Effects of high hydrostatic pressure (HHP) treatments on the quality and shelf life of squid were studied. Squid muscles were high-pressure processed at pressure levels of 200, 400, 600 MPa for 5, 10, 20 minutes (25 ℃). Then the treated samples were stored at 4 ℃ for 10 days. The effects of HHP on biochemical, pH and microbiological characteristics were analyzed. The results showed that HHP retained the moisture, protein and fat contents of fresh squid. And no significant changes were observed in pH after processing. HHP resulted in significant reductions (P＜0.05) in microorganisms. The total viable counts (TVC) decreased by 1.7 lg CFU/g after treated with 600 MPa for 20 min. The treated samples maintained lower viable counts throughout the storage, while the TVC of untreated samples increased to 7.0 lg CFU/g. Therefore, HHP is effective in preserving the quality and extending the shelf life of squid.
Yafang, JIN and Yun, DENG
"Quality and storage stability of high hydrostatic pressure-treated squid,"
Food and Machinery: Vol. 31:
3, Article 32.
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/32
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