Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (<i>Pampus argenteus</i>) Fillets

LAN Weiqing; WANG Meng; CHE Xu; SUN Xiaohong; CHEN Yangyi; XIE Jing

doi:10.11858/gywlxb.20180549

Volume 32 Issue 6

Dec 2018

Turn off MathJax

Article Contents

Chinese Journal of High Pressure Physics > 2018 > 32(6): 065301.

LAN Weiqing, WANG Meng, CHE Xu, SUN Xiaohong, CHEN Yangyi, XIE Jing. Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets[J]. Chinese Journal of High Pressure Physics, 2018, 32(6): 065301. doi: 10.11858/gywlxb.20180549

Citation:

LAN Weiqing, WANG Meng, CHE Xu, SUN Xiaohong, CHEN Yangyi, XIE Jing. Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets[J]. Chinese Journal of High Pressure Physics, 2018, 32(6): 065301. doi: 10.11858/gywlxb.20180549

Citation:

PDF( 1524 KB)

Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets

doi: 10.11858/gywlxb.20180549

LAN Weiqing^{1, 2, 3, 4
,},
WANG Meng¹,
CHE Xu¹,
SUN Xiaohong^{1, 2, 3, 4},
CHEN Yangyi¹,
XIE Jing^{1, 2, 3, 4,*
,
,}

1.
School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Research Center of Shanghai Aquatic Products Processingand Storage Engineering Technology, Shanghai 201306, China
3.
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
4.
National Experimental Teaching Demonstration Center for Food Scienceand Engineering, Shanghai Ocean University, Shanghai 201306, China

Funds:

China Agriculture Research System CARS-47-G26

Shanghai Promote Agriculture by Applying Scientific & Technological Advances Projects 2016No.1-1

Ability Promotion Project of Shanghai Municipal Science and Technology Commission Engineering Center 16DZ2280300

Public Service Platform Constuction Project for Shanghai Municipal Science and Technology Commission 17DZ2293400

More Information

Author Bio:
LAN Weiqing(1977-), male, doctor, associate professor, major in aquatic products preservation technology. E-mail:wqlan@shou.edu.cn
Corresponding author: XIE Jing(1968-), female, doctor, professor, doctoral supervisor, major in aquatic products preservation technology. E-mail:jxie@shou.edu.cn
Received Date: 28 Apr 2018
Rev Recd Date: 28 May 2018

Abstract

Abstract

The aim of this work was to evaluate the effect of high pressure processing (HPP) with different holding time on the quality of pomfret (Pampus argenteus) during cold storage. Different processing times (10, 20 and 30 min) at 200 MPa were applied and HPP treated pomfret were compared with untreated samples. Microbiological parameter (total viable count (TVC)), physicochemical (pH and total volatile base nitrogen (TVB-N), color difference, water holding capacity (WHC), texture profile analysis (TPA)) and sensory evaluation were performed respectively after the application of high pressure treatment on pomfret at the interval of 2 d (2 days).The significant difference (P < 0.05) regarding the results have been observed between HPP and CK group after 2 d storage on the values of TVC, pH, TVB-N, △E(Total color difference), WHC, TPA and sensory score. The controlled groups were the first to present signs of degradation reaching rejection[JP]threshold values for all evaluated parameters. The shelf life of CK group was only 4-5 d. HPP treatment has shown to be effective in inhibiting microorganism growth, protein degradation and the drip loss in samples and the texture characteristic of samples can be better maintained. The results of correlation analysis of different groups suggested that the correlation between △E, pH, TVB-N and TVC were significant. The shelf-life of treated pomfret samples can be extended from 4 d to 8-12 d and the optimal condition of fresh keeping effects was 200 MPa and 30 min.
- high pressure processing (HPP),
- pampus argenteus,
- refrigerated storage,
- quality change

FullText(HTML)

References(30)

References

[1]	钱中立, 黄玉婷, 陈静, 等.三种植物源防腐剂对鲳鱼保鲜效应的影响[J].中国食物与营养, 2013, 19(10):50-53. doi: 10.3969/j.issn.1006-9577.2013.10.012 QIAN Z L, HUANG Y T, CHEN J, et al. Effect of botanical preservatives on preservation of pomfret[J].Food and Nutrition in China, 2013, 19(10):50-53. doi: 10.3969/j.issn.1006-9577.2013.10.012
[2]	LIU J, LI C, LI X.Phylogeny and biogeography of Chinese pomfret fishes (Pisces:Stromateidae)[J].Studia Marin Sinica, 2002, 44:235-239.
[3]	施建兵, 谢晶, 高志立, 等.臭氧水浸渍后冰温贮藏提高鲳鱼块的保鲜品质[J].农业工程学报, 2013, 29(6):274-279. http://d.old.wanfangdata.com.cn/Periodical/nygcxb201306036 SHI J B, XIE J, GAO Z L, et al. Effects of ozone water dipping and super-chilling on improving preservation quality of pomfret fillet[J].Transactions of the Chinese Society of Agricultural Engineering, 2013, 29(6):274-279. http://d.old.wanfangdata.com.cn/Periodical/nygcxb201306036
[4]	CHEVALIER D, LE B A, GHOUL M.Effects of high pressure treatment (100-200MPa) at low temperature on turbot (Scophthalmus maximus) muscle[J].Food Research International, 2001, 34(5):425-429. doi: 10.1016/S0963-9969(00)00187-3
[5]	CRUZ-ROMERO M, SMIDDY M, HILL C, et al. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas)[J].Innovative Food Science and Emerging Technologies, 2004, 5(2):161-169. doi: 10.1016/j.ifset.2004.01.002
[6]	CRUZ-ROMERO M, KELLY A L, KERRY J P.Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters(Crassostrea gigas)[J].Innovative Food Science and Emerging Technologies, 2007, 8(1):30-38. doi: 10.1016/j.ifset.2006.05.002
[7]	HE H, ADAMS R M, FARKAS D F, et al. Use of high-pressure processing for oyster shucking and shelf-life extension[J].Journal of Food Science, 2002, 67(2):640-645. doi: 10.1111/jfds.2002.67.issue-2
[8]	MURCHIE L W, CRUZ-ROMERO M, KERRY J P, et al. High pressure processing of shellfish:a review of microbiological and other quality aspects[J].Innovative Food Science & Emerging Technologies, 2005, 6(3):257-270. http://www.sciencedirect.com/science/article/pii/S1466856405000457
[9]	VáZQUEZ M, TORRES J A, GALLARDO J M, et al. Lipid hydrolysis and oxidation development in frozen mackerel(Scomber scombrus):Effect of a high hydrostatic pressure pre-treatment[J].Innovative Food Science and Emerging Technologies, 2013, 18(2):24-30. http://europepmc.org/abstract/AGR/IND500660870
[10]	ABE F, KATO C, HORIKOSHI K.Pressure-regulated metabolism in microorganisms[J].Trends in Microbiology, 1999, 7(11):447-457. doi: 10.1016/S0966-842X(99)01608-X
[11]	KNORR D, HEINZ V, BUCKOW R.High pressure application for food biopolymers[J].Biochimica et Biophysica Acta Proteins & Proteomics, 2006, 1764(3):619-631. http://d.old.wanfangdata.com.cn/OAPaper/oai_doaj-articles_a6837807ebf56cfa8e0102bcd6b0ca48
[12]	BRIONES L S, REYES J E, TABILO-MUNIZAGA G, et al. Microbial shelf-life extension of chilled Coho salmon(Oncorhynchus kisutch) and abalone(Haliotis rufescens) by high hydrostatic pressure treatment[J].Food Control, 2010, 21(11):1530-1535. doi: 10.1016/j.foodcont.2010.04.027
[13]	夏远景, 薄纯智, 张胜勇, 等.超高压食品处理技术[J].食品与药品, 2006, 8(2):62-67. doi: 10.3969/j.issn.1672-979X.2006.02.022 XIA Y J, BO C Z, ZHANG S Y, et al. High pressure technology for food processing[J].Food and Drug, 2006, 8(2):62-67. doi: 10.3969/j.issn.1672-979X.2006.02.022
[14]	TRUONG B Q, BUCKOW R, MINH H, et al. High pressure processing of barramundi (Lates calcarifer) muscle before freezing:the effects on selected physicochemical properties during frozen storage[J].Journal of Food Engineering, 2016, 169:72-78. doi: 10.1016/j.jfoodeng.2015.08.020
[15]	SÁNCHEZ-ALONSO I, MARTINEZ I, SÁNCHEZ-VALENCIA J, et al. Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR[J].Food Chemistry, 2012, 135(3):1626-1634. doi: 10.1016/j.foodchem.2012.06.038
[16]	蓝蔚青, 谢晶, 高志立, 等.适宜气调包装延缓冷藏鲳鱼品质变化延长货架期[J].农业工程学报, 2014, 30(23):324-331. doi: 10.3969/j.issn.1002-6819.2014.23.041 LAN W Q, XIE J, GAO Z L, et al. Proper modified atmosphere packaging for delaying quality changes of pomfret (Pampus argenteus) during chilled storage and prolonging its shelf life[J].Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(23):324-331. doi: 10.3969/j.issn.1002-6819.2014.23.041
[17]	OJAGH S M, REZAEI M, RAZAVI S H, et al. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout[J].Food Chemistry, 2010, 120(1):193-198. doi: 10.1016/j.foodchem.2009.10.006
[18]	SMELT J P P M.Recent advances in the microbiology of high pressure processing[J].Trends in Food Science and Technology, 1998, 9(4):52-158. http://www.sciencedirect.com/science/article/pii/S0924224498000302?via%3Dihub&ccp=y
[19]	RAMÍREZ-SUÁREZ J C, MORRISSEY M T.Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle[J].Innovative Food Science and Emerging Technologies, 2006, 7(1):19-27. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=b8983ccaf6b611d305b27b64f6861d57
[20]	LAKSHMANAN R, DALGAARD P.Effects of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold smoked salmon[J].Journal of Applied Microbiology, 2004, 96(2):398-408. doi: 10.1046/j.1365-2672.2004.02164.x
[21]	CHÉRET R, CHAPLEAU N, DELBARRE-LADRAT C, et al. Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets[J].Journal of Food Science, 2005, 70(8):477-483. doi: 10.1111/jfds.2005.70.issue-8
[22]	BUGUEÑO G, ESCRICHE I, MARTÍNEZ-NAVARRETE N, et al. Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques[J].Food Chemistry, 2003, 81(1):5-90. http://europepmc.org/abstract/AGR/IND44634971
[23]	SILVA F M, SILVA C L M.Color changes in thermally processed cupuacu (Theobroma grandiflorum) puree:critical times and kinetics modeling[J].International Journal of Food Science and Technology, 2010, 34(1):87-94. http://europepmc.org/abstract/AGR/IND22014637
[24]	MARCOS B, KERRY J P, MULLEN A M.High pressure induced changes on sarcoplasmic protein fraction and quality indicators[J].Meat Science, 2010, 85(1):115-120. doi: 10.1016/j.meatsci.2009.12.014
[25]	BRIONES-LABARCA V, WON P M, ZAMARCA M, et al. Effects of high hydrostatic pressure on microstructure, texture, color and biochemical changes of red abalone (Haliotis rufecens) during cold storage time[J].Innovative Food Science and Emerging Technologies, 2012, 13(1):42-50. http://www.sciencedirect.com/science/article/pii/S1466856411001160
[26]	BOURNE M C.Principles of objective texture measurement[C]//Food Texture and Viscosity: Concept and Measurement.2nd ed. San Diego: Academic Press, 2002: 107-188.
[27]	LUO S S, TONG Y, ZHU R, et al. Impact of high pressure processing on the quality of Aristichthys nobilis muscle[J].Journal of fisheries of China, 2011, 35(12):1897-1903. http://d.old.wanfangdata.com.cn/Periodical/scxb201112017
[28]	SASI M, JEYASEKARAN G, SHANMUGAM S A, et al. Evaluation of the quality of seer fish (Scomberomorus commersonii) stored in dry ice (solid carbon dioxide)[J].Journal of Aquatic Food Product Technology, 2003, 12(2):61-72. doi: 10.1300/J030v12n02_06
[29]	ZARE Z.High pressure processing of fresh tuna fish and its effects on shelf life[D].Canada: Department of Foodscience and Agricultural Chemistry Macdonald Campus of McGill University, 2004.
[30]	LAKSHMANAN R, PATTERSON M F, PIGGOTT J R.Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage[J].Food Chemistry, 2005, 90(4):541-548. doi: 10.1016/j.foodchem.2004.05.015

Relative Articles

Supplements(0)

Cited By

Proportional views

Proportional views

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Figures(3) / Tables(3)

Get Citation

PDF

XML

Article Metrics

Article views(7995) PDF downloads(11)

Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets

doi: 10.11858/gywlxb.20180549

Abstract

References

Proportional views

Catalog

通讯作者: 陈斌, bchen63@163.com

Article Metrics

Proportional views

Related

Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets

doi: 10.11858/gywlxb.20180549

Abstract

References

Proportional views

Catalog

通讯作者: 陈斌, bchen63@163.com

Article Metrics

Proportional views

Related

Export File

Citation

Format

Content