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Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products. The purpose of this study is to explore whether VF technology can be applied to the preparation of dried silver herring products and to obtain the optimal VF conditions. The response surface methodology (RSM) was used to examine the factors affecting the quality of silver herring (Spratelloides gracilis) products after VF, namely temperature (75, 90, and 105 °C), duration (25, 35, and 45 min), and concentration (0, 15, and 30%) of maltose solution used to immerse the samples during pre-processing. The results indicated that VF temperatures had significant impacts on water activity (Aw), moisture content, yield, oil content, lightness (L* value), and colour difference (ÄE). The higher the VF temperature, the lower the Aw, moisture content, yield, and oil content of the product, but the higher the L* value and ΔE. Next, a longer VF duration resulted in higher oil content of the product. Maltose concentration was significantly and positively correlated with the yield and fracturability of the product. RSM analysis indicated that the optimal combination of processing conditions was a VF temperature of 105 °C, VF duration of 25 min, and maltose concentration of 27%. Under these VF conditions, the silver herring products had a moisture content of 3.91%, Aw of 0.198, oil content of 21.69%, L* value of 28.19, ΔE of 27.31, and fracturability of 359 g/s. In summary, vacuum frying technology is suitable for the preparation of dried silver herring products, and this study can provide the optimal processing conditions for seafood processors to obtain better quality.

This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot juice stored at 4 °C for 15 days. In terms of microbiological quality, the total plate count (TPC), coliform bacteria, and Salmonella spp. rose rapidly in the control group (untreated) as the storage time increased. However, for the blanching group, these values climbed more gradually, surpassing the microbiological limits for juice beverages (TPC < 4 log CFU/mL, Coliform < 10 MPN/mL, and Salmonella spp. negative) on the 9 days of storage. In contrast, TPC, coliforms, and Salmonella spp. were undetectable in the HPP and blanching/HPP samples throughout the storage period. Additionally, as storage time lengthened, the pH, total soluble solids, and Hunter colour values (L, a, b) diminished in the control and blanching groups, whilst titratable acidity and browning degree intensified. However, the HPP and blanching/HPP noticeably delayed these decreases or increases. Moreover, although the total phenolic content and DPPH radical scavenging ability in the HPP samples remained relatively stable during storage and were lower compared to other groups, the β-carotene content was higher at the end of the storage period. In summary, HPP can effectively deactivate microorganisms in carrot juice, irrespective of whether blanching is applied, and can impede reductions in pH, increases in acidity, and colour changes, ultimately extending the juice’s shelf life.

Microwave-assisted induction heating (MAIH) is a composite microwave and induction heating to supply rapid and uniform heating of food. A recent study showed that the optimum MAIH heating condition for barramundi meat was 90 °C/110 s or 70 °C/130 s. This study examines whether the microwave-assisted induction heating (MAIH) technology (at 70 °C for 130 s or 90 °C for 110 s) can more effectively slow down the quality loss of barramundi meat during cold storage than the traditional boiling method (at 90 °C for 150 s). The results show that no microbial growth was observed in the three groups of heated barramundi meat samples during the 60 days of cold storage. However, the MAIH technology slowed down the increase in the total volatile basic nitrogen (TVBN) content more significantly than the boiling method. As the cold storage time increased, though, the L* (lightness), a* (redness), and W (whiteness) values decreased, while the b* (yellowness) and color difference (ΔE) values increased in the three treatment groups. However, the MAIH technology slowed down the decrease in the L*, a*, and W values more significantly, and produced a ΔE value smaller than the boiling method. Moreover, the MAIH technology ensured higher hardness and chewiness of the barramundi meat than the boiling method. Overall, the MAIH technology slowed down the quality loss of the barramundi meat and maintained better color and texture during cold storage.

This study aimed to assess the use of the high-hydrostatic-pressure (HHP) method (200–600 MPa, 5 min) for bleaching mustard pickle products as an alternative to the conventional method of sulfite addition. The aerobic plate count (APC) and lactic acid bacteria count (LAB) of the samples decreased with the increase in pressure, and the yeast count decreased to no detectable levels. Next, compared with the control group (no high-pressure treatment) the L* (lightness), W (whiteness), ΔE (color difference), and texture (hardness and chewiness) of the HHP-processed samples, which increased significantly with increasing pressure, while the a* (redness) and b* (yellowness) values decreased slightly. This indicates that HHP processing gave the mustard pickle a harder texture and a brighter white color and appearance. Furthermore, when the mustard pickle was treated with HHP 400 and 600 MPa for 5 min and stored at 25 °C for 60 days, it was found that the APC and LAB counts in the HHP-processed group recovered rapidly and did not differ from those in the control group (the non-HHP treated group) but significantly delayed the growth of yeast, the increase in pH value, and total volatile basic nitrogen (TVBN). The high-throughput sequencing (HTS) analysis revealed that the predominant bacterial genera in the non-HHP-treated mustard pickle were Lactiplantibacillus (74%), Lactilactobacillus (12%), and Levilactobacillus (6%); after 60 days of storage, Companilactobacillus (80%) became dominant. However, after 60 days of storage, Lactiplantibacillus (92%) became dominant in the samples processed at 400 MPa, while Levilactobacillus (52%), Pediococcus (17%), and Lactiplantibacillus (17%) became dominant in the samples processed at 600 MPa. This indicated that the HHP treatment changed the lactic acid bacterial flora of the mustard pickle during the storage period. Overall, it is recommended to treat the mustard pickle with HHP above 400 MPa for 5 min to improve its texture and color and delay the deterioration of quality during storage. Therefore, HHP technology has the potential to be developed as a treatment technique to replace the addition of sulfite.