Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi (Lates calcarifer) Muscle

Title: Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi (Lates calcarifer) Muscle
Creator: Truong, Binh Q.; Buckow, Roman; Nguyen, Minh H.
Relation: Journal of Aquatic Food Product Technology Vol. 32, Issue 10, p. 692-706
Publisher Link: http://dx.doi.org/10.1080/10498850.2023.2260799
Publisher: Taylor & Francis
Resource Type: journal article
Date: 2023
Description: Three different treatments: pressurization at 200 MPa for 3 min (HPP), chitosan coating and then pressurization (CHPP), and chitosan coating (CHI) were used on barramundi muscle to investigate quality indices and enzymatic activities during chilled storage (4 ± 1°C). HPP significantly improved texture and reduced proteolytic activity and drip loss of barramundi muscle compared to CHI. Chitosan coating significantly reduced microbial growth as compared to HPP. CHPP treatment improved texture and reduced protease activity, total volatile basic nitrogen formation, drip loss, and microbial growth, but it accelerated lipid oxidation. Thus, HPP is the most favorable for improving barramundi muscle quality during chilled storage up to 23 days.
Subject: high-pressure processing; barramundi; chitosan; chlled storage; enzymatic activities
Identifier: http://hdl.handle.net/1959.13/1496030
Identifier: uon:54114
Identifier: ISSN:1049-8850
Language: eng
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