High hydrostatic pressure treatment of greeneye (chlorophthalmus albatrossis) for refrigeration storage as a deep-fry-suitable material

Abstract

Greeneye (Chlorophthalmus albatrossis) in soaking liquids such as tap water, salty water (SW), vinegar water, salty vinegar water, and salty vinegar broth (SVB) was processed by medium high hydrostatic pressure at medium high temperature (MHHP+MHT; 100 MPa, 65 °C, 30 min) or high hydrostatic pressure at low temperature (HHP+LT; 600 MPa, 10 °C, 5 min). Both treatments sufficiently inactivated endogenous fish microflora, however MHHP+MHT treatment partly degraded the fish. The suitability of HHP+LT treatment to extend shelf life under refrigeration was further studied since this process preserved the fish shape. The fish with or without head and viscera was immersed in SW or SVB and treated by HHP+LT. Greeneye without head and viscera in SVB was processed by HHP+LT and stored for 3 months, and its suitability for deep-frying was evaluated as high in terms of microbial safety, shape, and palatability.