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Impact of High Pressure Processing on the Quality of Aristichthys Nobilis Muscle

Author: ZuoShaSha
Tutor: YingTieJin
School: Zhejiang University
Course: Of Food Science
Keywords: High Pressure Processing (HPP) Aristichthys nobilis Quality Texture
CLC: TS254.4
Type: Master's thesis
Year: 2012
Downloads: 154
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Abstract


The effects and mechanism of high pressure processing (HPP) on the quality of Aristichthys nobilis muscle were studied. When stored under controlled freezing-point, the pressured meat also showed some differences in quality. The main results were as follows.(1) Effects of HPP on the quality of Aristichthys nobilis muscleThe effect of high pressure processing (HPP) (0,50,150,300,450 and 600 MPa forl5min) on the sensory quality, color, firmness, texture profile analysis (TPA) and content of amino nitrogen of Aristichthys nobilis muscle were investigated. The odor, taste and chewiness were modified by HPP, and the sensory quality improved significantly after treatment at 300,450 or 600 MPa (p<0.05). L* and b* value increased while a* reduced after HPP. The firmness of the muscle increased pronouncedly (p<0.05) with pressure beyond 150 MPa. Adhesiveness of samples increased with pressure, in addition, hardness, springiness and chewiness of the muscle were improved significantly after treatment at 300 MPa or 450 MPa (p< 0.05). HPP treated samples had higher content of amino nitrogen (p<0.05) compared to the control with increases of 15.19% and 17.89% for 50 and 300 MPa pressurized samples, respectively. The results indicated that the HPP could serve as promising technique for commercial quality enhancement of Aristichthys nobilis muscle.(2) Mechanism of the influence of HPP on the quality of Aristichthys nobilis muscleThe effects of high pressure processing (HPP) (0,150,300 and 450 MPa for 15min) on ultrastructure, myofibril fragmentation index (MFI), water holding capacity (WHC), pH value and activity of Ca2+-ATPase of Aristichthys nobilis muscle were investigated. HPP had a great impact on ultrastructure of Aristichthys nobilis muscle. After treatment at 150 MPa, sarcomeres contracted and myofibrils looked thicker than the control. In addition, disappearance of Z-line, M-line and H-zone and breakage of A-band and I-band were observed. The structure of sarcomeres was completely destroyed, intermyofibrillar space disappeared and gelation of myofibrils was observed when pressurized by 450 MPa. MFI and WHC value were greatly reduced after HPP, while the pH value was increased. The activity of Ca2+-ATPase was inhibited by HPP, and pressures beyond 150 MPa inactivated Ca2+-ATPase more rapidly. The change of physical and chemical properties of muscle after HPP may influence its quality.(3) Maintenance of HPP effect on the quality of Aristichthys nobilis muscle during controlled freezing-point storageThe effects of high pressure processing (HPP) (0,150,300 and 450 for 15min) on the quality of muscle during controlled freezing-point (-0.5±0.5℃) storage were studied.300 and 450 MPa pressurized meat showed better quality on sensory evaluation. Hardness, springiness and chewiness of the meat under 450 MPa were higher than other samples during storage. MFI was decreased after HPP with time and significantly lower than the control in the late stage. WHC of the samples under 150 and 300 MPa pressure increased during storage and was higher than control. In addition, pH value of the meat under high pressure was higher than the control. All these showed that HPP effect on the quality modification of Aristichthys nobilis muscle could maintain during controlled freezing-point (-0.5±0.5℃) storage.

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