Effect of High Hydrostatic Pressure and Storage on Microorganisms, Enzymes and Flavor Compounds in Cultured Yellow Croaker (Pseudosciaena crocea)

doi:10.7506/spkx1002-6630-201321043

Abstract

Abstract:

This study was carried out to explore the effect of high hydrostatic pressure (HHP) on quality changes
(microorganisms, enzymes and flavor components) of cultured yellow croaker. Through microbial analysis and enzymatic
characterization, it was found that HHP could inhibit bacterial growth and enzyme activities in yellow croaker. SPME
coupled with GC-MS was used to analyze the effect of HHP on the flavor components of yellow croaker. The results
indicated that the contents of flavor components, such as trimethylamine and indole, were (15.91 ± 1.02)% and (2.11 ±
0.23)%, respectively, without HHP after 12 days storage and they were reduced to (1.98 ± 0.02)% and 0, respectively, with
500 MPa HHP after 12 days.

Key words: Pseudosciaena crocea, high hydrostatic pressure, microorganisms, enzyme, flavor

CLC Number:

TS254.4

YANG Hua1,2,3，MEI Qing-qing1，ZHANG Hui-en1,2,3. Effect of High Hydrostatic Pressure and Storage on Microorganisms, Enzymes and Flavor Compounds in Cultured Yellow Croaker (Pseudosciaena crocea)[J]. FOOD SCIENCE, 2013, 34(21): 209-216.

References

Angsupanich, K., & Ledward, D. A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63, 39–50.

Ashie, I. N. A., & Simpson, B. K. (1996). Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration. Food Research International,29(5–6), 569–575.

Chevalier, D., Le Bail, A., & Ghoul, M. (2001). Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle. Food Research International, 34, 425–429.

Compilation of China National Standard (2010).Beijing: Standards Press of China.

Cruz-Romero, M., Smiddy, M., Hill, C., Kerry, J. P., & Kelly, A. L. (2004). Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostreagigas). Innovative Food Science and Emerging Technologies, 5, 161–169.

Cruz-Romero, M., Kelly, A. L., & Kerry, J. P. (2007). Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostreagigas). Innovative Food Science and Emerging Technologies, 8, 30–38.

Duan Q.Y., Zhong H. Y., Si L.G. & Mai K.S.(2000). Comparative Analyses of Biochemical Composition in Net Cultured and Wild Pseudosciaena crocea (Richardson). Journal of Zhejiang Ocean University(Natural Science,19(2):125-128.

Erkan, N., üretener, G., & Alpas, H. (2010). Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus). Innovative Food Science & Emerging Technologies, 11(2), 259–264.

He, H., Adams, R.M., Farkas, D. F., & Morrissey,M. T. (2002). Use of high-pressure processing for oyster shucking and shelf-life extension. Journal of Food Science, 67(2), 640–645.

Hoover,D.G.,Metrick, C., Papineau, A.M., Farkas, D. F., & Knorr, D. (1989). Biological effects of high hydrostatic pressure on foodmicroorganisms. Food Technology, 43(3), 99–107.

Liu A.Q., Sun X.Q., Shu J.,etc.(1997). Study of the Killing Effect of High Hydrostatic Pressure on Trichina Muscle Larvae[J].Journal of Harbin Medical University, 31(5): 363-365.

Li Y.H., Shu J., Liu A.Q., etc. (1997). The killing effect of Cysticercus Cellulosae [J]. Journal of Harbin Medical University, 31(6): 492.

Lopez-Caballero, M. E., Pérez-Mateos, M., Montero, P., & Bonderías, A. J. (2000). Oyster preservation by high-pressure treatment. Journal of Food Protection, 63, 196–201.

Murchie, L., Cruz-Romero, M., Kerry, J. P., Linton, M., Patterson, M. F., Smiddy, M., &Kelly, A. L. (2005). High pressure processing of shellfish: A review of microbiological and other quality aspects. Innovative Food Science and Emerging Technologies, 6,257–270.

Ohshima, T., Ushio, H., & Koizukmi, C. (1993). High-pressure processing of fish and fish products. Trends in Food Science & Technology, 4, 370–375.

Pan Jian, Zeng Q.M., Xie H.M., etc. (2004).Study of high hydrostatic pressure sterilization of strawberry juice. Food Science, 25(1): 31-34.

Sun M.Q., Peng C.Y., Hao H.Y.(2003).Cold sterilization and its application to the production of fruit juice. Beverage Industry, 6(1): 6-9.

Sun X.Q., Wang J.W., Liu A.q., etc.(2000). Study of the killing effect of high hydrostatic pressure on parasites in raw meat. Chinese Journal of Parasite Disease Control, 13(1): 75-76.

Torsten Paarup, Juan Antonio Sanchez, Carmen Peláez, et al( 2002). Chemical and bacteriological changes in vacuum-packed pressurized squid mantle (Todaropsis eblanae) stored at 4℃. International Journal of Food Microbiology, ,74: 1-12.

Xiao L.X.,, Chen J.H., Zhao X.D., etc.(2005).Comparative study between the quality of HHP-Treated Bambusa Oldhamii products and that of Heat-Treated Bambusa Oldhamii products.Food Science, 26(3): 148-150.

Xiao Y.H.(1998). Artificial breeding technology of Pseudosciaena crocea (Richardson).China Fisheries,7:30-31.

[1]	YA Fuli, ZHANG Chunmei, CHEN Binlin, GU Shiyan, JIA Xiao’e. Coenzyme Q10 Attenuates Platelet Thromboxane A2 Generation through Regulating the Protein Kinase A/Cytosolic Phospholipase A2 Signaling Pathway [J]. FOOD SCIENCE, 2021, 42(9): 130-136.
[2]	RAN Miao, HE Laping, ZHU Qiujin. Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 169-176.
[3]	WANG Dajiang, ZHANG Mengyu, YUE Zhengyang, ZHOU Huiling. Chlorogenic Acid Treatment Induced Resistance to Postharvest Gray Mold on Apples [J]. FOOD SCIENCE, 2021, 42(9): 177-183.
[4]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[5]	ZHU Zhiyu, HUANG Yongguang. Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing [J]. FOOD SCIENCE, 2021, 42(8): 150-156.
[6]	SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking [J]. FOOD SCIENCE, 2021, 42(8): 165-171.
[7]	MU Yu, SU Wei, MU Yingchun. Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham [J]. FOOD SCIENCE, 2021, 42(8): 221-228.
[8]	XIONG Xiaotong, HU Feng, YOU Xiaolong, YIN Yanyan, CHEN Mingxue, CHENG Pingyan, ZHONG Fangda. Determination and Quantitation of Ethyl Carbamate in Chinese Baijiu by Ultra-high Performance Liquid Chromatography-High Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(8): 283-287.
[9]	CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang. Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu [J]. FOOD SCIENCE, 2021, 42(6): 118-125.
[10]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[11]	CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia. Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics [J]. FOOD SCIENCE, 2021, 42(6): 223-228.
[12]	TANG Ping, LU Jun, BI Rongyu, SHAN Qimuge, WANG Li, WANG Fan, LI Changwen. Analysis of Flavor Compounds of Maotai-flavor Baijiu Produced in Different Regions of the Chishui River Basin [J]. FOOD SCIENCE, 2021, 42(6): 274-281.
[13]	SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai. Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies [J]. FOOD SCIENCE, 2021, 42(6): 282-290.
[14]	GENG Chao, WEI Ying, SHEN Minghua. Protective Effect of Lyophyllum ulmarium Fibrinolytic Enzyme on Endothelial Cells from Injury Induced by Lipopolysaccharide [J]. FOOD SCIENCE, 2021, 42(5): 129-136.
[15]	LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu. Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review [J]. FOOD SCIENCE, 2021, 42(5): 262-270.