| Title: | Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel (Scomber japonicus) during Storage |
| Author(s): | Kim HH; Ryu SH; Jeong SM; Kang WS; Lee JE; Kim SR; Xu X; Lee GH; Ahn DH; |
| Address: | "Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea. Institute of Fisheries Sciences, Pukyong National University, Busan 46041, Republic of Korea" |
| ISSN/ISBN: | 1738-8872 (Electronic) 1017-7825 (Print) 1017-7825 (Linking) |
| Abstract: | "In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHP-treated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish" |
| Keywords: | Animals Food Microbiology Food Storage/*methods Hydrostatic Pressure Methylamines/analysis *Perciformes/microbiology Seafood/*analysis/microbiology Smell Taste Urease/*antagonists & inhibitors Vibrio parahaemolyticus/enzymology Volatile Organic Compounds/; |
| Notes: | "MedlineKim, Han-Ho Ryu, Si-Hyeong Jeong, So-Mi Kang, Woo-Sin Lee, Ji-Eun Kim, Su-Ryong Xu, Xiaotong Lee, Ga-Hye Ahn, Dong-Hyun eng Korea (South) 2021/12/29 J Microbiol Biotechnol. 2021 Dec 28; 31(12):1684-1691. doi: 10.4014/jmb.2106.06052" |
