Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage

ABSTRACT

The quality effects of high-pressure processing (HPP) under 200, 300, 400, and 500 MPa for 5 min on blue marlin meat stored at 4°C and 15°C were evaluated. Pressurization under a treatment of >300 MPa on marlin samples significantly delayed the increase in aerobic plate count (APC) during storage at 4°C and 15°C. Meanwhile, the samples pressurized more than 200 MPa had considerably lower levels of total volatile basic nitrogen (TVBN) and histamine than control sample during storage at 4°C and 15°C. Overall, these results indicated that pressure up to 300 MPa for 5 min significantly retarded the growth of APC and TVBN and histamine production. Therefore, HPP on marlin meats is a useful technique to prevent quality deterioration, extend the shelf-life, and reduce histamine fish poisoning risk

KEYWORDS:

• High-pressure processing
• non-thermal technology
• histamine
• marlin meat
• TVBN
• shelf-life

Acknowledgments

The authors gratefully acknowledge Mr Liang-Jay Hou of Kuentai International Co., LTD. to provide HPP-related equipments.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The study was supported by the Ministry of Science and Technology, R.O.C. [Contract No. MOST 106-2221-E-022-017-MY3]. Funding also was contributed by NKUST and KMU cooperation project [Grant No. 110KK027].