High pressure thermal sterilization of barramundi ( Lates calcarifer ) muscles in brine: Effects on selected physicochemical properties

Abstract

Barramundi (Lates calcarifer) muscle with brine 2% in Stand-up-retort pouches was treated at different temperatures from 90°C to 120°C at 600 MPa, 5 min. Samples retorted with Fo = 3.38 min were used as control. Texture attributes such as hardness and springiness of the high pressure thermal sterilized (HPTS) barramundi samples were increased compared to the retorted samples. Color, TBA, and pH values were similar for all treatments, except for a significant increase in pH of samples treated at 90°C, 600 MPa, 5 min after 3 months of storage, indicating microbial spoilage. Textural sensory quality of HPTS products was also better than retorted products. High pressure thermal sterilization (HPTS) at 600 MPa and 110°C or 120°C for 5 min resulted in shelf-stable barramundi products. Overall, HTPS could be a feasible option for the production of sterilized fish product with better texture compared to conventional retorted fish product. Practical applications High pressure and thermal sterilization (HPTS) of food products is emerging as an innovative method with many advantages. HPTS could result in better nutrition and sensory quality of sterilized food products as lower thermal load applied to the product and less unwanted food processing contaminants such as furan are also produced in food products. However, the application of HPTS on food products, especially, seafood products is still in early stage and limited. The result of this study could be used to develop a scale-up process for sterilized barramundi products in the food industry.