Effects of high pressure processing (HPP) under 300, 400, 500 and 600 MPa for 5 min on microbiological growth and histamine content of spotted mackerel meats stored at 4 o C were evaluated. It was also found that the L* (lightness), ΔE (color difference), and texture (hardness, cohesiveness and chewiness) of fish meat increased significantly with an increase in pressure, but a* (redness) value decreased. With an increase of pressure, the loads of aerobic plate count (APC), psychrotrophic bacteria count (PBC), H 2 S-producing bacteria count and coliform in mackerel meat significantly decreased. In addition, HPP significantly delayed the growth of APC and PBC during refrigerated storage for 15 days. Pressure up to 300 MPa significantly inhibited total volatile basic nitrogen (TVBN) and histamine formation, compared to control sample during storage. The results pointed to that the pressurization at least 300 MPa for 5 min on mackerel meat could extend shelflife during refrigerated storage. Efectos inhibitorios del crecimiento microbiano y la formación de histamina en la caballa manchada (Scomber australasicus), durante el almacenamiento refrigerado. atribuibles al procesado a alta presión RESUMENEste estudio se propuso evaluar los efectos del procesado a alta presión (HPP) -300, 400, 500 y 600 MPa durante 5 minutos-en el crecimiento microbiológico y el contenido de histamina de las carnes de caballa manchada almacenadas a 4°C. La evaluación permitió comprobar que el valor L* (claridad), ΔE (diferencia de color) y la textura (dureza, cohesividad y masticabilidad) de la carne de pescado aumentaron significativamente al incrementar la presión, mientras que el valor a* (enrojecimiento) disminuyó. Además, con el aumento de la presión en la carne de caballa se redujeron significativamente las cargas de recuento de placas aeróbicas (APC), así como el recuento de bacterias psicrótrofas (PBC), bacterias productoras de H 2 S y coliformes. Por otra parte, el HPP retrasó de manera significativa el crecimiento de APC y PBC al realizarse el almacenamiento refrigerado durante 15 días. En este sentido, la comparación con la muestra de control mostró que la presión de hasta 300 MPa inhibió significativamente la formación de nitrógeno volátil básico total (TVBN) y de histamina durante el almacenamiento. Los resultados dan cuenta de que la presurización de la carne de caballa durante 5 minutos, aplicando una presión de, al menos, 300 MPa, podría prolongar su vida útil cuando se realiza su almacenamiento refrigerado.
The purpose of the study is to investigate the effects of brine salting and high-pressure processing (HPP) on the microbial inactivation and quality parameters of mackerel fillets. Mackerel fillets were immersed in 3% and 9% sodium chloride brine for 90 min at refrigerator temperature, and then treated at 300, 400, 500, and 600 MPa pressure for 5 min. The microbial counts and physicochemical qualities of the fish were examined. In comparison with fish fillets treated with brine or high pressure alone, those treated with the combination of brine salting and HPP showed significantly reduced aerobic plate count (APC) and psychrotrophic bacteria count (PBC). The hardness and chewiness of salt-brined fillets were obviously lower than those of the unsalted fillets under the same pressure condition. Thus, brine salting imparted mackerel fillets a softer texture, which compensated for the HPP-induced increased hardness and chewiness of the fillets. The L* (lightness) and ΔE (colour difference) values of the fillets increased with increasing pressure, with or without brine salting. Conversely, a* (redness) values decreased with increasing pressure. The samples treated with 3% brine in combination with 300 or 400 MPa pressure had a* values similar to those of the samples processed under similar HPP conditions alone but showed lower ΔE values than the other groups. Therefore, as a very high pressure would adversely affect the texture and colour of the fish fillets, this study suggests that immersion in an appropriate brine concentration (3%) and treatment with HPP at 400 MPa for 5 min improved or maintained the colour and texture relatively well and produced a synergistic bactericidal effect.
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