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

Abstract

This study investigated the effect of single- and two-cycle high hydrostatic pressure (HHP) treatments on water properties, physicochemical, and microbial qualities of squids (Todarodes pacificus) during 4 °C storage for up to 10 d. Single-cycle treatments were applied at 200, 400, or 600 MPa for 20 min (S-200, S-400, and S-600), and two-cycle treatments consisted of two 10 min cycles at 200, 400, or 600 MPa, respectively (T-200, T-400, and T-600). HHP-treated samples had higher (P < 0.05) content of P2b (immobilized water) and P21 (myofibril water), but lower P22 (free water) than those of control. The single- and two-cycle HHP treatments at the same pressure level caused no significant difference in water state of squids. The two-cycle HHP treatment was more effective in controlling total volatile basic nitrogen, pH, and total plate counts (TPC) of squids during storage, in which TPC of S-600 and T-600 was 2.9 and 1.8 log CFU/g at 10 d, respectively, compared with 7.5 log CFU/g in control. HHP treatments delayed browning discoloration of the squids during storage, and the higher pressure level and two-cycle HHP were more effective. Water properties highly corresponded with color and texture indices of squids. This study demonstrated that the two-cycle HHP treatment was more effective in controlling microbial growth and quality deterioration while having similar impact on the physicochemical and water properties of squids in comparison with the single-cycle treatment, thus more desirable for extending shelf-life of fresh squids.

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

“…In addition, the significant decrease in microflora in squid fillets treated at higher pressure levels (600 MPa) for 20 min might have also contributed to the slower nucleotide degradation (Zhang et al, 2015).…”

“…For food subjected to HHP treatments, evaluation of processing parameters on the flavour components is vital to define proper treatment conditions, in order to prevent the loss of unique sensory properties of the seafood and to ensure consumer satisfaction. Recently, studies have investigated the effect of HHP on microorganism inactivation, protein denaturation, enzyme activation and inactivation, and modification of physicochemical properties (e.g., proximate composition, colour, texture and acidity) in squids and other seafood (Gou, Choi, He, & Ahn, 2010;Gou, Xu, Choi, Lee, & Ahn, 2010;Hu et al, 2013;Rastogi & Knorr, 2013;Zhang, Jiao, Lian, Deng, & Zhao, 2015). It is surprising that few studies have reported the changes of volatile compounds in seafood treated at various pressures (Cruz-Romero, Kerry, & Kelly, 2008;Hoover, Metrick, Papineau, Farkas, & Knorr, 1989).…”

Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail ( Bullacta exarata )

“…The moisture content changes after processing was interesting. The previous study has been indicated that samples lost some water when subjected to HPP treatment at 400 MPa and above (Zhang, Jiao, Lian, Deng, & Zhao, ). In our results, the moisture content had no significant change after HPP treatment, while samples with heat treatment could result in water loss.…”

Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles

“…High hydrostatic pressure processing (HHP) is considered a valuable nonthermal processing technology, allowing the extension of the shell-life of food products (Kim & Ahn, 2013). It inactivates and inhibits microorganisms, and can activate or inactivate enzymes, as well as producing safe and minimally processed foods with satisfactory nutritional and organoleptic qualities (Andr es, Møller, Adamsen, & Skibsted, 2004;Chevalier, Le Bail, & Ghoul, 2001;Stollewerk, Jofr e, Comaposada, Arnau, & Garriga, 2014;Vega-G alvez et al, 2011;Zhang, Jiao, Lian, Deng, & Zhao, 2015). When HHP technology is employed in food processing, complete evaluation of the effects of process variables on essential nutrients and functional components is vital to define treatment conditions that avoid the loss of important food properties of foods and to obtain seafood with high health benefits for the consumer.…”

“…Recently, studies have investigated the effect of HHP on microorganism inactivation, protein denaturation, enzyme activation and inactivation, and modification of physicochemical properties (e.g. proximate composition, color, texture and acidity) in squids and other seafood (Gou, Choi, He, & Ahn, 2010;Gou, Xu, Choi, Lee, & Ahn, 2010;Hu et al, 2013;Zhang et al, 2015). However, little information is available on the effects of HHP treatment on the purine, cholesterol, taurine, antioxidant micronutrients and their antioxidant activities in squids.…”