TitleEffect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).
Publication TypeJournal Article
Year of Publication2015
AuthorsZhang, Y, Jiao, S, Lian, Z, Deng, Y, Zhao, Y
JournalJ Food Sci
Volume80
Issue5
PaginationE1012-20
Date Published2015 May
ISSN1750-3841
KeywordsAnimals, Colony Count, Microbial, Color, Decapodiformes, Food Handling, Food Microbiology, Food Preservation, Humans, Hydrostatic Pressure, Pressure, Seafood
Abstract

This study investigated the effect of single- and two-cycle high hydrostatic pressure (HHP) treatments on water properties, physicochemical, and microbial qualities of squids (Todarodes pacificus) during 4 °C storage for up to 10 d. Single-cycle treatments were applied at 200, 400, or 600 MPa for 20 min (S-200, S-400, and S-600), and two-cycle treatments consisted of two 10 min cycles at 200, 400, or 600 MPa, respectively (T-200, T-400, and T-600). HHP-treated samples had higher (P < 0.05) content of P2b (immobilized water) and P21 (myofibril water), but lower P22 (free water) than those of control. The single- and two-cycle HHP treatments at the same pressure level caused no significant difference in water state of squids. The two-cycle HHP treatment was more effective in controlling total volatile basic nitrogen, pH, and total plate counts (TPC) of squids during storage, in which TPC of S-600 and T-600 was 2.9 and 1.8 log CFU/g at 10 d, respectively, compared with 7.5 log CFU/g in control. HHP treatments delayed browning discoloration of the squids during storage, and the higher pressure level and two-cycle HHP were more effective. Water properties highly corresponded with color and texture indices of squids. This study demonstrated that the two-cycle HHP treatment was more effective in controlling microbial growth and quality deterioration while having similar impact on the physicochemical and water properties of squids in comparison with the single-cycle treatment, thus more desirable for extending shelf-life of fresh squids.

DOI10.1111/1750-3841.12851
Alternate JournalJ. Food Sci.
PubMed ID25881481