A Comparative Study on the Effect of Reciprocal Agitation Thermal Processing, Acidified Thermal Processing and Acidified High Pressure Processing of Trout Fillets on the Product Quality Attributes
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| Published in: | ProQuest Dissertations and Theses (2025) |
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| 100 | 1 | |a Gurumoorthy, Sathiyapraba | |
| 245 | 1 | |a A Comparative Study on the Effect of Reciprocal Agitation Thermal Processing, Acidified Thermal Processing and Acidified High Pressure Processing of Trout Fillets on the Product Quality Attributes | |
| 260 | |b ProQuest Dissertations & Theses |c 2025 | ||
| 513 | |a Dissertation/Thesis | ||
| 520 | 3 | |a The objective of this study was to investigate the effects of reciprocal agitation thermal processing (RATP) (commercial sterilization), acidified thermal processing (ATP), and acidified high-pressure processing (AHPP) (pasteurization treatments) on the texture and color properties of trout, a highly perishable and delicate food product.RATP, which combines thermal treatment with continuous agitation, was found to enhance the heat transfer and thereby reduced the heating time resulting better preservation product firmness as compared to processing under static conditions. Additionally, the RATP showed significant color retention, protecting the characteristic pink hue of trout by limiting pigment degradation.ATP, which integrated product acidification (to reduce the pH below 4.6) and mild heat effectively reduced the thermal severity and ensured microbial safety. Under the acidified conditions, a pasteurization treatment ensures the microbial safety by destroying the vegetative pathogens and spore forming bacteria will not grow under these acidic conditions there by ensuring commercial sterility. The acidic environment gave a softer texture in spite of milder heat treatment possibly caused by the hydrolysis of connective tissues. The heat exposure under acidified conditions also resulted in partial pigment loss and protein denaturation, which adversely affected not only the color but also texture.AHPP, which used high pressure, instead of heat, for the pasteurization purpose showed better texture and color preservation. The product structural integrity was better preserved and heat-sensitive pigments were shielded from destruction under this processing situation. Furthermore, AHPP stopped browning reactions and reduced pigment deterioration, and maintained the trout’s distinctive pink color.These results demonstrated that AHPP is the best way to preserve the sensory qualities of trout, providing non-thermal processing technique to satisfy customer demand for a safe and high-quality product. | |
| 653 | |a Food science | ||
| 773 | 0 | |t ProQuest Dissertations and Theses |g (2025) | |
| 786 | 0 | |d ProQuest |t ProQuest Dissertations & Theses Global | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/3256745914/abstract/embedded/H09TXR3UUZB2ISDL?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/3256745914/fulltextPDF/embedded/H09TXR3UUZB2ISDL?source=fedsrch |