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Effect of High Pressure and 4‐Hexylresorcinol on Enzymatic Activity and Darkening in Oysters
Author(s) -
PérezMateos M.,
LópezCaballero M.E.,
Montero P.
Publication year - 2002
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/j.1365-2621.2002.tb09509.x
Subject(s) - autolysis (biology) , browning , chemistry , food science , food spoilage , vacuum packing , oyster , warehouse , enzyme , biochemistry , biology , ecology , marketing , bacteria , business , genetics
Oysters treated with and without 4‐hexylresorcinol were pressurized (400 MPa/7 °C/10 min) and stored chilled for 21 d, either vacuum‐packed or packaged aerobically. The results of visual evaluation of darkening and polyphenoloxidase (PPO) activity levels suggest that during storage, non enzymatic browning occurred 1st, followed by blackening caused by PPO activity. PPO activity did not increase in the vacuum‐packed oysters during storage, but pressurization was observed to activate the PPO. Autolytic activity in the oysters increased due to the high‐pressure treatment, although higher autolysis levels were recorded in the unpressurized oysters at the end of storage. Inhibition of PPO activity by the 4‐hexylresorcinol was observed chiefly in the vacuum‐packed batches.