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High Pressure Processing of Fresh Seafoods

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Process-Induced Chemical Changes in Food

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 434))

Abstract

Crude proteolytic enzyme extracts were prepared from the muscle tissues of two fish species, blue fish and sheephead, and subjected to high hydrostatic pressure treatments (from 1,000–3,000 atm), and monitored for residual activity for cathepsin C., collagenase, chymotrypsin-like and trypsin-like enzymes versus homologous enzymes from bovine. The fish enzymes were more sensitive to hydrostatic pressure than the mammalian enzymes. The extent of enzyme inactiva-tion achieved depended on both the amount of pressure applied, the duration of pressurization, and on the source material. Pressure treatment of fresh fish flesh formed products whose color deteriorated (cooked appearance) with increasing pressure as well as holding time. Application of pressure also improved tissue firmness or strength of fresh fish up to 2,000 atm and a holding time of 10 min, beyond which texture generally deteriorated. The combined use of pressure in combination with the broad spectrum protease inhibitor, α2-macroglobulin, enhanced the capacity of the hydrostatic pressure technology to achieve a more lasting inactivation of endogenous enzymes to form stable fish gels.

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Author information

Authors and Affiliations

  1. Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Ste. Anne de Bellevue, PQ, Canada, H9X 3V9

    Benjamin K. Simpson

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  1. Benjamin K. Simpson
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Editors and Affiliations

  1. Memorial University of Newfoundland, St. John, Newfoundland, Canada

    Fereidoon Shahidi

  2. Rutgers University, New Brunswick, New Jersey, USA

    Chi-Tang Ho

  3. Japan Women’s University, Tokyo, Japan

    Nguyen van Chuyen

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© 1998 Springer Science+Business Media New York

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Simpson, B.K. (1998). High Pressure Processing of Fresh Seafoods. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology, vol 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_7

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  • DOI: https://doi.org/10.1007/978-1-4899-1925-0_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-1927-4

  • Online ISBN: 978-1-4899-1925-0

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