Effects of High Pressure on Enzymes Related to Food Quality View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2001

AUTHORS

Linda Ludikhuyze , Ann Van Loey , Indrawati Siegfried Denys , Marc E. G. Hendrickx

ABSTRACT

An important issue in the application of high pressure technology in the food preservation/processing industry is regulatory approval, which focuses upon microbiological and toxicological safety of food products. High pressure preservation processes should reduce the microbial load to the same level achieved by traditional technologies, while delivering higher-quality products. Combination of high pressure with other treatments (e.g., mild temperature elevation, refrigerated storage, acidification) during processing and storage is a likely route the food industry will take, as the inactivation of bacterial spores and some pressure-resistant enzymes at room temperature cannot be achieved by pressure alone. Several authors suggest that the most safe and economically feasible use of high pressure is in combination with moderately elevated temperature (Gould & Sale, 1970;Knorr, 1993). From the point of view of those who define hazard analysis of critical control points (HACCP) guidelines (risk analysis method carried out to guarantee safety and quality of food products throughout the production chain) or “novel food” regulations (directives that have to be taken into account when introducing new products, new ingredients, or new processing techniques on the market), and also from an engineering point of view, methods to determine the impact of pressure processes on food safety and quality are indispensable. A variety of methods could be evaluated for this purpose: (1) the in situ method, in which the change of an intrinsic food component is measured before and after treatment; (2) the physical mathematical method, in which the actual temperature-pressure-time profile is combined with the kinetics of the attribute under consideration; or (3) the use of process history indicators, which are devices that mimic the change of the attribute under consideration when submitted to the same temperature-pressure-time profile. All these methods rely largely on kinetic models. In this context, quantitative kinetic studies on the combined effect of pressure and temperature on several aspects of food safety and quality (pathogenic/spoilage microorganisms, enzymes related to food quality, nutritional and sensorial quality characteristics) are required. From an engineering point of view, such kinetic data are very important for evaluation of process uniformity, for process validation, and for process optimization. More... »

PAGES

115-166

References to SciGraph publications

  • 1993. The Behaviour of Proteins Under Pressure in HIGH PRESSURE CHEMISTRY, BIOCHEMISTRY AND MATERIALS SCIENCE
  • 1995. Hydrostatic pressure treatment of food: equipment and processing in NEW METHODS OF FOOD PRESERVATION
  • 1995-11. Pressure effects on the stability of lipoxygenase: Fourier transform-infrared spectroscopy (FT-IR) and enzyme activity studies in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1994. Effect of High Pressure on Activity of some Oxidizing Enzymes in DEVELOPMENTS IN FOOD ENGINEERING
  • Book

    TITLE

    Ultra High Pressure Treatments of Foods

    ISBN

    978-1-4613-5211-2
    978-1-4615-0723-9

    Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/978-1-4615-0723-9_5

    DOI

    http://dx.doi.org/10.1007/978-1-4615-0723-9_5

    DIMENSIONS

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