title: Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles.
abstract: The effects of high hydrostatic pressure processing (HHP at 200, 400 or 600MPa) on non-volatile and volatile compounds of squid muscles during 10-day storage at 4°C were investigated. HHP increased the concentrations of Cl(-) and volatile compounds, reduced the level of PO4(3-), but did not affect the contents of 5'-uridine monophosphate (UMP), 5'-guanosine monophosphate (GMP), 5'-inosine monophosphate (IMP), Na(+) and Ca(2+) in squids on Day 0. At 600MPa, squids had the highest levels of 5'-adenosine monophosphate, Cl(-) and lactic acid, but the lowest contents of CMP and volatile compounds on Day 10. Essential free amino acids and succinic acids were lower on Day 0 than on Day 10. HHP at 200MPa caused higher equivalent umami concentration (EUC) on Day 0, and the EUC decreased with increasing pressure on Day 10. Generally, HHP at 200MPa was beneficial for improving EUC and volatile compounds of squids.
authors.affiliation: Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Bor S. Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
authors.forename: Jin
authors.initials: J
authors.lastname: Yue
authors.affiliation: Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Bor S. Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
authors.forename: Yifeng
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Bor S. Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
authors.forename: Yafang
authors.initials: Y
authors.lastname: Jin
authors.affiliation: Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Bor S. Luh Food Safety Center, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China. Electronic address: foodsjtu@sjtu.edu.cn.
authors.forename: Yun
authors.initials: Y
authors.lastname: Deng
authors.affiliation: Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR, United States.
authors.forename: Yanyun
authors.initials: Y
authors.lastname: Zhao
mesh_terms: D000818:Animals; D049832:Decapodiformes / Q000737:chemistry*; D006874:Hydrostatic Pressure
keywords: High hydrostatic pressure; Non-volatile compounds; Squid; Umami; Volatile compounds