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.     

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.     

Advances in the combined application of enzymatic and physical treatments for reducing food allergenicity

Abstract

Enzymatic hydrolysis of allergenic food proteins (betalactoglobulin, ovalbumin) was carried out during treatment at different combinations of time, pressure and temperature, with the aim of hydrolyzing the protein conformers transiently formed in the course of physical treatment in conditions where no irreversible modification of the target protein occurs. The amount of residual intact betalactoglobulin after 10min at 600 MPa in the presence of trypsin or chymotrypsin was found to decrease markedly with increasing temperature (30–44°C). The temperature sensitivity of the enzymatic hydrolysis of ovalbumin during similar treatments was much less pronounced than that of betalactoglobulin. The effects of temperature on the accessibility of betalactoglobulin conformers to proteases were studied at higher temperatures (55-65°C), and indicated that complete hydrolysis of betalactoglobulin cannot be achieved in a short time in the absence of a pressure treatment. None of the hydrolysis products of either protein was immunoreactive in Western-blot immunoassays.     

Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

The aim of this study was to define the effects of high-pressure treatment (600 MPa, 10 min, 20 °C) on the quality of cooked pork ham prepared with two different levels of curing ingredients in brine. Physical, chemical, microbiological, and sensory tests were performed 24 h after high pressure processing (HPP), as well as after 6 and 8 weeks of storage in refrigerator conditions. The results indicate that HPP causes significant improvement of shelf life of vacuum packed ham, including the samples with reduced level of curing ingredients in brine to 8 weeks in refrigerator conditions (4–6 °C). HPP did not have significant effect on the texture or color of ham. However, it significantly increased the drip loss during storage in the packed samples. This may indicate that HPP has negative effects on water holding capacity of cooked products.     

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.     

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.     

Hydrostatic high pressure applied to food sterilization III: Application to spices and spice mixtures

Abstract

The response of suspensions of spices and spice mixtures in water to high pressure treatment was investigated. Inactivation of the microbial load–mainly aerobic and unaerobic spore formers–was strongly dependent on water activity and temperature. Samples were completely decontaminated after three pressure cycles (30 min at 80 MPa followed by 30 min at 350 MPa) at 70 °C at a minimum water activity of 0.91. Pressure treated samples were examined for sensory and chemical changes. No significant changes in odour and appearance were recognized by a trained sensory panel, nor were changes in the volatile compounds of the samples detected by static headspace gaschromatography.     

Measurements of the complex shear modulus of polymers under hydrostatic pressure usina the quartz resonator method

Abstract

The quartz resonator method measures the complex shear modulus or compliance of viscoelastic materials in the frequency range from 50 kHz to 140 MHz at temperatures between ?150°C and 300°C and pressures up to 1 GPa. This method can be applied to viscous fluids or polymer melts -even in their glassy or seminystalline regime.

The phase diagram of poly(diethylsiloxane) PDES (a mesophase polymer) was determined for two samples with different molecular weight at pressures up to 400 MPa and temperatures between 20°C and 100°C. Phase transitions are indicated by a sharp bend in the shear compliance although the volume effect of the mesophase-isotropic transition vanishes around 80 MPa.

The pressure dependence of the glass relaxation process (in PVAc), was studied by measuring the change of the complex shear modulus with pressure at constant temperatures between 95°C and 145°C and pressures up to 600 MPa. Additionally to the relaxation process, also the pressure dependence of the real part of the shear modulus in the glassy region can be determined for testing the dislocation concept in the meandermodell by W. Pechhold.     

Effect of high pressure on mesophilic starters for cheesemaking

In the experiment, the effect of pressurization on the survival as well as acidifying and proteolytic activity of mesophilic commercial starters used for cheesemaking was studied. The samples were exposed to a single and a double (after 24 h) pressurization in the range of 200-800 MPa, for 15 minutes, at 20 °C. Analyses were performed immediately after the processing as well as after 1, 2, and 3 weeks of storage at 4 °C. A double processing at 600 and 800 MPa caused an irreversible reduction in the number of microorganisms, inhibited the process of milk acidification but preserved approximately 20% of the initial proteolytic activity of the bacterial enzymes.     

Non-Thermal Effects of Microwave Oven Heating on Ground Beef Meat Studied in the Mid-Infrared Region by Fourier Transform Infrared Spectroscopy

The effects of cooking by microwave oven on the secondary structure of lipid and protein contents in bovine ground beef were investigated in the midinfrared region by Fourier transform infrared (FTIR) spectroscopy to highlight the nonthermal effects of microwave oven heating. Samples of bovine ground beef were cooked in a conventional electric oven at the temperature of 175°C for 15 min and in a microwave oven at 800 W for 1½ min. Spectra analyses of bovine meat after cooking in the conventional oven evidenced a relevant increase in intensity of the carbonyl band at 1742 cm^?1 and of the methylene group at 2921 and 2853 cm^?1 that can be attributed to the Maillard reaction. In contrast, the increase in intensity of these bands after microwave oven heating was less than that which occurred after conventional cooking, showing that the temperature in ground beef meat samples during microwave heating was less than that induced by conventional heating. Spectral analysis in the amide I, II, and III regions showed that a significant increase in intensity occurred in the region from 1660 to 1675 cm^?1 and around 1695, 1635, 1575, and 988 cm^?1 after cooking by means of a microwave oven. These features, which can be attributed to β-turns and β-sheet structures, are characteristic of disorder processes in meat protein contents and increasing transition dipole coupling due to higher contents in aggregated β-sheet structures. This result highlighted nonthermal effects of microwave oven heating in the protein's secondary structure.     

Interactive Effects of Pressure,Temperature and Time on the Molecular Structure of Ovalbumin,Lysozyme and β-Lactoglobulin

The structure of three food proteins, ovalbumin, lysozyme and g -lactoglobulin were investigated when subjected to pressure, temperature and holding time. Structural effects were determined by the examination of circular dichroism spectra. Experiments were performed using pressures of up to 105 MPa, temperatures up to 79 °C and holding times of 30 minutes using experimental design methodology and compared with ultra high pressures (600 MPa). Examination of the spectra showed that the structure of the three proteins behaved differently to the processing conditions. g -lactoglobulin was found to be the least stable protein while lysozyme was the most stable protein. The higher pressure of 105 MPa was not sufficient to cause structural change when used at ambient conditions but when used in conjunction with raised temperatures and holding time, the applied energy was found to be sufficient to disrupt the protein structure.     

Effects of pressure and temperature on the survival rate of adherent A-172 cells

Preservation of cells under high pressure is an important alternative to cryopreservation. We studied the effect of temperature (4, 25, 37°C) and pressure (0.1–350 MPa) on the survival rate of A-172 glioblastoma cells. The survival rate was not changed by brief (10 min) pressurization of up to 150 MPa, but the survival rate began to decrease from 150 MPa, and most of the A-172 cells died when treated with over 200 MPa. Lengthy pressurization (4 days) at lower pressure (upto 20.1 MPa) without medium exchange showed complex results. The survival rate of cells preserved at 25°C showed two maxima at 1.6 and 20.1 MPa. After preservation, cells adhered and proliferated in the same way as normal cells when cultured at 37°C in a CO₂ incubator. The other two temperatures, 4° and 37°C, showed no maximum survival rate. Therefore, a high survival rate can be maintained with high pressure treatment.     

Analysis of Pressure Response of Human Cells Using 2-Dimensional Gel Electrophoresis

Pressure response of human cells was investigated. Various proteins in the human promyelocytic cells (HL-60), compressed for 30 minutes at a pressure of 100 MPa and at a temperature of 37 °C, were detected by 2-dimensional gel electrophoresis (2-DE). The amount of f - and g -tubulin decreased appreciably immediately after decompression. It suggests that the decrease of tubulin promotes the pressure-induced apoptosis. The amount of heat shock proteins, HSP60 and HSP70 increased immediately after decompression on 2-DE. These proteins may increase to correct the pressure-induced disorder in folding of protein molecules.     

Effect of High-pressure Treatment on Polyphenoloxidase Activity of the Agaricus Bisporus Mushroom

High pressure treatments (100-500 Mpa/4 °C/10 min) were carried out on freshly sliced mushrooms ( Agaricus bisporus ) and on liquid extract. Pressure above 200 MPa led to respiratory activity loss, significant enzymatic browning and polyphenoloxidase (PPO) activation in treated mushrooms. Increasing pressure from 200 to 500 MPa enhanced the PPO activation (in whole tissue and in liquid extract). Stabilization of mushroom by high-pressure (HP) alone cannot be considered. A combination of HP with thermal or chemical treatments is found necessary.     

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.     

Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets

Cod and salmon are both widely found in the seafood market, but those products are easily spoiled. This work reports on the investigation of the effects of three moderate pressure values (150, 300 and 450?MPa) applied for 5?min at 20°C on crude sliced cod and salmon fillets. It was found that high pressure processing (HPP) significantly reduced the microbial load during refrigerated storage for up to 14 days. As expected, the most effective treatment was 450?MPa because it inhibited microbial growth. This process affected the hardness, lightness, lipid oxidation, protein denaturation and oxidation. The fish muscle composition (lipid amount and protein profile) played a main role in the changes promoted by pressure. HPP permits the shelf life of the raw product at 4°C to be increased with minimal changes in the organoleptic characteristics and to enable crude consumption.     

Enlargement of the stability range and superconducting domain of the T/O type phase of the La2)CuO4-Nd2CuO4 system after treatment under oxygen pressure

Abstract

Two main solid solutions exist in the La(2)CuO(4)-Nd(Z)CuO(4) system. The structure of the first one is related to that of tetragonal K(2)NiF(4) and is labelled as T/O; copper ions are in sixfold coordination (elongated octahedron), The second one has an original structure, called T′, in which copper ions are in square planar coordination. When synthezised in air at 800°C, the upper limit of the T/O type solid solution is 0.55. By subsequent treatment under 40 MPa oxygen pressure between 920 and 94O°C, this limit is shifted up to ? 0.80, and an ultimate oxidation by electrochemistry induces a bulk superconductivity, as in the case of normaly prepared T/O phases (x ≥ 0.55). Data are given on the change in the unit cell parameters, deviation from oxygen stoichiometry and conduction properties consecutive to the oxidizing treatments.     

Study of silica aerogel grain surfaces by using a positron age–momentum correlation technique

The effect of heat treatment on silica aerogel has been studied by a positron age–momentum correlation technique and infrared measurement. A difference was observed between the momentum distributions of the electrons on the first layers of the silica aerogel grain surfaces and the electrons in the grains in an as-supplied sample, but not in the sample heat treated at 800 °C. A large change in the S parameter for the momentum distribution of the electrons on the first layer occurs around 200 °C. This change correlates well with that of the infrared spectra, which show oxidation of the methoxyl groups at temperatures above around 200 °C. This correlation reveals that those groups are mainly located on the first layer of the silica grains. Received: 13 November 2000 / Accepted: 23 July 2001 / Published online: 30 October 2001     

Interactive effect of pressure and temperature on the preservation of rat primary-cultured astrocytes and human glioblastoma cell line A172

Environmental factors such as temperature and pressure are important determinants of cell survival. Although the effect of temperature on cell preservation has been previously reported, the effects of pressure, an equally important thermodynamic parameter, have not been sufficiently investigated. In this study, we investigated the effect of temperature and pressure on cellular viability, morphology, adhesiveness, cell death, cell cycle and glucose metabolism in rat primary-cultured astrocytes and A172 human glioblastoma cell line subjected to 4-day preservation. It was revealed that under favorable preservation conditions (temperature: 15°C–20°C, pressure: 0.1–30?MPa) (1) cell morphology and adhesiveness of preserved cells were maintained similar to freshly isolated cells; (2) cell cycle was arrested; (3) glucose uptake and intra/extra-cellular pH decrease were suppressed. These results suggest that lowering temperature to 15°C–20°C or increasing pressure up to 30?MPa at temperatures of 20°C–25°C can reduce cellular metabolism and maintain cell-membrane fluidity, thus resulting in higher viability.     

Effects of hydrostatic pressure and temperature on catalytic activity of Horse Liver Alcohol Dehydrogenase (HLADH)

Abstract

We have studied the effects of hydrostatic pressure and/or temperature on the catalytic activity of Horse Liver Alcohol Dehydrogenase (HLADH). The Vmax, Km and thermo-dynamical activation volume were determined versus pressure in the range of 0.1 to 225 MPa at ambient temperature (29°C) and at the optimal temperature of HLADH (53°C).