BIOCHEMICAL QUALITY ASSESSMENT OF SEMI-DRIED SQUID (TODARODES PACIFICUS) TREATED WITH HIGH HYDROSTATIC PRESSURE

Abstract

ABSTRACT The effect of high pressure processing (HPP) on the reduction of microbial growth, dimethylamine (DMA), trimethylamine (TMA) and biogenic amines (BAs) was investigated in semi-dried squid for 28 days at 4C. The semi-dried squid was subjected to 500 MPa for 0 min (HPP-0), 5 min (HPP-5) and 10 min (HPP-10). The number of Morganella morganii and Klebsiella pneumonia in the HPP-10 was less than 1 log cfu/cm2 throughout the refrigerated storage time. The highest amount (22.16 mg/kg) of DMA was detected in the control, while the lowest amount was 11.19 mg/kg in the HPP-10. The HPP-treated samples revealed noticeably lower amounts (15.41–35.34 mg/kg) of TMA than the control (45.73 mg/kg) after 28 days. The BA content was maintained below the toxic level of 1,000 mg/kg throughout the refrigerated storage. Therefore, HPP could be a promising approach for extending shelf life and improving microbiological safety of semi-dried squid. PRACTICAL APPLICATIONS High pressure processing (HPP) has received much attention in recent years due to many benefits over traditional thermal processing. In this study, the HPP effectively retarded the growth of M. morganii and K. pneumonia contributing to BA formation and also inhibited the development of off-flavors such as DMA and TMA in semi-dried squid. Therefore, the HPP can be applied for ensuring microbiological safety and extend shelf life of semi-dried squid during refrigerated storage.