99E-7 |
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M. DE LAMBALLERIE1, R. Chéret1, and N. Chapleau. (1) UMR CNRS 6144 GEPEA, ENITIAA, BP 82225, 44322 Nantes Cedex 3, France High pressure is an innovative non-thermal food preservation technology able to improve microbiological quality of fresh muscle food. However high pressure induces structural and protein changes, which could cause textural modifications. The objective was to evaluate the effect of high pressure treatment on the texture of sea bass fillets during 14 days of refrigerated storage. Texture measurements were conducted according to Texture Profile Analysis (TPA) method with a Lloyd Instruments texture testing machine. Cylindrical samples were compressed two times between plates. From the resulting force-time curve, we determined hardness, cohesiveness, springiness, gumminess, resilience and chewiness. For untreated sample, all six texture criteria decreased between the first and the seventh day of storage: muscle became softer. For samples at day 0, hardness decreased significantly from 100 MPa to 300 MPa and remained constant after 400 MPa and 500 MPa treatment, cohesiveness, springiness and resilience were almost constant, and gumminess and chewiness decreased from 100 to 300 MPa and increased after 400 MPa and 500 MPa treatment. Globally, TPA criteria were diversely affected by high pressure, which effect changed markedly around 300 MPa. During storage, hardness did not change for 100 and 200 MPa treated samples, it decreased the fourteenth day for 300 MPa, and it changed slightly for 400 and 500 MPa. Finally, we can assess than pressure treatment above 300 MPa is necessary to obtain after 7 or 14 days a hardness equivalent to the untreated sample at day 0, and that samples treated at 100 or 200 MPa do not evolve during storage. Then pressure treatment above 300 MPa provoked fish hardness higher after storage than untreated sample: high pressure might be considered to a technology able to improve textural quality of fresh fish fillets. Further studies will ascribe this hardness improvement to enzymatic, protein or structural changes.
Session 99E, Nonthermal Processing: General II
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |