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.
J Food Sci. 2018 Sep;83(9):2324-2336. doi: 10.1111/1750-3841.14318. Epub 2018 Aug 14.
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. ΔE 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 μg/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.
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.
将鲣鱼鱼片在 150 至 600 MPa 下高压处理（HPP）1 至 5 分钟的性质与经 10 分钟蒸汽蒸煮的鱼片性质进行了比较。随着压力水平的升高，HPP 处理的鱼片的蛋白质变性增加，但这些鱼片比蒸汽蒸煮的鱼片保留了 1.1%至 2.4%的更多水分。当在 600 MPa 下处理时，持水能力从 57%降低至 44%。当在 150 至 600 MPa 下处理时，HPP 鱼片的 ΔE 值在 5.8 和 26.3 之间，而蒸汽蒸煮样品为 34.1。当在 150、300、450 和 600 MPa 下处理时，HPP 鱼片的硬度从 648 增加到 1019、1918、5249 和 4092 g，弹性从 85.2%变为 79.7%、78.2%、91.7%和 90.7%。HPP 鱼片的蛋白质纤维的形状比蒸汽处理的鱼片更不规则。HPP 处理的鱼片的组氨酸水平在 3.08 至 3.35 μg/g 之间，与蒸汽处理的鱼片相同。硫代巴比妥酸测定表明，在 HPP 处理的鱼片脂质氧化增量水平是蒸汽蒸煮鱼片的两倍。鲣鱼片中不良挥发性化合物的含量随蛋白质变性程度的增加而降低。蒸汽蒸煮和 HPP 在 150、300、450 和 600 MPa 下分别将需氧总数减少了 4.75、0.12、1.20、4.69 和 6.08 log CFU/g。这些结果表明，HPP 在 450 MPa 及以上的条件下有可能替代金枪鱼的预煮过程。
这里提供的信息可作为选择金枪鱼 HPP 合适条件的指南。我们的结果表明，HPP 有可能替代传统的罐装金枪鱼生产过程中所需的高能耗蒸汽预煮步骤。
