High pressure treatment effects on cod (Gadus morhua) muscle

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

“…For instance, Ma et al (2007) reported almost 5-fold increase in TBARS values after 7 days storage at 4 °C in beef exposed to a pressure ≥400MPa. In other studies, pressures higher than 300 or 400 MPa (at ambient temperatures) caused increased rate of oxidation in pork (Cheah and Ledward, 1996) and cod muscles (Angsupanich andLedward, 1998), respectively. McArdle et al (2011) reported detrimental effect of HPP at 600MPa on texture, oxidation and water binding properties of beef.…”

Changes in Enzymatic Activity of Fish and Slaughter Animals’ Meat after High Pressure Treatment at Subzero Temperatures

“…The results showed that acid, neutral and alkaline endogenous proteases of cod fl esh had the optimal activity at pH 3.0, 7.4, and 8.5, respectively (Figure 1). Different values were demonstrated by Angsupanich & Ledward [1998], who showed that the activity of endogenous proteases of cod (Gadus morhua) after 3-h incubation at 55°C was the highest at pH 3.3, 6.6, and 9.0. In contrast, proteolytic enzymes of the fl esh of Pacifi c cod (Gadus macrocephalus…”

“…In our study, with increasing pressure in the range of 60-193 MPa at -5 to -20°C, respectively, the activity of acidic proteases of cod fl esh did not change signifi cantly, while the activity of neutral and alkaline proteases decreased 3 times ( Figure 5A). Angsupanich & Ledward [1998] also reported the lowering of the activity of neutral cod proteases after pressurization at 200 MPa for 20 min at room temperature. However, the activity of acidic and alkaline proteases increased slightly under these conditions, but decreased at higher pressures of 400-800 MPa.…”

Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (<i>Trachurus murphyi</i>)

“…Thus, an increase was observed in chilled rainbow trout (Yagiz et al, 2007) and Coho salmon (Aubourg et al, 2010), cold-smoked salmon (Lakshmanan et al, 2007), refrigerated (4 °C) cod muscle (Angsupanich and Ledward, 1998) and stored (-2 °C) cod and mackerel muscle (Ohshima et al, 1992). Opposite results were obtained however, D. MALUENDA, T. ROCO, G. TABILO-MUNIZAGA, M. PÉREZ-WON AND S.P.…”

“…Although most research has shown that an increased lipid oxidation development is to be produced as a result of the HHP treatment, isolated extracted lipids have shown to be relatively stable against oxidation under HHP conditions and during further storage (Ohshima et al, 1993;Angsupanich and Ledward, 1998). Additionally, the possible pro-oxidant effect of HHP treatment on muscle lipids was shown to be eliminated if a previous water washing of the muscle was applied or if a complex compound (EDTA, for example) was added.…”