Huang Chih-Hsiung, Lin Chung-Saint, Lee Yi-Chen, Ciou Jhih-Wei, Kuo Chia-Hung, Huang Chun-Yung, Tseng Chih-Hua, Tsai Yung-Hsiang
Department of Fisheries Production and Management, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu 30015, Taiwan.
Biology (Basel). 2022 Sep 2;11(9):1307. doi: 10.3390/biology11091307.
The purpose of the study is to investigate the effects of brine salting and high-pressure processing (HPP) on the microbial inactivation and quality parameters of mackerel fillets. Mackerel fillets were immersed in 3% and 9% sodium chloride brine for 90 min at refrigerator temperature, and then treated at 300, 400, 500, and 600 MPa pressure for 5 min. The microbial counts and physicochemical qualities of the fish were examined. In comparison with fish fillets treated with brine or high pressure alone, those treated with the combination of brine salting and HPP showed significantly reduced aerobic plate count (APC) and psychrotrophic bacteria count (PBC). The hardness and chewiness of salt-brined fillets were obviously lower than those of the unsalted fillets under the same pressure condition. Thus, brine salting imparted mackerel fillets a softer texture, which compensated for the HPP-induced increased hardness and chewiness of the fillets. The (lightness) and Δ (colour difference) values of the fillets increased with increasing pressure, with or without brine salting. Conversely, (redness) values decreased with increasing pressure. The samples treated with 3% brine in combination with 300 or 400 MPa pressure had values similar to those of the samples processed under similar HPP conditions alone but showed lower Δ values than the other groups. Therefore, as a very high pressure would adversely affect the texture and colour of the fish fillets, this study suggests that immersion in an appropriate brine concentration (3%) and treatment with HPP at 400 MPa for 5 min improved or maintained the colour and texture relatively well and produced a synergistic bactericidal effect.
本研究的目的是调查盐水腌制和高压处理（HPP）对鲭鱼片微生物灭活及品质参数的影响。将鲭鱼片在冷藏温度下浸入3%和9%的氯化钠盐水中90分钟，然后在300、400、500和600兆帕压力下处理5分钟。检测了鱼肉的微生物数量和理化品质。与单独用盐水或高压处理的鱼片相比，盐水腌制和HPP联合处理的鱼片需氧平板计数（APC）和嗜冷菌计数（PBC）显著降低。在相同压力条件下，盐渍鱼片的硬度和咀嚼性明显低于未加盐的鱼片。因此，盐水腌制使鲭鱼片质地更软，弥补了HPP导致的鱼片硬度和咀嚼性增加。无论有无盐水腌制，鱼片的L*（亮度）值和ΔE*（色差）值随压力增加而增加。相反，a*（红色度）值随压力增加而降低。用3%盐水与300或400兆帕压力联合处理的样品L值与仅在类似HPP条件下处理的样品相似，但ΔE值低于其他组。因此，由于极高的压力会对鱼片的质地和颜色产生不利影响，本研究表明，浸入适当浓度的盐水（3%）并在400兆帕压力下进行5分钟的HPP处理能较好地改善或保持颜色和质地，并产生协同杀菌效果。
