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The studies of the effect of supercritical carbon dioxide (scCO 2 ) pasteurization on solid food from fish origin are scarcely available. This study was intended to address that gap by investigating the effect of scCO 2  on the reduction of muscle protease activity and its impact on physicochemical properties of the Nile tilapia. Tilapia were exposed to CO 2  pressure at 70, 75, 80, 85, and 90 bar; temperature at 40 °C; and holding time for 15 min. This study discovered that 80 bar was the minimum pressure to achieve half residual activity of muscle protease and two logs reductions of microbial counts. The applications of 80 and 85 bar were found to achieve significant reduction of tilapia muscle protease activity while still maintained acceptable textural properties. Both 80 and 85 bar were found to be effective to inhibit softening development of tilapia fillet during 14 days of chilled storage. Eighty-five bar and 15 min CO 2  pasteurization was considered as maximum level of CO 2  pressure that tilapia could withstand without degrading its texture significantly.

Supercritical carbon dioxide pasteurization to reduce the activity of muscle protease and its impact on physicochemical properties of Nile tilapia