Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles

摘要

This study investigated the effect of high hydrostatic pressure processing (HHP, at 0.1 [control], 200, 400 or 600 MPa) on purine, taurine, cholesterol, antioxidant micronutrients (Mn, Se, Fe, Zn, Cu, vitamin B-2, A and E), DPPH, and reducing power of squids during 10-day storage at 4 degrees C. Compared with the control, pressurization did not change the contents of purine, vitamin A and E, Mn and Fe in the squid samples on day 0. After 10-days of storage, HHP at 600 MPa caused maximum decreases in cholesterol, hypoxanthine, adenine and Fe, and produced small reductions in guanine, vitamin B-2, DPPH, reducing power, and TSARS. No significant differences were found in cholesterol, reducing power, vitamin B-2 or A between 200 MPa and 400 MPa treated samples. Both pressurization and storage time did not affect the levels of taurine, DHA, EPA, Mn and Cu. This study provided a strategy to decrease the cholesterol and purine contents with minimal antioxidant activity loss in seafood using HHP. (c) 2015 Elsevier Ltd. All rights reserved.