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http://dx.doi.org/10.4014/mbl.1512.12001

Effects of Immersion Liquid and High Hydrostatic Pressure on the Physicochemical Quality Characteristics of Scomber japonicus  

Park, Ji-Hye (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Bae, Nan-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Park, Sun-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Min-Ji (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University)
Choi, Jung-Su (Subdivision of Culinary Arts, Kyungnam College of Information and Technology)
Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
Microbiology and Biotechnology Letters / v.44, no.2, 2016 , pp. 150-155 More about this Journal
Abstract
This study investigated the effects of combined treatments of immersion liquid and high hydrostatic pressure (HHP, 100−400 MPa) on the quality of mackerel. In this study, we measured viable cell counts, pH level, color value, texture properties, and sensory evaluation of mackerel. Viable cell counts of mackerel treated with combined HHP were decreased by 2 log cycles at 300 MPa and 400 MPa compared to the control. The pH values of mackerel treated with HHP at 300 MPa and 400 MPa were higher than that of other samples. Hardness, gumminess, and chewiness decreased when treated with combined HHP and increased with increase in HHP. Lightness and whiteness of mackerel increased, but redness decreased, with increase in HHP. In case of sensory evaluation, texture of mackerel treated with HHP at 300 MPa and 400 MPa showed higher scores than that of other samples. These results suggest that immersion liquid and HHP treatments can increase microbiological safety and improve textural properties of mackerel.
Keywords
Scomber japonicus; high hydrostatic pressure; texture; sensory evaluation;
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Times Cited By KSCI : 14  (Citation Analysis)
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