Fecha de publicación: -- Fuente: PubMed "meat" Food Chem X. 2026 Oct 27;40:104705. doi: 10.1016/j.fochx.2026.104705. eCollection 2026 Dec.ABSTRACTThis study evaluated the effects of high-pressure processing (HP; 600 MPa, 5 min) combined with shio-koji (SK) marination on the microbiological, chemical, and textural properties of Argentine squid (Illex argentinus) mantle over 30 days of refrigeration at 4 °C. Regarding immediate quality, SK marination reduced meat hardness and chewiness, whereas HP reduced microbial counts but caused excessive hardening and discoloration, imparting a partially cooked appearance. However, SK marination partially mitigated the HP-induced increases in hardness and whiteness, resulting in textural and color characteristics closer to those of the untreated control. Throughout 30 days of storage, the combined treatment inhibited microbial growth, stabilized pH, delayed total volatile basic nitrogen (TVB-N) accumulation, and preserved desirable hardness, chewiness, and color. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) analysis revealed distinct volatile organic compound (VOC) profiles among the treatment groups after 30 days of refrigerated storage, indicating that SK marination and HP treatment influenced the volatile compound composition of squid mantle.PMID:43001259 | PMC:PMC13744908 | DOI:10.1016/j.fochx.2026.104705