ABSTRACT High pressure processing (HPP) and sous vide may increase the shelf-life of high value seafood products without the use of additives. This study investigated the effects of 150MPa or 350MPa for 10min on microbial, sensory, and physicochemical qualities of raw and subsequently sous vide cooked (65°C) lobster tails during 28 days of refrigerated storage. Raw lobster pressurized at 350MPa or sous vide cooked maintained significantly lower microbial counts, total volatile base nitrogen, and biogenic amine levels. Due to off-odors, 90% and 60% of sensory respondents rejected the control and 150MPa raw samples, respectively, by day 7, while 70% rated the 350MPa samples as still acceptable on day 28. For cooked lobster, only 20% of the respondents rejected any samples by day 28. Moderate HPP conditions were effective in extending refrigerated shelf-life of vacuum-packaged raw lobster tails. However, HPP pretreatment did not contribute to additional shelf-life extension for sous vide cooked products.

中文翻译：

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高压加工的生龙虾和真空低温烹饪龙虾的冷藏保质期评价

摘要 高压加工 (HPP) 和真空低温烹调法可以在不使用添加剂的情况下延长高价值海产品的保质期。本研究调查了 150 兆帕或 350 兆帕 10 分钟对 28 天冷藏储存期间生的和随后真空低温烹饪 (65°C) 龙虾尾的微生物、感官和理化品质的影响。在 350 MPa 加压或真空低温烹调法煮熟的生龙虾保持显着较低的微生物数量、总挥发性基氮和生物胺水平。由于异味，90% 和 60% 的感官受访者在第 7 天分别拒绝了对照和 150MPa 的原始样品，而 70% 的人认为 350MPa 的样品在第 28 天仍然可以接受。对于煮熟的龙虾，只有 20%受访者在第 28 天拒绝了任何样品。适度的 HPP 条件可有效延长真空包装的生龙虾尾的冷藏保质期。然而，HPP 预处理对真空低温烹调法烹制的产品没有额外的保质期延长作用。