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Can I read Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage on EtoBox?
Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage by Jingyu Gou; Hyeon-Yong Lee; Juhee Ahn is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage about?
The influence of high pressure processing (HPP) on the inhibition of trimethylamine-N-oxide demethylase (TMAOase) activity and off-odour production in squid treated at 300 MPa for 20 min was investigated during 12 days of refrigerated storage. TMAOase activity of raw squid (21.5 nkat/g) was significantly decreased to approximately 5 nkat/g after 20 min of HPP. The production of dimethylamine (DMA) in HPP-treated squid for 20 min was significantly decreased to 0.31 lmol/g after 12 days of storage. The decrease in DMA was correlated with the decrease in TMAOase activity. At 300 MPa, the number of total aerobic bacteria in squid was reduced by 1.26 log units after 20 min of HPP. The HPP-treated samples effectively reduced the amount of trimethylamine (TMA). Therefore, the HPP could be used as a promising alternative technology to retard the quality deterioration of squid by inhibiting TMAOase activity and microbial growth.
Who reads Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Jingyu Gou; Hyeon-Yong Lee; Juhee Ahn
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2010
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)