Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves.

The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life.

Assessment of Food Quality and Safety of Cultivated Macroalgae.

Macroalgae aquaculture is 16 times larger than fish on a mass basis, making macroalgae by far the largest group of aquacultured products [...

Microbiological Food Safety of Seaweeds.

The use of seaweeds in the human diet has a long history in Asia and has now been increasing also in the western world. Concurrent with this trend, there is a corresponding increase in cultivation and harvesting for commercial production. Edible seaweed is a heterogenous product category including species within the green, red, and brown macroalgae.

Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth.

There is an increasing interest in the use of (sugar kelp) as food, but the high iodine content in raw sugar kelp limits the daily recommended intake to relatively low levels. Processing strategies for iodine reduction are therefore needed. Boiling may reduce the iodine content effectively, but not predictably, since reductions from 38-94% have been reported.

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There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of the production is unsuited for fresh consumption sale (unacceptable color, shape, maturity, lesions, etc.).

Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salar L.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods.

A comparative evaluation on the effect of carbon dioxide (CO ) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO . This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization.

Assessment of food quality and microbial safety of brown macroalgae (Alaria esculenta and Saccharina latissima).

Background: There has been a rapid increase in the number of seaweed farms in the Western world, and it is crucial for these companies and their customers to have standardized methods for quality assessment and optimization. The aim of this study was to adapt known methods for food-quality determination for the analysis of seaweed quality, including color, texture, and microbiology, and to discuss optimal heat treatments for the popular macroalgae Saccharina latissima and Alaria esculenta.

Results: The development of an attractive, green color during heating was highly specific to species, freezing history, and part of the thallus.

Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network.

Background: Vacuum-packed broccoli stems and florets were subjected to heat treatment (60-99 °C) for various time intervals. The activity of peroxidase was measured after processing. Thermally processed samples were then stored at 4 °C for 35 days, and the color of the samples was measured every 7 days.

Use of residual acid phosphatase activity in heat-processed atlantic cod (Gadus morhua) for estimating thermal load.

Farmed Atlantic cod muscle tissue was heated isothermally at temperatures of 56 to 68 degrees C for 15 s to 25.5 min. Extracts from the heat-treated samples were prepared by mixing with Triton X-100 (1:9, wt/wt) and subsequent centrifugation.

Effects of phosphates and salt in ground raw and cooked farmed cod (Gadus morhua) muscle studied by the water holding capacity (WHC), and supported by P-NMR measurements.

A model system consisting of ground farmed cod muscle (80%, w/w) and added brine (20%, w/w) with different content and combinations of salt (0% and 3% in brine) and phosphorus compounds (mono-, di-, tri- and hexametaphosphates; 0% and 3% in brine) was used to simulate industrial brining of muscle foods. Individual phosphorus component concentrations and breakdown as function of time (0, 23 h) were analyzed using (31)P-NMR spectroscopy. The effects of salt and phosphate on water holding capacity (WHC) were measured at similar sampling times, and interrelations between phosphorous components determined by NMR and WHC were established.

Cage culture turbidostat: a device for rapid determination of algal growth rate.

The present cage culture turbidostat consists of a growth chamber and a control unit. The microorganisms (photoautotrophic algae) are kept in the growth chamber by porous membranes (pore size 1 to 3 mum) which retain the algae but allow efficient exchange of the growth medium. Flow rate and composition of the medium can therefore be varied independently of algal population density.