Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage

Gou, Jingyu; Lee, Hyeon-Yong; Ahn, Juhee

doi:10.1016/j.foodchem.2009.06.042

Cited by 60 publications

(47 citation statements)

References 38 publications

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“…Studies on meat, fish, and shrimp revealed HPP technology as a useful processing technique for muscle foods (Ohshima et al 1993;Kaur et al 2013). HPP has been used for several meat products of different species origin (Gou et al 2010;Souza et al 2011). Even though this technology has many advantages, it induces the undesirable changes in texture, color, structure, and increase in the lipid oxidation levels in meat products (Ma et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

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The quality parameters of chevon pertaining to physico-chemical and microbiological characteristics due to high-pressure processing (HPP) have been studied. Prepacked meat pieces were subjected to HPP at selected pressures of 300 and 600 MPa for 5 and 10 min at 28±2°C. Changes in pH, texture, water activity, color, myoglobin, oxymyoglobin, metmyoglobin, microbial profile, and lipid peroxidative parameters in terms of non-heme iron and thiobarbituric acid reactive substance (TBARS) values after HPP and refrigerated storage (4±1°C) were examined for a period of 30 days. No statistically significant change was observed in the pH initially, but during 5-15 days of storage, treated samples recorded an increase in pH compared to control. Textural characteristics in terms of hardness and springiness revealed a significant (p<0.05) increase due to HPP and subsequent reduction during storage. Significant increase (p<0.05) in hunter color values of L* and b* and significant (p<0.05) decrease in a* were observed with increase in pressure treatments during storage. The percentage of oxymyoglobin has shown significant (p<0.05) reduction of 16 % with respect to control at 300 MPa. HPP at 600 MPa also produced significant (p<0.05) reduction of 40 and 24 % in oxymyoglobin compared to control and 300-MPa treated samples, respectively. HPP at 300 and 600 MPa significantly increased (p<0.05) the non-heme iron and TBARS values initially and during refrigerated storage. These two chemical markers exhibited a correlation coefficient of r 2 =0.95. Microbial profile revealed better shelf life in terms of safety and quality characteristics due to HPP. Even though changes in physico-chemical parameters were observed in 300-MPa chevon samples, it was significantly (p<0.05) lower than that of 600-MPa samples and produced a shelf life of 25 days at refrigerated storage. Studies revealed the potential of applying HPP for the development of readyto-eat meat products by optimizing threshold pressure coupled with identification of proper additives which can suppress the undesirable chemical changes.

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Section: Introductionmentioning

confidence: 99%

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

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show abstract

“…Besides Shewanella species, Enterobacteriaceae, Alteromonas, Photobacterium, Pseudomonas and Vibrio can all reduce TMAO to TMA (Dalgaard, 2000, Gram & Dalgaard, 2002. The TMA content of fresh fish is usually less than 3 mg N 100 g À1 and spoilage is considered to have started when it exceeds 15 mg N 100 g À1 (Connell and Shewan, 1980).…”

mentioning

confidence: 99%

Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice

et al. 2011

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“…The cooling rates were 0.83 °C min -1 and 0.50 °C min -1 for SI and FI, respectively. This rapid cooling rate is desirable as degradation by bacteria and enzymes is quickly suppressed at low-temperature and that leading to extending shelf-life and kept the squid fresh (Leelapongwattana et al 2008, Wang et al 2003, Gou et al 2010. In general, slurry ice was produced by mixing crushed ice with seawater (salinity 3.0%), resulting in a freezing point below 0.0°C (Gao 2010).…”

Section: Resultsmentioning

confidence: 99%

“…It is considered low in Saturated Fat and Sodium and a good source of Niacin, Zinc, Protein, Riboflavin, Vitamin B 12 , Phosphorus, Copper, Manganese and Selenium (Vleeming et al, 1999). However, the raw squid suffers a rapid quality loss by producing various offodor components, that mainly caused by trimethylamine-N-oxide (TMAO) reduction and microbial contamination which occur immediately after the catch and during storage in ice (Sungsri-in et al, 2011;Ramirez-Suarez et al, 2008;Gou et al, 2010). Therefore, the refrigeration immediately after catch is required, to slow down the susceptibility of squid to spoilage and quality loss.…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of the quality changes in Squid (Ommastrephes bartrami) during flake and slurry ice storage

Yuan

Deng

Hatab

et al. 2017

Emir. J. Food Agric

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Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage

Cited by 60 publications

References 38 publications

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice

Comparative evaluation of the quality changes in Squid (Ommastrephes bartrami) during flake and slurry ice storage

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