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http://dx.doi.org/10.9799/ksfan.2014.27.5.805

Quality Characteristics and Storage Stability of Semi-Dried Silver Pomfret (Pampus argenteus) Processed with Treatment of High Hydrostatic Pressure  

Kim, Min-Ji (Research Group of Convergence Technology, Korea Food Research Institute)
Lee, Soo-Jeong (Dept. of Food & Nutrition, Bucheon University)
Kim, Chong-Tai (Research Group of Convergence Technology, Korea Food Research Institute)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.5, 2014 , pp. 805-816 More about this Journal
Abstract
We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and $10^{\circ}C$ to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan ${\delta}$ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.
Keywords
high hydrostatic pressure; brining; semi-drying; quality characteristics; storage stability;
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Times Cited By KSCI : 5  (Citation Analysis)
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