Abstract:
Abstract: Ultra high pressure (UHP) and dense phase carbon dioxide (DPCD) processes are effective non-thermal pasteurization methods that have gained increasing attention in inactivation of undesired enzymes and microorganisms in food industry. The advantage of UHP is to process foods that are already packaged and therefore are not liable to post-process contamination. Although UHP effectively eliminates microorganisms, it does not inactivate some key enzymes that reduce the product quality. For example, UHP may increase the activities of polyphenol oxidase (PPO) at lower pressure. As a continuous operation, DPCD needs aseptic filling to containers, but can inactivate enzymes. Therefore it is logical to combine these technologies to benefit from their individual advantages. The presence of carbon dioxide (CO2) in the sample medium might create a more acidic environment and synergistically interact with pressure to damage or alter the structures of enzymes and microbial cells. In order to make up for the disadvantage of UHP in inactivating PPO and use the advantage of DPCD in inactivating PPO, the inactivation effect of PPO from Litopenaeus vannamei treated by UHP combined with CO2 (UHP+CO2) was studied, and the feasibility of developing new shrimp products by UHP+CO2 was explored. The crude PPO extracts of 2 mL were treated with 2% CO2 (v/v) package alone, or UHP alone, or UHP + 2% CO2 (v/v). The treatment temperature was 30±2 ℃. The treatment pressure was 100, 200, 300, 400 and 500 MPa, respectively. The treatment time was 5, 10, 15, 20, 25 and 30 min, respectively. The results showed that: The PPO was inactivated more effectively by UHP+CO2 than CO2 treatment and UHP treatment alone. Treated at 100 MPa for 30 min by UHP+CO2, PPO activity dropped to 18.92%±1.52%. At 200 MPa for 10 min by UHP+CO2, PPO activity dropped to 10.91%±1.08%. At 300 MPa for 10 min by UHP+CO2, 95% PPO was inactivated. At 400 MPa for 5 min by UHP+CO2, the residual activity of PPO was less than 3%. At 500 MPa for 10 min by UHP+CO2, the PPO was almost completely inactivated. Compared with UHP treatment and CO2 package treatment alone, UHP+CO2 treatment not only shortened the inactivation time but also improved the inactivation effect of PPO activity. PPO activity was not recovered after storage for 6 d at 4 ℃ in all treated samples. The electrophoretic pattern of PPO after UHP and UHP+CO2 treatment showed that the lanes color of PPO zones became lighter and lighter with the pressure increasing. Moreover, the lanes color of PPO treated by UHP+CO2 was much lighter than that treated by UHP alone at the same pressure and even disappeared at 400 and 500 MPa. Therefore, PPO denaturation is irreversible by UHP+CO2 treatment. The research results will provide basic data and technical reference for shrimp storage and processing and the development of new products.