Abstract:

In this paper, cultured Pseudosciaena crocea muscle was examined for changes in nutritional components, flavor,
color difference, texture and microstructure after ultra high pressure (UHP) treatment. The results showed that the water
activity was reduced after UHP treatment, the moisture content was increased firstly and then decreased. The protein content
was also increased and the crude fat content was changed significantly (P ＜ 0.05). In terms of nutritional components,
400 MPa (10 min) was the optimal treatment condition. The UHP treatment had little effect on the volatile composition
of the fish. The color was influenced by all pressure, dwelling time and storage time. After 10 min of UHP treatment at
300 MPa, no significant change in color difference was observed compared to the untreated control (P ＞ 0.05). The
hardness, cohesiveness, elasticity and chewing of the fish was positively dependent on pressure. Scanning electron
microscopic (SEM) observation confirmed that the structure of cultured Pseudosciaena crocea muscle with high pressure
treatment differed significantly from that of the control.

Key words: cultured Pseudosciaena crocea, high hydrostatic pressure, nutritional components, flavor, color, texture, microstructure