Effect of high-pressure treatment on processing quality of tilapia meat fillets

Tilapia fillets were treated under 50–300 MPa at 25 °C to examine the change of their processing quality. The gel strength from the tilapia meat treated at 50 MPa for 1 h was 1.2 times as that of fresh meat, but there was a 25% decrease for that treated at 250 MPa for 1 h. Extraction of water-solubl...

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Bibliographic Details
Published in:Journal of food engineering 2006-12, Vol.77 (4), p.1007-1011
Main Authors: Ko, Wen-Ching, Jao, Chia-Ling, Hwang, Jyh-Sheng, Hsu, Kuo-Chiang
Format: Article
Language:English
Subjects:
Biological and medical sciences
denaturation
fish fillets
Food engineering
Food industries
food preservation
food processing quality
Fundamental and applied biological sciences. Psychology
gel strength
General aspects
high pressure treatment
Hydrostatic pressure
Meat and meat product industries
myosin
nonthermal processing
Processing quality
Tilapia
tilapia (common name)
Tilapia fillet
water solubility
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Summary:Tilapia fillets were treated under 50–300 MPa at 25 °C to examine the change of their processing quality. The gel strength from the tilapia meat treated at 50 MPa for 1 h was 1.2 times as that of fresh meat, but there was a 25% decrease for that treated at 250 MPa for 1 h. Extraction of water-soluble proteins was barely affected by high-pressure treatment; however, that of salt-soluble proteins decreased 60% after treating at 250 MPa for 1 h. The actomyosin was extracted below 10% for the meat treated beyond 200 MPa. The liability to denaturation indicates that pressure treatment was applicable to tilapia processing not for storage.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2005.08.029