Effect of High Pressure Processing on Quality and Structure of <i>Lateolabrax Japonicus</i> Fillets during Cold Storage

ZHAO Hong-Qiang; WU Jin-Xin; ZHANG Yuan-Yi; LAN Wei-Qing; LIU Shu-Cheng; SUN Xiao-Hong; XIE Jing

doi:10.11858/gywlxb.2017.04.019

Volume 31 Issue 4

Aug 2017

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Chinese Journal of High Pressure Physics > 2017 > 31(4): 494-504.

ZHAO Hong-Qiang, WU Jin-Xin, ZHANG Yuan-Yi, LAN Wei-Qing, LIU Shu-Cheng, SUN Xiao-Hong, XIE Jing. Effect of High Pressure Processing on Quality and Structure of Lateolabrax Japonicus Fillets during Cold Storage[J]. Chinese Journal of High Pressure Physics, 2017, 31(4): 494-504. doi: 10.11858/gywlxb.2017.04.019

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ZHAO Hong-Qiang, WU Jin-Xin, ZHANG Yuan-Yi, LAN Wei-Qing, LIU Shu-Cheng, SUN Xiao-Hong, XIE Jing. Effect of High Pressure Processing on Quality and Structure of Lateolabrax Japonicus Fillets during Cold Storage[J]. Chinese Journal of High Pressure Physics, 2017, 31(4): 494-504. doi: 10.11858/gywlxb.2017.04.019

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Effect of High Pressure Processing on Quality and Structure of Lateolabrax Japonicus Fillets during Cold Storage

doi: 10.11858/gywlxb.2017.04.019

1.
College of Food Science & Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
2.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

Received Date: 03 Apr 2017
Rev Recd Date: 17 Apr 2017

Abstract

Abstract

In the present work, to investigate the effects of high pressure processing (HPP) treatment on the quality and structure of the perch (Lateolabrax japonicas) fillets during cold storage, we treated samples with different HPP conditions (200, 250 and 300MPa for 9min) and then stored them at 4℃ respectively after having them washed and drained.To evaluate the structure of Lateolabrax japonicas fillets, we measured their physiochemical parameters, including pH value, hardness, water holding capacity (WHC), thiobar-bituric acid (TBA) value and total volatile basic nitrogen (TVB-N) value, and their microorganism parameter—total viable count (TVC) at 0, 4, 8, 11, 13, 15d, and estimated the water transfer by low field-nuclear magnetic resonance (LF-NMR), observed the appearance and microstructure, and analyzed the correlation among the parameters of each group respectively.The results show that the pressure is positively correlated with the change of hardness, TBA, TVB-N, TVC value and negatively correlated with the pH value and WHC.The higher the pressure, the stronger the effects.The results of LF-NMR combined with the WHC analysis also prove the water mobility of the samples and the severe loss of free water under HPP treatments, and the samples exhibited a remarkably milky and cooking-like appearance.The results of microstructural observation for the HPP treated samples indicate that the tissue of the fish muscle becomes blurred and the structure of the muscle fibers compact disorderly, especially for the 300MPa treated sample.It is shown that HPP can extend the shelf life of Lateolabrax japonicus fillets during cold storage for at least 4d and the optimal condition is 250MPa, 9min on the whole.
- high pressure processing (HPP),
- Lateolabrax japonicus,
- cold storage,
- quality change,
- structural change

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Effect of High Pressure Processing on Quality and Structure of Lateolabrax Japonicus Fillets during Cold Storage

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Effect of High Pressure Processing on Quality and Structure of Lateolabrax Japonicus Fillets during Cold Storage

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