Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets

Type Article
Date 2005-10
Language English
Author(s) Cheret Romuald2, Chapleau Nicolas1, Delbarre Ladrat ChristineORCID2, Verrez-Bagnis VeroniqueORCID2, de Lamballerie Marie1
Affiliation(s) 1 : ENITIAA, GEPEA, UMR 6144, CNRS, F-44322 Nantes, France.
2 : IFREMER, Nantes 3, France.
Source Journal of Food Science (0022-1147) (Wiley / Blackwell), 2005-10 , Vol. 70 , N. 8 , P. E477-E483
DOI 10.1111/j.1365-2621.2005.tb11518.x
WOS© Times Cited 136
Keyword(s) Preservation, Microstructure, Texture profile analysis, High pressure, Fish
Abstract High pressure is an innovative non-thermal food-preservation technology. We studied the effect of high-pressure treatment up-to 500 MPa for 5 min on physical characteristics of sea bass fillets after 0, 7, and 14 d of refrigerated storage.. Color results exhibited an increase of lightness and a slight change of hue, which might be imperceptible in cooked fish. High-pressure treatment induced a decrease of exudation and water-holding capacity Pressure treatment above 300 MPa provoked higher fish hardness after storage than in untreated sample, proving the ability of high pressure to improve textural, quality of chilled, stored fish fillet. These assessments were corroborated with microstructure observations. We showed that high-pressure treatment at 500 MPa allowed; her 7 d of storage; a total aerobic count equivalent to that of untreated fresh fish fillet to be obtained. Thus, high pressure might be considered to be a technology able to improve safety and textural quality of fresh fish fillets.
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