| Title: | "Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing" |
| Author(s): | Jiranuntakul W; Nakwiang N; Berends P; Kasemsuwan T; Saetung T; Devahastin S; |
| Address: | "Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand. The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Properties of skipjack tuna loins subjected to high-pressure processing (HPP) at 150 to 600 MPa for 1 to 5 min were compared with those of loin that underwent steam cooking for 10 min. Protein denaturation in HPP-treated loins increased with increasing pressure level, but these loins retained between 1.1% and 2.4% more water than steam-cooked loin. Water holding capacity decreased from 57% to 44% when the loins were treated at 600 MPa. DeltaE value of HPP loins was between 5.8 and 26.3 when treated at 150 to 600 MPa, whereas it was 34.1 for steam-cooked sample. Hardness of HPP loins increased from 648 to 1,019, 1,918, 5,249, and 4,092 g and springiness changed from 85.2% to 79.7%, 78.2%, 91.7%, and 90.7%, respectively, when treated at 150, 300, 450, and 600 MPa. Protein fibers of HPP loins had a more irregular shape than those of steam-treated loin. Histamine levels of HPP-treated loins were in the range of 3.08 to 3.35 mug/g, identical to that of steam-treated loin. Thiobarbituric acid assay demonstrated that the level of lipid oxidation increment in HPP-treated loins was twice as high as that in steam-cooked one. Undesirable volatile compound contents in tuna loins decreased with increasing degree of protein denaturation. Steam cooking and HPP at 150, 300, 450, and 600 MPa decreased the total aerobic counts by 4.75, 0.12, 1.20, 4.69, and 6.08 log CFU/g, respectively. These results suggest that HPP at 450 MPa and above has the potential to be used as an alternative to the tuna precooking process. PRACTICAL APPLICATION: Information presented here can serve as a guideline for the selection of appropriate conditions for HPP of tuna loins. Our results show that HPP has a potential to replace the highly energy-intensive steam precooking step, which is traditionally required in a canned tuna production process" |
| Keywords: | Animals *Cooking Food Microbiology Hardness Histamine/analysis Humans Lipid Peroxidation *Pressure Protein Denaturation Seafood/*analysis/microbiology Steam *Tuna/microbiology Volatile Organic Compounds/analysis Water/analysis lipid oxidation muscle fiber; |
| Notes: | "MedlineJiranuntakul, Wittawat Nakwiang, Nutcha Berends, Pieter Kasemsuwan, Tunyawat Saetung, Thunyarat Devahastin, Sakamon eng Board of Investment of Thailand/ RTA 5880009/Thailand Research Fund/ 2018/08/15 J Food Sci. 2018 Sep; 83(9):2324-2336. doi: 10.1111/1750-3841.14318. Epub 2018 Aug 14" |
