODITIES; PHYSICO-CHEMICAL CHANGES; PHYSICO-CHEMICAL QUALITY; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS; WINE-MARINATED SHRIMP;

ACCIDENT PREVENTION; BACTERIA; BIOMATERIALS; DIGITAL STORAGE; ELASTICITY; ESCHERICHIA COLI; HYDROSTATIC PRESSURE; IMAGE QUALITY; MOISTURE; QUALITY CONTROL; RAPID THERMAL ANNEALING; THERMAL PROCESSING (FOODS); WINE;

SHELLFISH;

DECAPODA (CRUSTACEA); ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

EID: 84889093711     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.09.006     Document Type: Article

References (52)

1. K. Angsupanich, and D.A. Ledward High pressure treatment effects on cod (Gadus morhua) muscle Food Chemistry 63 1 1998 39 50
2. AOAC Official methods of analysis of the association of official analytical chemists K. Helrich, 15th ed. 1990 AOAC International Arlington
3. AOAC Official methods of analysis of AOAC International P. Cunniff, 16th ed. 1999 AOAC International 5th revision Maryland
4. J. Bindu, J. Ginson, C.K. Kamalakanth, K.K. Asha, and T.K. Srinivasa Gopal Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage Innovative Food Science & Emerging Technologies 17 2013 37 42
5. F. Bozoglu, H. Alpas, and G. Kaletunç Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage FEMS Immunology and Medical Microbiology 40 3 2004 243 247
6. J.F. Brandts, and L. Hunt Thermodynamics of protein denaturation III. Denaturation of ribonuclease in water and in aqueous urea and aqueous ethanol mixtures Journal of the American Chemical Society 89 19 1967 4826 4838
7. V. Briones-Labarca, M. Perez-Won, M. Zamarca, J.M. Aguilera-Radic, and G. Tabilo-Munizaga Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time Innovative Food Science & Emerging Technologies 13 2012 42 50
8. R. Buckow, A. Sikesb, and R. Tume Effect of high pressure on physico-chemical properties of meat Critical Reviews in Food Science and Nutrition 53 7 2013 770 786
9. A. Cadun, D. KIşla, and Ş. ÇaklI Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life Food Chemistry 109 1 2008 81 87
10. S. Chawla, and R. Chander Microbiological safety of shelf-stable meat products prepared by employing hurdle technology Food Control 15 7 2004 559 563
11. J. Cheecharoen, K. Kijroongrojan, and S. Benjakul Improvement of physical properties of black tiger shrimp (Penaeus monodun) meat gel induced by high pressure and heat treatment Journal of Food Biochemistry 35 3 2011 976 996
12. J. Cheftel, and J. Culioli Effects of high pressure on meat: A review Meat Science 46 3 1997 211 236
13. L. Chen, and U.L. Opara Texture measurement approaches in fresh and processed foods - A review Food Research International 51 2 2013 823 835
14. R. Chérte, N. Chapleau, C. Delbarre-Ladrat, V. Verrez-Bagnis, and M.d. Lamballerie Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L) fillets Journal of Food Science 70 8 2005 477 483
15. M. Cruz-Romero, A.L. Kelly, and J.P. Kerry Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas) Innovative Food Science & Emerging Technologies 8 1 2007 30 38
16. M. Cruz-Romero, J.P. Kerry, and A.L. Kelly Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage Food Control 19 12 2008 1139 1147
17. H. Cui, C. Xue, Y. Xue, W. Su, Z. Li, and H. Cong Development of shelf-stable, ready-to-eat (RTE) shrimps (Litopenaeus vannamei) using water activity lowering agent by response surface methodology Journal of Food Science and Technology 2011 10.1007/s13197-011-0430-0
18. J.C. Deng Effect of temperatures on fish alkaline protease, protein interaction and texture quality Journal of Food Science 46 1 1981 62 65
19. G.W. Ding, X.S. Hu, Yao Li, P. Dong, and Y. Zhang Effects of sterilization on the quality of RTE shrimps Food and Nutrition in China 18 7 2012 58 62
20. P. Dong, M. Kong, J. Yao, Y. Zhang, X. Liao, and X. Hu The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage Innovative Food Science & Emerging Technologies 19 2013 79 84
21. N. Erkan, G. ÜRTEener, H. Alpas, A. Selçuk, Ö. Özden, and S. Buzrul The effect of different high pressure conditions on the quality and shelf life of cold smoked fish Innovative Food Science & Emerging Technologies 12 2 2011 104 110
22. S. Furukawa, and I. Hayakawa Investigation of desirable hydrostatic pressure required to sterilize Bacillus stearothermophilus IFO 12550 spores and its sterilization properties in glucose, sodium chloride and alcohol solutions Food Research International 33 10 2000 901 905
23. J. Ginson, C. Kamalakanth, J. Bindu, R. Venkateswarlu, S. Das, and O. Chauhan Changes in K value, microbiological and sensory acceptability of high pressure processed Indian white prawn (Fenneropenaeus indicus) Food and Bioprocess Technology 6 5 2013 1175 1180
24. R. Hamm, and F. Deatherage Changes in hydration, solubility and protein charges of muscle proteins during heating of meat Food Research 25 5 1960 587 610
25. K. Hatae, H. Nakai, A. Shimada, T. Murakami, K. Takada, and Y. Shirojo Abalone (Harilitis discus): Seasonal variations in chemical compositions and textural properties Journal of Food Science 60 1 1995 32 35
26. H. He, R.M. Adams, D.F. Farkas, and M.T. Morrissey Use of high-pressure processing for oyster shucking and shelf-life extension Journal of Food Science 67 2 2002 640 645
27. T. Jantakoson, K. Kijroongrojana, and S. Benjakul Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon Fabricius) muscle protein International Aquatic Research 4 1 2012 1 12
28. S.R. Kanatt, S.P. Chawla, R. Chander, and A. Sharma Development of shelf-stable, ready-to-eat (RTE) shrimps (Penaeus indicus) using radiation as one of the hurdles LWT- Food Science and Technology 39 6 2006 621 626
29. N.U. Karim, T. Kennedy, M. Linton, S. Watson, N. Gault, and M.F. Patterson Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice Food Control 22 3-4 2011 476 484
30. B. Kaur, N. Kaushik, P.S. Rao, and O.P. Chauhan Effect of high-pressure processing on physical, biochemical, and microbiological characteristics of black tiger shrimp (Penaeus monodon) Food and Bioprocess Technology 6 6 2013 1390 1400
31. Z.A. Kruk, H. Yun, D.L. Rutley, E.J. Lee, Y.J. Kim, and C. Jo The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet Food Control 22 1 2011 6 12
32. T. Latscha The role of astaxanthin in shrimp pigmentation Advances in Tropical Aquaculture, Aquacop Ifremer Actes de Collegue 9 1 1989 319 325
33. L. Leistner Basic aspects of food preservation by hurdle technology International Journal of Food Microbiology 55 1-3 2000 181 186
34. F. Liu, Y. Wang, X. Bi, X. Guo, S. Fu, and X. Liao Comparison of microbial inactivation and rheological characteristics of mango pulp after high hydrostatic pressure treatment and high temperature short time treatment Food and Bioprocess Technology 2012 10.1007/s11947-012-0953-z
35. O. Martínez-Alvarez, M. López-Caballero, M. Gómez-Guillén, and P. Montero The effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas LWT - Food Science and Technology 42 8 2009 1335 1344
36. S. Mizuta, Y. Yamada, T. Miyagi, and R. Yoshinaka Histological changes in collagen related to textural development of prawn meat during heat processing Journal of Food Science 64 6 1999 991 995
37. C. Niamnuy, S. Devahastin, and S. Soponronnarit Quality changes of shrimp during boiling in salt solution Journal of Food Science 72 5 2007 S289 S297
38. C. Niamnuy, S. Devahastin, and S. Soponronnarit Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution Food Chemistry 108 1 2008 165 175
39. N.P. Nirmal, and S. Benjakul Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze-thawing during refrigerated storage Food Control 21 9 2010 1263 1271
40. M.F. Patterson Microbiology of pressure-treated foods Journal of Applied Microbiology 98 6 2005 1400 1409
41. C. Qiu, W. Xia, and Q. Jiang Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix) Food Research International 52 1 2013 199 205
42. M.S. Rao, R. Chander, and A. Sharma Development of shelf-stable intermediate-moisture meat products using active edible chitosan coating and irradiation Journal of Food Science 70 7 2005 325 331
43. M. Ritz, J.L. Tholozan, M. Federighi, and M.F. Pilet Morphological and physiological characterization of Listeria monocytogenes subjected to high hydrostatic pressure Applied and Environmental Microbiology 67 5 2001 2240 2247
44. A. Sequeria-Munoz, D. Chevalier, A. Lebabile, S.H. Ramaswamy, and B.K. Simpson Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature Innovative Food Science & Emerging Technologies 7 1-2 2006 13 18
45. J.L. Silva, D. Foguel, and C.A. Royer Pressure provides new insights into protein folding, dynamics and structure Trends in Biochemical Sciences 26 10 2001 612 618
46. S. Songsaeng, P. Sophanodora, J. Kaewsrithong, and T. Ohshima Quality changes in oyster (Crassostrea belcheri) during frozen storage as affected by freezing and antioxidant Food Chemistry 123 2 2010 286 290
47. S. Tsugane Salt, salted food intake, and risk of gastric cancer: Epidemiologic evidence Cancer Science 96 1 2005 1 6
48. Y. Wang, J. Yi, J. Yi, P. Dong, X. Hu, and X. Liao Influence of pressurization rate and mode on inactivation of natural microorganisms in purple sweet potato nectar by high hydrostatic pressure Food and Bioprocess Technology 6 6 2013 1570 1579
49. Y. Yaǧiz, H.G. Kristinsson, M.O. Balaban, and M.R. Marshall Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus) Journal of Food Science 72 9 2007 509 515
50. Y. Yaǧiz, H.G. Kristinsson, M.O. Balaban, B.A. Welt, M. Ralat, and M.R. Marshall Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon Food Chemistry 116 4 2009 828 835
51. J. Yi, Q. Xu, X. Hu, P. Dong, X. Liao, and Y. Zhang Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle Innovative Food Science & Emerging Technologies 18 2013 57 64
52. Z. Zhang, B. Jiang, X. Liao, J. Yi, X. Hu, and Y. Zhang Inactivation of Bacillus subtilis spores by combining high-pressure thermal sterilization and ethanol International Journal of Food Microbiology 160 2 2012 99 104