Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (<i>Lateolabrax japonicus</i>) Fillets during Refrigerated Storage

LAN Weiqing; CHEN Mengling; SUN Xiaohong; ZHAO Hongqiang; XIE Jing

doi:10.11858/gywlxb.20180609

Volume 33 Issue 1

Jan 2019

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Chinese Journal of High Pressure Physics > 2019 > 33(1): 015301.

LAN Weiqing, CHEN Mengling, SUN Xiaohong, ZHAO Hongqiang, XIE Jing. Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage[J]. Chinese Journal of High Pressure Physics, 2019, 33(1): 015301. doi: 10.11858/gywlxb.20180609

Citation:

LAN Weiqing, CHEN Mengling, SUN Xiaohong, ZHAO Hongqiang, XIE Jing. Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage[J]. Chinese Journal of High Pressure Physics, 2019, 33(1): 015301. doi: 10.11858/gywlxb.20180609

Citation:

LAN Weiqing, CHEN Mengling, SUN Xiaohong, ZHAO Hongqiang, XIE Jing. Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage[J]. Chinese Journal of High Pressure Physics, 2019, 33(1): 015301. doi: 10.11858/gywlxb.20180609

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Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage

doi: 10.11858/gywlxb.20180609

LAN Weiqing^{1, 2, 3, 4
,},
CHEN Mengling¹,
SUN Xiaohong^{1, 2, 3, 4,*
,
,},
ZHAO Hongqiang¹,
XIE Jing^{1, 2, 3, 4,*
,
,}

1.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, 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 Science and Engineering (Shanghai Ocean University), Shanghai 201306, China

Received Date: 08 Aug 2018
Rev Recd Date: 03 Sep 2018

Abstract

Abstract

In this study we aimed to study the effects of high hydrostatic pressure (HHP) with bamboo vinegar (BV) on enhancing the quality and improving the protein properties of perch (Lateolabrax japonicus) fillets over refrigerated storage. We treated fillet samples stored under refrigerated conditions at 4 °C using HHP (250 MPa, 9 min) along with 0, 1%, 2%, 3% BV respectively. We calibrated the physicochemical qualities (color difference, pH value, electrical conductivity and total volatile basic nitrogen (TVB-N) value) and examined the changes that occurred in terms of the sensory impressions and protein properties (actin globulin content, total sulfhydryl content, TCA soluble oligopeptide elution) of the samples on the 1^st, 4^th, 8^th, 12^th, 14^th, 16^th, and 18^th day respectively during the storage time. The results showed that the samples exhibited obvious quality improvement: the TVB-N value of the samples treated by HHP with 3% BV was (31.88±1.33) mgN/100 g on 18^th day, significantly lower than that of CK group ((44.77±1.89) mgN/100 g). In addition, the treatment also reduced the increase of the pH value and electrical conductivity, thereby significantly slowing down the protein degradation and maintaining its good characteristics. Finally, the shelf life of the perch fillets thus treated in cold storage was prolonged by four days.
- high hydrostatic pressure (HHP),
- bamboo vinegar (BV),
- Lateolabrax japonicus,
- cold storage,
- quality,
- protein characteristics

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References(35)

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Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage

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Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage

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