Effect of High Pressure Processing and Thermal Treatments on Physical, Chemical and Microbiological Characteristics of Silver Pomfret (Pampus Argenteus) Fillets

摘要

This study was undertaken to assess the quality of fresh silver Pomfret (Pampus Argenteus) fillets during thermal treatment at 60, 70, 80 and 90°C and high pressure processing (HPP) at 200, 300, 400 and 500 MPa for 5, 10 and 15 minutes atan ambient temperature (25±2°C). The thermal treatment increased the pH, drip loss, imparted cooked appearance to the muscle and resulted in improved texture. Thermal treatment and HPP significantly reduced the microbial counts. HPP above 200 MPa resulted in firmer muscles with higher hardness. Moreover, elevated temperature and pressures increased the hardness of Pomfret fillets. HPP results in less change in colour as compared to thermal treatment. Thermal treatment of 80°C for 5 minutes and HPP of400 MPa for5 minutes was most effective in preserving the quality and the extending the shelf life of fresh silver Pomfret.