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Long-term storage under pressure in deep sea improved the microbiological safety and physical properties of whale meat.
- Source :
-
Heliyon [Heliyon] 2024 Apr 12; Vol. 10 (8), pp. e29631. Date of Electronic Publication: 2024 Apr 12 (Print Publication: 2024). - Publication Year :
- 2024
-
Abstract
- This study aimed to clarify the effects of deep-sea pressure storage on the quality of whale meat, especially microbiological safety and physical properties, to examine the effectiveness of deep-sea storage for long-term aging of whale meat. Microbiological safety, physical properties, color and appearance, water content, water activity, and pH of whale meat were examined after storage in the deep sea at depths of 2200-6000 m (22-60 MPa) for 4 months. During storage under high pressure at a depth of >4000 m (40 MPa), the growth of aerobic bacteria was inhibited in whale meat. The toughness of whale meat stored in deep sea at a depth of >4000 m became significantly tender than that before deep-sea storage. Long-term storage of whale meat under high pressure and low-temperature conditions in the deep sea at a depth of >4000 m was clarified to improve the microbiological safety and tenderness of whale meat.<br />Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (© 2024 The Authors.)
Details
- Language :
- English
- ISSN :
- 2405-8440
- Volume :
- 10
- Issue :
- 8
- Database :
- MEDLINE
- Journal :
- Heliyon
- Publication Type :
- Academic Journal
- Accession number :
- 38655287
- Full Text :
- https://doi.org/10.1016/j.heliyon.2024.e29631