Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate

Chicken breast is not preferred in Japan because it is not juicy. In this study, the effect of combined high pressure and sodium hydrogen carbonate (NaHCO₃) treatment on the texture and palatability of chicken breast was investigated. The sample used was broiler chicken breast. Meat samples were soaked in.0–.4 M NaHCO₃ solution and then pressurized at 100–400 MPa. After pressurization, the samples were heated for 30 min at 80°C and cooled down in ice-cold water. High pressure and NaHCO₃ treatment of broiler chicken breast resulted in increased water content, and decreased weight reduction and rupture stress. Moreover, meat exposed to 200 MPa pressurization and.3 M NaHCO₃ treatment was judged tender, juicy and of good taste by sensory evaluation. The combination of high pressure and NaHCO₃ treatment can be effectively used for broiler chicken breast production.     

Effect of high hydrostatic pressure and reducing sodium chloride and phosphate on physicochemical properties of beef gels

ABSTRACT

The effect of high hydrostatic pressure (HHP) treatment (100–200?MPa, 10?min, 20°C) combined with sodium chloride and sodium phosphate on the physicochemical properties of beef gels was investigated. The water content, cooking losses, color, protein composition by SDS-PAGE analysis and texture parameters of beef gels were determined. The beef gels treated with high pressure at 150?MPa showed a synergistic effect in the increased water content and the decreased cooking losses compared with the unpressurized gels. The L*, a* and b* color values of beef gels were slightly decreased under HHP treatment at 100–200?MPa. In the SDS-PAGE analysis, the staining intensity of the α-actinin protein band was decreased in pressurized samples. The cohesiveness, adhesiveness, gel strength and modulus of elasticity were improved after HHP treatment. Application of high pressure treatment (150–200?MPa) before heat treatment would be beneficial for the manufacturing of low salt and/or low phosphate meat products for a healthy diet.     

Effects of high hydrostatic pressure on β-glucan content,swelling power,starch damage,and pasting properties of high-β-glucan barley flour

ABSTRACT

The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study. Dough samples were made from two types of barley flour with low and high β-glucan content, respectively, and treated with HHP (200–600?MPa) for 10?min. Although the elevation of pasting properties for the samples treated at 600?MPa was reduced to the same extent as that in wheat flour at normal atmospheric pressure, β-glucan content was maintained regardless of the pressure applied. The significant increase in starch damage of the dough samples at 550 and 600?MPa was confirmed by the results of microscopic observation, which revealed that elliptical starch granules were cracked and damaged in samples with low β-glucan at 600?MPa, and in samples with high β-glucan content at 400?MPa or more. X-ray diffraction patterns of the samples treated at 600?MPa indicated the formation of amylose-lipid complexes that were considered to inhibit the elevation of viscosity.     

Effect of 300 and 500 MPa pressure treatments on starch–water adsorption/desorption isotherms and hysteresis

Pressure treatments of 300 and 500?MPa during 15?min were found to change starch–water sorption (adsorption and desorption) isotherms and the hysteresis effect, particularly the 500?MPa. This last treatment shifted the adsorption/desorption isotherms downward, compared with non-treated starch and starch treated at 300?MPa. The observed hysteresis effect decreased with the increase in pressure level in the whole a_w range, indicating that adsorption and desorption isotherms became closer. Guggenheim–Anderson–De Boer and Brunauer–Emmett–Teller model parameters Cb, Cg, K and Mm also showed changes caused by pressure, the latter being lower in the pressure-processed samples, thus indicating possible changes on microbial and (bio)chemical stabilities of pressure-processed food products containing starch.     

Effect of High Pressure on Acid Phosphatase in Milk

Acid phosphatase activity was measured in whole milk, skim milk, acid and rennet wheys before and after subjecting samples to high hydrostatic pressures for 10 min. Whole and skim milks exhibited a significant drop in activity following treatment at pressures in excess of 200 MPa. While rennet whey exhibited similar characteristics, acid whey was more pressure resistant and required pressures in excess of 500 MPa before exhibiting a net loss in activity. Most of the activity was lost in the first 10 min of pressurisation.     

Changes in Volatile Aromatic Compounds of Strawberry Puree Treated by High-pressure During Storage

The changes in volatile flavor components and lipoxygenase and peroxidase enzymatic activity of Cilady strawberry puree during high pressure processing (400 MPa/20 °C/20 min) and storage at 4 °C were evaluated. High pressure processing maintains the original aromatic distribution, but after thirty days of storage an increase in some volatile compounds was observed. After high pressure treatment and storage, a residual lipoxygenase activity was observed, which could explain some slight changes of volatile compounds. On the other hand, the peroxidase was clearly inactivated by high pressure treatment.     

Refrigerated shelf-life evaluation of high pressure processed,raw and sous vide cooked lobster

ABSTRACT

High pressure processing (HPP) and sous vide may increase the shelf-life of high value seafood products without the use of additives. This study investigated the effects of 150MPa or 350MPa for 10min on microbial, sensory, and physicochemical qualities of raw and subsequently sous vide cooked (65°C) lobster tails during 28 days of refrigerated storage. Raw lobster pressurized at 350MPa or sous vide cooked maintained significantly lower microbial counts, total volatile base nitrogen, and biogenic amine levels. Due to off-odors, 90% and 60% of sensory respondents rejected the control and 150MPa raw samples, respectively, by day 7, while 70% rated the 350MPa samples as still acceptable on day 28. For cooked lobster, only 20% of the respondents rejected any samples by day 28. Moderate HPP conditions were effective in extending refrigerated shelf-life of vacuum-packaged raw lobster tails. However, HPP pretreatment did not contribute to additional shelf-life extension for sous vide cooked products.     

On the nature and the practical relevance of the molecular modifications induced in wheat proteins by high pressure treatment

Abstract

Modifications induced by the combined application of pressure (up to 800 MPa) and temperature (up to 80° C) were studied on wet and dry semolina, and on fresh pasta as such and after cooking. Rheological and immunochemical properties of the treated products were investigated, along with parameters indicating the extent of protein denaturation. No modification occurs in semolina treated at less than 45% water, below 60°C/800MPa for 10min. Egg noodles prepared from pressure/heat treated semolina had increased protein digestibility and low recognition by anti-gliadin antibodies either before or after cooking. The same effects were observed in heat/pressure treated pasta, but were lost upon subsequent cooking, although we found decreased immunochemical reactivity after heat/pressure treatment of cooked pasta. No sensory difference was found between cooked and pressure-treated semolina products.     

Effect of High Pressure Treatments on protease and β-Galactosidase Activities of Table Olives

In this work the effect of high pressure treatments (50 and 110 MPa for 15 and 30 min.) on protease and g -galactosidase activities of mature table olives (Portuguese Douro variety) was studied. The influence of the applied treatments was quantified for the soluble and the ionically and covalently bound to cell wall fractions for both enzymes. For g -galactosidase the treatments caused no significant changes in activity, while proteolytic activity was reduced by more than 90% in all cases. For proteolytic activity significantly different baric stabilities were also found for the three fractions studied.     

Effects of High-Pressure Treatment on the Sensory Quality of White Grape Juice

The effects of high-pressure treatment on the colour (objective measurement) and sensory characteristics of white grape juice were studied during storage at 4 °C for 60 days. Grape juice was subjected to three different treatments: 400 or 500 MPa at 2 u °C, and 400 MPa at 40 °C during 10 min. Untreated juice was used as control. Colour parameters (CIE L * a * b *), hue angle (tan m 1 b */ a *), chroma {( a * 2 + b * 2 ) 1/2 }, luminosity Q *{(10 2 log( L *) + 100} and saturation S *( C */ L *) were measured. Juices were evaluated for sweetness, acidity, off-flavour and aroma. High-pressure treatments did not affect the colour parameters of juice, and similar sensory characteristics were observed in both control and treated samples on the first day. The colour and sensory characteristics of pressure-treated samples remained more stable than those of the control juice during 60 days of storage. The control juice was slightly fermented developing some changes in flavour and colour.     

High Pressure Effect on Meat and Lupin Protein Digestibility

High pressure treatment is a mild treatment concerning the nutritional characteristics: for instance vitamins content is very few affected by high-pressure treatment. But the impact of high-pressure on protein digestibility remains poorly understood. This work presents effect of high-pressure treatment on in vitro digestibility of meat and lupin proteins. Two high-pressure conditions (200 and 500 MPa 10 min.) and a heat treatment of 95 °C, 30 min were studied. In vitro digestibility was evaluated with a pepsin reaction. Results show than for both type of proteins, samples pressurised at 500 MPa were the most hydrolysed. Meat proteins were less hydrolysed than control either after heat or 200 MPa treatment. Lupin proteins where more hydrolysed than control after heat or 200 MPa treatment. Thus we revealed that high-pressure treatment presents an effect on the in vitro digestibility of proteins, opening a new perspective of investigations.     

Combination of high pressure with nisin or lysozyme to further process mechanically recovered poultry meat

Abstract

The combined effect of high pressure processing (HPP) and nisin or lysozyme on aerobic mesophile and psychrotrophe populations of mechanically recovered poultry meat (MRPM) was evaluated. Nisin (0, 12.5, 100 and 200ppm) or lysozyme (0 and 150ppm) were added to MRPM, and vacuum-packaged samples were treated at 350 and 450 MPa for 5 and 15min at 20°C. In mesophiles, reductions above 4 log CFU/g were found in some samples. Psychrotrophes proved more sensitive; in MRPM containing 200 ppm of nisin treated at 450 MPa for 15min, no growth was detected (a lethality of more than 8 log units). There was no synergistic effect between HPP and lysozyme. In contrast, combination of HPP and nisin is a promising nonthermal preservation treatment.     

Critical damage to the cellular organelles of Saccharomyces cerevisiae under sublethal conditions upon high pressure carbon dioxide treatment

ABSTRACT

High pressure carbon dioxide treatment is a non-thermal pasteurization technique. However, critical damage, resulting from the treatment, to microbial cells has not been observed directly, and the detailed mechanism of the microbicidal activity is not understood. In this study, we analyzed the damage to Saccharomyces cerevisiae organelles, which were visualized using organelle-specific GFP fusion proteins. Yeast strains were subjected to high pressure carbon dioxide treatments at 30°C and 4.0?MPa for 2–8?h. Reduction in yeast cell viability was accompanied by the disruption of endoplasmic reticulum, nuclear membrane, Golgi body, and nucleolus. However, visible damage to the cell membrane was not observed. Fluorescence microscopy was utilized to confirm that high pressure carbon dioxide treatment damaged membranes of major organelles, but not the cell membrane.     

Evaluation of the importance of germinative cycles for destruction of bacillus cereus spores in miniature cheeses

Our objective was to determine the effect of high pressure on inactivation of spores of Bacillus cereus ATCC 9139 inoculated into cheese made of raw cow's milk. Inoculated miniature cheeses were manufactured under controlled bacteriological conditions, vacuum packed and kept at 8 °C for 15 days after pressure treatment. Cheeses were submitted to pressures of 300, 400 or 500 MPa at 30 °C, during 15 min. Some of them were treated with a germination cycle of 60 MPa at 30 °C for 210 min. Lethality was calculated comparing surviving sample counts to control ones. Adding the germinative cycle resulted in higher efficiency, and when applied with 500 MPa, lethality reached 2.0 log cfu/mL. We saw that with both cycles initial counts of spores diminish, but all of them were not inactivated. However, considering that in raw milk mesophilic spore counts are 2.6-2.9 log cfu/mL, this treatment may be useful.     

Combined effects of high pressure and sodium hydrogen carbonate treatment on beef: improvement of texture and color

We investigated the effect of combined high pressure and sodium hydrogen carbonate (NaHCO₃) treatment on the physical properties and color of silverside Australian beef. Meat samples were pressurized at 100–500 MPa and the water content, weight reduction, rupture stress, and meat color were determined. The water content of meat treated with NaHCO₃ and high pressure (300 MPa) reached a maximum of 70.1%. Weight reduction tended to decrease with high pressure treatment at 300 MPa. Meats treated with NaHCO₃ and high pressure at 400 MPa showed a>50% decrease in hardness. Whitening of the meat was reduced by the combined high pressure and NaHCO₃ treatment. Therefore, the combined high pressure and NaHCO₃ treatment is effective for improvement of beef quality.     

Availability of Isoflavones (Genistin,Genistein and Daidzein) in Soybean ( Glycine Max ) Curd Treated under High Pressure

The article describes the concentration of isoflavones (genistin, genistein and daidzein) in a Spanish commercial tofu treated under high-pressure. The tofu was subjected to pressure of 400 MPa, in cycles of 10 min each with a total of 4 cycles with the progression of 10, 20, 30 and 40 min, and a temperature of about 10-12 °C. The isoflavones were extracted from tofu with aqueous methanol solution (80:20). The content of isoflavones went up directly proportional to the pressure applied for the first 30 minutes. Afterwards, at 40 min, the values dropped close to the control. Significant differences were found in genistein, genistin and daidzein treated for 20 and 30 min in comparison to control values. Finally, we came to the conclusion that, the isoflavones (genistin, genistein and daidzein) of treated tofu were not destroyed at 400 Mpa for 30 min and a major extraction was observed when compared with the untreated tofu.     

Interaction of food packaging material and selected food components under high pressure

Abstract

Interactions between ethanolic solutions of p-cymene and acetophenone and different polymer packaging materials. were studied at 500 MPa and 25° C. p-Cymene solution, filled into low-density polyethylene bags, lost 30% of its aroma concentration after 24 h at 500 MPa compared to a 60% loss at atmospheric pressure. The decrease was strongest within the first 15 min. Using LDPE/HDPE/LDPE bags, losses were 20% and 30%, resp. Applying the “bag in the bag” method, p-cymene concentrations measured inside and outside the inner bag has shown sorption by the pressurized film to be one third of that by the non-pressurized. In PET/AI/LDPE bags impermeable to p-cymene, sorption was confined to the inner LDPE layer and caused higher loss in the non-pressurized sample. Acetophenone has not been found to interact with the polymer during pressure treatment, while at atmospheric pressure sorption loss in aroma concentration was nearly 70% after 60 h.     

Is high pressure treatment able to modify the allergenicity of the largemouth bass allergens?

The aim of this paper is to study the influence of high pressure treatment on the structural changes and allergenicity of largemouth bass. We treated the allergens at 100, 200, 300 and 400 MPa for 15 min and at 300 MPa for 5, 10, 15, 20 and 30 min at 20 °C. The treated samples from largemouth bass were tested for their IgE-binding properties by combining Sodium dodecyl sulfate-Polyacrylamide gel electrophoresis (SDS-PAGE) with western blotting (WB) and enzyme-linked immunosorbent assay (ELISA). Circular dichroism analysis was performed to characterize the structural change. In summary, we can determine that the greatest structure changes were found for samples treated by 400 MPa for 15 min. High pressure treatment did change the structure, subunit composition and molecular weight of largemouth bass allergens, but it did not change the allergenicity of the allergens.     

Pressure balance used as standard in the pressure range 0.1 to 1 Gpa

Abstract

To complete his celibration facilities in the ranae 10 kPa to 200 MPa, L. N. E. has developed a new pressure balance in the range 30 - 1 000 MPa. This balance wzs especielly lecicned in order to determine the pressure distortion coefficients of the piston-cylinder essenblies. The uncerteinty of this standard was estimated to be ± 20×10^?6 at 100 Mpa and ±90×10^?6at 1 000 MPa.     

The usage of high hydrostatic pressure (HHP) to control food-borne pathogens in hummus

ABSTRACT

With the increasing demand for fresher, higher quality, minimally processed and safer food, there is a strong necessity to develop non-thermal processing techniques. Also for hummus, which is popular all around the world. In this work, the effect of refrigerated storage on the survival of pathogens in hummus treated by high hydrostatic pressure (HHP) (500?MPa/10?min/room temperature) was evaluated. The cocktail of two Salmonella, four Listeria monocytogenes and two Escherichia coli strains was used in this study. All pathogen types were able to survive in hummus during 60 days of refrigerated storage. HHP-treated samples plated on day 0 successfully achieved a?>?5 log cfu/g reduction for all pathogen types. No residual survivors were present after 30 and 60 days in any of the HHP-treated samples. These results demonstrate that HHP may be a useful technique for the inactivation of pathogens and therefore helpful in designing non-thermal HHP conditions for pressurization of hummus.