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Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technology

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Abstract

Effect of high pressure in inducing textural and functional modification has been investigated in pink perch (Nemipterus japonicus) mince. Fish mince undergone pressurization at 200, 400 and 600 MPa for a holding period of 10 min and was compared against cooked mince (90 °C; 40 min). The treated mince at 400 and 600 MPa lost its natural viscosity and behaved like cooked mince through denaturation and formation of protein aggregates. Textural characterisation showed the retention of tenderness in 200 MPa treated samples, but become harder on application of higher pressures. Unlike heat gels, pressure induced gels were more smooth, white and elastic in nature. A decreased in reactive SH groups was observed in 400 and 600 MPa treated samples due to the formation of disulfide bonds. Hydrophobic concentration was higher in cooked and 600 MPa treatments whereas Ca2+−ATPase activity decreased after pressurization. On application of different pressures microbial reduction of 2–3 log cycles was achieved in the mince samples. Hence pressure treatments at lower ranges cannot alter the texture and functionality of protein and the mince can undergo processing as required. Besides extending shelf life, the treatments above 400 MPa can make irreversible effect on texture quality and protein functionality which is similar to that of cooking.

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Acknowledgements

Authors are grateful to the Indian Council of Agricultural Research for the technical and financial support. Authors also express gratitude to STIC (Sophisticated Test and Instrumentation Centre), CUSAT, Cochin for availing their instrumentation facility.

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Authors express gratitute towards Indian Council of Agricultural Research for the funding.

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Authors and Affiliations

  1. Fish Processing Division, ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O., Willingdon Island, Kochin, 682029, India

    Sarika Kunnath, Bindu Jaganath & C. N. Ravishankar

  2. Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O., Willingdon Island, Kochin, 682029, India

    Satyen Kumar Panda

  3. Indian Council of Agricultural Research, Krishi Bhavan, Dr. Rajendra Prasad Road, New Delhi, 110 001, India

    Venkateshwarlu Gudipati

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  1. Sarika Kunnath
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  2. Bindu Jaganath
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  3. Satyen Kumar Panda
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  4. C. N. Ravishankar
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  5. Venkateshwarlu Gudipati
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Correspondence to Sarika Kunnath.

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Kunnath, S., Jaganath, B., Panda, S.K. et al. Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technology. J Food Sci Technol 59, 4122–4133 (2022). https://doi.org/10.1007/s13197-022-05466-5

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