Biochemical Quality Assessment of Semi-Dried Squid (Todarodes Pacificus) Treated With High Hydrostatic Pressure

Abstract

The effect of high pressure processing (HPP) on the reduction of microbial growth, dimethylamine (DMA), trimethylamine (TMA) and biogenic amines (BAs) was investigated in semi-dried squid for 28 days at 4C. The semi-dried squid was subjected to 500 MPa for 0 min (HPP-0), 5 min (HPP-5) and 10 min (HPP-10). The number of Morganella morganii and Klebsiella pneumonia in the HPP-10 was less than 1 log cfu/cm 2 throughout the refrigerated storage time. The highest amount (22.16 mg/kg) of DMA was detected in the control, while the lowest amount was 11.19 mg/kg in the HPP-10. The HPP-treated samples revealed noticeably lower amounts (15.41-35.34 mg/kg) of TMA than the control (45.73 mg/kg) after 28 days. The BA content was maintained below the toxic level of 1,000 mg/kg throughout the refrigerated storage. Therefore, HPP could be a promising approach for extending shelf life and improving microbiological safety of semi-dried squid. PRACTICAL APPLICATIONSHigh pressure processing (HPP) has received much attention in recent years due to many benefits over traditional thermal processing. In this study, the HPP effectively retarded the growth of M. morganii and K. pneumonia contributing to BA formation and also inhibited the development of off-flavors such as DMA and TMA in semidried squid. Therefore, the HPP can be applied for ensuring microbiological safety and extend shelf life of semi-dried squid during refrigerated storage.

Effect of Single‐ and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus)

“…Squid is a popular seafood in Asian and Mediterranean countries because of its desirable flavor and unique texture (Benjakul and others ; Chen and others ; Gou and others ). Currently, most squids are marketed as frozen or dried product for minimizing the microbial deterioration and nutrition loss (Gou and others ; Benjakul and others ).…”

Recent Developments in High Pressure Processing of Foods

“…During storage at 4 °C for 10 days, the retention of anthocyanins and ascorbic acid of high-pressure-treated (600 MPa, 15 min) orange juice was found to be 93.4 % and 85.0 %, respectively. Gou et al ( 2012 ) demonstrated that high pressure resulted in increased yield of pectin (20.44 %) as compared to yields obtained by traditional (15.47 %) or microwave (18.13 %) heating. The intrinsic viscosity and average molecular weight of pectin extracted by HPT was much higher than those extracted by traditional heating or microwave compared to commercial pectin.…”

“…Therefore, HPT could be a promising alternative to retard the quality deterioration of squid. Gou et al ( 2012 ) demonstrated that HPT (500 MPa, 10 min) of semidried squid effectively retarded the growth of Morganella morganii and Klebsiella pneumonia contributing to the formation of biogenic amines and also inhibited the development of off-fl avors such as dimethylamine and trimethylamine during refrigerated storage. High-pressure processing can reduce or eliminate microorganisms of concern in food without deteriorating product quality or compromising safety, which can justify the substantial capital investment for adopting this technology on an industrial scale.…”

Impact of corona discharge plasma treatment on microbial load and physicochemical and sensory characteristics of semi-dried squid (Todarodes pacificus)

“…Hence, squid, particularly dried squid, is usually processed into various products with extended shelf life. Although fully dehydrated fishery products can be stored for much longer periods than semi-dried ones, there is an increasing preference for the latter products owing to their better flavor and tenderness [2,3]. Fully dried and semidried squid have been highly prized in the Far East for their unique flavor and often eaten directly as a snack food, side dishes, or refreshments [4].…”

“…Semi-dried squid is usually preserved under frozen and refrigerated conditions; however, the shelf life of refrigerated semi-dried squid is relatively short and predominantly depends on the degree of microbial contamination. Moreover, these methods of preservation may not effectively control microbial contamination [2].…”