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High pressure processing of fresh seafoods

B K Simpson1

  • 1Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, PQ, Canada.

Advances in Experimental Medicine and Biology
|May 23, 1998
PubMed
Summary

High hydrostatic pressure inactivates fish enzymes more effectively than bovine enzymes. Combining pressure with alpha 2-macroglobulin creates stable fish gels by lasting enzyme inactivation.

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Area of Science:

  • Food Science
  • Biochemistry
  • Enzymology

Background:

  • Proteolytic enzymes in fish muscle affect texture and shelf-life.
  • High hydrostatic pressure (HHP) is a non-thermal processing technology.

Purpose of the Study:

  • To compare the pressure sensitivity of fish proteolytic enzymes (cathepsin C, collagenase, chymotrypsin-like, trypsin-like) with bovine enzymes.
  • To evaluate the impact of HHP on fish flesh color and texture.
  • To investigate the use of alpha 2-macroglobulin with HHP for enzyme inactivation and gel formation.

Main Methods:

  • Crude proteolytic enzyme extracts from bluefish and sheephead muscle were subjected to HHP (1,000–3,000 atm).
  • Residual enzyme activity was monitored.
  • Fresh fish flesh was treated with HHP, and color and texture changes were assessed.
  • HHP was combined with alpha 2-macroglobulin.

Main Results:

  • Fish enzymes were more sensitive to HHP than bovine enzymes.
  • Enzyme inactivation depended on pressure, duration, and fish species.
  • HHP treatment caused color deterioration (cooked appearance) and altered fish tissue firmness.
  • Optimal firmness was observed up to 2,000 atm and 10 min holding time.
  • Combined HHP and alpha 2-macroglobulin achieved lasting enzyme inactivation and formed stable fish gels.

Conclusions:

  • HHP is effective for inactivating fish proteolytic enzymes, with varying sensitivity based on enzyme type and source.
  • HHP processing parameters must be optimized to balance enzyme inactivation with desirable textural and color attributes.
  • The combination of HHP and alpha 2-macroglobulin offers a promising approach for producing stable fish-based products.

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