202
Views
2
CrossRef citations to date
0
Altmetric
Articles

Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage

, , , , , ORCID Icon, & show all

References

  • 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. 1:87–98.
  • Aubourg SP, Torres JA, Saraiva JA, Guerra-Rodriguez 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 Sci Technol. 53:100–06.
  • Bonfim RC, Oliveira FAD, Godoy RLDO, Rosenthal A. 2019. A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality. Food Sci Technol (Campinas). 39:515–23.
  • Cao R, Xue CH, Liu Q, Xue Y. 2009. Microbiological, chemical, and sensory assessment of pacific oysters (Crassostrea gigas) stored at different temperatures. Czech J Food Sci. 27:102–08.
  • Cartagena L, Puertolas E, de Maranon IM. 2020. Evolution of quality parameters of high pressure processing (HPP) pretreated albacore (Thunnus alalunga) during long-term frozen storage. Innov Food Sci Emerg Technol. 62:102334.
  • Chen HC, Huang YR, Hsu HH, Lin CS, Chen WC, Lin CM, Tsai YH. 2010a. Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning. Food Control. 21:13–18.
  • Chen HC, Kung HF, Chen WC, Lin WF, Hwang DF, Lee YC, Tsai YH. 2008. Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning. Food Chem. 106:612–18.
  • Chen HC, Lee YC, Lin CM, Hwang DF, Tsai YH. 2010b. Determination of histamine and bacterial isolation in marlin fillets (Makaira nigricans) implicated in a foodborne poisoning. J Food Saf. 30:699–710.
  • Chéret R, Chapleau N, Delbarre-Ladrat C, Verrez-Bagnis V, De Lamballerie M. 2005. Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. J Food Sci. 70:E477–83.
  • Chouhan A, Kaur BP, Rao PS. 2015. Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage. Innov Food Sci Emerg Technol. 29:151–60.
  • Christensen LB, Hovda MB, Rode TM. 2017. Quality changes in high pressure processed cod, salmon and mackerel during storage. Food Control. 72:90–96.
  • Cobb BF, Alaniz IA, Thompson CA. 1973. Biochemical and microbial studies on shrimp: nitrogen and amine nitrogen analysis. J Food Sci. 38:431–35.
  • Considine KM, Kelly AL, Fitzgerald GF, Hill C, Sleator RD. 2008. High-pressure processing -effects on microbial food safety and food quality. FEMS Microbiol Lett. 281:1–9.
  • De Alba M, Pérez-Andrés JM, Harrison SM, Brunton NP, Burgess CM, Tiwari BK. 2019. High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. Innov Food Sci Emerg Technol. 55:80–87.
  • Ekonomou SI, Bulut S, Karatzas KAG, Boziaris IS. 2020. Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. Innov Food Sci Emerg Technol. 64:102427.
  • Humaid SA, Jamal MT. 2014. The effect of storage temperature (4°C, 15°C and 25°C) on the shelf life of whole marine fish (Rastrelliger kanagurta). IOSR J Environ Sci Toxicol Food Technol. 8:46–51.
  • Huss HH, Dalgaard D, and Gram L. 1997. Microbiology of fish and fish products. In: Luten JB, Børresen T, and Oehlenschläger J., editors. Seafood from producer to consumer, integrated approach to quality. Amsterdam, The Netherlands: Elsevier Science B.V. p. 413–30.
  • Jay JM, Loessner MJ, Golden DA. 2005. Modern food microbiology. 7th ed. New York (NY): Springer US.
  • 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) store on ice. Food Control. 22:476–84.
  • Kim DH, Kim KBWR, Ahn DH. 2013. Inhibitory effects of high-hydrostatic-pressure treatments on histamine production in mackerel (Scomber japonicus) muscle inoculated with Morganella morganii and Photobacterium phosphoreum. Food Control. 34:307–11.
  • Křížek M, Matějková K, Vácha F, Dadáková E. 2014. Biogenic amines formation in high-pressure processed pike meat (Esox lucius) during storage. Food Chem. 151:466–71.
  • Kruk ZA, Yun H, Rutley DL, Lee EJ, Kim YJ, Jo C. 2011. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control. 22:6–12.
  • Ledward DA. 1998. High-pressure processing of meat and fish. In: Autio K., editor. Fresh novel foods by high-pressure. Espoo, Helsinki, Finland: VTT Biotechnology and Food Research. p. 165–75.
  • Lee YC, Kung HF, Huang YL, Wu CH, Huang YR, Tsai YH. 2016b. Reduction of biogenic amines during miso fermentation by Lactobacillus plantarum as a starter culture. J Food Prot. 79:1556–61.
  • Lee YC, Kung HF, Wu CH, Hsu HM, Chen HC, Huang TC, Tsai YH. 2016a. Determination of histamine in milkfish stick implicated in a foodborne poisoning. J Food Drug Anal. 24:63–71.
  • Lee YC, Lin CM, Huang CY, Huang YL, Chen HC, Huang TC, Tsai YH. 2013. Determination and frying loss of histamine in striped marlin fillets implicated in a food-borne poisoning. J Food Prot. 76:860–66.
  • Lehane L, Olley J. 2000. Histamine fish poisoning revisited. Int J of Food Microbiol. 58:1–37.
  • Ma L, Su YC. 2011. Validation of high pressure processing for inactivating Vibrio parahaemolyticus in pacific oysters (Crassostrea gigas). Int J Food Microbiol. 144:469–74.
  • Matějková K, Křížek M, Vácha F, Dadáková E. 2013. Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout meat (Oncorhynchus mykiss). Food Chem. 137:31–39.
  • Mengden R, Rohner A, Sudhanus N, Klein G. 2015. High-pressure processing of mild smoked rainbow trout fillets (Oncorhynchus mykiss) and fresh European catfish fillets (Silurus glanis). Innov Food Sci Emerg Technol. 32:9–15.
  • Montiel R, Alba MD, Bravo D, Gaya P, Medina M. 2012. Effect of high pressure treatments on smoked cod quality during refrigerated storage. Food Control. 23:429–36.
  • Naila A, Flint S, Fletcher G, Bremer P, Meerdink G. 2010. Control of biogenic amines in food-existing and emerging approaches. J Food Sci. 75:R139–50.
  • Ovissipour M, Rasco B, Tang J, Sablani SS. 2013. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Food Res Int. 53:141–48.
  • Phuvasate S, Su YC. 2015. Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate. Int J Food Microbiol. 196:11–15.
  • Sae-leaw T, Benjakul S, Vongkamjam K. 2018. Retardation of melanosis and quality loss of pre-cooked pacific white shrimp using epigallocatechin gallate with the aid of ultrasound. Food Control. 84:75–82.
  • Singh A, Ramaswamy H. 2013. Effect of high pressure processing on color and textural properties of eggs. J Food Res. 2:11–24.
  • Sun CL, Yeh SZ, Liua CS, Su NJ, Chiang WC. 2015. Age and growth of black marlin (Istiompax indica) off Eastern Taiwan. Fish Res. 166:1–11.
  • Teixeira B, Fidalgo L, Mendes R, Costa G, Cordeiro C, Marques A, Saraiva JA, Nunes ML. 2014. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: pressurization rate, pressure level and holding time. Innov Food Sci Emerg Technol. 22:31–39.
  • Tsai YH, Kung HF, Lee TM, Chen HC, Chou SS, Wei CI, Hwang DF. 2005. Determination of histamine in canned mackerel implicated in a food borne poisoning. Food Control. 16:579–85.
  • U.S. Food and Drug Administration. 2018. Scombrotoxin (histamine) formation, Chap. 7. In: Fish and fishery products hazards and controls guide. 4th ed. Washington (DC): Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood. p. 73–93.
  • Wang CY, Huang HW, Hsu CP, Yang BB. 2016. Recent advances in food processing using high hydrostatic pressure technology. Crit Rev Food Sci Nutr. 56:527–40.
  • Yagiz Y, Kristinsson HG, Balaban MO, Marshall MR. 2007. Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus). J Food Sci. 72:509–15.
  • Yagiz Y, Kristinsson H, Balaban MO, Welt BA, Ralat M, Marshall MR. 2009. Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon. Food Chem. 116:828–35.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.