High pressure processing (HPP) and sous vide may increase the shelf-life of high value seafood products without use additives. This study investigated effects 150MPa or 350MPa for 10min on microbial, sensory, physicochemical qualities raw subsequently cooked (65°C) lobster tails during 28 days refrigerated storage. Raw pressurized at maintained significantly lower microbial counts, total volatile base nitrogen, biogenic amine levels. Due to off-odors, 90% 60% sensory respondents rejected...

Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, effects preservation processes on quality aspects Saccharina latissima products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used produce salad. second blanching, freezing, fermentation kelp assessed processed sauerkraut. Blanching significantly decreased (p ≤ 0.05) instrumental a* value firmness. The negatively correlated with overall liking salads. To...

Abstract Sous vide (SV) and high‐pressure processing (HPP) are promising techniques in the development of high‐quality seafood products. The objectives this study were to evaluate impacts HPP on physicochemical quality consumer acceptance subsequently SV‐cooked lobster tails. Raw shucked tails processed at 150 or 350 MPa for 5 10 min. Subsequently, half SV cooked a core temperature 65 °C/10 Texture profile analysis, shear force, color, salt soluble protein content, water‐holding capacity...

Abstract Consumption of nutrient‐rich seaweeds and fermented nondairy foods represent fast growing trends among health‐minded consumers. Assessment lacto‐fermented seaweed was performed to address these trends, offer shelf‐life extension product diversification for fresh kelps. The objectives were evaluate the effects kelp species inclusion level on fermentation kinetics, physicochemical quality, safety, shelf‐life, consumer acceptability a sauerkraut‐style product. Six formulations with...

Abstract: The objective of the study was to determine effectiveness acidulant dip treatments (with or without aqueous ozone) reduce enzymatic browning and extend shelf life fresh‐cut potato slices during refrigerated storage (4 °C) for 28 d. Potato subjected ozone (2 ppm) had significantly ( P ≤ 0.05) higher L ‐values lower a ‐values, but did not appear have any effect on aerobic plate counts (APCs) polyphenol oxidase (PPO) activity. NatureSeal (NS) sodium acid sulfate (SAS) were most...

Abstract Model bioactive compounds with different molecular and functional characteristics were entrapped in gel beads prepared by polyelectrolyte complexation of chitosan pentasodium tripolyphosphate (TPP). Three interest to the food biomedical industries tested: (1) lysine, (2) bovine serum albumin (BSA), (3) β‐galactosidase. Effects compound concentration initial solution, pH curing length phase on capture efficiency evaluated. Release rates for lysine BSA into a phosphate buffer,...

The purpose of this study was to determine if substituting high oleic acid sunflower oil for herring in formulated salmonid diets affected sensory attributes fillets from coho salmon (Oncorhynchus kisutch) and rainbow trout mykiss). Two feeding trials were conducted which fed containing either or as the supplemental lipid source (12.4% diet by weight) 6-8 weeks. In standard directional triangle tests on previously frozen stored at 5¦C up 10 days, a significant number panelists able...

Cellulose nanofibrils (CNFs) can form hydrogen bonds with each other, creating strong, flexible films good oxygen barrier properties. However, they are vulnerable to the water-induced loss of film integrity. Targeted modification phenolic acids improve their hydrophobicity, provide active functionality for food packaging applications, and reduce susceptibility moisture. In this study, precasted CNF were esterified cinnamic acid its derivatives using two different esterification methods. The...

Abstract The model enzyme β‐galactosidase was entrapped in chitosan gel beads and tested for hydrolytic activity its potential application a packed‐bed reactor. had an entrapment efficiency of 59% retained 56% the free enzyme. Michaelis constant ( K m ) 0.0086 0.011 μmol/mL immobilized enzymes, respectively. maximum velocity reaction V max 285.7 55.25 μmol mL −1 min In pH stability tests, exhibited greater range shifted to include more acidic optimum, compared that A 2.54 × 16.51‐cm tubular...

Abstract The crab‐processing industries generate millions of pounds by‐product annually, which results in a loss edible product and presents considerable waste disposal problem. purpose this research was to investigate the use (CB) development calcium‐rich expanded snack. specific objectives were examine effects type CB (wet or dry), feed composition screw speed (150 250 rpm) on selected properties extruded snacks. Product formulations consisting 0–400 g kg −1 combined with corn meal potato...

Abstract: Soft goat cheese was fortified with four levels of purified fish oil (0, 60, 80, and 100 g per 3600 milk) prior to curd formation deliver high eicosapentaenoic acid (EPA) docosahexaenoic (DHA) serving. The evaluated for proximate composition, EPA+DHA content, oxidative stability, color, pH, consumer acceptability. partially vacuum packed stored at 2 °C weeks. fat content significantly (p < 0.05) higher in the treatments compared control, but not different among treatments....