Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage. Issue 3 (16th March 2022)

• Record Type: Journal Article
• Authors: Lee, Yi-Chen; Kung, Hsien-Feng; Chen, Shao-Lan; Lin, Chung-Saint; Huang, Chun-Yung; Arakawa, Osamu; Tseng, Chih-Hua; Tsai, Yung-Hsiang
• Is Part Of: Journal of aquatic food product technology. Volume 31:Issue 3(2022)
• Page Start: 271
• Page End: 284
• Publication Date: 2022-03-16
• Subjects: High-pressure processing -- non-thermal technology -- histamine -- marlin meat -- TVBN -- shelf-life; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2022.2036886
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: The quality effects of high-pressure processing (HPP) under 200, 300, 400, and 500 MPa for 5 min on blue marlin meat stored at 4°C and 15°C were evaluated. Pressurization under a treatment of >300 MPa on marlin samples significantly delayed the increase in aerobic plate count (APC) during storage at 4°C and 15°C. Meanwhile, the samples pressurized more than 200 MPa had considerably lower levels of total volatile basic nitrogen (TVBN) and histamine than control sample during storage at 4°C and 15°C. Overall, these results indicated that pressure up to 300 MPa for 5 min significantly retarded the growth of APC and TVBN and histamine production. Therefore, HPP on marlin meats is a useful technique to prevent quality deterioration, extend the shelf-life, and reduce histamine fish poisoning risk