Effect of high pressure processing (HPP) on shelf life of albacore tuna ( Thunnus alalunga) minced muscle

• Published in: Innovative food science & emerging technologies 2006-06, Vol.7 (1), p.19-27
• Main Authors: Ramirez-Suarez, Juan C., Morrissey, Michael T.
• Format: Article
• Language: English
• Subjects: Albacore tuna; color; duration; electrophoresis; fish products; food composition; food contamination; food microbiology; High pressure; high pressure treatment; Industrial relevance; lipid content; lipid peroxidation; microbial contamination; Microbial inactivation; molecular weight; polypeptides; protein binding; Shelf life; storage temperature; Texture; This interesting paper responds to the fishers' industry needs for new product alternatives due to the recent decline in albacore purchases by major US cannaries. Minced tuna was pressure treated under industrial-scale conditions at low initial temperatures (approx. 10°C) and shelf life extension as well as quality criteria could be achieved. Pressure and holding time variants can be used to affect specific product functionalities; Thunnus alalunga; tuna; water content
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2005.08.004

Minced albacore muscle was treated with high-hydrostatic pressure at 275 and 310 MPa for 2, 4, and 6 min and their effects on shelf life at 4 and − 20 °C were studied. Physical (texture, color), chemical (moisture and lipid content, pH, lipid oxidation, electrophoresis), and microbiological analyses were carried out. Pressure increased pH, protected from lipid oxidation, maintained low microorganisms levels, changed the color of the muscle, and induced the formation of high molecular weight polypeptides most likely through disulfide bonding promoting texture improvement of samples. Pressure improved the shelf life of minced albacore muscle for > 22 days at 4 °C and > 93 days at − 20 °C.