Effect of High Pressure Processing on the Quality of Chilled Stored Grass Carp (Ctenopharyngodon idella) Fillet

This study is aimed to observe the effect of different pressure(300,400,500MPa)and different pressure holding time(5,10,15min)on vacuum packed grass carp fillet.The fillets were stored at chilling temperature(4℃)for 15d,and the observations were carried out every 3d.The electron micrographs showed that there were modifications on longitudinal sections(sarcomere disorganization)of muscle fiber treated by high pressure for 5min.The K-values of fish fillets treated by 400and 500MPa were below 70%,and they were still considered fresh at least until 6and 12d,respectively.Therefore,the application of high pressure processing was able to improve the shelf life of grass carp fillets.However,the application of high pressure treatment reduced the water holding capacity and increased the hardness of fish meat.In addition,the values of L*,a*and b*were all increased with the increase of storage time,and both L*and b*were increased with pressure,while a*was reduced with pressure.