Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Abstract

Abstract Effects of high hydrostatic pressure‐assisted thawing (HPAT, 100, 150, and 200 MPa) on the physicochemical characteristics of silver pomfret were evaluated in comparison with conventional (water immersion thawing, WIT) thawed samples. HPAT significantly decreased the thawing time, as well as the cooking and total losses. The maximum water holding capacity was observed at 100 MPa. Color changed obviously at ≥150 MPa, resulting in a cooked appearance. Samples thawed with HPAT showed better texture quality and lower lipid oxidation. The levels of myofibrillar protein oxidation and surface hydrophobicity increased, while Ca2+‐ATPase activities decreased as the pressure increased. The oxidation of myofibrillar protein was significantly decreased at 100 MPa; total sulfhydryl content was 30.85% higher than that of WIT. Overall, 100 MPa is the optimum treatment condition for silver pomfret thawing without negative effects on quality of the product. HPAT can be a potential alternative to produce high‐quality thawed fish.

Keywords

• high hydrostatic pressure‐assisted thawing
• lipid oxidation
• myofibrillar protein
• physicochemical characteristics
• silver pomfret (Pampus argenteus)