Effects Of Ultra-High Pressure and Thermal Treatment on Quality Characteristics of Prepared Mackerel Fish Balls

Safe and high-quality prepared foods are increasingly preferred by consumers. This study investigates how ultra-high pressure (UHP) and thermal treatment affect the quality characteristics of prepared mackerel fish balls for surimi product manufacturing. Prepared mackerel fish balls were subjected to UHP treatment at 250 or 350 MPa (10 min) and thermal processing (121°C for 13 or 15 min) to establish comparative preservation protocols. Comprehensive evaluation was conducted on microbiological parameters (total bacterial count), chemical indicators (total volatile basic nitrogen [TVB-N] and malondialdehyde [MDA] levels), organoleptic properties (sensory evaluation), chromatic measurements, and texture analysis. Results demonstrated that both thermal and ultra-high pressure treatments reduced total bacterial count, TVB-N content, and MDA content in prepared mackerel fish balls. UHP treatment did not significantly affect color and texture of fish balls, with pressure-induced color changes remaining within acceptable bounds. However, thermal treatment adversely affected these properties and compromised sensory characteristics. UHP processing (350 MPa/10 min) demonstrated excellent microbial inactivation at 0 and 7 days while maintaining superior sensory properties in mackerel fish balls. Compared with thermal treatment, 10-minute UHP treatment at 350 MPa is recommended for producing prepared mackerel fish balls with optimal quality characteristics.