Impact of high pressure assisted thawing on the quality of fillets from various fish species

摘要

A comparison between the influence of pressure assisted thawing at 200 MPa and that of conventional thawing in 15 deg C water at ambient pressure on the quality of thawed fish fillets has been carried out. Data showed that pressure assisted thawed and water thawed fillets exhibit visual differences. Organoleptic characteristics of the high pressure treated fillets were better compared to the conventional water thawed samples before cooking. Further differences were observed, in the total viable count of microorganisms, pH value, water binding ability, instrumentally evaluated texture parameters and in thermoanalytical behaviour. Also, the effects of the selected treatments differed according to the fish species. Consequently, the specific properties of samples must be taken into consideration when designing pressure supported processes.