Effect of Ultra-high Pressure Treatment on the Quality of the Largemouth Bass
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Abstract:
The largemouth bass was used as raw material in this study to investigate the effects of different ultra-high pressure (0.1, 100, 200, 300, 400 and 500 MPa, packing pressure for 5 and 10 minutes) treatments on the total number of colonies, shear force, color, texture, protein degradation and odor. The results showed that the total number of colonies decreased significantly after ultra-high pressure treatment. The shear force increased with the increase of pressure, the hardness increased significantly at a pressure of 300 MPa, and increased by 0.64 times at 500 MPa. In addition, the total color difference of sample increased with the increase of pressure, and the L* value and whiteness increase significantly at pressure ≥ 300 MPa. Through the observation of fish tissue cells and myofibrillar proteins, the integrity of fish cells was gradually broke and after the ultra-high pressure treatment, the cracks increased, the outline of muscle fibers became blurred and the myofibrillar protein in fish gradually decomposed. Through the electronic nose analysis, the preasure of 300 MPa and above changed the odor, and the fish smell did not differ significantly from the control group after 200 and 300 MPa treatment.. Under the same pressure, there was no significant difference in the effect of prolonged treatment time on the quality of bass. Consequently, 200 MPa and 5min were the ideal conditions in the bass processing and preservation, which could extend the shelf-life for about 5 days.
