Effect of high pressure processing on the quality and shelf life of fresh salmon, cod and mackerel fillets
學生姓名:
邱沁榆
指導教授:
陳泰源
學期:
109上
摘 要:
High pressure processing (HPP) is becoming a promising seafood preservation method. However, using different pressures and holding times may cause different levels of lipid oxidation or appearance changes or even induce enzymes to promote spoilage. The first study was to investigate the effect of different pressures and holding times on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. The results show that HPP at 500 MPa for 2 min and 300 MPa for 5 min were the most effective treatments. In all conditions some changes occurred in texture and color but no effect on lipid oxidation. The second study is about the effect of HPP on three different kinds of fish (salmon, cod and mackerel). The results have shown 500 MPa might have a negative effect on different quality parameters, whereas HPP at 200 MPa for 2 min does not have the same effect. HPP also induces different levels of chemical and microbiological changes in salmon, cod and mackerel fillets.
Effect_of_high_pressure_processing_on_the_quality_and_shelf_life_of_fresh_salmon.pdf