Effects of High Hydrostatic Pressure Treatment on the Qualities of Cultured Large Yellow Croaker (Pseudosciaena crocea) during Cold Storage. Issue 6 (3rd November 2014)

• Record Type: Journal Article
• Authors: Yang, Hua; Gao, Youling; Zhang, Huien; Qi, Xiangyang; Pan, Daodong
• Is Part Of: Journal of food processing and preservation. Volume 39:Issue 6(2015:Dec.)
• Page Start: 1692
• Page End: 1701
• Publication Date: 2014-11-03
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12400
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: This study was carried out to evaluate the effect of high hydrostatic pressure (HHP) on quality changes of muscle in cultured yellow croaker during storage at 4C. Quality parameters including pH, water activity ( A w ), total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA) and trimethylamine (TMA), as well as total viable count (TVC), were determined immediately after treatment and during storage at 4C. Results showed that pH, TBA and TMA content increased significantly with the increasing pressure, while A w and TVB‐N content decreased as pressure increased. The growth of TVC was significantly inhibited with increasing pressure. pH and A w of P seudosciaena crocea muscle increased immediately after pressure treatment, but then reduced during the storage. After the treatment at 500 MPa for 15 min, the TVB‐N, TMA and the total colony count were effectively controlled up to day 45. Practical Applications: This study was carried out to evaluate the effect of high hydrostatic pressure on quality changes of cultured yellow croaker ( P seudosciaena crocea ) muscle during storage time at 4C. P . crocea is a type of seawater fish with relative high commercial value. Also, it is an important breed in mariculture due to its rich nutrition and good health protection function. High hydrostatic pressure processing technology has an influence on quality changes of cultured yellow croaker. Therefore, it can, to some degree, influence the quality of products and effectively extend their shelf life by preserving their fresh taste and smell. The adoption of high hydrostatic pressure processing technology promotes P . crocea's fresh‐keeping industry, increases its commercial benefits and pushes it ahead towards a sustainable development.