Effect of High Pressure Processing( HPP) on the preservation and quality of abalone

The changes of different high pressure processing( HPP) conditions on microbial inactivation,total volatile basic nitrogen( TVB- N),p H,Thiobarbituric acid( TBA),muscle tissue and hardness of abalone during chilled storage were investigated.Quality changes of abalone by HPP were compared with heat processing( He P). The results showed that no microbe in abalone could be detected when the pressure conditions reached to 400 MPa and 500 MPa for 10 min and the microbiological shelf- life of raw- eaten abalone could be extended to 20 days at4 ℃. The change of TVB- N values by HPP was inhibited effectively. TVB- N levels for HPP during storage period did not reached 35 mg /100 g. HPP had significantly( p < 0.05) higher p H in abalone,but it was lower than untreated abalone after 30 days storage.The TBA values of abalone were increased slower after HPP compared with untreated and He P abalone. Abalone muscle fibers condensed under HPP according to the observation of tissue slice. The hardness of abalone were increased firstly and then decreased.The results indicated that the microbiological shelflife of raw- eaten abalone were can reached to 20 days after HPP at 400 MPa for 10 min and the quality were improved at the same time.