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Effects of High Pressure and Sous-Vi...

Nayyar, Dhriti.

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Effects of High Pressure and Sous-Vide Processing on Quality of Atlantic Sea Scallops (Placopecten magellanicus).

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effects of High Pressure and Sous-Vide Processing on Quality of Atlantic Sea Scallops (Placopecten magellanicus)./
Author:	Nayyar, Dhriti.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
Description:	140 p.
Notes:	Source: Dissertations Abstracts International, Volume: 82-03, Section: B.
Contained By:	Dissertations Abstracts International82-03B.
Subject:	Food science. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28108253
ISBN:	9798662525436

Effects of High Pressure and Sous-Vide Processing on Quality of Atlantic Sea Scallops (Placopecten magellanicus).
Nayyar, Dhriti.

Effects of High Pressure and Sous-Vide Processing on Quality of Atlantic Sea Scallops (Placopecten magellanicus). - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 140 p.

Source: Dissertations Abstracts International, Volume: 82-03, Section: B.

Thesis (Ph.D.)--The University of Maine, 2019.

This item must not be sold to any third party vendors.

Sous-vide is the cooking of vacuum-sealed foods at precise temperatures in a water bath. Vacuum packaging and cooking at lower temperatures offer multiple benefits to maintain the nutritive and sensory value of foods in comparison to traditional cooking methods. Sea scallops are high-value products that have a very short refrigerated shelf-life (< 7 days). High pressure processing (HPP) may facilitate the development of convenient-to-use, high quality, refrigerated scallop products for sous-vide applications to be sold in retail and foodservice facilities. The objectives of this research were to evaluate the effects of HPP and subsequent sous-vide cooking on the 1) physicochemical and sensory attributes, 2) refrigerated shelf-life, and 3) protein structural modifications of sea scallops.Sous-vide cooking scallops at 55 °C for 208 min, 60 °C for 45 min, or 65 °C for 10 min revealed that consumer acceptability did not differ significantly (p < 0.05) in response to the cooking parameters. Therefore, the 65 °C for 10 min sous-vide treatment was chosen for subsequent studies. In study 2, scallops were processed at moderate pressures (150-350 MPa) and times (5-10 min), and subsequently sous-vide cooked (65 °C/10 min), with longer.

ISBN: 9798662525436Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

High pressure

Effects of High Pressure and Sous-Vide Processing on Quality of Atlantic Sea Scallops (Placopecten magellanicus).
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520 $a Sous-vide is the cooking of vacuum-sealed foods at precise temperatures in a water bath. Vacuum packaging and cooking at lower temperatures offer multiple benefits to maintain the nutritive and sensory value of foods in comparison to traditional cooking methods. Sea scallops are high-value products that have a very short refrigerated shelf-life (< 7 days). High pressure processing (HPP) may facilitate the development of convenient-to-use, high quality, refrigerated scallop products for sous-vide applications to be sold in retail and foodservice facilities. The objectives of this research were to evaluate the effects of HPP and subsequent sous-vide cooking on the 1) physicochemical and sensory attributes, 2) refrigerated shelf-life, and 3) protein structural modifications of sea scallops.Sous-vide cooking scallops at 55 °C for 208 min, 60 °C for 45 min, or 65 °C for 10 min revealed that consumer acceptability did not differ significantly (p < 0.05) in response to the cooking parameters. Therefore, the 65 °C for 10 min sous-vide treatment was chosen for subsequent studies. In study 2, scallops were processed at moderate pressures (150-350 MPa) and times (5-10 min), and subsequently sous-vide cooked (65 °C/10 min), with longer.
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