The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated. Samples of alligator tail meat were sliced, vacuum-packed, pressurized and distributed into four groups: control, treated with 200. MPa/10. min, 300. MPa/10. min and 400. MPa/10. min, then stored at 4. °C ± 1. °C for 45. days. Instrumental color, texture profile and a sensory profiling using quantitative descriptive analysis were carried out on the 1st, 15th, 30th and 45th days of storage. HHP was shown to affect the color and texture of the product, and the sensory descriptors (p. < 0.05). The results suggest that high pressure is a promising technology for the processing of alligator meat, especially low pressures (200. MPa) which can have positive effects on the quality of the product.
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