Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi ( Lates calcarifer ) Muscle

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-09-24 DOI:10.1080/10498850.2023.2260799

Binh Q. Truong, Roman Buckow, Minh H. Nguyen

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引用次数: 0

Abstract

ABSTRACTThree different treatments: pressurization at 200 MPa for 3 min (HPP), chitosan coating and then pressurization (CHPP), and chitosan coating (CHI) were used on barramundi muscle to investigate quality indices and enzymatic activities during chilled storage (4 ± 1°C). HPP significantly improved texture and reduced proteolytic activity and drip loss of barramundi muscle compared to CHI. Chitosan coating significantly reduced microbial growth as compared to HPP. CHPP treatment improved texture and reduced protease activity, total volatile basic nitrogen formation, drip loss, and microbial growth, but it accelerated lipid oxidation. Thus, HPP is the most favorable for improving barramundi muscle quality during chilled storage up to 23 days.KEYWORDS: High-pressure processingbarramundichitosanchilled storageenzymatic activities Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementData are available within the article or its supplementary materials.

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高压处理和壳聚糖包衣对梭鱼肌肉部分酶活性和品质指标的影响

摘要采用200 MPa加压3 min (HPP)、壳聚糖包覆后加压(CHPP)和壳聚糖包覆(CHI) 3种不同处理方法，研究了在4±1°C冷藏条件下鲱鱼肌肉的品质指标和酶活性。与CHI相比，HPP显著改善了barramundi肌肉的质地，降低了蛋白质水解活性和滴水损失。与HPP相比，壳聚糖涂层显著降低了微生物的生长。CHPP处理改善了籽粒织质，降低了蛋白酶活性、总挥发性碱性氮形成、滴漏损失和微生物生长，但加速了脂质氧化。因此，在冷藏23天内，HPP对改善梭鱼肌肉品质最为有利。关键词:高压加工barramundichitsanchylstorage酶活性披露声明作者未报告潜在的利益冲突。数据可用性声明数据可在文章或其补充材料中获得。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.