Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets
International audience 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. I...
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Online Access: | https://hal.archives-ouvertes.fr/hal-01820343 https://doi.org/10.1080/08957959.2017.1399372 |
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ftccsdartic:oai:HAL:hal-01820343v1 2023-05-15T16:19:09+02:00 Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets Arnaud, Cécilia de Lamballerie, Marie Pottier, Laurence Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2) Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA) Institut Universitaire de Technologie - Nantes (IUT Nantes) Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST) Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire) Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN) Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique) Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon) Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes) Université de Nantes (UN) Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS) 2017-11-06 https://hal.archives-ouvertes.fr/hal-01820343 https://doi.org/10.1080/08957959.2017.1399372 en eng HAL CCSD Taylor & Francis info:eu-repo/semantics/altIdentifier/doi/10.1080/08957959.2017.1399372 hal-01820343 https://hal.archives-ouvertes.fr/hal-01820343 doi:10.1080/08957959.2017.1399372 ISSN: 0895-7959 EISSN: 1477-2299 High Pressure Research https://hal.archives-ouvertes.fr/hal-01820343 High Pressure Research, Taylor & Francis, 2017, 38 (1), pp.62 - 79. ⟨10.1080/08957959.2017.1399372⟩ High pressure processing Cod fillets Salmon fillets Fish preservation Crude consumption [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering info:eu-repo/semantics/article Journal articles 2017 ftccsdartic https://doi.org/10.1080/08957959.2017.1399372 2021-11-07T02:53:44Z International audience 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. ARTICLE HISTORY Article in Journal/Newspaper Gadus morhua Salmo salar Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) High Pressure Research 38 1 62 79 |
institution |
Open Polar |
collection |
Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) |
op_collection_id |
ftccsdartic |
language |
English |
topic |
High pressure processing Cod fillets Salmon fillets Fish preservation Crude consumption [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering |
spellingShingle |
High pressure processing Cod fillets Salmon fillets Fish preservation Crude consumption [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Arnaud, Cécilia de Lamballerie, Marie Pottier, Laurence Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets |
topic_facet |
High pressure processing Cod fillets Salmon fillets Fish preservation Crude consumption [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering |
description |
International audience 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. ARTICLE HISTORY |
author2 |
Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2) Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA) Institut Universitaire de Technologie - Nantes (IUT Nantes) Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST) Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire) Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN) Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique) Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon) Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes) Université de Nantes (UN) Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS) |
format |
Article in Journal/Newspaper |
author |
Arnaud, Cécilia de Lamballerie, Marie Pottier, Laurence |
author_facet |
Arnaud, Cécilia de Lamballerie, Marie Pottier, Laurence |
author_sort |
Arnaud, Cécilia |
title |
Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets |
title_short |
Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets |
title_full |
Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets |
title_fullStr |
Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets |
title_full_unstemmed |
Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets |
title_sort |
effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( gadus morhua ) and salmon ( salmo salar ) fillets |
publisher |
HAL CCSD |
publishDate |
2017 |
url |
https://hal.archives-ouvertes.fr/hal-01820343 https://doi.org/10.1080/08957959.2017.1399372 |
genre |
Gadus morhua Salmo salar |
genre_facet |
Gadus morhua Salmo salar |
op_source |
ISSN: 0895-7959 EISSN: 1477-2299 High Pressure Research https://hal.archives-ouvertes.fr/hal-01820343 High Pressure Research, Taylor & Francis, 2017, 38 (1), pp.62 - 79. ⟨10.1080/08957959.2017.1399372⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1080/08957959.2017.1399372 hal-01820343 https://hal.archives-ouvertes.fr/hal-01820343 doi:10.1080/08957959.2017.1399372 |
op_doi |
https://doi.org/10.1080/08957959.2017.1399372 |
container_title |
High Pressure Research |
container_volume |
38 |
container_issue |
1 |
container_start_page |
62 |
op_container_end_page |
79 |
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1766005482591354880 |