title: Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei.
abstract: Using thermal processing (TP) treatment (100 ℃, 1-8 min) as a control, the effects of high hydrostatic pressure (HHP, 200-500 MPa, 2.5-20 min) on the microbiological and biochemical characteristics of white shrimp Litopenaeus vannamei were investigated. The results showed that the efficiency of polyphenol oxidase (PPO) inactivation and log reduction of total plate count (TPC) by HHP treatment were all significantly lower than by TP treatment (p < 0.05). The rate of inactivation for TPC and PPO all increased with the increase of HHP pressure and holding time (p < 0.05). The inactivation of PPO was in accordance with a first-order kinetics with the HHP treating time. Hardness of HHP-treated samples at the pressure of 300-500 MPa was higher than TP-treated samples, while the yield loss of HHP treatment was significantly lower than with TP treatment (p < 0.05), long time and high pressure of HHP treatment turned the appearance of shrimps slightly pink.
authors.affiliation: College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China.
authors.forename: Xiu-Xia
authors.initials: XX
authors.lastname: Li
authors.affiliation: College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Tian
authors.affiliation: College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China lijr6491@163.com.
authors.forename: Jian-Rong
authors.initials: JR
authors.lastname: Li
mesh_terms: D000818:Animals; D004156:Catechol Oxidase / Q000378:metabolism; D015169:Colony Count, Microbial; D003116:Color; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D033561:Penaeidae / Q000382:microbiology*
chemical_list: D004156:Catechol Oxidase
keywords: PPO; White shrimp Litopenaeus vannamei; high hydrostatic pressure; inactivation; kinetic; microbiological characteristics; thermal processing treatment