Advances in High-Pressure Processing of Fish Muscles

Alfnes F, Guttormsen AG, Steine G, Kolstad K (2006) Consumers’ willingness to pay for the color of salmon: a choice experiment with real economic incentives. Am J Agric Econ 88(4):1050–1061 Alizadeh E, Chapleau N, de Lamballerie M, Le-Bail A (2007) Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innov Food Sci Emerg Technol 8(4):493–499 Amanatidou A, Schlüter O, Lemkau K, Gorris LGM, Smid EJ, Knorr D (2000) Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon. Innov Food Sci Emerg Technol 1(2):87–98 Angsupanich K, Ledward DA (1998) High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem 63(1):39–50 Angsupanich K, Ledward DA (1999) Effects of high pressure on textural characteristics of cod (Gadus morhua) muscle. In: Ludwig H (ed) Advances in high pressure bioscience and biotechnology. Springer, Berlin, pp 405–408 Arias C (2009) Chilled and frozen raw fish. In: Fernandes R (ed) Microbiology handbook fish and seafood. Leatherhead Publishing, Cambridge, pp 1–25 Ariño A, Beltrán JA, Roncalés P (2003) FISH dietary importance of fish and shellfish. In: Benjamin C (ed) Encyclopedia of food sciences and nutrition, 2nd edn. Academic Press, Oxford, pp 2471–2478 Ashie INA, Lanier TC (1999) High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase. J Food Sci 64(4):704–708 Ashie INA, Simpson BK (1996) Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration. Food Res Int 29(5–6):569–575 Ashie INA, Simpson BK, Ramaswamy HS (1997) Changes in texture and microstructure of pressure-treated fish muscle tissue during chilled storage. J Muscle Food 8(1):13–32 Aubourg SP, Torres JA, Saraiva JA, Guerra-Rodríguez E, Vázquez M (2013) Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus). LWT - Food Science and Technology 53(1):100–106 Aurelio L-M, Barry GS, Gustavo VB-C, Enrique P (2007) High-pressure treatment in food preservation handbook of food preservation, 2nd edn. CRC Press, Boca Raton, pp 815–853 Boonyaratanakornkit BB, Park CB, Clark DS (2002) Pressure effects on intra- and intermolecular interactions within proteins. Biochim Biophys Acta 1595(1–2):235–249 Briones LS, Reyes JE, Tabilo-Munizaga GE, Pérez-Won MO (2010) Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment. Food Control 21(11):1530–1535 Brutti A, Rovere P, Cavallero S, D’Amelio S, Danesi P, Arcangeli G (2010) Inactivation of Anisakis simplex larvae in raw fish using high hydrostatic pressure treatments. Food Control 21(3):331–333 Buckow R (2006) Pressure and temperature effects on the enzymatic conversion of biopolymers. Technische Universität Berlin Berlin Buckow R, Bull M (2013) Advanced food preservation technologies. Microbiol Aust 34(2):108–111 Buckow R, Sikes A, Tume R (2013) Effect of high pressure on physicochemical properties of meat. Crit Rev Food Sci Nutr 53(7):770–786 Buckow R, Truong BQ, Versteeg C (2010) Bovine cathepsin D activity under high pressure. Food Chem 120(2):474–481 Campus M, Addis MF, Cappuccinelli R, Porcu MC, Pretti L, Tedde V, Secchi N, Stara G, Roggio T (2010) Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment. J Food Eng 96(2):192–198 Chéret R, Chapleau N, Delbarre-Ladrat C, Verrez-Bagnis V, Lamballerie MD (2005) Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. J Food Sci 70(8):e477–e483 Chéret R, Delbarre-Ladrat C, Lamballerie-Anton MD, Verrez-Bagnis V (2007) Calpain and cathepsin activities in post mortem fish and meat muscles. Food Chem 101(4):1474–1479 Chéret R, Hernández-Andrés A, Delbarre-Ladrat C, De Lamballerie M, Verrez-Bagnis V (2006) Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment. Eur Food Res Technol 222(5–6):527–535 Chevalier D, Le Bail A, Chourot JM, Chantreau P (1999) High pressure thawing of fish (Whiting): influence of the process parameters on drip losses. LWT - Food Sci Technol 32(1):25–31 Chevalier D, Le Bail A, Ghoul M (2001) Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle. Food Res Int 34(5):425–429 Chevalier D, Sequeira-Munoz A, Le Bail A, Simpson BK, Ghoul M (2000) Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus): evaluation of pressure shift freezing vs. air-blast freezing. Innov Food Sci Emerg Technol 1(3):193–201 Chevalier D, Sequeira-Munoz A, Le Bail A, Simpson BK, Ghoul M (2000) Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus maximus). LWT - Food Sci Technol 33(8):570–577 Chevalier D, Sequeira-Munoz A, Le Bail A, Simpson BK, Ghoul M (2001) Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus): evaluation of pressure shift freezing vs. air-blast freezing. Innov Food Sci Emerg Technol 1(3):193–201 Dalgaard P (2003) FISH spoilage of seafood. In: Benjamin C (ed) Encyclopedia of food sciences and nutrition, 2nd edn. Academic Press, Oxford, pp 2462–2471 Dong FM, Cook AR, Herwig RP (2003) High hydrostatic pressure treatment of finfish to inactivate Anisakis simplex. J Food Prot 66(10):1924–1926 Erkan N, Üretener G, Alpas H (2010) Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus). Innov Food Sci Emerg Technol 11(2):259–264 Farkas DF, Hoover DG (2000) High pressure processing. Food Sci 65(Suppl 8):47–64 Folkestad A, Wold JP, Rørvik K-A, Tschudi J, Haugholt KH, Kolstad K, Mørkøre T (2008) Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.). Aquaculture 280(1–4):129–135 Forsberg OI, Guttormsen AG (2006) A pigmentation model for farmed Atlantic salmon: nonlinear regression analysis of published experimental data. Aquaculture 253(1–4):415–420 Gram L, Huss HH (1996) Microbiological spoilage of fish and fish muscles. Int J Food Microbiol 33(1):121–137 Halldorsdottir SM, Kristinsson HG, Sveinsdottir H, Thorkelsson G, Hamaguchi PY (2013) The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein. Food Chem 141(2):914–919 Heinz V, Buckow R (2010) Food preservation by high pressure. J Verbr Lebensm 5(1):73–81 Hite BH (1899) The effect of pressure in the preservation of milk. W Va Univ Agric Exp Stn Bull 58:15–35 Hultin HO (1994) Oxidation of lipids in seafoods. In: Shahidi F, Botta JR (eds) Seafoods: chemistry, processing technology and quality. Springer, US, pp 49–74 Hurtado JL, Montero P, Borderías AJ (2000) Extension of shelf life of chilled hake (Merluccius capensis) by high pressure. Food Sci Technol Int 6(3):243–249 Hwang J-S, Lai K-M, Hsu K-C (2007) Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting. Food Chem 104(2):746–753 Iso S-I, Mizuno H, Ogawa H, Mochizuki Y, Iso N (1994) Differential scanning calorimetry of pressurized fish meat. Fish Sci 60(1):127–128 Iwasaki T, Washio M, Yamamoto K, Nakamura K (2005) Rheological and morphological comparison of thermal and hydrostatic pressure-induced filamentous myosin gels. J Food Sci 70(7):e432–e436 Jay JM, Loessner MJ, Golden DA (2005) Modern food microbiology, 7th edn. Springer, New York Jiménez Colmenero F (2002) Muscle protein gelation by combined use of high pressure/temperature. Trends Food Sci Technol 13(1):22–30 Kamalakanth CK, Ginson J, Bindu J, Venkateswarlu R, Das S, Chauhan OP, Gopal TKS (2011) Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage. Innov Food Sci Emerg Technol 12(4):451–455 Karim NU, Kennedy T, Linton M, Watson S, Gault N, Patterson MF (2011) Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice. Food Control 22(3–4):476–484 Knorr D, Heinz V, Buckow R (2006) High pressure application for food biopolymers. Biochim Biophys Acta 1764(3):619–631 Ko W-C, Hsu K-C (2001) Changes in K value and microorganisms of tilapia fillet during storage at high-pressure. Norm Temp J Food Prot 64(1):94–98 Ko W-C, Jao C-L, Hwang J-S, Hsu K-C (2006) Effect of high-pressure treatment on processing quality of tilapia meat fillets. J Food Eng 77(4):1007–1011 Ko W-C, Tanaka M, Nagashima Y, Taguchi T, Amano K (1991) Effect of pressure treatment on actomyosin ATPases from flying fish and sardine muscles. J Food Sci 56(2):338–340 Ko WC (1996) Effect of high pressure on gelation of meat paste and inactivation of actomyosin Ca-ATPase prepared from milkfish. Fish Sci 62(1):101–104 LeBail A, Chevalier D, Mussa DM, Ghoul M (2002) High pressure freezing and thawing of foods: a review. Int J Refrig 25(5):504–513 Li T, Li J, Hu W, Zhang X, Li X, Zhao J (2012) Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chem 135(1):140–145 Liang Y, Hultin HO (2005) Separation of membranes from acid-solubilized fish muscle proteins with the aid of calcium ions and organic acids. J Agric Food Chem 53(8):3008–3016 Liu D, Zeng X-A, Sun D-W (2013) NIR spectroscopy and imaging techniques for evaluation of fish quality—a review. Appl Spectrosc Rev 48(8):609–628 Love RM (1997) Biochemical dynamics and the quality of fresh and frozen fish. In: Hall GM (ed) Fish processing technology. Springer, US, pp 1–31 Maqsood S, Benjakul S, Kamal-Eldin A (2012) Haemoglobin-mediated lipid oxidation in the fish muscle: a review. Trends Food Sci Technol 28(1):33–43 Martino MN, Otero L, Sanz PD, Zaritzky NE (1998) Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods. Meat Sci 50(3):303–313 Matějková K, Křížek M, Vácha F, Dadáková E (2013) Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss). Food Chem 137(1–4):31–36 Matser AM, Stegeman D, Kals J, Bartels PV (2000) Effects of high pressure on colour and texture of fish. High Press Res 19(1–6):109–115 Molina-Garcia AD, Sanz PD (2002) Anisakis simplex larva killed by high-hydrostatic-pressure processing. J Food Prot 65(2):383–388 Mozhaev VV, Heremans K, Frank J, Masson P, Balny C (1996) High pressure effects on protein structure and function. Proteins Struct Funct Genet 24(1):81–91 Murchie LW, Cruz-Romero M, Kerry JP, Linton M, Patterson MF, Smiddy M, Kelly AL (2005) High pressure processing of shellfish: a review of microbiological and other quality aspects. Innov Food Sci Emerg Technol 6(3):257–270 Offer G, Trinick J (1983) On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Sci 8(4):245–281 Ohshima T, Ushio H, Koizumi C (1993) High-pressure processing of fish and fish muscles. Trends Food Sci Technol 4(11):370–375 Ojagh SM, Núñez-Flores R, López-Caballero ME, Montero MP, Gómez-Guillén MC (2011) Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film. Food Chem 125(2):595–606 Okazaki E, Fukuda Y (1996) Effect of water-soluble protein on pressure-induced gelation of Alaska pollack surimi. In: Hayashi R, Balny C (eds) Progress in biotechnology, vol 13. Elsevier, Amsterdam, pp 363–368 Ortea I, Rodríguez A, Tabilo-Munizaga G, Pérez-Won M, Aubourg SP (2010) Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle. Eur Food Res Technol 230(6):925–934 Patterson MF, Ledward DA, Leadley C, Rogers N (2011) High pressure processing food processing handbook. Wiley-VCH Verlag GmbH & Co. KGaA, Hoboken, pp 179–204 Pérez-Mateos M, Lourenço H, Montero P, Borderías AJ (1997) Rheological and biochemical characteristics of high-pressure- and heat-induced gels from blue whiting (Micromesistius poutassou) muscle proteins. J Agric Food Chem 45(1):44–49 Pérez-Mateos M, Montero P (1997) High-pressure-induced gel of sardine (Sardina pilchardus) washed mince as affected by pressure-time-temperature. J Food Sci 62(6):1183–1188 Pérez-Mateos M, Solas T, Montero P (2002) Carrageenans and alginate effects on properties of combined pressure and temperature in fish mince gels. Food Hydrocoll 16(3):225–233 Qiu C, Xia W, Jiang Q (2013) Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix). Food Res Int 52(1):199–205 Qiu C, Xia W, Jiang Q (2013) High hydrostatic pressure inactivation kinetics of the endogenous lipoxygenase in crude silver carp (Hypophthalmichthys molitrix) extract. Int J Food Sci Technol 48(6):1142–1147 Ramaswamy HS, Zaman SU, Smith JP (2008) High pressure destruction kinetics of Escherichia coli (O157:H7) and Listeria monocytogenes (Scott A) in a fish slurry. 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J Agric Food Chem 61(11):2851–2860 Tintchev F, Kuhlmann U, Wackerbarth H, Töpfl S, Heinz V, Knorr D, Hildebrandt P (2009) Redox processes in pressurised smoked salmon studied by resonance raman spectroscopy. Food Chem 112(2):482–486 Tironi V, de Lamballerie M, Le-Bail A (2010) Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing. Innov Food Sci Emerg Technol 11(4):565–573 Tironi V, LeBail A, De Lamballerie M (2007) Effects of pressure-shift freezing and pressure-assisted thawing on sea bass (Dicentrarchus labrax) quality. J Food Sci 72(7):C381–C387 Uresti RM, Velazquez G, Vázquez M, Ramírez JA, Torres JA (2005) Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrow tooth flounder (Atheresthes stomias) proteins. 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Fish Sci 64(1):89–94 Zare Z (2004) High pressure processing of fresh tuna fish and its effects on shelf life. High pressure processing of fish. McGill University, Quebec Zhu S, Le Bail A, Ramaswamy HS (2004) Ice crystal formation in pressure shift freezing of Atlantic salmon (Salmo salar) as compared to classical freezing methods. J Food Process Preserv 27(6):427–444 Zhu S, Ramaswamy HS, Simpson BK (2004) Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. LWT - Food Sci Technol 37(3):291–299