Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technology

Effect of high pressure in inducing textural and functional modification has been investigated in pink perch ( Nemipterus japonicus ) mince. Fish mince undergone pressurization at 200, 400 and 600 MPa for a holding period of 10 min and was compared against cooked mince (90 °C; 40 min). The treated m...

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Bibliographic Details
Published in:Journal of food science and technology 2022-10, Vol.59 (10), p.4122-4133
Main Authors: Kunnath, Sarika, Jaganath, Bindu, Panda, Satyen Kumar, Ravishankar, C. N., Gudipati, Venkateshwarlu
Format: Article
Language:English
Subjects:
Calcium ions
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Denaturation
Disulfide bonds
Food Science
Gels
High pressure
Hydrophobicity
Microorganisms
Nemipterus japonicus
Nutrition
Original
Original Article
Pressure
Pressure effects
Pressurization
Protein denaturation
Proteins
Shelf life
Texture
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Summary:Effect of high pressure in inducing textural and functional modification has been investigated in pink perch ( Nemipterus japonicus ) mince. Fish mince undergone pressurization at 200, 400 and 600 MPa for a holding period of 10 min and was compared against cooked mince (90 °C; 40 min). The treated mince at 400 and 600 MPa lost its natural viscosity and behaved like cooked mince through denaturation and formation of protein aggregates. Textural characterisation showed the retention of tenderness in 200 MPa treated samples, but become harder on application of higher pressures. Unlike heat gels, pressure induced gels were more smooth, white and elastic in nature. A decreased in reactive SH groups was observed in 400 and 600 MPa treated samples due to the formation of disulfide bonds. Hydrophobic concentration was higher in cooked and 600 MPa treatments whereas Ca 2+− ATPase activity decreased after pressurization. On application of different pressures microbial reduction of 2–3 log cycles was achieved in the mince samples. Hence pressure treatments at lower ranges cannot alter the texture and functionality of protein and the mince can undergo processing as required. Besides extending shelf life, the treatments above 400 MPa can make irreversible effect on texture quality and protein functionality which is similar to that of cooking.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-022-05466-5