Effect of High-Pressure Storage on the Processing Quality of Tilapia Meat

摘要

The influence of high hydrostatic pressure-normal temperature storage on the processing quality of tilapia fillets was examined. Pressure ranged from 500 to 3,000 atm was applied to tilapia fillets at 25℃ for up to 12 hr The gel strength of the meat paste prepared from the pressurized tilapia showed slight increase for storage at 500 atm but showed obvious decrease for storage beyond 2,000 atm. The extraction and Ca-ATPase activity of actomyosin from tilapia fillets stored over 2,000 atm showed apparently falling trend and the protein denatured evidently. Low-pressure was useful for fish storage. Though relatively high pressure resulted in denaturation of tilapia proteins but the liability to denaturation indicates that pressure treatment was applicable to tilapia processing.