Pontificia Universidad Católica de Chile Pontificia Universidad Católica de Chile
Briones V., Pérez-Won M., Zamarca M., Aguilera J.M. and Tabilo G. (2012)

Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. http://dx.doi.org/10.1016/j.ifset.2011.09.002

Revista : Innovative Food Science & Emerging Technologies
Volumen : 13
Páginas : 42-50
Tipo de publicación : ISI Ir a publicación


This study was carried out to evaluate the effect of high hydrostatic pressure on quality changes (microstructure, colour, texture and biochemical) of red abalone (Haliotis rufecens) during storage time at 4 degrees C. High hydrostatic pressure (HHP) treatments were applied at 500 MPa for 8 min and 550 MPa for 3 and 5 min. Biochemical indices covering pH, total volatile basic nitrogen (TVB-N) and trimethylamine (TMA), as well as instrumental texture, microstructure and colour of abalone samples were determined immediately after treatment and throughout subsequent storage at 4 degrees C. Results have shown that HHP-treated abalones have significantly (p <= 0.05) higher pH, moisture and ash content than untreated abalones. Protein and fat contents of treated abalones were significantly (p <= 0.05) lower compared to untreated sample (control). TVB-N and TMA levels for HHP-treated abalones rose over the storage period but did not exceed 28 mg TVB-N/100 g and 3 mg TMA/100 g, respectively at the end of 60 days. Instead, the untreated sample exceeded the allowed limit in a 30 day period for the TVB-N and TMA. However. all HHP treatments had less negative effects on tissue colour of abalone than untreated samples in the cold storage time: moreover, whiteness index was reduced to 8% at the end of day 60. A more compact structure was identified as high hydrostatic pressure was higher. Thus, it was concluded that holes in muscle fibres were often due to protein gelation, whenever pressure and protein concentration are high enough, confirming that the structure of abalone muscle treated with high hydrostatic pressure differed significantly from that of raw abalone meat. Industrial relevance: This paper provides information on microstructural and biochemical stability under prolonged storage time of abalone after pressure treatments which are quite scarce. In base of the data accumulated, criteria for commercial production of high quality abalone with safety requirements could be established.