Effects of High Pressure Processing on the Quality of Vacuum Packed Fish Patties

Abstract:

The objective of this study was to evaluate the use of high pressure processing (HPP) as a preservation method of meat products. Vacuum-packaged fish patties were subjected to HPP (300 MPa for 30 min 15°C or 500 Mpa for 10 min at 15°C). Untreated samples represented the control group. The three groups were stored at 4°C for 0–5 weeks. Color parameters, pH, thiobarbituric (TBARS), bacterial growth, and Oxidation-Reduction Potential (ORP) were determined. The results revealed that the 500-MPa treatment inhibited bacterial growth and extended the shelf-life of fish patties to four weeks with insignificant effects on the physicochemical attributes.

• Periodical: Applied Mechanics and Materials (Volumes 644-650)
• Pages: 4671-4676
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.644-650.4671
• Online since: September 2014
• Authors: Ying Chun Zhu, Li Zhen Ma, Yu Jing Tian, Hua Yang, Yao Hua Guo, Kun Sheng Zhang*
• Keywords: Fish Patties, High Pressure Processing, Low-Temperature Storage, Quality

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