Changes in K value and microorganisms of tilapia fillet during storage at high-pressure, normal temperature.
This study determined the effect of high-pressure, normal temperature (25 degrees C) storage on tilapia fillets. After pressurization, the fillets were stored at normal condition (1 atm [1 atm = 101.29 kPa] and 25 degrees C) for 12 h to evaluate the changes of microbes and K value. The fillets stored at 2,000 atm for 12 h still kept the K value, a freshness index that represents putrefaction with the value beyond 60%, still below 40%, and the K value of the meat without pressurization was up to 92%. Total plate counts of the fillets stored at below 1,000 atm for 12 h were maintained at the value of 4.7 log CFU/g of meat, which was similar to the initial level. However, the counts were obviously decreased to about 2.0 log CFU/g of meat for the fillets stored at above 2,000 atm. The same effect was obtained for psychrophilic bacteria. Enzymes and microbes reactivated apparently after 12 h of normal condition storage of mild pressurized fillets. The study demonstrates that high-pressure storage can inhibit the putrefaction of tilapia meat but no longer after that.
Ko
W C
WC
Department of Food Science, National Chung-Hsing University, Taichung, Taiwan, Republic of China. wcko@dragon.nchu.edu.tw
Hsu
K C
KC
D000255:Adenosine Triphosphate / Q000378:metabolism; D000818:Animals; D015169:Colony Count, Microbial; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D011312:Pressure; D017747:Seafood / Q000382:microbiology* / Q000592:standards; D013211:Staphylococcus aureus / Q000254:growth & development; D013696:Temperature; D017210:Tilapia / Q000378:metabolism / Q000382:microbiology*; D013997:Time Factors; D020068:Zygosaccharomyces / Q000254:growth & development
D000255:Adenosine Triphosphate