89A-17 |
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Y. YAGIZ, H. G. Kristinsson, M. O. Balaban, and M. R. Marshall, Jr. Dept. of Food Science & Human Nutrition, Univ. of Florida, 359 FSHN Bldg., Newell Dr., PO Box 110370, Gainesville, FL 32611-0370 There is increasing interest in the application of high pressure processing (HPP) technology to obtain fresh, additive free and safe seafood products. This novel technology provides long shelf-life and minimum quality loss since it does not have many of the undesirable changes that are associated with thermal processing. The objective of this study was to investigate color changes, lipid oxidation and microbiological changes after HPP of Atlantic salmon fillets at different pressures. Skinned fillets from fresh fish were divided in three parts (head, body and tail), vacuum packaged and treated at different pressures (150, 300, 450, and 600 MPa) for 15 min initially at room temperature. Samples were stored for 6 d at 4° C. The red muscle was analyzed every 2 days for lipid oxidation by measuring thiobarbituric reactive substances (TBARS). Total aerobic count and color analysis were also performed every 2 days on the whole muscle. Images from both sides of the fillets were captured using a color machine vision system (CMSV) equipped with a video camera and average color parameters (L*, a* and b* values) and % color composition were calculated. Results showed that high pressures (450 and 600 MPa) promoted oxidation of red muscle on storage, while intermediate pressures (150 and 300 MPa) retarded oxidation. Fillets nearest the head showed the greatest oxidation. HPP at 150 MPa reduced aerobic microorganisms by one log cycle while pressures at and above 300 MPa were able to completely inactivate the initial population of aerobic microorganism during all 6 d storage. Redness (a* value) of fillets decreased with increasing pressure while L* value significantly increased with increasing pressure. From this study it was concluded that 300 MPa can be a successful treatment for HPP of Atlantic salmon since it effectively inactivated microorganisms and also retarded oxidation of red muscle lipids.
Session 89A, Aquatic Food Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |