Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret ( Pampus argenteus ) Fillets

Abstract

The aim of this work was to evaluate the effect of high pressure processing (HPP) with different holding time on the quality of pomfret ( Pampus argenteus ) during cold storage. Different processing times (10, 20 and 30 min) at 200 MPa were applied and HPP treated pomfret were compared with untreated samples. Microbiological parameter (total viable count (TVC)), physicochemical (pH and total volatile base nitrogen (TVB-N), color difference, water holding capacity (WHC), texture profile analysis (TPA)) and sensory evaluation were performed respectively after the application of high pressure treatment on pomfret at the interval of 2 d (2 days).The significant difference ( P E (Total color difference), WHC, TPA and sensory score. The controlled groups were the first to present signs of degradation reaching rejection[JP]threshold values for all evaluated parameters. The shelf life of CK group was only 4-5 d. HPP treatment has shown to be effective in inhibiting microorganism growth, protein degradation and the drip loss in samples and the texture characteristic of samples can be better maintained. The results of correlation analysis of different groups suggested that the correlation between △ E , pH, TVB-N and TVC were significant. The shelf-life of treated pomfret samples can be extended from 4 d to 8-12 d and the optimal condition of fresh keeping effects was 200 MPa and 30 min.