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The effects of high hydrostatic pressure on grouper fillet aging.

Number: 1110

Author(s) : CHEN Y. T., CHAI H., KUO P., LIU H.

Summary

This study investigates the effects of High-Pressure Processing (HPP) on the post-mortem aging process of the Dragon Tiger Grouper, a high-value seafood species popular in Taiwanese aquaculture. The research primarily focuses on assessing the role of HPP in shortening aging time and modifying the quality and flavor of the fish meat. In the Materials and Methods section, various analytical techniques were employed, including meat pH and drip loss analysis, measurement of Total Volatile Basic Nitrogen (TVBN), total bacterial counts, and assessment of Thiobarbituric Acid Reactive Substances (TBARS). Additionally, K-value measurement and free amino acids analysis were conducted to evaluate changes in freshness and flavor profile. The results indicated a significant impact of HPP on moisture retention in dry-aged meat, as evidenced by reduced drip loss. Moreover, there were no significant differences in meat pH, oxidation rate, and bacterial growth between HPP-treated and conventionally aged samples. However, HPP-treated samples exhibited lower TVBN levels, suggesting better freshness retention. Variations in IMP, ATP, and their degradation products revealed the potential of HPP to accelerate the decline in fish freshness. In conclusion, the study demonstrates the effective application of HPP in the aging process of fish meat, particularly in enhancing moisture retention and maintaining freshness. These findings offer new processing and preservation insights for the aquaculture industry in Taiwan and beyond, potentially improving product quality and market potential.

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Pages: 9 p.

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Details

  • Original title: The effects of high hydrostatic pressure on grouper fillet aging.
  • Record ID : 30032501
  • Languages: English
  • Subject: Technology
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1110

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