Research

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23 pages, 2371 KiB

Open AccessArticle

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

by Federico Lian, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng and Nigel P. Brunton

Foods 2021, 10(5), 955; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050955 - 27 Apr 2021

Cited by 6 | Viewed by 3345

Abstract

High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, [...] Read more.

High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F₉₀¹⁰ = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked–pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1–1.9 log₁₀ CFU g⁻¹). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (ΔE* = 1.2–1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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13 pages, 2128 KiB

Open AccessArticle

Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

by Juan M. Pérez-Andrés, Janna Cropotova, Sabine M. Harrison, Nigel P. Brunton, Patrick J. Cullen, Turid Rustad and Brijesh K. Tiwari

Foods 2020, 9(12), 1786; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121786 - 01 Dec 2020

Cited by 17 | Viewed by 4260

Abstract

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology [...] Read more.

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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11 pages, 3376 KiB

Open AccessArticle

Amplification of Vitamin D₂ in the White Button Mushroom (Agaricus bisporus) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient

by Tae-Yeong Heo, Ye-Na Kim, Il Bum Park and Dong-Un Lee

Foods 2020, 9(11), 1713; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9111713 - 22 Nov 2020

Cited by 11 | Viewed by 3503

Abstract

The objective of this study was to amplify vitamin D₂ in white button mushrooms using ultraviolet (UV-B) irradiation and to prepare a vitamin D₂-fortified superfine mushroom powder through jet milling. Mushrooms irradiated with UV-B for 30 min had a vitamin [...] Read more.

The objective of this study was to amplify vitamin D₂ in white button mushrooms using ultraviolet (UV-B) irradiation and to prepare a vitamin D₂-fortified superfine mushroom powder through jet milling. Mushrooms irradiated with UV-B for 30 min had a vitamin D₂ concentration of 8.19 μg/g, an amount about 400 times greater than that of the control (0.02 μg/g). The vitamin D₂-fortified mushrooms were then freeze-dried and conventionally ground or jet-milled to obtain coarse (Dv₅₀ = 231 μm), fine (Dv₅₀ = 106.3 μm), and superfine (Dv₅₀ = 7.1 μm) powders. The vitamin D₂ content was retained during the preparation of the powders. The physical characteristics were evaluated by scanning electron microscopy and hydration properties. The superfine powder of vitamin D₂-amplified mushrooms was suitable for use as a functional ingredient because its roughness was significantly reduced, and it had a neutral aroma and taste as determined by descriptive analysis. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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14 pages, 1583 KiB

Open AccessArticle

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking

by Anni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund and Kaisu Honkapää

Foods 2020, 9(11), 1541; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9111541 - 26 Oct 2020

Cited by 16 | Viewed by 4079

Abstract

Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the possibility to utilise whole (ungutted) Baltic herring [...] Read more.

Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the possibility to utilise whole (ungutted) Baltic herring as a raw material for hybrid plant-fish meat analogues produced by high-moisture extrusion cooking. The sample properties were compared with ungutted Baltic herring. Produced meat analogues showed sufficiently high microbial quality, with spoilage microbes showing growth levels of under 1.4 log CFU/g. Whole fish and gutted fish extrudates showed uniform flavour- and odour-related sensory profiles. Colour values of the whole fish (L* 57.8) extrudates were similar to the values of gutted fish extrudates (L* 62.0). The whole and gutted fish extrudates had tensile strength in a cross-cut direction of 25.5 and 46.3 kPa, respectively. This correlated with the tearing force of the extrudates analysed by a trained sensory panel. Furthermore, a more explicit protein network was microscopically observed in gutted fish than in whole fish extrudates. The present study showed that high-moisture extrusion cooking enables the use of whole small-sized fish for human consumption. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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12 pages, 3283 KiB

Open AccessArticle

Quality Retention of Fresh Tuna Stored Using Supercooling Technology

by Taiyoung Kang, Timothy Shafel, Dongyoung Lee, Chang Joo Lee, Seung Hyun Lee and Soojin Jun

Foods 2020, 9(10), 1356; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9101356 - 24 Sep 2020

Cited by 11 | Viewed by 4571

Abstract

The present study was focused on the investigation of physiochemical changes in tuna subjected to a novel supercooling preservation, which was assisted using a combination of pulsed electric fields (PEF) and oscillating magnetic fields (OMF). Fresh tuna fillets were stored without freezing at [...] Read more.

The present study was focused on the investigation of physiochemical changes in tuna subjected to a novel supercooling preservation, which was assisted using a combination of pulsed electric fields (PEF) and oscillating magnetic fields (OMF). Fresh tuna fillets were stored without freezing at −3.2 °C for 8 days. The electrochemical impedance spectroscopy (EIS) parameter

P_{y}

indicated that there was a significant difference between the frozen-thawed samples (36.3%) and fresh (46.6%) and supercooled (45.9%) samples, indicating that cell damage from ice crystal growth did not occur in the supercooled tuna sample. The microstructure observation and drip loss measurement further confirmed that the ice crystal damage was present in frozen tuna, whereas no cellular damage was found in the supercooled samples. The EIS proved its ability to distinguish between tuna samples that were frozen or chilled (i.e., refrigerated and supercooled) during storage; however, it was less sensitive in detecting the extent of spoilage. Instead, the K-value was used to evaluate tuna freshness, and the measured K-values of the refrigerated, supercooled, and frozen tuna samples after 8 days of storage were 74.3%, 26.4%, and 19.9%, respectively, suggesting that the supercooling treatment significantly preserved the tuna fillets fresh with the improved shelf-life when compared to conventional refrigeration. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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10 pages, 1512 KiB

Open AccessCommunication

A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing

by Shaun Y. J. Sim, Xin Yi Hua and Christiani Jeyakumar Henry

Foods 2020, 9(8), 1126; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081126 - 15 Aug 2020

Cited by 32 | Viewed by 9474

Abstract

Current plant-based yogurts are made by the fermentation of plant-based milks. Although this imparts fermented flavors and probiotic cultures, the process is relatively longer and often leads to textural issues. The protein content of these plant-based yogurts is also lower than their dairy [...] Read more.

Current plant-based yogurts are made by the fermentation of plant-based milks. Although this imparts fermented flavors and probiotic cultures, the process is relatively longer and often leads to textural issues. The protein content of these plant-based yogurts is also lower than their dairy counterparts. To overcome these challenges, this paper explores the high pressure processing (HPP) of plant protein ingredients as an alternative structuring strategy for plant-based yogurts. Using mung bean (MB), chickpea (CP), pea (PP), lentil (LP), and faba bean (FB) proteins as examples, this work compared the viscosity and viscoelastic properties of high pressure-structured (600 MPa, 5 min, 5 °C) 12% (w/w) plant protein gels without, and with 5% (w/w) sunflower oil (SO) to commercial plain skim and whole milk Greek yogurts and discussed the feasibility of using HPP to develop plant-based yogurts. HPP formed viscoelastic gels (G’ > G’’) for all plant protein samples with comparable gel strength (G’~10²–10³ Pa; tan δ~0.2–0.3) to commercial dairy yogurts. The plant protein gel strength decreased in the order: CP~CPSO~LP~LPSO > MBSO~PPSO~FB~FBSO > PP >> MB. Modest addition of sunflower oil led to little change in viscoelastic properties for all plant protein samples except for MB and PP, where gel strength increased with incorporated oil. The emulsion gels were also more viscous than the hydrogels. Nonetheless, the viscosity of the plant protein gels was similar to the dairy yogurts. Finally, a process involving separate biotransformation for optimized flavor production and high pressure processing for consistent texture generation was proposed. This could lead to high protein plant-based yogurt products with desirable texture, flavor, and nutrition. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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13 pages, 1273 KiB

Open AccessArticle

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

by Massimiliano Rinaldi, Paola Littardi, Maria Paciulli, Tommaso Ganino, Emanuela Cocconi, Davide Barbanti, Margherita Rodolfi, Antonio Aldini and Emma Chiavaro

Foods 2020, 9(8), 1093; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081093 - 11 Aug 2020

Cited by 11 | Viewed by 3286

Abstract

Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The [...] Read more.

Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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14 pages, 5438 KiB

Open AccessArticle

Assessing the Biological Safety of Atmospheric Cold Plasma Treated Wheat Using Cell and Insect Models

by Agata Los, Dana Ziuzina, Robin Van Cleynenbreugel, Daniela Boehm and Paula Bourke

Foods 2020, 9(7), 898; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9070898 - 08 Jul 2020

Cited by 10 | Viewed by 3129

Abstract

Atmospheric cold plasma (ACP) is under investigation for an extensive range of biocontrol applications in food biosystems. However, the development of a novel intervention technology requires a thorough evaluation of the potential for negative effects and the implications for the human and animal [...] Read more.

Atmospheric cold plasma (ACP) is under investigation for an extensive range of biocontrol applications in food biosystems. However, the development of a novel intervention technology requires a thorough evaluation of the potential for negative effects and the implications for the human and animal food chains’ safety. The evaluations were performed using a contained, high-voltage, dielectric barrier discharge plasma system. The cytotoxicity of two types of food models—a liquid model (wheat model medium (WMM)) vs. a solid model (wheat grain extract (WGE)) was compared in vitro using the mammalian cell line CHO-K1. The residual toxicity of ACP treatment of grains for food purposes was assessed using the invertebrate model Tribolium castaneum, by feeding the beetles with flour produced from ACP-treated wheat grains. The cytotoxic effects and changes in the chemistry of the ACP-treated samples were more pronounced in samples treated in a liquid form as opposed to actual wheat grains. The feeding trial using T. castaneum demonstrated no negative impacts on the survivability or weight profiles of insects. Investigations into the interactions of plasma-generated species with secondary metabolites in the food matrices are necessary to ensure the safety of plasma for food applications. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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Review

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17 pages, 591 KiB

Open AccessEditor’s ChoiceReview

Use of Legumes in Extrusion Cooking: A Review

by Antonella Pasqualone, Michela Costantini, Teodora Emilia Coldea and Carmine Summo

Foods 2020, 9(7), 958; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9070958 - 20 Jul 2020

Cited by 90 | Viewed by 11435

Abstract

The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes [...] Read more.

The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops. Full article

(This article belongs to the Special Issue Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties)

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