Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage

Innovative Food Science and Emerging Technologies 17 (2013) 37–42

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Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage J. Bindu a,⁎, J. Ginson a, C.K. Kamalakanth a, K.K. Asha b, T.K. Srinivasa Gopal a a b

Fish Processing Division, Central Institute of Fisheries Technology, Cochin 682029, Kerala, India Biochemistry and Nutrition Division, Central Institute of Fisheries Technology, Cochin 682029, Kerala, India

a r t i c l e

i n f o

Article history: Received 14 August 2012 Accepted 12 October 2012 Editor Proof Receive Date 18 December 2012 Keywords: High pressure processing Indian white prawn Chill storage Biochemical Colour Texture

a b s t r a c t Changes in physico-chemical characteristics of Indian white prawn (Fenneropenaeus indicus) subjected to different high pressures and kept in chilled (2 ± 1 °C) condition were analysed for a period of one month. Headless shell-on prawns were vacuum packed in EVOH multilayer pouches and subjected to high pressure treatment of 100, 270, 435 and 600 MPa and untreated prawns were kept as control. Biochemical parameters like pH, TMA, TVB-N, and TBA and physical parameters like colour and texture were periodically determined. pH and TBA values increased after HP treatment and significantly increased on storage. Significant reduction of TMA and TVB-N values after high pressure treatment was observed and during storage there was a gradual increase in all samples. Hardness, whiteness (L* value) and yellowness (b* value) increased with increasing pressure and redness (a* value) was found to decrease. Industrial relevance: Prawns are an important commodity of international trade. Prawns are fished from the oceans and also form an important aquaculture species. They are utilized as food and demand a high price in the market. Due to the highly perishable nature of the commodity the shelf life during chill storage is limited. Being bottom dwellers the harvested prawns contain a higher bacterial load and hence high pressure processing will help in the reduction of bacterial load and thereby extension of shelf life. High pressure processing will also help in easy removal of the shell from the flesh. © 2012 Elsevier Ltd. All rights reserved.

1. Introduction In global food markets, prawn is a commercially important seafood commodity and has high market value. Indian white prawn (Fenneropenaeus indicus) is one of the major traded species. Prawns are highly perishable, because it contains significant quantities of free amino acids in the muscles that make it more susceptible to bacterial spoilage (Simidu, 1962). About 85–90% of seafood protein is easily digestible and contains all essential amino acids (Standby, 1962). Prawns are an extremely good source of protein, and are very low in fat and calories, making them a very healthy choice of food. Apart from this it has high cholesterol content and low saturated fat, which is the fat that raises the cholesterol level in the body (Ravichandran, Rameshkumar, & Rosario Prince, 2009). Nowadays consumers demand and prefer fresh and minimally processed food having natural flavour, taste and fresh like appearance. Several non-thermal food processing techniques like pulsed-electric field, high-intensity pulsed-magnetic field, ozone treatment, irradiation and high pressure processing have the capability to preserve food in fresh condition. Among these technologies HP ⁎ Corresponding author. Tel.: +91 484 2666845, +09447648921 (Mobile). E-mail addresses: [email protected] (J. Bindu), [email protected] (J. Ginson), [email protected] (C.K. Kamalakanth), [email protected] (K.K. Asha), [email protected] (T.K. Srinivasa Gopal). 1466-8564/$ – see front matter © 2012 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.ifset.2012.10.003

processing is gaining popularity in food processors not only because of its food preservation capability but also of its potential to achieve interesting functional effects (Leadley & Williams, 1997). HP treatment reduces processing time and retains freshness, flavour, texture and colour without losing the vitamins and nutrients in the product (Kadam, Jadhav, Salve, & Machewad, 2012). Short shelf life in raw fish and shellfish during chilled storage is due to high water activity, neutral pH, high amino acid content, bacteria and autolytic enzymes (Dalgaard, 2000). Releasing of off-odour and off-flavour compounds like H2S, NH3 and volatile metabolites by the action of microbes during spoilage leads to increase in the pH (Gennari, Tomaselli, & Cotrona, 1999). Correlation between pH and shrimp quality was documented earlier by Chung (1977) and later it is confirmed by Chen, Moody, and Jiang (1990). HP treatment decreases available acidic groups in muscle proteins as proteins unfold which leads to increase in pH (Angsupanich & Ledward, 1998; Ma, Ledward, Zamri, Frazier, & Zhou, 2007). An increase in pH value after HP treatment has been reported in shellfish oyster (Malco et al., 2008). Trimethylamine oxide (TMAO) is a non-protein nitrogen compound present in marine fish and shellfish which is converted into trimethylamine (TMA) by the action of endogenous enzymes and bacteria during spoilage (Regenstein, Schlosser, Samson, & Fey, 1982). It is also a biochemical index used to assess the quality of prawn (Chang, Chang, & Lew, 1976). Reduction of TMA by HP treatment is

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J. Bindu et al. / Innovative Food Science and Emerging Technologies 17 (2013) 37–42

due to the inhibition of proteolytic activity (Hernández-Andrés, Gómez-Guillén, Montero, & Pérez-Mateos, 2005). The TMA-N content in horse mackerel after HP treatment at 330 MPa, 7 °C for 10 min and at 220, 250, 330 MPa, 25 °C for 10 min was lower than the initial value. Total volatile base nitrogen (TVB-N) is also used to assess the spoilage of prawn (Montgomery, Sidhu, & Vale, 1970). High percentage of polyunsaturated fatty acids in fish and shellfish makes it prone to lipid oxidation which develops off-flavour and off-odour compounds during spoilage (Goulas & Kontominas, 2007). The TBA index is a measure of malondialdehyde content, one of the degradation products of lipid hydroperoxides, formed during the oxidation process of polyunsaturated fatty acids (Gomes, Silva, Nascimento, & Fukuma, 2003). The increase in the lightness has been associated with denaturation of the globin molecule, the separation or the displacement of the heme, increased moisture content due to absorption of water and the damaged to the porphyric ring with a release of iron atom (Jung, Ghoul, & de Lamballerie-Anton, 2003). Colour and appearance of shellfish and fish products play great roles in consumer acceptability (Harada, 1991). Changes in colour of fish and shellfish by HP treatment have been reported by several authors (Angsupanich & Ledward, 1998; Chevalier, Le Bail, & Ghoul, 2001; Cruz-Romero, Smiddy, Hill, Kerry, & Kelly, 2004; Ohshima, Ushio, & Koizumi, 1993). HP treatment above 300 MPa gives seafood a very light cooked appearance (Hoover, Metrick, Papineau, Farkas, & Knorr, 1989). Ashie and Simpson (1996) suggested the use HP treatment to control enzyme induced texture deterioration in seafood. They also found that pressure treatment around 200 MPa for 10 min was suitable to give firmer muscles beyond which the texture generally deteriorated. Very little information has been reported for HP treatment on prawns, especially F. indicus. So this study has been conducted to study the effect of HP treatment at different pressures (100, 270, 435 and 600 MPa) on physico-chemical changes of Indian white prawn during chill storage at 2 ± 1 °C. 2. Materials and methods 2.1. Raw material Fresh prawns having an average length of 17.09 cm and weight of 30 g were procured from the fish landing centre at Fort Cochin, India, and brought to the laboratory in iced condition. The raw material was washed in potable water and cephalothorax was removed manually. A dip treatment in chilled chlorine water (2 ppm) for 10 min was given to the HL prawns before vacuum-packing in ethylene vinyl alcohol (EVOH) multilayer films for HP treatment. The technical specifications of the packaging material have been reported (Kamalakanth et al. 2011). Samples were stored in chilled condition (2 ± 1 °C) in insulated boxes with ice to prawns in a 1:1 ratio and transported to the Defence Food Research Laboratory (DFRL), Mysore, by overnight journey of 8 h for HP treatment. Samples were divided into five lots, of which one was kept as control and the remaining lots were subjected to four different pressure treatments. 2.2. High pressure treatment of samples Pressure treatments were carried out in the high pressure processing machine (Stansted Fluid Power, Stansted, Essex, UK) FPG 9400:922 at DFRL. The dimension of the pressure vessel was 570 mm height and 70 mm diameter with a two litre capacity. Thirty percent propylene glycol in distilled water was used as the pressure transmitting fluid. Samples were subjected to four different pressures of 100, 270, 435 and 600 MPa with a holding time of 5 min at a temperature of 25 °C and a pressurisation rate of 600 MPa/min. Both pressure treated and untreated samples (control) were stored immediately in insulated boxes with prawn to ice ratio of 1:1 for chill storage. Sampling was done in triplicate and mean values were calculated.

2.3. Chemical analysis Determination of pH was as per APHA (1998) by using a pH meter (Cyberscan 510, Eutech Instruments, Singapore). Trimethyl amine (TMA) and total volatile base nitrogen (TVB-N) were measured from the sample by using micro diffusion method described by Conway, 1962 and expressed as mg 100 g−1 of sample. Thiobarbituric acid (TBA) value was measured according to the method of Tarladgis, Watts, and Yonathan (1960) by using TBA distillation apparatus and expressed as mg malonaldehyde kg−1 of sample. Changes in total viable count, total Enterobacteriaceae count, K value and sensory analysis have been reported by Ginson et al. (2012). 2.4. Colour and texture analysis Colour of the sample was measured by using the Hunter lab Colorimeter Model No D/8-S (Miniscan XE Plus) with geometry of diffuse/8° (sphere 8 mm view) and an illuminant of D65/10° (Shah, 1991). The L*, a* and b* value or CIE Lab colour space is an international standard for colour measurement adopted by the Commission Internationale d' Eclairage (CIE) in 1976. Texture profile analysis (TPA) on prawn sample was determined by using universal testing machine (Lloyd instruments LRX plus, UK), equipped with a load cell of 50 N as per the method described by the Andersen, Stromsnes, Steinsholt, and Thomassen (1994). Nexygen software was used for the tabulation of TPA values and expressed as Newton (N). 2.5. Statistical analysis One-way analysis of variance (ANOVA) was performed to find the effect of pressure on pH, TMA, TVBN, TBA, texture and colour during different storage days at 5% level (P b 0.05) of significance. Tukey's test was performed to compare the means of different levels of pressure on storage days. All the statistical analyses were performed using SAS 9.2. 3. Result and discussion 3.1. Changes in pH Statistical analysis revealed that there is a significant effect of pressure on pH (P b 0.05) in F. indicus (Table 1). The initial pH values were 6.58, 6.75, 6.85, 6.90 and 6.95 in control, 100, 270, 435 and 600 MPa samples respectively. pH value reached 6.89 in control sample on 15th day and 7.08 in 100 MPa treated prawn on 20th day of storage, whereas pH of 270, 435 and 600 MPa treated samples was 7.18, 7.22 and 7.26 on the 30th day of storage respectively. Slight increase of pH was observed after HP treatment and the results agree with Cheah and Ledward (1996, 1997). Similar result was reported in minced albacore muscle treated with 275 and 310 MPa for 2, 4, and 6 min. Increase in pH is due to pressure induced unfolds of protein and ionisation of denatured protein (Morild, 1981; Yamamoto, Yoshida, Morita, & Yasui, 1994). An increasing trend of pH was observed both in control and treated samples during storage, this may due to the production of volatile base compounds by bacterial activity (Grigorakisa, Taylor, & Alexisa, 2003). Buffering capacity of the fish proteins and the composition of the spoilage flora determine the magnitude of pH change (Cutting, 1953). Increasing trend of pH was reported in sea beam stored in ice by Tejada and Huidobro (2002). No significant difference on pH was observed in prawns treated with 270 and 435 MPa, and 435 and 600 MPa on initial day of storage; 435 and 600 MPa on 5th day; 270 and 435 MPa, and 435 and 600 MPa on 10th day; 270 and 435 MPa on 15th day and 435 and 600 MPa on 20th day of storage respectively.

J. Bindu et al. / Innovative Food Science and Emerging Technologies 17 (2013) 37–42

7.10 ± 0.01C 7.13 ± 0.01C

7.19 ± 0.01D

7.12 ± 0.01B 7.18 ± 0.01C

7.21 ± 0.01C

increasing in all samples. Similar result was observed in gilthead sea bream (Sparus aurata) treated with 220, 250 and 330 MPa for 5 and 10 min at 3, 7, 15 and 25 °C (Erkan & Uretener, 2010). Increasing trend of TVB-N content during chill storage may be due to the endogenous enzymatic activity (Botta, Lauder, & Jewer, 1984). Limit of acceptability of TVB-N value is 30–35 mg N2 100 g −1 (Connell, 1995). In control, 100 and 435 MPa samples TVB-N exceed before 15th, 20th and 25th day of storage respectively, whereas in 270 and 600 MPa the limits were attained on 20th and 25th day of storage. One way ANOVA revealed that all treatments have a significant difference in TVB-N value on each day of storage except between samples treated with 270 and 435 MPa on initial day of storage.

7.18 ± 0.00A 7.20 ± 0.01B 7.18 ± 0.00A 7.22 ± 0.01B

7.23 ± 0.01C 7.26 ± 0.01C

3.4. Changes in TBA

Table 1 Changes in pH of F. indicus in control and pressure treated samples during chill storage. Days of storage

Control

100 MPa

270 MPa

0

25 30

N.D. N.D.

6.75 ± 0.02B 6.86 ± 0.01B 6.93 ± 0.01B 7.05 ± 0.01B 7.08 ± 0.01A N.D. N.D.

6.85 ± 0.01C 6.90 ± 0.01CD 6.95 ± 0.01D

20

6.58 ± 0.01A 6.77 ± 0.01A 6.75 ± 0.03A 6.89 ± 0.01A N.D.

5 10 15

39

435 MPa

6.94 ± 0.02C 7.04 ± 0.01D

600 MPa

7.08 ± 0.01D

7.07 ± 0.01C 7.10 ± 0.01CD 7.18 ± 0.02D

Mean effect of pressure treatments on pH (P b 0.05). Treatment means having common letters in columns are homogenous, N.D. = not determined.

3.2. Changes in TMA-N Significant effect on TMA in HP treated prawns was observed. TMA increased in control and treated samples during chill storage. Basavakumar, Bhaskar, Ramesh, and Reddy (1998) observed an increase of TMA during ice storage of tiger prawn (Penaeus monodon). TMA was significantly different with pressure during different storage days (P b 0.05) and reduction in TMA was noticed with increasing pressure treatment during chill storage (Table 2). Reduction in TMA content in horse mackerel samples by HP treatment at 330 MPa at 7 °C for 10 min and 220, 250, 330 MPa at 25 °C for 10 min was reported by Erkan et al. (2011). Reduction of TMA values is due to inhibition of proteolytic activity by HP treatment (Hernández-Andrés et al., 2005). Acceptable limit of TMA is 5–15 mg N2 100 g −1 (Özogul et al., 2004). In control TMA exceeded the limit on the 15th day of storage (16.23 mg N2 100 g −1), in 100 MPa on the 20th day of storage (15.42 mg N2 100 g −1) and in 270, 435 and 600 MPa it reached 14.63, 13.1 and 12.0 mg N2 100 g −1 respectively on 30th days of storage (Table 2) respectively.

HP treatment had a significant effect on TBA present in F. indicus (Pb 0.05). Changes in TBA value during chill storage are shown in Table 4. TBA values for HP treated samples increased significantly with pressure. Similar observation was made by Ohshima, Nakagawa, and Koizumi (1992) in cod muscle treated with 202, 404 and 608 MPa for 15 to 30 min. Increase in TBA value may be due to the fact that high pressure releases iron (Fe2+) from heme groups, which increases the oxidation of unsaturated fatty acids (Greene & Price, 1975; Igene, King, Pearson, & Gray, 1979). During storage both control and treated samples did not exceed the limit. There was no significance difference in 435 and 600 MPa treated samples on 0th and 5th day of storage and 270 and 435 MPa samples on 30th day of storage (P>0.05), other than this all other samples (HP treated and control) were significantly different (Pb 0.05) with respect to TBA. 3.5. Changes in colour value

Pressure has a significant effect on TVB-N in F. indicus at 5% level of significance (Table 3) during chill storage. Changes in TVB-N content of control and HP treated prawn stored in chill storage are shown in Table 3. Initial TVB-N values were 15.52, 13.09, 11.11, 11.11 and 9.58 mg N2 100 g −1 in control, 100, 270, 435 and 600 MPa samples respectively. During storage TVB-N values were found to be

There was a significant difference in colour values (L*, a* & b*) of HP treated samples of F. indicus during chill storage (Tables 5a, 5b and 5c). Whiteness (L* value) and yellowness (b* value) increased with increasing pressure and redness (a* value) was found to show a decreasing trend with pressure treatment. Similar results have been reported in oysters treated with 260 MPa for 3 min. (CruzRomero, Kelly, & Kerry, 2007). During storage, colour values increased significantly (P b 0.05) and the results agree with (Barjinder, Neelima, Srinivasa Rao, & Chauhan, 2012). In prawn colour changes occur because of lipid oxidation, which degrades carotenoid pigment astaxanthin (Cruz-Romero, Kelly, & Kerry, 2008, Cruz-Romero, Kerry, & Kelly, 2008). Changes in L* value of HP treated prawn may be due to the denaturation of myofibrillar and sarcoplasmic proteins (Angsupanich & Ledward, 1998; Chevalier et al., 2001; Ledward, 1998). No significant effect (P > 0.05) has been observed in L* value

Table 2 Changes in TMA values of F. indicus in control and pressure treated samples during chill storage.

Table 3 Changes in TVB-N of F. indicus in control and pressure treated samples during chill storage.

3.3. Changes in TVB-N

Storage days

Control

100 MPa

0

20

10.00 ± 0.18A 12.24 ± 0.18A 14.15 ± 0.14A 16.23 ± 0.18A N.D.

25 30

N.D. N.D.

6.99 ± 0.06B 10.40 ± 0.24B 12.04 ± 0.11B 13.43 ± 0.27B 15.42 ± 0.26A N.D. N.D.

5 10 15

270 MPa

435 MPa

600 MPa

Days of storage

Control

100 MPa

270 Mpa

13.09 ± 0.11B 16.41 ± 0.17B 20.80 ± 0.53B 32.54 ± 0.03B 39.24 ± 0.30A N.D. N.D.

11.11 ± 0.14C 11.11 ± 0.02C

7.12 ± 0.03B

7.24 ± 0.02B

7.36 ± 0.04B

0

8.52 ± 0.08C

8.07 ± 0.05C

7.20 ± 0.06D

5

9.10 ± 0.15C

8.47 ± 0.18D

8.15 ± 0.04D

10

10.17 ± 0.14C

9.24 ± 0.09D

8.40 ± 0.06E

15

11.25 ± 0.08B 10.17 ± 0.20C

9.10 ± 0.10D

20

15.52 ± 0.14A 18.25 ± 0.05A 24.32 ± 0.02A 38.50 ± 0.26A N.D.

12.43 ± 0.12A 11.06 ± 0.09B 14.63 ± 0.09A 13.10 ± 0.06B

9.97 ± 0.09C 12.00 ± 0.12C

25 30

N.D. N.D.

Mean effect of pressure treatment on TMA (P b 0.05). Treatment means having common letters in columns are homogenous, N.D. = not determined.

435 MPa

600 MPa 9.58 ± 0.32D

13.27 ± 0.05C 12.12 ± 0.04D 11.33 ± 0.03E 19.33 ± 0.19C 17.65 ± 0.04D 16.38 ± 0.13E 28.65 ± 0.02C 27.18 ± 0.12D 25.26 ± 0.02E 35.03 ± 0.11B 33.67 ± 0.10C

31.10 ± 0.11D

38.24 ± 0.08A 37.52 ± 0.24C 42.53 ± 0.02A 40.13 ± 0.09C

35.03 ± 0.07D 38.11 ± 0.12D

Mean effect of pressure treatment on TVB-N (P b 0.05). Treatment means having common letters in columns are homogenous, N.D. = not determined.

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J. Bindu et al. / Innovative Food Science and Emerging Technologies 17 (2013) 37–42

Table 4 Changes in TBA values of F. indicus in control and pressure treated samples during chill storage. Days of storage

Control

100 MPa

270 MPa

0

20

0.22 ± 0.01A 0.33 ± 0.00A 0.52 ± 0.01A 0.48 ± 0.00A N.D.

25 30

N.D. N.D.

0.28 ± 0.00B 0.41 ± 0.00B 0.58 ± 0.00B 0.53 ± 0.00B 0.59 ± 0.00A N.D. N.D.

5 10 15

435 MPa

600 MPa

Table 5b Changes in a* values of F. indicus in control and pressure treated samples during chill storage. Days of storage

Control

100 MPa

270 Mpa

435 MPa

0.32 ± 0.01C 0.35 ± 0.00D 0.36 ± ±0.01D

0 5

0.61 ± 0.01C 0.63 ± 0.00D 0.69 ± 0.00E

10

0.56 ± 0.00C 0.59 ± 0.00D 0.62 ± 0.00E

15

0.62 ± 0.00B 0.65 ± 0.00C

0.71 ± 0.00D

20

0.57 ± 0.01A 0.62 ± 0.00B 0.74 ± 0.00C 0.65 ± 0.01A 0.67 ± 0.01A 0.73 ± 0.00B

25 30

N.D. N.D.

0.44 ± 0.00B 0.67 ± 0.00B 0.61 ± 0.00B 0.78 ± 0.00B 0.86 ± 0.01A N.D. N.D.

0.42 ± 0.00B 0.33 ± 0.01C

0.43 ± 0.01C 0.48 ± 0.00D 0.49 ± 0.00D

0.47 ± 0.01A 0.62 ± 0.01A 0.78 ± 0.01A 0.85 ± 0.00A N.D.

600 MPa 0.32 ± 0.00C

0.55 ± 0.01C 0.47 ± 0.00D 0.35 ± 0.00E 0.58 ± 0.00C 0.48 ± 0.00D 0.38 ± 0.00E 0.61 ± 0.00C 0.56 ± 0.01D 0.47 ± 0.01E 0.70 ± 0.00B 0.58 ± 0.00C

0.48 ± 0.00D

0.81 ± 0.00A 0.67 ± 0.00B 0.83 ± 0.00A 0.74 ± 0.00B

0.51 ± 0.01C 0.58 ± 0.00C

Mean effect of pressure treatment on TBA (P b 0.05). Treatment means having common letters in columns are homogenous, N.D. = not determined.

Mean effect of pressure treatments on a* value (P b 0.05). Treatment means having common in columns letters are homogenous, N.D. = not determined.

for 435 and 600 MPa treated samples on 0, 5, 10 and 15th day of storage and between 270 and 435 MPa on initial day of storage respectively, whereas all other treatments had significant effect on F. indicus on storage days (P b 0.05). The average a* value was significantly different from all treated samples during the storage period (P b 0.05). Decrease in a* values after HP treatment may be due to globin denaturation and heme displacement or release as stated by Cheftel and Culioli (1997). During initial day of storage, a* value of pressure treated samples at 100 and 270 MPa; 435 and 600 MPa was homogenous, but between the two groups (100, 270 MPa and 435, 600 MPa) the average a* value was heterogeneous. Control and 100 MPa have no significant effect on b* value in F. indicus on initial and 5th day of storage, whereas in all other treatments b* value was significantly different (P b 0.05) during storage.

induced unfolding of the actin and sarcoplasmic proteins and formation of new hydrogen bonded networks. Increased hardness may be due to aggregation and water loss induced by denaturation of the myofibrillar fraction (López-Caballero, Pérez-Mateos, Montero, & Borderías, 2000). Hardness increases significantly during chill storage. Amanatidou et al. (2000) reported that, pressurised, vacuum-packed Atlantic salmon meat stored at 5 °C had an increased hardness during storage, because of this the samples were rejected at 14th day of storage. Samples treated with 435 and 600 MPa exhibited no significant difference in hardness during 30th day of storage. All other treatments were showing significant difference during storage days.

3.6. Changes in texture One way analysis of variance revealed that pressure had a significant effect on hardness (Pb 0.05) (Table 6). Hardness was found to be increasing significantly with increasing pressure. Initial hardness value for unpressurized F. indicus was 3.57 N, which increased to 3.77, 3.87, 4.11 and 4.26 N in 100, 270, 435 and 600 MPa processed sample respectively. Increasing hardness by increasing pressure and holding time has been reported in salmon (Simpson, 1997). Angsupanich and Ledward (1998) reported that increased hardness and springiness in cod muscle was observed with pressure treatment from 100 MPa to 400 MPa. According to the authors the increasing hardness is due to pressure

Table 5a Changes in L* values of F. indicus in control and pressure treated samples during chill storage. Days of storage

Control

100 MPa

270 MPa

0

20

46.28 ± 0.25A 47.16 ± 0.48A 46.26 ± 0.08A 49.84 ± 0.36A N.D.

25 30

N.D. N.D.

50.40 ± 0.37B 54.06 ± 0.48B 56.26 ± 0.27B 55.60 ± 0.29B 56.33 ± 0.26A N.D. N.D.

5 10 15

435 MPa

600 MPa

4. Conclusion This study demonstrated that HP treatment could be an effective non thermal processing technology, which delays chemical spoilage. Biochemical indices like TMA, TVB-N, pH, and TBA and physical parameters like instrumental colour values and texture have shown significant difference with pressure. It can be concluded that high pressure is capable of extending the shelf life of F. indicus at all pressure level studied. However lower pressures are more suitable, since at higher pressures there are significant changes in colour and texture which is not acceptable from the consumer point of view. Acknowledgements The authors acknowledge the National Agricultural Innovation Project (NAIP), Indian Council of Agricultural Research (Grant no:

Table 5c Changes in b* values of F. indicus in control and pressure treated samples during chill storage. Days of storage

Control

100 MPa

270 MPa

62.89 ± 0.24C 63.15 ± 0.38CD 64.39 ± 0.20D

0

3.89 ± 0.02D

66.38 ± 0.47D

5

2.69 ± 0.07B 3.36 ± 0.03C

4.05 ± 0.02D

62.09 ± 0.11C 68.08 ± 0.11D

68.61 ± 0.19D

10

65.53 ± 0.13C 67.50 ± 0.19D

68.48 ± 0.16D

15

66.47 ± 0.21B 68.35 ± 0.28C

69.50 ± 0.23D

20

68.52 ± 0.13A 67.45 ± 0.23B 68.51 ± 0.26A 70.49 ± 0.15B

72.47 ± 0.30C 71.59 ± 0.19C

25 30

N.D. N.D.

0.6 ± 0.01A 0.74 ± 0.01A 0.93 ± 0.01B 0.98 ± 0.01B 0.98 ± 0.00A N.D. N.D.

2.46 ± 0.02B 3.77 ± 0.01C

63.17 ± 0.53C 65.44 ± 0.38D

0.57 ± 0.01A 0.66 ± 0.01A 0.81 ± 0.01A 1.8 ± 0.034A N.D.

Mean effect of pressure treatment on L* value (P b 0.05). Treatment means having common in columns letters are homogenous, N.D. = not determined.

435 MPa

600 MPa

3.04 ± 0.02C 3.94 ± 0.02D 4.49 ± 0.03E 3.54 ± 0.02C 3.82 ± 0.03D 4.69 ± 0.01E 3.66 ± 0.01B 4.15 ± 0.02C

4.72 ± 0.03D

3.87 ± 0.03A 4.27 ± 0.03B 4.04 ± 0.02A 4.61 ± 0.03B

5.25 ± 0.02C 5.18 ± 0.02C

Mean effect of pressure treatments on b* value (P b 0.05). Treatment means having common letters in columns are homogenous, N.D. = not determined.

J. Bindu et al. / Innovative Food Science and Emerging Technologies 17 (2013) 37–42 Table 6 Changes in hardness of F. indicus in control and pressure treated samples during chill storage. Days of storage

Control

100 MPa

270 MPa

0

25 30

N.D. N.D.

3.77 ± 0.01B 3.77 ± 0.02B 3.98 ± 0.01B 4.09 ± 0.05B 4.37 ± 0.02A N.D. N.D.

3.87 ± 0.01C 4.11 ± 0.02D 4.26 ± 0.01E

20

3.57 ± 0.01A 3.65 ± 0.01A 3.75 ± 0.02A 3.86 ± 0.02A N.D.

5 10 15

435 MPa

600 MPa

3.95 ± 0.02C 4.25 ± 0.02D 4.55 ± 0.02E 4.16 ± 0.02C 4.43 ± 0.03D 4.77 ± 0.02E 4.38 ± 0.02C 4.67 ± 0.02D 4.85 ± 0.02E 4.59 ± 0.01B 4.78 ± 0.01C

4.94 ± 0.01D

4.79 ± 0.01A 4.88 ± 0.02B 4.83 ± 0.01A 5.00 ± 0.00B

4.98 ± 0.01C 5.05 ± 0.02B

Mean effect of pressure treatment on hardness (P b 0.05). Treatment means having common letters in columns are homogenous, N.D. = not determined.

NAIP/C4/C-30027/2008-09) for financial assistance and for carrying out this work. They are also indebted to the Director of the Defence Food Research Laboratory, Mysore, for providing the HP treatment facilities. The help rendered by Mr. Joshy C.G., Scientist, Central Institute of Fisheries Technology, Cochin for statistical analysis is gratefully acknowledged.

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