Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage

被引：51

作者：

Gou, Jingyu ^{[1
]}

Lee, Hyeon-Yong ^{[1
,2
]}

Ahn, Juhee ^{[1
,2
]}

机构：

[1] Kangwon Natl Univ, Div Biomat Engn, Chunchon 200701, Gangwon, South Korea

[2] Kangwon Natl Univ, Inst Biosci & Biotechnol, Chunchon 200701, Gangwon, South Korea

来源：

FOOD CHEMISTRY | 2010年 / 119卷 / 02期

关键词：

Trimethylamine-N-oxide demethylase; Dimethylamine; Trimethylamine; High pressure processing; Squid; N-OXIDE DEMETHYLASE; TRIMETHYLAMINE OXIDE; NATURAL ACTOMYOSIN; STRUCTURAL-CHANGES; DIMETHYLAMINE; FORMALDEHYDE; MUSCLE; FISH; REDUCTION; FILLETS;

D O I：

10.1016/j.foodchem.2009.06.042

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of high pressure processing (HPP) on the inhibition of trimethylamine-N-oxide demethylase (TMAOase) activity and off-odour production in squid treated at 300 MPa for 20 min was investigated during 12 days of refrigerated storage. TMAOase activity of raw squid (21.5 nkat/g) was significantly decreased to approximately 5 nkat/g after 20 min of HPP. The production of dimethylamine (DMA) in HPP-treated squid for 20 min was significantly decreased to 0.31 mu mol/g after 12 days of storage. The decrease in DMA was correlated with the decrease in TMAOase activity. At 300 MPa, the number of total aerobic bacteria in squid was reduced by 1.26 log units after 20 min of HPP. The HPP-treated samples effectively reduced the amount of trimethylamine (TMA). Therefore, the HPP could be used as a promising alternative technology to retard the quality deterioration of squid by inhibiting TMAOase activity and microbial growth. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：471 / 476

页数：6

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