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<p>Smoked sturgeon fillets, prized for unique flavor, suffer from spoilage bacterial activity, leading to shortened shelf life and reduced economic value. This study systematically investigates the dynamic quality evolution of smoked sturgeon fillets during refrigerated storage following ultra-high pressure (UHP) treatment. The results show that UHP treatment at 600 MPa extended the shelf life from 3 to 6 months. After 6 months of storage, TVB-N was 25.67 mg/100 g, TBARS was 3.28 mg MDA/kg; additionally, UHP induced changes in the higher structure of myofibrillar proteins, including a transition from ordered to disordered secondary structure and alterations in tertiary conformation. The sweet-tasting amino acids were preserved at 241.63 mg/100 g. Compared to the control group at storage end, the UHP group maintained higher levels of characteristic flavors (phenol, dipropyl sulfide) and lower levels of off-flavors (heptanal, butyric acid). <i>Serratia liquefaciens</i> S1, <i>Pseudomonas fragi</i> P1, and <i>Bacillus cereus</i> B1 were identified as key microorganisms influencing the formation of volatile compounds and quality changes. UHP inhibited spoilage bacteria by disrupting cell membranes and inducing oxidative stress. These findings demonstrate UHP’s potential as an effective non-thermal processing technology for value-added sturgeon products.</p> Graphical Abstract <p></p>

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Quality Dynamics and Preservation Mechanisms in Ultra-High Pressure Treated Smoked Sturgeon Fillets During Storage

  • 期刊论文

  • 发表日期：

    2025年12月16日

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  • Ke Li,
  • Jinlin Wang,
  • Fan Bai,
  • Xiaojuan Wang,
  • Xinxing Xu,
  • Lianfa Gong,
  • Wentao Liu,
  • Fei Lao,
  • Yuanhui Zhao

摘要

Smoked sturgeon fillets, prized for unique flavor, suffer from spoilage bacterial activity, leading to shortened shelf life and reduced economic value. This study systematically investigates the dynamic quality evolution of smoked sturgeon fillets during refrigerated storage following ultra-high pressure (UHP) treatment. The results show that UHP treatment at 600 MPa extended the shelf life from 3 to 6 months. After 6 months of storage, TVB-N was 25.67 mg/100 g, TBARS was 3.28 mg MDA/kg; additionally, UHP induced changes in the higher structure of myofibrillar proteins, including a transition from ordered to disordered secondary structure and alterations in tertiary conformation. The sweet-tasting amino acids were preserved at 241.63 mg/100 g. Compared to the control group at storage end, the UHP group maintained higher levels of characteristic flavors (phenol, dipropyl sulfide) and lower levels of off-flavors (heptanal, butyric acid). Serratia liquefaciens S1, Pseudomonas fragi P1, and Bacillus cereus B1 were identified as key microorganisms influencing the formation of volatile compounds and quality changes. UHP inhibited spoilage bacteria by disrupting cell membranes and inducing oxidative stress. These findings demonstrate UHP’s potential as an effective non-thermal processing technology for value-added sturgeon products.

Graphical Abstract