Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles.

Abstract The effects of high hydrostatic pressure processing (HHP at 200, 400 or 600 MPa) on non-volatile and volatile compounds of squid muscles during 10-day storage at 4 °C were investigated. HHP increased the concentrations of Cl − and volatile compounds, reduced the level of PO 4 3− , but did not affect the contents of 5′-uridine monophosphate (UMP), 5′-guanosine monophosphate (GMP), 5′-inosine monophosphate (IMP), Na + and Ca 2+ in squids on Day 0. At 600 MPa, squids had the highest levels of 5′-adenosine monophosphate, Cl − and lactic acid, but the lowest contents of CMP and volatile compounds on Day 10. Essential free amino acids and succinic acids were lower on Day 0 than on Day 10. HHP at 200 MPa caused higher equivalent umami concentration ( EUC ) on Day 0, and the EUC decreased with increasing pressure on Day 10. Generally, HHP at 200 MPa was beneficial for improving EUC and volatile compounds of squids.