High pressure processing of barramundi (Lates calcarifer) muscle before freezing: the effects on some physicochemical properties during frozen storage

Binh Q. Truong, Roman Buckow, Minh H. Nguyen, Costas E. Stathopoulos

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

The effects of high pressure processing (HPP) on barramundi muscle at 0.1 MPa (control), 150 MPa, 200 MPa, 250 MPa and 300 MPa at 11 ± 2 °C for 3 min were studied before and after immediate blast freezing and storage at −18 °C for up to 18 weeks. Physicochemical measurements including colour, texture profile, drip loss, pH, free fatty acids and thiobarbituric acid (TBA) values were carried out. HPP at 200 MPa significantly increased hardness and delayed lipid oxidation during frozen storage (for up to 18 weeks) without resulting in a cooked appearance of barramundi muscle. However, drip loss of barramundi muscle pressurised at 200 MPa was similar to control samples and during frozen storage. Application of pressures higher than 250 MPa for 3 min resulted in the loss of visual freshness and increased drip loss of barramundi muscle. Thus, application of HPP at an appropriate level (150–200 MPa) before freezing could improve the quality of frozen barramundi muscle.
Original languageEnglish
Pages (from-to)72-78
Number of pages7
JournalJournal of Food Engineering
Volume169
Early online date21 Aug 2015
DOIs
Publication statusPublished - Jan 2016

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Lates calcarifer
frozen storage
high pressure treatment
Freezing
freezing
physicochemical properties
drip loss
Pressure
Muscles
muscles
freshness
Hardness
Nonesterified Fatty Acids
thiobarbituric acid-reactive substances
hardness
free fatty acids
lipid peroxidation
Color
texture
Lipids

Cite this

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title = "High pressure processing of barramundi (Lates calcarifer) muscle before freezing: the effects on some physicochemical properties during frozen storage",
abstract = "The effects of high pressure processing (HPP) on barramundi muscle at 0.1 MPa (control), 150 MPa, 200 MPa, 250 MPa and 300 MPa at 11 ± 2 °C for 3 min were studied before and after immediate blast freezing and storage at −18 °C for up to 18 weeks. Physicochemical measurements including colour, texture profile, drip loss, pH, free fatty acids and thiobarbituric acid (TBA) values were carried out. HPP at 200 MPa significantly increased hardness and delayed lipid oxidation during frozen storage (for up to 18 weeks) without resulting in a cooked appearance of barramundi muscle. However, drip loss of barramundi muscle pressurised at 200 MPa was similar to control samples and during frozen storage. Application of pressures higher than 250 MPa for 3 min resulted in the loss of visual freshness and increased drip loss of barramundi muscle. Thus, application of HPP at an appropriate level (150–200 MPa) before freezing could improve the quality of frozen barramundi muscle.",
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High pressure processing of barramundi (Lates calcarifer) muscle before freezing : the effects on some physicochemical properties during frozen storage. / Truong, Binh Q.; Buckow, Roman; Nguyen, Minh H.; Stathopoulos, Costas E.

In: Journal of Food Engineering, Vol. 169, 01.2016, p. 72-78.

Research output: Contribution to journalArticle

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AB - The effects of high pressure processing (HPP) on barramundi muscle at 0.1 MPa (control), 150 MPa, 200 MPa, 250 MPa and 300 MPa at 11 ± 2 °C for 3 min were studied before and after immediate blast freezing and storage at −18 °C for up to 18 weeks. Physicochemical measurements including colour, texture profile, drip loss, pH, free fatty acids and thiobarbituric acid (TBA) values were carried out. HPP at 200 MPa significantly increased hardness and delayed lipid oxidation during frozen storage (for up to 18 weeks) without resulting in a cooked appearance of barramundi muscle. However, drip loss of barramundi muscle pressurised at 200 MPa was similar to control samples and during frozen storage. Application of pressures higher than 250 MPa for 3 min resulted in the loss of visual freshness and increased drip loss of barramundi muscle. Thus, application of HPP at an appropriate level (150–200 MPa) before freezing could improve the quality of frozen barramundi muscle.

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