Quality Characteristics and Storage Stability of Semi-Dried Silver Pomfret (Pampus argenteus) Processed with Treatment of High Hydrostatic Pressure

Abstract We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and 10℃ to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan δ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.Key word: high hydrostatic pressure, brining, semi-drying, quality characteristics, storage stability

[1]  Juhee Ahn,et al.  BIOCHEMICAL QUALITY ASSESSMENT OF SEMI-DRIED SQUID (TODARODES PACIFICUS) TREATED WITH HIGH HYDROSTATIC PRESSURE , 2012 .

[2]  N. Hirota,et al.  Microstructures and rheological properties of tilapia fish-scale collagen hydrogels with aligned fibrils fabricated under magnetic fields. , 2011, Acta biomaterialia.

[3]  E. Martinsdóttir,et al.  Overview on fish quality research : Impact of fish handling, processing, storage and logistics on fish quality deterioration , 2010 .

[4]  Marco Campus,et al.  High Pressure Processing of Meat, Meat Products and Seafood , 2010 .

[5]  Juhee Ahn,et al.  Dimethylamine, trimethylamine, and biogenic amine formation in high-pressure processed semidried squid (Todarodes pacificius) during refrigerated storage. , 2010, Journal of food science.

[6]  D. Yordanov,et al.  High Pressure Processing for Foods Preserving , 2010 .

[7]  Y. Jeon,et al.  Food Quality Characterizations of Commercial Salted Mackerel , 2009 .

[8]  H. Chang,et al.  Storage and Acceptability of a Smoked Sebastes schlegeli Product , 2007 .

[9]  F. Abe.  Exploration of the Effects of High Hydrostatic Pressure on Microbial Growth, Physiology and Survival: Perspectives from Piezophysiology , 2007, Bioscience, biotechnology, and biochemistry.

[10]  Aaron L. Brody,et al.  Non‐thermal food processing/preservation technologies: a review with packaging implications , 2007 .

[11]  S. Watabe,et al.  Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products , 2007 .

[12]  T. Ooizumi,et al.  Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation , 2003 .

[13]  C. Michiels,et al.  Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure. , 2002, International journal of food microbiology.

[14]  S. Bogason,et al.  Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry , 2002 .

[15]  D. Farkas,et al.  High Pressure Processing , 2000 .

[16]  D. Troy,et al.  Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt. , 2000, Meat science.

[17]  양승택,et al.  참가자미 조미 반건조제품의 제조와 저장 중 품질안정성 ( Preparation of Seasoned and Semi-Dried Right-Eyed Flounder and Quality of Its Product during Storage ) , 1999 .

[18]  B. Simpson,et al.  CHANGES IN TEXTURE AND MICROSTRUCTURE OF PRESSURE‐TREATED FISH MUSCLE TISSUE DURING CHILLED STORAGE , 1997 .

[19]  W. Horwitz.  Official Methods of Analysis , 1980 .

[20]  N. Matan,et al.  In vitro and in vivo activity of citronella oil for the control of spoilage bacteria of semi dried round scad (Decapterus maruadsi). , 2011 .

[21]  U. Siripatrawan,et al.  An alternative freshness index method for modified atmosphere packaged abalone using an artificial neural network , 2009 .

[22]  Mi Lim Kim,et al.  Effects of Drying Method and Medicinal Herb Extract Addition on the Microstructure of Beef Jerky , 2009 .

[23]  E. Niwa,et al.  Effect of Setting on the Network Structure of Protein in Fish Flesh Gel , 2008 .

[24]  K. Miyashita,et al.  A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds , 2006 .

[25]  I. Hwang,et al.  Quality changes of salted and semi-dried mackerel fillets by UV treatment during refrigerated storage , 2005 .

[26]  H. Hirata,et al.  Ontogenic changes in various stress tolerances of larval and juvenile red sea bream Pagrus major. , 2003 .

[27]  M. Ghoul,et al.  Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle , 2001 .

[28]  M. Byun,et al.  Quality Properties of gamma irradiated Kwamegi(semi-dried Cololabis seira) , 2000 .

[29]  Seung-Taek Yang.  Preparation of Seasoned and Semi-dried Horse Mackerel by Cold Air Drying and Quality of Its Product during Partially Frozen Storage , 1997 .

[30]  You Byeong-Jin.  Changes of Salmon Meat Texture During Semi-Drying Process , 1997 .

[31]  Kristoffer Almdal,et al.  Towards a phenomenological definition of the term ‘gel’ , 1993 .

[32]  農業技術研究所.  Official methods of analysis of fertilizers , 1982 .

[33]  G. Burgess.  Fish processing. , 1970, Community health.