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Effect of Ultra-High Pressure Treatment on Tenderness of Sea Bass

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Abstract:

The myofibrillar fragmentation degree (MFI), value of pH and the degradation degree of sea bass with high pressure treatment were studied. The results showed that the degradation degree of protein, MFI and pH of sea bass increased as the pressure increasing, indicating that ultra high pressure treatment could change the tenderness of sea bass muscle, which has a certain practical significance in the food industry.

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Periodical:

Advanced Materials Research (Volumes 468-471)

Pages:

1638-1641

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.468-471.1638

Citation:

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Online since:

February 2012

Authors:

Xiao Lan Shang, Jie Zheng, An Jun Liu

Keywords:

High-Pressure, MFI, pH, Tenderness

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© 2012 Trans Tech Publications Ltd. All Rights Reserved

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