Péter Palotás's research while affiliated with Szent István University, Godollo and other places

... The mean level of heavy metal concentrations in freshwater edible fishes Cyprinus carpio Linnaeus and Pelteobagrus fluvidraco in the Meiliang Bay, Taihu Lake, China, was recorded in the order Pb > Cu >Cr > Cd, with mean concentrations for Cd of 0.173 μg/g, for Cr of 0.118 μg/g, for Cu of 0.336 μg/g and for Pb of 0.636 μg/g appeared to be considerably higher in gills during summer (Chi et al. 2007). Plachy et al. (2022). investigated Cd, Hg, and Pb concentrations in Sardina pilchardus fish from the Atlantic ocean and found an average total arsenic concentration of 3.26 ± 0.39 mg/kg and estimated the inorganic arsenic content did not pose a health risk for consumers. ...

... Contaminants in fish tissue can impact human health. 21 RTE salad dishes are susceptible to contamination from handling, dirty water, and crosscontamination between cooked and raw ingredients. 22 Ingesting RTE salads and sprouts can lead to foodborne illnesses, including non-tuberculosis mycobacteria (NTM) infections in immunocompromised individuals. ...

... Since lysozyme exhibited weak inhibitory effects against Gram-negative bacteria, when used alone, the practical application of free lysozyme as a food preservative was quite limited and many methods used to enhance the susceptibility of Gram-negative bacteria were attempted, namely the combined use with cinnamaldehyde [177]; acidic electrolyzed oxidizing water [178]; heat treatment and hydrogen peroxide associated with a packaging in a controlled atmosphere [179]; high hydrostatic pressure [180]; disodium ethylenediaminetetraacetate salt and ethylenediaminetetraacetic acid [181,182]; chitooligosaccharides [183]; chitosan-organic rectorite composites and negatively charged sodium alginate film-coated cellulose acetate mats [184]; EDTA in starch-based active food packaging film [185]; enterocin AS-48 [186]; and pomegranate peel extract [187]. The relevant data on the synergic uses of these substances with lysozyme are summarized in Table 1. ...

... However, at pH 7.5, the peak of lysozyme was overlayed by ovotransferrin one ( Figure 5A), maybe due to co-aggregation and heteroprotein formation between ovotransferrin and lysozyme as suggested by Wei [28] and Iwashita [27]. Many studies performed on liquid egg white around neutral pH indeed mention two main denaturation peaks around 65 and 80 °C attributed to ovotransferrin and ovalbumin, respectively [63][64][65]. For the PPI-EW mixtures, Td3 resulted from the superimposition of ovalbumin and vicilin peaks, which could also overlay the peak of lysozyme at pH 9.0. ...

... They discovered that treating products with HHP at 600 MPa, 20 °C for 3 min was enough to keep the numbers of aerobic, anaerobic bacteria, and lactobacilli below the detection level for 95 days when stored at 4 °C. Combination of nitrite (75 ppm) and 450 MPa HHP produced satisfactory frankfurters in terms of functional characteristics (color, texture, and water holding capacity) [182]. As a result, L. monocytogenes inhibition programs can include a combination of HHP and antimicrobial chemicals, such as nitrite. ...

... HPP treatments have significant benefits in terms of microbial stability and sensory quality. HPP treatment (600 MPa for 5 min) slowed the recovery of microbial counts (<5 log CFU/g) in RTE fish salad (vacuum packaged smoked fish with mayonnaise and spices) during 26 days of refrigerated storage (5 • C) and temperature abusive conditions (10 • C) (Salamon et al., 2016). HPP-treated samples remained acceptable to sensory panelists even after 21 days regardless of the storage temperature (Salamon et al., 2016). ...