The effects of high pressure at subzero temperature (193 MPa, at −20 °C) on inactivation of natural microflora of cod meat and degradation of trimethylamine oxide (TMAO) to trimethylamine (TMA) during refrigerated storage and to dimethylamine (DMA) and formaldehyde (FA) during frozen storage were investigated. The content of TMA, DMA and FA in cod meat did not change immediately after pressure treatment. During 40 days of frozen storage of pressurized meat at −5 °C, concentration of DMA-N and FA was, respectively, about 10 and 7 times lower than in the stored unpressurized meat. It is the result of pressure-induced inactivation of cod meat TMAOase. There was no correlation between the total numbers of bacteria and TMA-N content. The total bacterial count has increased during refrigerated storage of pressurized meat, although for a short period of time more slowly than in the untreated samples. During refrigerated storage, the accumulation of TMA-N in pressurized samples was much lower than in unpressurized meat. The pressure treatment of fish meat leads to considerable reduction in enzymatic and bacterial decomposition of TMAO to DMA and TMA, respectively. Therefore, such processing can improve sensory quality of meat and allow to extend its shelf life.
Authors
Additional information
- DOI
- Digital Object Identifier link open in new tab 10.1007/s00217-015-2552-5
- Category
- Publikacja w czasopiśmie
- Type
- artykuł w czasopiśmie wyróżnionym w JCR
- Language
- angielski
- Publication year
- 2016
