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Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing

Abstract Citric acid pretreatment (2% and 4% citric acid) and high pressure processing (200–400 MPa for 3 min) were conducted to elucidate quality characteristics and shelf life of abalone during chilled storage. Physicochemical properties, total volatile basic nitrogen (TVB-N), and total viable count (TVC) were used as indicators of quality and the shelf life of abalone. Citric acid pretreatment caused a decrease in pH and lightness, and 4% citric acid pretreatment exhibited a positive effect on TVB-N and TVC. Pressurization suppressed the formation of TVB-N and the growth of TVC in abalone. However, excessive modification in physicochemical properties of abalone resulted from processing at a pressure higher than 300 MPa. To achieve microbial inactivation without severe modification in abalone quality, citric acid pretreatment with high pressure processing offered a potential advantage in maintaining characteristics of chilled abalone during prolonged storage period.