Low pressure supercritical carbon dioxide warm pasteurization to inactivate muscle protease and lipase of nile tilapia with emphasis on its fillet textural properties

Abstract

Supercritical carbon dioxide warm pasteurization was applied to reduce the activity of muscle protease and lipase of nile tilapia. Combination between 75 bar and 80 bar with 40°C as well as 80 bar with 50°C were applied on tilapia fillet. Exposure time was set from 10 min to 25 min with an interval of 5 min. It was found that supercritical carbon dioxide have greater effect on muscle protease with lesser effect on muscle lipase. Increasing temperature at 80 bar was slightly increase inactivation rate of muscle enzymes, with the cost of severe degradation on fillet textural quality. The product of this warm pasteurization however, was aimed to be stored under chilled storage and not for direct human consumption without further processing.