The effect of collagenase, water and calcium chloride on the removal of <i>Salmo salar</i> (salmon) and <i>Oncorhynchus mykiss</i> (trout) pin bones

The aim of this study was to determine the influence of the fillet structure on the deboning force required to remove salmon and trout pin bones. Salmon and trout fillets with differing fillet structure were used, in order to study the importance of the fillet structure on the deboning process. In the first test naturally gaping and non-gaping fillets were compared. To confirm the role that the collagen plays within the fillet structure, the fillets underwent series of treatments. Fillets were put into (i) a collagenase solution to remove the collagen in the fillet (ii) a calcium chloride solution to determine if collagen was the main influential factor. Both treated salmon and trout fillets were again compared to untreated fillets from the same batch. The results indicate that collagenase and calcium chloride have a large interaction on deboning force compared to water or no treatments

Impact of PEF (Pulsed Electric Fields) on Olive Oil Yield and Quality

Olive oil holds significant importance in the European diet and is renowned globally for its sensory attributes and health benefits. The effectiveness of producing olive oil is greatly influenced by factors like the maturity and type of olives used, as well as the milling techniques employed. Generally, mechanical methods can extract approximately 80% of the oil contained in the olives. The rest 20% of the oil remains in the olive waste generated at the end of the process. Additionally, significant amounts of bioactive compounds like polyphenols are also lost in the olive pomace. Traditionally, heat treatment, enzymes, and other chemicals are used for the enhancement of oil extraction; however, this approach may impact the quality of olive oil. Therefore, new technology, such as pulsed electric field (PEF), is of great benefit for nonthermal yield and quality improvements

Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%). High pressure processing (HPP) treated meat was employed as a novel fat replacer to reduce the fat content and as a new strategy to enable a stable incorporation of olive oil in dry-cured fermented sausages. Chemical (proximate composition and fatty acid profile), physical (water retention, structure formation and colour) and sensorial (appearance, texture and flavour) properties were evaluated. It is concluded that 35% of fat reduction is possible without reduction of consumer acceptability. Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. Therefore, it resulted in an effective and clean alternative (no added-additives) for fat reduction. However, the incorporation of olive oil either by direct addition (4.3% oil) or within a HPP-created protein network (10% oil) resulted in unacceptable products since the oil was not properly retained inside the sausage matrix. Further studies are needed to find processing strategies that permit a stable incorporation of liquid plant oils to dry-cured fermented sausage for the development of healthier and more sustainable dry-cured fermented meat products

Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques

open8siThis work aimed to study pulsed electric fields (PEF) effect on the water distribution of freeze-dried apple. Apple (var. Cripps Pink) was treated in 15% trehalose and 1% ascorbic acid solution (388&nbsp;μS/cm) at 3&nbsp;Hz and various electric field strengths 0.3; 0.6; 0.9 and 1.2&nbsp;kV&nbsp;cm−&nbsp;1 for 5, 10 or 15 pulses. The samples were frozen at −&nbsp;45&nbsp;°C and freeze-dried. The analyses were performed after rehydration. Differential Scanning Calorimetry (DSC) and Nuclear Magnetic Resonance in the domain of time (TD-NMR) were performed to assess thermal properties of freezable water and water distribution in apple tissue, respectively. PEF changed the integrity and continuity of the cell structure shown by the water redistribution between different compartments. The water in vacuoles and extracellular spaces had higher TD-NMR relaxation times as water molecules can diffuse in larger volumes before relaxing, even if the overall solutes concentration in the tissue increases.embargoed_20170616Tylewicz, Urszula; Aganovic, Kemal; Vannini, Marianna; Toepfl, Stefan; Bortolotti, Villiam; Dalla Rosa, Marco; Oey, Indrawati; Heinz, VolkerTylewicz, Urszula; Aganovic, Kemal; Vannini, Marianna; Toepfl, Stefan; Bortolotti, Villiam; Dalla Rosa, Marco; Oey, Indrawati; Heinz, Volke

Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice

This work reports an evaluation and comparison of traditional and novel large scale pasteurisation technologies (pulsed electric fields (PEF) and high pressure processing (HPP)) and consecutive refrigerated storage on the headspace fingerprint of tomato juice. The comparison between technologies was performed based on microbial equivalence. A pilot scale PEF processing system and an industrial scale HPP unit were used in order to imitate industrial application. A fingerprinting approach (‘processomics’) as a hypothesis-free approach has been used for sample comparison, as volatiles are often involved in process- and storage-induced chemical reactions as intermediate or end products. It has been observed, that all three pasteurisation technologies caused loss of several volatiles compared to non-processed sample. Moreover, all three technologies caused increase of Z-citral and 6-methyl-5-hepten-2-one. The majority of the quality-related chemical reactions observed after processing and during shelf-life were oxidative reaction of fatty acids, carotenoid degradation and degradation of amino acids.Tomato processing often includes thermal treatments, which can adversely influence sensory and quality attributes of the final product. Novel technologies such as pulsed electric fields (PEF) and high pressure processing (HPP) have been investigated and developed as gentle pasteurisation technologies, with a potential to deliver the product with superior quality compared to their thermal counterparts. The results of this study could be of great importance for implementation of novel technologies and could lead to a new product development and process optimisation. In case of PEF technology, the process efficiency might be an important factor, considering that lower energy levels are needed for pasteurisation and higher capacities can be produced (operating in a continuous process) with extremely short holding times at elevated temperature.publisher: Elsevier articletitle: Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice journaltitle: Innovative Food Science & Emerging Technologies articlelink: http://dx.doi.org/10.1016/j.ifset.2014.10.007 content_type: article copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.status: publishe