Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi (Lates calcarifer) Muscle

Three different treatments: pressurization at 200 MPa for 3 min (HPP), chitosan coating and then pressurization (CHPP), and chitosan coating (CHI) were used on barramundi muscle to investigate quality indices and enzymatic activities during chilled storage (4 +/- 1 degrees C). HPP significantly improved texture and reduced proteolytic activity and drip loss of barramundi muscle compared to CHI. Chitosan coating significantly reduced microbial growth as compared to HPP. CHPP treatment improved texture and reduced protease activity, total volatile basic nitrogen formation, drip loss, and microbial growth, but it accelerated lipid oxidation. Thus, HPP is the most favorable for improving barramundi muscle quality during chilled storage up to 23 days.

Automated summary

This study investigated the effects of three different treatments on barramundi muscle quality during chilled storage. Results showed that HPP treatment significantly improved texture and reduced proteolytic activity and drip loss. Chitosan coating reduced microbial growth compared to HPP treatment. CHPP treatment improved texture, reduced protease activity, total volatile basic nitrogen formation, drip loss, and microbial growth, but accelerated lipid oxidation. Overall, HPP treatment was the most favorable for improving barramundi muscle quality during chilled storage.