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Control of psychrotrophic Bacillus cereus with high pressure processing and preservatives
Full text linkBacillus cereus are Gram-positive endospore-forming bacteria with a growth temperature range of 4-55 °C. The ability of psychrotrophic strains of B. cereus spores to survive pasteurization, grow at refrigerated conditions and cause food poisoning is a concern with regard to food microbiological safety. The main objective of this master thesis work was to obtain knowledge about B. cereus with relevance to inactivation spores with thermal, pressure-thermal treatment, and growth inhibition with preservatives.
Testing the psychrotrophic growth of the strain was the first experiment. Then, spores were heated in LB medium at 8 different combinations of temperatures (80 and 90 °C) and time in a water bath. The effect of thermal process on spores, as well as the decimal reduction times (D-values) were determined. The effect of Tween 20 on spore heat resistance and prevention of clump formation was studied. The growth of B. cereus was also tested in different types and concentrations of preservatives. Different concentrations of sodium chloride (NaCl), potassium chloride (KCl), sodium nitrite (NaNO2), and nisin as well as different levels of pH were applied to B. cereus to investigate the growth process of vegetative cells and spores. Spores were then heated in food matrices (minced meat and minced fish) at 85, 90, and 95 °C, and spore reductions were investigated. Finally, the effect of 6 different pressure-thermal process conditions was studied on spores in minced meat and minced fish.
The lowest growth temperature for this strain was determined as 5 °C. Heating spores in LB medium at 80 °C resulted in 1.9, 1.8, 3.0 and 2.9 log reductions after 5, 10, 15 and 20 minutes respectively. Heating spores in LB medium at 90 °C reduced spores by 2.2, 4.0, 5.1 and 5.2 logs after 2, 5, 8, and 10 minutes. D-values were determined as 7.1 min at 80 °C and 1.9 min at 90 °C. Adding 0.1% of Tween 20 to the washing solution, prevented spore clumping to a great extent without effect on the spore’s heat resistance. The growth experiment with preservatives revealed that the inhibitory effect of preservatives on both vegetative cells and spores was the same. In the presence of 25 µg/ml of nisin and pH 3 and 4, no growth was observed. The time to detection (TTD) was longer in 4% NaCl and KCl than in 1 and 2%. No change in growth was observed in the presence of all concentrations of NaNO2 and also in lower concentrations of nisin (15 and 7.5 µg/ml). When spores were heated in food matrices, the resulted log reductions were very similar in minced meat and minced fish. Spore population was reduced by 3.3 log in minced meat and 3.5 log in minced fish after heating at 95 °C for 5 minutes. Comparing the log reductions of spores heated in LB and food matrices, revealed that spores were more heat-stable in food matrices than in LB medium. Regarding the effect of pressure-thermal processing, in minced meat and minced fish, the highest log reductions of 3.2 and 3.3 were obtained respectively at processing conditions of 600 MPa, 55 °C, and holding time of 10 minutes
Impact of high-pressure processing (HPP) and microwave (MW) treatment on selected quality and nutritional parameters of cauliflower (Brassica oleracea var. Botrytis)
No full textDet er velkjent at en diett som er rik på grønnsaker kan gi flere helsemessige fordeler og bidra til et lavere klimafotavtrykk. Tradisjonell bearbeiding av grønnsaker slik som autoklavering, kan i mange tilfeller redusere kvaliteten på maten. De siste årene har det blitt utviklet flere innovative matprosesseringsmetoder som høytrykksbehandling (HPP) og mikrobølger (MW). Disse metodene har potensialet til å forbedre holdbarhet, farge, tekstur og ernæringskvaliteten på matvarer.
Hensikten med denne studien var å undersøke effekten av høytrykksbehandling (HPP; 400 og 600 MPa, i 2 eller 5 min, 20 °C) og mikrobølgebehandling (MW; 6 kW i 90 s, etterfulgt av 1 kW i 600 s) sammenlignet med en konvensjonell autoklavbehandling (96 °C i 45 min) på blomkål. Mikrobiell holdbarhet (totalt aerobt kimtall og sporer), tekstur, farge, drypptap, tørrstoff, antioksidativ kapasitet (2,2-difenyl-1-pikrylhydrazyl [DPPH]), totalt fenolinnhold (Folin-Ciocalteaus metode), og askorbinsyre (HPLC) ble analysert før og etter prosessering, samt under lagring ved 4 °C i opptil 42 dager.
De ulike prosesseringsmetodene viste at HPP ved 600 MPa ga lave bakterietall mellom dag 14 og 28 ved lagring. På den andre siden resulterte 400 MPa til høye bakterietall allerede mellom dag 7 og 14. MW resulterte i høye bakterietall allerede på dag 0 på grunn av utilstrekkelig oppvarming. Autoklaverte prøver holdt seg under deteksjonsgrensen (<2.3 log cfu/g) frem til dag 42. Alle tellinger av både aerobe og anaerobe sporer holdt seg under, eller nær deteksjonsgrensen ved lagring. HPP ved både 400 og 600 MPa fikk minst endringer i den totale fargeforskjellen under lagring. Blomkålens tekstur skilte seg ikke fra kontrollen under lagring for både HPP- og MW prøver, mens de autoklaverte prøvene hadde en signifikant reduksjon i tekstur. Drypptapet for HPP var betydelig høyere enn kontrollen, mens MW resulterte i lavest drypptap. For alle prosesseringene var tørrstoff-innholdet stabilt under lagring, men med få forskjeller mellom dem. Ernæringskvaliteten til HPP blomkål ved 600 MPa for 2 minutter, holdt seg høy frem til dag 28. Det samme gjaldt for MW prøver på dag 0, hvor man kunne se en økning i næringsverdien, trolig på grunn av forbedret ekstrahering av næringsstoffer. Autoklaverte prøver på dag 0 resulterte i henholdsvis 30, 27 og 40% reduksjon i antioksidativ aktivitet, totalt fenolinnhold og askorbinsyre.
Samlet sett viser resultatene i denne studien at HPP og MW har potensiale for å bevare kvaliteten på blomkål sammenlignet med konvensjonell autoklavering. Optimalisering av prosesseringsbetingelser for MW-oppvarming er nødvendig. For begge behandlingene er det et potensiale for å legge til synergistiske behandlinger for å forlenge holdbarheten ytterligere, samtidig som kvaliteten kan bevares
Studying the effect of High pressure processing on Listeria monocytogenes in food and developing a model to suppress its resistance.
Full text linkHigh pressure processing (HPP) is a food treatment technique, developed to increase the shelf life of food by inhibition of microbial growth, at the same time as quality degradation is avoided. By using high pressure, the components in the food is less affected than by the use of many traditional preservation methods. However, the ability of bacteria cells to recover is an important concern in food safety. The lack of knowledge in this field may impair the use of HPP treatment as an efficient food preservation method, making it essential to understand these adaption responses. Since there is not enough experience with high pressure processing, more knowledge is needed on its specific features and on how this technique affects bacteria. In particular it is of interest to know how high pressure affects the bacteria Listeria monocytogenes as this is a food-borne pathogen which can cause severe illness to those who get infected by it.
With the aim to learn more about the embedded mechanisms that allows bacteria to recover from pressure induced damages, a new strategy has been applied. This strategy includes the use of mathematical model simulations to get more insight in the behaviour and dynamics of cell recovery after HPP exposure. This approach includes three parts:
1. Creation of repair pathway models
2. Conduction of high pressure experiments
3. Simulating responses based on the experiments and developed models
This thesis has showed the method of how simulations can be used to find out more about bacteria repair. Pressure induce leakages in the cell envelope are being repaired by activating repair mechanisms in the cell wall, cytoplasmic membrane and envelope associated proteins. The genes responsible for reparation are those involved in the synthesis and turnover of peptidoglycan, phospholipids and proteins as well as repair chaperones. From the experiments it was verified that high pressure induce leakages in the cell. Based on the results, it is suggested that L. monocytogenes requires approximately two days to recover, though this assumption needs more verification. The mathematical simulations showed that the repair system is particularly sensitive to degradation reactions, meaning that they have the potential to be target elements for reduction of bacteria resistance towards high pressure
Impact of high-pressure processing (HPP) and microwave (MW) treatment on selected quality and nutritional parameters of cauliflower (Brassica oleracea var. Botrytis)
Full text linkDet er velkjent at en diett som er rik på grønnsaker kan gi flere helsemessige fordeler og bidra til et lavere klimafotavtrykk. Tradisjonell bearbeiding av grønnsaker slik som autoklavering, kan i mange tilfeller redusere kvaliteten på maten. De siste årene har det blitt utviklet flere innovative matprosesseringsmetoder som høytrykksbehandling (HPP) og mikrobølger (MW). Disse metodene har potensialet til å forbedre holdbarhet, farge, tekstur og ernæringskvaliteten på matvarer.
Hensikten med denne studien var å undersøke effekten av høytrykksbehandling (HPP; 400 og 600 MPa, i 2 eller 5 min, 20 °C) og mikrobølgebehandling (MW; 6 kW i 90 s, etterfulgt av 1 kW i 600 s) sammenlignet med en konvensjonell autoklavbehandling (96 °C i 45 min) på blomkål. Mikrobiell holdbarhet (totalt aerobt kimtall og sporer), tekstur, farge, drypptap, tørrstoff, antioksidativ kapasitet (2,2-difenyl-1-pikrylhydrazyl [DPPH]), totalt fenolinnhold (Folin-Ciocalteaus metode), og askorbinsyre (HPLC) ble analysert før og etter prosessering, samt under lagring ved 4 °C i opptil 42 dager.
De ulike prosesseringsmetodene viste at HPP ved 600 MPa ga lave bakterietall mellom dag 14 og 28 ved lagring. På den andre siden resulterte 400 MPa til høye bakterietall allerede mellom dag 7 og 14. MW resulterte i høye bakterietall allerede på dag 0 på grunn av utilstrekkelig oppvarming. Autoklaverte prøver holdt seg under deteksjonsgrensen (<2.3 log cfu/g) frem til dag 42. Alle tellinger av både aerobe og anaerobe sporer holdt seg under, eller nær deteksjonsgrensen ved lagring. HPP ved både 400 og 600 MPa fikk minst endringer i den totale fargeforskjellen under lagring. Blomkålens tekstur skilte seg ikke fra kontrollen under lagring for både HPP- og MW prøver, mens de autoklaverte prøvene hadde en signifikant reduksjon i tekstur. Drypptapet for HPP var betydelig høyere enn kontrollen, mens MW resulterte i lavest drypptap. For alle prosesseringene var tørrstoff-innholdet stabilt under lagring, men med få forskjeller mellom dem. Ernæringskvaliteten til HPP blomkål ved 600 MPa for 2 minutter, holdt seg høy frem til dag 28. Det samme gjaldt for MW prøver på dag 0, hvor man kunne se en økning i næringsverdien, trolig på grunn av forbedret ekstrahering av næringsstoffer. Autoklaverte prøver på dag 0 resulterte i henholdsvis 30, 27 og 40% reduksjon i antioksidativ aktivitet, totalt fenolinnhold og askorbinsyre.
Samlet sett viser resultatene i denne studien at HPP og MW har potensiale for å bevare kvaliteten på blomkål sammenlignet med konvensjonell autoklavering. Optimalisering av prosesseringsbetingelser for MW-oppvarming er nødvendig. For begge behandlingene er det et potensiale for å legge til synergistiske behandlinger for å forlenge holdbarheten ytterligere, samtidig som kvaliteten kan bevares.It is well known that a vegetable-rich diet contributes to several health benefits and a lower climate footprint. Traditional processing of vegetables such as retorting, can in many cases lower the quality of the food. In recent years, innovative food processing methods such as high-pressure processing (HPP) and microwave (MW) treatment have been shown to improve food quality. These methods have the potential of enhancing the microbial, color, texture, and nutritional quality of foods.
The purpose of this thesis was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) and microwave treatment (MW; 6 kW for 90 s, followed by 1kW for 600 s) compared to a conventional retort treatment (RT; 96 °C for 45 min) of cauliflower. Microbial shelf-life (total aerobic count and spores), texture, color, drip loss, dry matter, antioxidative capacity (2,2-Diphenyl-1-picrylhydrazyl [DPPH]), total phenolic content (Folin-Ciocalteau’s method), and ascorbic acid (HPLC) were analyzed before and after processing, and during storage (4°C) for up to 42 days.
Among the different treatments, HPP at 600 MPa exhibited low microbial counts between day 14 and 28 of storage, while 400 MPa had high bacterial counts already between day 7 and 14. The MW yielded high bacterial counts already at day 0 due to insufficient heating. Retorted samples remained below the detection limit (<2.3 log cfu/g) until day 42 of storage. All counts of both aerobic and anaerobic spores remained below or close to the detection limit during storage. HPP at both 400 and 600 MPa was the best method to maintain the color during storage. The texture of the cauliflower did not differ from the control during storage for HPP and MW samples, while retorted samples had a significant reduction in texture. The drip loss for HPP samples was significantly higher than the control, while MW yielded lower drip loss. For all samples, the dry matter content remained stable during storage, with few differences between treatments. The nutritional quality of cauliflower HPP at 600 MPa, 2 min remained high until day 28, while MW at day 0 increased, possibly due to enhanced extractability of nutrients. Retorted samples at day 0 resulted in 30, 27, and 40 % reduction in antioxidant activity, total phenolic content, and ascorbic acid, respectively.
The overall results of this study demonstrate that HPP and MW have the potential of preserving the quality of cauliflower compared to conventional retorting. Optimization of processing conditions for MW is needed. For both treatments, there is potential for adding synergistic treatments to further extend the shelf-life while preserving quality
Inactivation kinetics of Clostridium sporogenes by capillary tube method and thermal food processing
No full textMaster's thesis in Biological chemistryThis master thesis is a part of the project “KonSpor” (Control of spore-forming bacteria in food with medium and long durability, project number 10415) financed by The Norconserv Foundation. The main objective of this study was to investigate if changes in NaCl concentration would affect the inactivation kinetics of Clostridium sporogenes spores in water and different food matrixes.
Clostridium botulinum is a Gram positive, spore forming and anaerobic bacterium that causes botulism. C. botulinum is ubiquitous in the environment and can be found in food products that are not properly handled and stored. At suitable environmental conditions C. botulinum can grow in foods and produce the dangerous botulinum neurotoxin. C. sporogenes is used as a surrogate organism for proteolytic C. botulinum. C. sporogenes is a spore forming, anaerobic bacterium in the same genus as C. botulinum. It is a non-pathogenic bacterium that is often used to investigate the inactivation of Clostridium spores in food products.
In this thesis the inactivation kinetics of C. sporogenes was investigated by different methods. The capillary tube method allows rapid heating and cooling and was used to find D-values of the spores at different temperatures in water. The effect of NaCl concentrations on the inactivation of spores was also investigated. A self developed method at laboratory scale was used to investigate the inactivation of C. sporogenes in minced meat with and without added NaCl. Thermal food processing was used to inactivate C. sporogenes spores in liver pate by autoclaving at two different temperatures. The log-reduction of the spores after autoclaving was determined. Germination experiments were also performed using Bioscreen C. Different germinators (L-alanine and Inosine) and NaCl concentrations were applied to C. sporogenes spores to investigate the germination process.
The heat tolerance of C. sporogenes CIP 104607 in this thesis was lower than the average heat tolerance of C. sporogenes reported in other studies. The temperatures used in the experiments were between 91 - 97 °C. The D-value at 97 °C varied from 0.53 min in water to 5.33 min in minced meat as a food matrix with no NaCl added. From 0 to 0.9 % NaCl there was a decrease in the inactivation (increase in D-value) of C. sporogenes spores both in water and in the minced meat. NaCl did not increase the inactivation of C. sporogenes in water or in minced meat. The inactivation experiments in water without added NaCl showed decreasing D-values with increasing temperatures. The z-value for C. sporogenes CIP 104607 calculated in this thesis was 9.86 °C. In the germination experiments the C. sporogenes spores were completely germinated under aerobe conditions when L-alanine as germinator and 2.5 or 5.0 % NaCl were combined
Inaktiveringsstudie av Listeria and Bacillus i et modellprodukt prosessert ved en ny varmebehandlingsmetode og høytrykk
Full text linkThermal processing is a common method for controlling foodborne pathogens in various ready-to-eat (RTE) products. Traditional processes that involve static heating often result
in undesirable quality changes in foods. These changes are due to slow heat penetration under conductive heating. Recent technologies such as agitating retorts or HPP can be an alternative for improving food quality through reduced processing time and overall heat load. Nevertheless, such novel technologies need to be thoroughly investigated with microbial inactivation studies to ensure that food safety requirements are met.
The overall aim of this PhD thesis was to investigate the effects of novel agitating retort and combined high pressure-temperature processing on elimination of Listeria and Bacillus in a model soup (pH 6.1). In this context, the effects of process parameters such as processing time, pressure and heating mode (agitated/static) on microbial survival were studied. Applicability of the classical thermal death model and response surface methodology (RSM) on agitating retort and combined high pressure-temperature processing was assessed, respectively. The same model soup (pH 6.1) was used for all experiments as the food substrate.Prosessering ved bruk av varmebehandling er en vanlig metode for å kontrollere og inaktivere patogene mikroorganismer i ulike ferdigretter. Tradisjonelle prosesser som involverer statisk varme resulterer ofte i uønskede kvalitetsendringer i mat. Disse endringene er forårsaket av lav varmegjennomgang under konduktiv varmeoverføring. Relativt nye teknologier som autoklavering med risting og høytrykksprosessering (HP) kan benyttes som alternativer for å forbedre matkvaliteten som følge av redusert prosesseringstid og samlet varmebelastning. Denne nyere type teknologier må bli nøye undersøkt med hensyn på mikrobiell inaktivering for å sikre at matsikkerhetskrav blir ivaretatt.
Hovedmålsettingen for denne PhD oppgaven har vært å undersøke effekten av autoklavering med risting og høytrykksprosessering med varme (HP-varme), og deres effekt på eliminering av Listeria og Bacillus i en modellsuppe (pH 6.1). Mikrobiell overlevelse ble studert ved å variere ulike parametere som: temperatur, prosesseringstid, trykk og risting eller statisk varme. Anvendelse av klassisk varmeinaktivering og RSM modeller for autoklaver med risting og HP-varme har blitt undersøkt. Den samme modellsuppen ble benyttet som modellprodukt i alle eksperimentene
Ny teknologi for optimal utnyttelse av tare til mat
Full text linkØkende verdensbefolkning presser matprodusentene til å tenke nytt. Sjømat inkludert tare, vil kunne være viktige ressurser for matproduksjonen fremover. Det vil derfor være nødvendig å utvikle gode metoder for prosessering av tare. Gjennom denne studien ble det utført et stort forsøk på sukkertare, for å undersøke effekten av ulike prosesseringsteknologier. Målet med studien var å undersøke effekten av pulserende elektrisk felt (PEF), blansjering og høytrykk (HPP). Studien ble utført gjennom ett forforsøk, hovedforsøk og lagringsforsøk.
Forforsøket bestod av PEF behandling og blansjering ved 20 °C. Hovedforsøket bestod av PEF behandling og/eller blansjering ved ulike temperaturer (20, 45, 60 og 75 °C). Resultatene fra begge forsøk indikerte at behandling med PEF hadde effekt på dehydreringen når blansjeringstemperaturen var 20 °C, men liten effekt ved økt blansjeringstemperatur. Det ble tatt vannprøver underveis i forsøkene for å analysere jod- og polyfenolinnhold. Ved analyse av vannprøvene indikerte resultatene at polyfenolene generelt var sensitive for de ulike prosesseringsmetodene. Resultatene fra jodanalysen indikerte at behandling med PEF hadde god effekt på reduksjon av jodinnholdet i taren, ved alle blansjeringstemperaturene, men at temperatur over 60 °C ikke var nødvendig.
Målet med lagringsforsøket var å sammenligne holdbarheten på ubehandlet fersk sukkertare, og fersk sukkertare behandlet med høytrykk og/eller blansjering. Prøvene ble analysert for aerobe kimtall og sporer fra sporedannende bakterier. Resultatene antydet at behandling med HPP virker lovende for å hemme bakterievekst og forlenge holdbarheten på fersk tare. Fersk tare behandlet med HPP holdt ok kvalitet på dag 36, med hensyn til kimtall. Behandling med HPP kombinert med blansjering, antydet derimot å kunne trigge vekst av bakterier, da resultatene viste akselererende vekst fra dag 15 og utover i lagringsperioden
Studying the effect of High pressure processing on Listeria monocytogenes in food and developing a model to suppress its resistance.
No full textHigh pressure processing (HPP) is a food treatment technique, developed to increase the shelf life of food by inhibition of microbial growth, at the same time as quality degradation is avoided. By using high pressure, the components in the food is less affected than by the use of many traditional preservation methods. However, the ability of bacteria cells to recover is an important concern in food safety. The lack of knowledge in this field may impair the use of HPP treatment as an efficient food preservation method, making it essential to understand these adaption responses. Since there is not enough experience with high pressure processing, more knowledge is needed on its specific features and on how this technique affects bacteria. In particular it is of interest to know how high pressure affects the bacteria Listeria monocytogenes as this is a food-borne pathogen which can cause severe illness to those who get infected by it.
With the aim to learn more about the embedded mechanisms that allows bacteria to recover from pressure induced damages, a new strategy has been applied. This strategy includes the use of mathematical model simulations to get more insight in the behaviour and dynamics of cell recovery after HPP exposure. This approach includes three parts:
1. Creation of repair pathway models
2. Conduction of high pressure experiments
3. Simulating responses based on the experiments and developed models
This thesis has showed the method of how simulations can be used to find out more about bacteria repair. Pressure induce leakages in the cell envelope are being repaired by activating repair mechanisms in the cell wall, cytoplasmic membrane and envelope associated proteins. The genes responsible for reparation are those involved in the synthesis and turnover of peptidoglycan, phospholipids and proteins as well as repair chaperones. From the experiments it was verified that high pressure induce leakages in the cell. Based on the results, it is suggested that L. monocytogenes requires approximately two days to recover, though this assumption needs more verification. The mathematical simulations showed that the repair system is particularly sensitive to degradation reactions, meaning that they have the potential to be target elements for reduction of bacteria resistance towards high pressure
Teknologiutvikling for økt lønnsomhet i rekenæringen. Høytrykksprosessering som metode for tining og modning av fryste reker (AP4)
No full textI prosjektet er det gjort forsøk for å undersøke om høytrykksprosessering (HP) kan benyttes for å korte ned modningstiden på reker. To delstudier er foretatt: (1) om HP kan benyttes for å modne rekene på kortere tid, evt. uten bruk av modningslake, og (2) om HP kan benyttes for å tine og modne reker i ett trinn.
Forsøkene viste at reduksjon i modningstid ned mot 510 timer kombinert med høytrykksprosessering vil kunne gi lignende utbytte som dagens modning på cirka 20 timer. Modning av reker i modningslake kombinert med HP gav et høyere utbytte enn modning av reker i ferskvann kombinert med HP.
Det ble ikke påvist at HP, med de testede betingelser, kan benyttes til å tine reker direkte fra frossen tilstand.
Det var en tendens til at reker etter HP var enklere å pille enn ubehandlede kontroll-reker, og andelen hele reker etter pilling var høyere for de høytrykksprosesserte rekene
Rapport/Report 2/2014, English Summary
No full text-I prosjektet er det gjort forsøk for å undersøke om høytrykksprosessering (HP) kan benyttes for å korte ned modningstiden på reker. To delstudier er foretatt: (1) om HP kan benyttes for å modne rekene på kortere tid, evt. uten bruk av modningslake, og (2) om HP kan benyttes for å tine og modne reker i ett trinn.
Forsøkene viste at reduksjon i modningstid ned mot 510 timer kombinert med høytrykksprosessering vil kunne gi lignende utbytte som dagens modning på cirka 20 timer. Modning av reker i modningslake kombinert med HP gav et høyere utbytte enn modning av reker i ferskvann kombinert med HP.
Det ble ikke påvist at HP, med de testede betingelser, kan benyttes til å tine reker direkte fra frossen tilstand.
Det var en tendens til at reker etter HP var enklere å pille enn ubehandlede kontroll-reker, og andelen hele reker etter pilling var høyere for de høytrykksprosesserte rekene.High pressure processing (HPP) has been used on several types of commercial seafood. This study was done to explore whether HPP can be used in the maturation process of Norwegian coldwater shrimps. Two different approaches has been tested: (1) if HPP can be used to lower the maturation time of shrimps, and (2) if HPP can be used for combining thawing and maturation in one step.
The experiments showed a reduction in the maturation step from 20 to 510 hours if HPP was used. Maturation in brine compared to tap water during HPP gave a higher yield. Under the tested conditions, HPP was not proven to be used for direct thawing of frozen Norwegian coldwater shrimps.
There was a trend that shrimps after exposure to HPP was easier to pill compared with untreated control-shrimps, and the amount of whole shrimps after pilling was higher for shrimps exposed to HPP
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