Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour ( Epinephelus coioides ) fillets

Abstract

The objective of this study was to assess the quality parameters of hammour (Epinephelus coioides) fillets subjected to a high-pressure (HP) treatment at 375 MPa for 20 min followed by refrigerated storage for 30 days. The optimum pressure/time was selected based on the complete inactivation of Listeria monocytogenes. Treated samples were analyzed by amino acid profile, visual color, microstructure, and texture profile analysis. Lysine and glycine were the predominating essential and nonessential amino acids in hammour fillets. The total amino acids did not change by the HP-treatment, whereas the free amino acids decreased markedly from 4.35 to 2.43 mmol/g. The color of fillets changed significantly with the pressurization and storage in particular, a* and b* values. Hardness, compressibility, and adhesiveness increased after the HP-treatment. FTIR results indicated a shift in the amide II band after the HP-treatment and storage due to high-pressure-assisted protein denaturation. A porous structure was identified in the HP-treated microstructure of the fillet.The results indicated that HP-treatment could be successfully applied to hammour fillets for reduction of microbial growth with minor changes in quality. Industrial relevance:In recent days, the acceptability of high-pressure (HP) processing in the seafood industries is growing significantly. Hammour has a huge demand in the Middle Eastern countries for its exotic flavor and taste. An optimum pressure/time combination could maintain the desired flavor and safety of the fish fillets. Storage of highpressure-treated fillets, however, showed a decrease of the PUFA content significantly that needs to be further addressed. The obtained results could help the fish processing and service industries to boost the economy by providing pressurized hammour fillets.Novelty impact statement: High-pressure treatment retained the total amino acid contents and texture of hammour fish fillets. Retention of visual color/pigment remains the challenge of the process. | INTRODUC TI ONHammour (Epinephelus coioides), brown-spotted reef cod, is one of the most expensive seafoods in the Middle East because of its excellent nutritional profile and exotic flavor. The seafood consumption in the Middle East countries has increased steadily, and the per capita consumption is at par or above the world average of over 20 kg per capita per year (EU 2018; FAO, 2020). Because of the overfishing, poaching, and habitat destruction, the populations of the brownspotted grouper have declined significantly in recent years. Fisheries

Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material

“…The data revealed a significant decrease in the concentration of these amino acids in FPH derived from samples pretreated at 600 and 400 MPa, with the content being approximately half of that observed in samples pretreated at 200 MPa or the control. These results are consistent with the findings reported by Ahmed et al (2021) in their study on HP treated hammour (Epinephelus coioides) fillets. The observed decrease in the concentration of the amino acids may be explained by the solubilization from muscle proteins which occurred at a slower rate compared to their conversion into biogenic amines through the process of decarboxylation (Ciampa et al, 2012).…”

Special issue on “marine food innovation”

“…Ohmic heating was also used in green mussel meat preservation (Rajasekaran et al, 2021). High‐pressure application for the preservation of chilled fish fillet was implemented during storage (Ahmed et al, 2021). Frozen fishery product quality improvement using compound phosphate or natural cryoprotectants were also studied (Chen et al, 2022; Jia et al, 2022; Sofi et al, 2022; Wangtueai, Maneerote, et al, 2020; Wangtueai & Vichasilp, 2015; Xie et al, 2017).…”