Application of high-hydrostatic pressure to extend shelf life of miso-marinated escolar loins during cold storage

Abstract

The changes in the microbiological and chemical qualities of escolar meat following high-pressure processing (HPP) (300–600 MPa, 5 min) along with miso marinade for 15 days with refrigeration were evaluated. Miso marinade and HPP treatment of escolar meat had synergistic inactivating effects on microorganisms that were more pronounced at higher pressures. In addition, when stored at 4 °C, the combination of miso marinade and HPP treatment significantly delayed microbial growth and total volatile basic nitrogen (TVBN) production and inhibited pH changes. Using TVBN <25 mg/100 g as the criterion for freshness, miso marinade and HPP treatment (300–600 MPa) extended the refrigerated storage period from 3 days without treatment and 6 days with miso marinade alone to 15 days. In addition, high-throughput sequencing analysis showed that the combination of miso marinade and HPP treatment significantly altered the microbiome of the fish during refrigeration, thereby slowing the spoilage process. This study demonstrated that miso marinade along with HPP treatment can improve color and texture, inhibit microbial growth, delay quality deterioration, and prolong the shelf life of fish meat. Therefore, high pressure together with miso marinade is an effective hurdle technique for improving the quality and freshness of aquatic products.