title: Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens).
abstract: High pressure processing (HPP) of post-rigor abalone at 300MPa for 10min extended the refrigerated shelf-life to four times that of unprocessed controls. Shucked abalone meats were processed at 100 or 300MPa for 5 or 10min, and stored at 2°C for 35days. Treatments were analyzed for aerobic plate count (APC), total volatile base nitrogen (TVBN), K-value, biogenic amines, color, and texture. APC did not exceed 10(6) and TVBN levels remained below 35mg/100g for 35days for the 300MPa treatments. No biogenic amines were detected in the 300MPa treatments, but putrescine and cadaverine were detected in the control and 100MPa treatments. Color and texture were not affected by HPP or storage time. These results indicate that post-rigor processing at 300MPa for 10min can significantly increase refrigerated shelf-life of abalone without affecting chemical or physical quality characteristics important to consumers.
authors.affiliation: University of Maine, School of Food and Agriculture, 5735 Hitchner Hall, Orono, ME 04469-5735, USA.
authors.forename: Brianna H
authors.initials: BH
authors.lastname: Hughes
authors.affiliation: University of Maine, School of Food and Agriculture, 5735 Hitchner Hall, Orono, ME 04469-5735, USA.
authors.forename: L Brian
authors.initials: LB
authors.lastname: Perkins
authors.affiliation: US Army Natick Soldier Research, Development, and Engineering Center, 16 Kansas Street, Natick, MA 01760, USA.
authors.forename: Tom C
authors.initials: TC
authors.lastname: Yang
authors.affiliation: University of Maine, School of Food and Agriculture, 5735 Hitchner Hall, Orono, ME 04469-5735, USA. Electronic address: Denise.Skonberg@umit.maine.edu.
authors.forename: Denise I
authors.initials: DI
authors.lastname: Skonberg
mesh_terms: D000818:Animals; D005519:Food Preservation / Q000379:methods*; D049851:Gastropoda / Q000378:metabolism / Q000382:microbiology*; D011312:Pressure; D012758:Shellfish / Q000032:analysis*
keywords: Abalone; High pressure; Quality; Shelf-life