Abstract
ABSTRACT The quality effects of high-pressure processing (HPP) under 200, 300, 400, and 500 MPa for 5 min on blue marlin meat stored at 4°C and 15°C were evaluated. Pressurization under a treatment of >300 MPa on marlin samples significantly delayed the increase in aerobic plate count (APC) during storage at 4°C and 15°C. Meanwhile, the samples pressurized more than 200 MPa had considerably lower levels of total volatile basic nitrogen (TVBN) and histamine than control sample during storage at 4°C and 15°C. Overall, these results indicated that pressure up to 300 MPa for 5 min significantly retarded the growth of APC and TVBN and histamine production. Therefore, HPP on marlin meats is a useful technique to prevent quality deterioration, extend the shelf-life, and reduce histamine fish poisoning risk
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