Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage

文献类型： 外文期刊

第一作者： Zhou, Mingzhu

作者： Zhou, Mingzhu;Ling, Yuzhao;Chen, Fangxue;Qiao, Yu;Xiong, Guangquan;Wang, Lan;Wu, Wenjin;Shi, Liu;Ding, Anzi;Zhou, Mingzhu;Chen, Fangxue;Wang, Chao;Ling, Yuzhao

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关键词： high hydrostatic pressure; sous-vide; sensory; storage; largemouth

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 13 期

页码：

收录情况： SCI

摘要： In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-O+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 degrees C for 30 days, the physicochemical changes were evaluated by microbiological determinations, pH, sensory evaluation and texture analysis, and the flavour changes were analysed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and amino acid automatic analyser. The results show that HHP-O+SV and HHP-10+SV treatment effectively inhibited microbiological growth and attenuated physiochemical changes (pH, sensory evaluation, flesh and texture) of largemouth bass fillets. HHP+SV treatment prolonged the storage period of largemouth bass fillets for 24 days. The content of total free amino acids in control (CK) samples was high, but HHP+SV treatment caused the loss of free amino acid content. Especially when stored for 30 days, the total free amino acid content of HHP-O+SV and HHP-10+SV was only 14.67 mg/100 g and 18.98 mg/100 g, respectively. In addition, a total of 43 volatile compounds were detected and elucidated, among which hexanal, heptaldehyde, octanal and nonanal showed a decreasing tendency in HHP groups and an increasing trend in HHP+SV groups throughout the storage.

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