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Effect of Single‐ and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids ( Todarodes pacificus )
Author(s) -
Zhang Yifeng,
Jiao Shunshan,
Lian Zixuan,
Deng Yun,
Zhao Yanyun
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12851
Subject(s) - hydrostatic pressure , food science , chemistry , browning , myofibril , zoology , biology , biochemistry , physics , thermodynamics
Abstract This study investigated the effect of single‐ and two‐cycle high hydrostatic pressure (HHP) treatments on water properties, physicochemical, and microbial qualities of squids ( Todarodes pacificus ) during 4 °C storage for up to 10 d. Single‐cycle treatments were applied at 200, 400, or 600 MPa for 20 min (S‐200, S‐400, and S‐600), and two‐cycle treatments consisted of two 10 min cycles at 200, 400, or 600 MPa, respectively (T‐200, T‐400, and T‐600). HHP‐treated samples had higher ( P < 0.05) content of P 2b (immobilized water) and P 21 (myofibril water), but lower P 22 (free water) than those of control. The single‐ and two‐cycle HHP treatments at the same pressure level caused no significant difference in water state of squids. The two‐cycle HHP treatment was more effective in controlling total volatile basic nitrogen, pH, and total plate counts (TPC) of squids during storage, in which TPC of S‐600 and T‐600 was 2.9 and 1.8 log CFU/g at 10 d, respectively, compared with 7.5 log CFU/g in control. HHP treatments delayed browning discoloration of the squids during storage, and the higher pressure level and two‐cycle HHP were more effective. Water properties highly corresponded with color and texture indices of squids. This study demonstrated that the two‐cycle HHP treatment was more effective in controlling microbial growth and quality deterioration while having similar impact on the physicochemical and water properties of squids in comparison with the single‐cycle treatment, thus more desirable for extending shelf‐life of fresh squids.