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High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets
dc.creator | Boziaris I.S., Parlapani F.F., Mireles DeWitt C.A. | en |
dc.date.accessioned | 2023-01-31T07:40:21Z | |
dc.date.available | 2023-01-31T07:40:21Z | |
dc.date.issued | 2021 | |
dc.identifier | 10.1016/j.ifset.2021.102811 | |
dc.identifier.issn | 14668564 | |
dc.identifier.uri | http://hdl.handle.net/11615/72069 | |
dc.description.abstract | High pressure processing (HPP) at ultra-low temperatures was conducted against Listeria monocytogenes and Salmonella enterica in frozen pink salmon fillets. Quality changes, such as drip loss, color and odor attributes were recorded in non-inoculated pollock, pink salmon and tuna fillets. Pressures at 250 and 400 MPa were applied from 0.5 to 10 min. Reductions up to 3.5 log cfu/g were recorded for the treatments performed at −32 °C, in contrast to −50 °C where the reductions were only up to 1.5 log cfu/g. Higher pressure did not cause higher reduction. It was apparent that the main factor contributing to the bacterial inactivation is the phase transition of ice structure from I to III, in contrast to transition from I to II. Drip loss was not higher than the expected with HPP at temperatures above 0 °C, while color changes were negligible. Finally, the odor evaluation did not exhibit considerable differences between untreated and treated samples. Industrial relevance: High pressure processing at ultra-low temperatures is a promising treatment for bacterial inactivation and retention of quality attributes of frozen fish. Treatment at 250 MPa for only 3 min at temperatures just below −22 °C, which is feasible and affordable, caused a more than 3-log reduction against Listeria monocytogenes and Salmonella enterica, without affecting considerably the quality properties. Thus, the application of low pressure and shorter processing times gives a great potential for industrial application for frozen fish or fish that wouldn't be undesirable to freeze before pressurization. © 2021 Elsevier Ltd | en |
dc.language.iso | en | en |
dc.source | Innovative Food Science and Emerging Technologies | en |
dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85113845781&doi=10.1016%2fj.ifset.2021.102811&partnerID=40&md5=8be7756cbc7c84b35ac4ae61da8a2968 | |
dc.subject | Diseases | en |
dc.subject | Fish | en |
dc.subject | Image quality | en |
dc.subject | Meats | en |
dc.subject | Salmonella | en |
dc.subject | % reductions | en |
dc.subject | High-pressure processing | en |
dc.subject | Listeria monocytogenes | en |
dc.subject | Pink salmon | en |
dc.subject | Quality | en |
dc.subject | Quality change | en |
dc.subject | Salmonella enterica | en |
dc.subject | Sub-zero temperatures | en |
dc.subject | Subzerotemperatures | en |
dc.subject | Ultra low temperatures | en |
dc.subject | Listeria | en |
dc.subject | Elsevier Ltd | en |
dc.title | High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets | en |
dc.type | journalArticle | en |
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