Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High‐Pressure Processing (Englisch)

In: Journal of Food Science   ;  83 ,  9  ;  2324-2336  ;  2018

Wie erhalte ich diesen Titel?

Download
Kommerziell Vergütung an den Verlag: 36,28 € Grundgebühr: 4,00 € Gesamtpreis: 40,28 €
Akademisch Vergütung an den Verlag: 36,28 € Grundgebühr: 2,00 € Gesamtpreis: 38,28 €

Properties of skipjack tuna loins subjected to high‐pressure processing (HPP) at 150 to 600 MPa for 1 to 5 min were compared with those of loin that underwent steam cooking for 10 min. Protein denaturation in HPP‐treated loins increased with increasing pressure level, but these loins retained between 1.1% and 2.4% more water than steam‐cooked loin. Water holding capacity decreased from 57% to 44% when the loins were treated at 600 MPa. ΔE value of HPP loins was between 5.8 and 26.3 when treated at 150 to 600 MPa, whereas it was 34.1 for steam‐cooked sample. Hardness of HPP loins increased from 648 to 1,019, 1,918, 5,249, and 4,092 g and springiness changed from 85.2% to 79.7%, 78.2%, 91.7%, and 90.7%, respectively, when treated at 150, 300, 450, and 600 MPa. Protein fibers of HPP loins had a more irregular shape than those of steam‐treated loin. Histamine levels of HPP‐treated loins were in the range of 3.08 to 3.35 μg/g, identical to that of steam‐treated loin. Thiobarbituric acid assay demonstrated that the level of lipid oxidation increment in HPP‐treated loins was twice as high as that in steam‐cooked one. Undesirable volatile compound contents in tuna loins decreased with increasing degree of protein denaturation. Steam cooking and HPP at 150, 300, 450, and 600 MPa decreased the total aerobic counts by 4.75, 0.12, 1.20, 4.69, and 6.08 log CFU/g, respectively. These results suggest that HPP at 450 MPa and above has the potential to be used as an alternative to the tuna precooking process.

Information presented here can serve as a guideline for the selection of appropriate conditions for HPP of tuna loins. Our results show that HPP has a potential to replace the highly energy‐intensive steam precooking step, which is traditionally required in a canned tuna production process.

Inhaltsverzeichnis – Band 83, Ausgabe 9

Zeige alle Jahrgänge und Ausgaben

Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.

2275
Issue Information ‐ TOC
| 2018
2277
Editorial
Foegeding, E. Allen | 2018
2278
Industrial Applications of Selected JFS Articles
| 2018
2280
Quercetin in Food: Possible Mechanisms of Its Effect on Memory
Babaei, Fatemeh / Mirzababaei, Mohammadreza / Nassiri‐Asl, Marjan | 2018
2288
Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil
Chew, Sook Chin / Tan, Chin Ping / Nyam, Kar Lin | 2018
2295
Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions
Santos Basurto, Manuel A. / Cardador Martínez, Anaberta / Castaño Tostado, Eduardo / Bah, Moustapha / Reynoso Camacho, Rosalía / Amaya Llano, Silvia L. | 2018
2305
The Influence of Ultrasound and Cultivar Selection on the Biocompounds and Physicochemical Characteristics of Dried Blueberry (Vaccinium corymbosum L.) Snacks
Celejewska, Karolina / Mieszczakowska‐Frąc, Monika / Konopacka, Dorota / Krupa, Tomasz | 2018
2317
Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave‐Assisted Pasteurization
González‐Monroy, Arnold David / Kaur Kataria, Tejinder / Olvera‐Cervantes, José Luis / Corona‐Chávez, Alonso / Ozuna, César / Rodríguez‐Hernández, Gabriela / Sosa‐Morales, María Elena | 2018
2324
Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High‐Pressure Processing
Jiranuntakul, Wittawat / Nakwiang, Nutcha / Berends, Pieter / Kasemsuwan, Tunyawat / Saetung, Thunyarat / Devahastin, Sakamon | 2018
2337
Diverse Profiles of Biofilm and Adhesion Genes in Staphylococcus Aureus Food Strains Isolated from Sushi and Sashimi
Puah, Suat Moi / Tan, Jin Ai Mary Anne / Chew, Ching Hoong / Chua, Kek Heng | 2018
2343
Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis
Chanadang, Sirichat / Chambers, Edgar IV / Kayanda, Rosemary / Alavi, Sajid / Msuya, Wences | 2018
2351
Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals
Alvarado‐Ramírez, Melissa / Santana‐Gálvez, Jesús / Santacruz, Arlette / Carranza‐Montealvo, Luis Diego / Ortega‐Hernández, Erika / Tirado‐Escobosa, Joaquín / Cisneros‐Zevallos, Luis / Jacobo‐Velázquez, Daniel A. | 2018
2362
Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage
Martín, María Paula / Grosso, Antonella Luciana / Nepote, Valeria / Grosso, Nelson Rubén | 2018
2369
Enhancing the Cancer Cell Growth Inhibitory Effects of Table Grape Anthocyanins
Grimes, Karnell L. / Stuart, Connor M. / McCarthy, Justin J. / Kaur, Baljinder / Cantu, Emilio J. / Forester, Sarah C. | 2018
2375
Novel Angiotensin‐Converting Enzyme Inhibitory Peptides Derived from Oncorhynchus mykiss Nebulin: Virtual Screening and In Silico Molecular Docking Study
Yu, Zhipeng / Fan, Yue / Zhao, Wenzhu / Ding, Long / Li, Jianrong / Liu, Jingbo | 2018
2384
Antiobesity Effects of Purple Perilla (Perilla frutescens var. acuta) on Adipocyte Differentiation and Mice Fed a High‐fat Diet
Thomas, Shalom Sara / Kim, Mina / Lee, Seung Je / Cha, Youn‐Soo | 2018
2394
Sensing of L‐Arginine by Gut‐Expressed Calcium Sensing Receptor Stimulates Gut Satiety Hormones Cholecystokinin and Glucose‐Dependent Insulinotropic Peptide Secretion in Pig Model
Wang, Chao / Kang, Cuicui / Xian, Yihan / Zhang, Mingyu / Chen, Xiaolin / Pei, Mingcai / Zhu, Weiyun / Hang, Suqin | 2018
NA
Cover Caption
| 2018