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Volume 27 Issue 4
Mar 2015
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Chinese Journal of High Pressure Physics  > 2013  >  27(4): 616-624.
YAKHIN Lisa Amanda, ZHANG Li-Li, WANG Yuan-Liang, LI Zong-Jun. Effect of High Pressure Processing on the Quality of Chilled Stored Grass Carp (Ctenopharyngodon idella) Fillet[J]. Chinese Journal of High Pressure Physics, 2013, 27(4): 616-624. doi: 10.11858/gywlxb.2013.04.024
Citation: YAKHIN Lisa Amanda, ZHANG Li-Li, WANG Yuan-Liang, LI Zong-Jun. Effect of High Pressure Processing on the Quality of Chilled Stored Grass Carp (Ctenopharyngodon idella) Fillet[J]. Chinese Journal of High Pressure Physics, 2013, 27(4): 616-624. doi: 10.11858/gywlxb.2013.04.024
shu

Effect of High Pressure Processing on the Quality of Chilled Stored Grass Carp (Ctenopharyngodon idella) Fillet

doi: 10.11858/gywlxb.2013.04.024
  • 1.

    College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;

  • 2.

    Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China

  • Received Date: 09 May 2012
  • Rev Recd Date: 12 Aug 2012
  • Publish Date: 15 Aug 2013
    Abstract
  • This study is aimed to observe the effect of different pressure (300, 400, 500 MPa) and different pressure holding time (5, 10, 15 min) on vacuum packed grass carp fillet. The fillets were stored at chilling temperature (4 ℃) for 15 d, and the observations were carried out every 3 d. The electron micrographs showed that there were modifications on longitudinal sections (sarcomere disorganization) of muscle fiber treated by high pressure for 5 min. The K values of fish fillets treated by 400 and 500 MPa were below 70%, and they were still considered fresh at least until 6 and 12 d, respectively. Therefore, the application of high pressure processing was able to improve the shelf life of grass carp fillets. However, the application of high pressure treatment reduced the water holding capacity and increased the hardness of fish meat. In addition, the values of L*, a* and b* were all increased with the increase of storage time, and both L* and b* were increased with pressure, while a* was reduced with pressure.

     

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