title: Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).
abstract: This study investigated the effect of single- and two-cycle high hydrostatic pressure (HHP) treatments on water properties, physicochemical, and microbial qualities of squids (Todarodes pacificus) during 4 °C storage for up to 10 d. Single-cycle treatments were applied at 200, 400, or 600 MPa for 20 min (S-200, S-400, and S-600), and two-cycle treatments consisted of two 10 min cycles at 200, 400, or 600 MPa, respectively (T-200, T-400, and T-600). HHP-treated samples had higher (P < 0.05) content of P2b (immobilized water) and P21 (myofibril water), but lower P22 (free water) than those of control. The single- and two-cycle HHP treatments at the same pressure level caused no significant difference in water state of squids. The two-cycle HHP treatment was more effective in controlling total volatile basic nitrogen, pH, and total plate counts (TPC) of squids during storage, in which TPC of S-600 and T-600 was 2.9 and 1.8 log CFU/g at 10 d, respectively, compared with 7.5 log CFU/g in control. HHP treatments delayed browning discoloration of the squids during storage, and the higher pressure level and two-cycle HHP were more effective. Water properties highly corresponded with color and texture indices of squids. This study demonstrated that the two-cycle HHP treatment was more effective in controlling microbial growth and quality deterioration while having similar impact on the physicochemical and water properties of squids in comparison with the single-cycle treatment, thus more desirable for extending shelf-life of fresh squids.
authors.affiliation: Bor S. Luh Food Safety Center, Dept. of Food Science and Technology, Shanghai Jiao Tong Univ, 800 Dongchuang Road, Shanghai, 200240, China.
authors.forename: Yifeng
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Bor S. Luh Food Safety Center, Dept. of Food Science and Technology, Shanghai Jiao Tong Univ, 800 Dongchuang Road, Shanghai, 200240, China.
authors.forename: Shunshan
authors.initials: S
authors.lastname: Jiao
authors.affiliation: Bor S. Luh Food Safety Center, Dept. of Food Science and Technology, Shanghai Jiao Tong Univ, 800 Dongchuang Road, Shanghai, 200240, China.
authors.forename: Zixuan
authors.initials: Z
authors.lastname: Lian
authors.affiliation: Bor S. Luh Food Safety Center, Dept. of Food Science and Technology, Shanghai Jiao Tong Univ, 800 Dongchuang Road, Shanghai, 200240, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Deng
authors.affiliation: Dept. of Food Science & Technology, Oregon State Univ, Corvallis, Oreg., 97331, U.S.A.
authors.forename: Yanyun
authors.initials: Y
authors.lastname: Zhao
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003116:Color; D049832:Decapodiformes / Q000382:microbiology; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006874:Hydrostatic Pressure; D011312:Pressure; D017747:Seafood / Q000032:analysis* / Q000382:microbiology
keywords: Fresh squids; high hydrostatic pressure; quality; water properties