Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage

Abstract

In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 °C for 30 days, the physicochemical changes were evaluated by microbiological determinations, pH, sensory evaluation and texture analysis, and the flavour changes were analysed by solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) and amino acid automatic analyser. The results show that HHP-0+SV and HHP-10+SV treatment effectively inhibited microbiological growth and attenuated physiochemical changes (pH, sensory evaluation, flesh and texture) of largemouth bass fillets. HHP+SV treatment prolonged the storage period of largemouth bass fillets for 24 days. The content of total free amino acids in control (CK) samples was high, but HHP+SV treatment caused the loss of free amino acid content. Especially when stored for 30 days, the total free amino acid content of HHP-0+SV and HHP-10+SV was only 14.67 mg/100 g and 18.98 mg/100 g, respectively. In addition, a total of 43 volatile compounds were detected and elucidated, among which hexanal, heptaldehyde, octanal and nonanal showed a decreasing tendency in HHP groups and an increasing trend in HHP+SV groups throughout the storage.

Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?

“…In our case, the first impact on the meat (heat or pressure) clearly determined the characteristics of the samples at the most measured parameters. In recent years, fish such as cod [59] and bass [60] have also been the focus of research. In both cases, high hydrostatic pressure treatment increased the microbiological stability of the product either by inactivation or by delaying bacterial cell growth.…”

Processing and Preservation of Aquatic Products

“…There is a synergistic effect between weak acids and other physical preservation technologies. Lactic acid in combination with high hydrostatic pressure effectively inhibited microbiological growth and physicochemical changes (pH, sensory evaluation, flush, and texture) of large-mouth bass fillets [15].…”

“…Adding a preserving agent is an effective means of extending the shelf life of aquatic products. In recent years, the use of weak acids [13][14][15], essential oils [16,17], and epigallocatechin gallate (EGCG) [18] as aquatic preserving agents has become a research hotspot.…”

“…Compared with thermal sterilization such as pasteurization, it can better preserve the nutrition, texture, and flavor of aquatic products. Common non-thermal processing methods for aquatic products include ultrasound [19], high-voltage atmospheric cold plasma [20], electron-beam irradiation [21], high hydrostatic pressure [15], etc.…”

“…Electron-beam irradiation treatment with a dose of 4 kGy was able to retain the muscle water content and preserve their quality of silver carp (Hypophthalmichthys molitrix) chunks stored at 4 • C [21]. Additionally, high hydrostatic pressure treatment at 400 MPa effectively inhibited microbiological growth and physiochemical changes in large-mouth bass fillets [15]. The mechanism by which non-thermal processing exerts its preservation effect is generally related to its damage to microbial cell membranes and enzyme/protein structures.…”