Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage

The aim of this study was to evaluate the effect of high-pressure processing (HPP) on the quality of fresh sea bass fillets using two pressure levels (250 and 400 MPa; 5 min pressure holding time). Vacuum-packed fillets were used as control samples, and all fillets were stored under refrigerated conditions for 18 days. The microbiological, chemical, physical, and sensory parameters were followed. Both HPP treatments increased the microbiological shelf life of sea bass fillets. In day 14, control samples reached the upper acceptability limit (7 log colony-forming units (CFU) g−1), while fillets treated at 250 and 400 MPa had 3.2 and 1.4 log CFU g−1, respectively. In general, hydrogen sulphide-producing bacteria and Enterobacteriaceae loads were below the detection limit in HPP treatments. Results from nucleotide analysis indicate that HPP treatments reduced the conversion of inosine 5′-monophosphate to inosine. HPP also influenced fillet sensory characteristics. The most evident changes in fillets were the increase in whiteness, the loss of translucency, and a firmer consistency. The effect was more pronounced in the treatment at 400 MPa. Lipid oxidation increased in HPP-treated samples, being more accentuated in the treatment at 400 MPa. Instrumental smell intensity increased in both HPP treatments, though the sensory panel did not detect any rancid or other unpleasant odours. No effect was observed in the amount of volatile bases or in pH values. In conclusion, HPP treatments showed potential application for new fish product development with increased microbiological safety and shelf life, longer freshness, and unique characteristics (e.g. firmer and whitish).

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