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High‐pressure treatment of silver pomfret ( Pampus argenteus ): Inactivation of Listeria monocytogenes , impact on amino acid profile, and changes during storage in fatty acid compositions
Author(s) -
Ahmed Jasim,
Habeebullah Sabeena Farvin. K.,
Alagarsamy Surendraraj,
Thomas Linu,
Hussain Jawad,
Jacob Harsha
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15296
Subject(s) - food science , polyunsaturated fatty acid , chemistry , listeria monocytogenes , fatty acid , amino acid , biochemistry , biology , bacteria , genetics
The objective of this work was to optimize a suitable high‐pressure (HP) condition to inactivate artificially inoculated Listeria monocytogenes in silver pomfret ( Pampus argenteus ) fish medium by employing a wide range of pressure levels (225–550 MPa) and holding times (5–30 min). The optimized HP conditions (375 MPa/20 min) were subsequently employed in pomfret fish. Glycine and glutamic acid were the predominant amino acids in pomfret fish. The HP treatment increased the total amino acids from 5.89 to 6.92 mmol/g ( p < .05), while there was no significant change in the free amino acids. The change in the fatty acid profiles of silver pomfret fillet processed after high‐pressure (HP) treatment was assessed over 30 days at 4°C and 60 days at −20°C storage. The HP treatment did not influence the fatty acid profiles; however, the storage significantly influenced both saturated and polyunsaturated fatty acids ( p < .05). Practical applications The application of high‐pressure treatment has been successfully employed to various fish species. However, the intensity of pressure and the holding time varied widely among species and the nutrient profile. Therefore, each fish needs special attention. Applying 375 MPa for 20 min to the silver pomfret fillets resulted in complete inactivation of the pathogen with insignificant changes in the quality and fatty acid profiles. The index of coronary heart disease, namely, atherogenicity index and thrombogenicity index, changed insignificantly after the pressurization. Storage of pressure‐treated fillets decreases the PUFA content significantly. These results could promote applications of pressurized pomfret fillets in the fish industry.