Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (<i>Pampus argenteus</i>) Fillets

LAN Weiqing; WANG Meng; CHE Xu; SUN Xiaohong; CHEN Yangyi; XIE Jing

doi:10.11858/gywlxb.20180549

Volume 32 Issue 6

Dec 2018

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Chinese Journal of High Pressure Physics > 2018 > 32(6): 065301.

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LAN Weiqing, WANG Meng, CHE Xu, SUN Xiaohong, CHEN Yangyi, XIE Jing. Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets[J]. Chinese Journal of High Pressure Physics, 2018, 32(6): 065301. doi: 10.11858/gywlxb.20180549

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Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets

doi: 10.11858/gywlxb.20180549

LAN Weiqing^{1, 2, 3, 4
,},
WANG Meng¹,
CHE Xu¹,
SUN Xiaohong^{1, 2, 3, 4},
CHEN Yangyi¹,
XIE Jing^{1, 2, 3, 4,*
,
,}

1.
School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Research Center of Shanghai Aquatic Products Processingand Storage Engineering Technology, Shanghai 201306, China
3.
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
4.
National Experimental Teaching Demonstration Center for Food Scienceand Engineering, Shanghai Ocean University, Shanghai 201306, China

Funds:

China Agriculture Research System CARS-47-G26

Shanghai Promote Agriculture by Applying Scientific & Technological Advances Projects 2016No.1-1

Ability Promotion Project of Shanghai Municipal Science and Technology Commission Engineering Center 16DZ2280300

Public Service Platform Constuction Project for Shanghai Municipal Science and Technology Commission 17DZ2293400

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Author Bio:
LAN Weiqing(1977-), male, doctor, associate professor, major in aquatic products preservation technology. E-mail:wqlan@shou.edu.cn
Corresponding author: XIE Jing(1968-), female, doctor, professor, doctoral supervisor, major in aquatic products preservation technology. E-mail:jxie@shou.edu.cn
Received Date: 28 Apr 2018
Rev Recd Date: 28 May 2018

Abstract

Abstract

The aim of this work was to evaluate the effect of high pressure processing (HPP) with different holding time on the quality of pomfret (Pampus argenteus) during cold storage. Different processing times (10, 20 and 30 min) at 200 MPa were applied and HPP treated pomfret were compared with untreated samples. Microbiological parameter (total viable count (TVC)), physicochemical (pH and total volatile base nitrogen (TVB-N), color difference, water holding capacity (WHC), texture profile analysis (TPA)) and sensory evaluation were performed respectively after the application of high pressure treatment on pomfret at the interval of 2 d (2 days).The significant difference (P < 0.05) regarding the results have been observed between HPP and CK group after 2 d storage on the values of TVC, pH, TVB-N, △E(Total color difference), WHC, TPA and sensory score. The controlled groups were the first to present signs of degradation reaching rejection[JP]threshold values for all evaluated parameters. The shelf life of CK group was only 4-5 d. HPP treatment has shown to be effective in inhibiting microorganism growth, protein degradation and the drip loss in samples and the texture characteristic of samples can be better maintained. The results of correlation analysis of different groups suggested that the correlation between △E, pH, TVB-N and TVC were significant. The shelf-life of treated pomfret samples can be extended from 4 d to 8-12 d and the optimal condition of fresh keeping effects was 200 MPa and 30 min.
- high pressure processing (HPP),
- pampus argenteus,
- refrigerated storage,
- quality change

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References

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Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets

doi: 10.11858/gywlxb.20180549

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Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets

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