Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods : A Comprehensive Review of Recent Technological Advances

dc.bibliographicCitation.firstPage6764eng
dc.bibliographicCitation.issue19eng
dc.bibliographicCitation.journalTitleApplied Scienceseng
dc.bibliographicCitation.volume10eng
dc.contributor.authorHassoun, Abdo
dc.contributor.authorOjha, Shikha
dc.contributor.authorTiwari, Brijesh
dc.contributor.authorRustad, Turid
dc.contributor.authorNilsen, Heidi
dc.contributor.authorHeia, Karsten
dc.contributor.authorCozzolino, Daniel
dc.contributor.authorBekhit, Alaa El-Din
dc.contributor.authorBiancolillo, Alessandra
dc.contributor.authorWold, Jens Petter
dc.date.accessioned2021-07-23T09:33:20Z
dc.date.available2021-07-23T09:33:20Z
dc.date.issued2020
dc.description.abstractMuscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.eng
dc.description.versionpublishedVersioneng
dc.identifier.urihttps://oa.tib.eu/renate/handle/123456789/6342
dc.identifier.urihttps://doi.org/10.34657/5389
dc.language.isoengeng
dc.publisherBasel : MDPIeng
dc.relation.doihttps://doi.org/10.3390/app10196802
dc.relation.essn2076-3417
dc.rights.licenseCC BY 4.0 Unportedeng
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/eng
dc.subject.ddc600eng
dc.subject.otherAnalysiseng
dc.subject.otherFisheng
dc.subject.otherHeateng
dc.subject.otherHPPeng
dc.subject.otherInfraredeng
dc.subject.otherMAPeng
dc.subject.otherMeateng
dc.subject.otherOhmiceng
dc.subject.otherProcesseng
dc.subject.otherQualityeng
dc.subject.otherSpectroscopyeng
dc.titleMonitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods : A Comprehensive Review of Recent Technological Advanceseng
dc.typeArticleeng
dc.typeTexteng
tib.accessRightsopenAccesseng
wgl.contributorATBeng
wgl.subjectBiowissensschaften/Biologieeng
wgl.typeZeitschriftenartikeleng
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