Effect of High Pressure Storage at Normal Temperature on Freshness Preservation and Processing Quality of Tilapia Muscle

• Main Authors: Hsue, Kuo-Chiang, 徐國強
• Other Authors: Ko Wen-Ching
• Format: Others
• Language: zh-TW
• Published: 1998
• Online Access: http://ndltd.ncl.edu.tw/handle/32202410952733498055

碩士 === 國立中興大學 === 食品科學系 === 86 === AbstractMuscle of tilapia（Orechromis niloticus）was stored under high hydrostatic pressure from 500 to 3,000 atm for 12 hr at 25℃ to investigate the changes of freshness and the denaturation of muscle proteins. The tilapia muscle after pressurizing was also stored at normal condition（25℃, 1 atm） to determine the changes of K values and microorganism numbers in order to investigate the effect of high pressure on the inhibition of putrefactive factors in the muscle. The results obtained were as follows:1. The pH of tilapia muscle stored at lower pressure（500-1,000 atm） decreased, but pH increased for that was stored over 1,000 atm. pH of the muscle did not change apparently with elongating time. The phenomenon indicated that the development of rigor mortis of pressurized tilapia muscle was not obvious.2. K value of tilapia muscle stored under high pressure increased slower than those stored at normal condition. The result indicated that pressure can keep the freshness of tilapia muscle.3. VBN of tilapia muscle stored at normal condition increased during storage. However, VBN was similar to that of fresh muscle when the storing pressure was higher than 2,000 atm.4. The "L" , "b" values and white index of tilapia muscle stored under high pressure increased rapidly with increasing pressure, but "a" value was the reverse. The appearance of tilapia muscle turned white in high pressure.5. Total plate counts and psychrophilic bacteria counts in tilapia muscle stored under high pressure decreased with increasing time. Psychrophilic bacteria would be killed when the muscle was stored at the pressure over 2,000 atm.6. The gel-forming property of tilapia muscle stored at 500 atm increased, but a decreasing trend was observed from 1,000 to 3,000 atm. Storage under pressure higher than 1,000 atm would result tilapia muscle in decrease of its processing quality.7. The extraction of tilapia actomyosin decreased with increasing pressure, and it was below 10% when the treating pressure was higher than 2,000 atm. But the activity of actomyosin Ca-ATPase from tilapia muscle stored under high pressure was still maintained.8. According to the analysis of protein solubility, DSC, SEM, and SDS-PAGE, the critical pressure induced tilapia protein denaturation was about 2,000 atm.9. The putrefactive factors of tilapia muscle were inhibited but not entirely destroyed during pressure storage. The result indicated that tilapia muscle had to be stored jointly with other ways after high pressure storage to maintain its freshness and processing property.