Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)High pressure High hydrostatic pressure processing Freezing (original) (raw)
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Innovative Food Science Emerging Technologies, 2014
Frozen storage of horse mackerel (Trachurus trachurus) is limited by lipid damage causing sensory quality losses. This work deals with changes in functional and sensory properties during frozen storage of horse mackerel treated by high hydrostatic pressure processing (HPP) prior to freezing. Three levels of pressure (150, 300, and 450 MPa), pressure holding time (0.0, 2.5, and 5.0 min), and frozen storage time (0, 1, and 3 months) were studied. Expressible water, colour parameters, mechanical texture parameters and sensory parameters were evaluated in raw and cooked samples. The texture profile analysis of raw and cooked HPP samples suggested that a product texture similar or close to fresh muscle is possible. The sensory analysis showed that a 150 MPa treatment yielded high acceptability values. Although acceptability decreased during frozen storage, values remained close to those of fresh samples. Industrial relevance: Frozen storage of fatty fish species is known to be strongly limited by the lipid damage development, being this an important drawback for its commercialisation as such or for its further employment as raw material in other kinds of processing (canneries, smoking, etc.). Present research provides novel and valuable information concerning the employment of high hydrostatic pressure technology applied before freezing and frozen storage to improve some functional and sensory properties in horse mackerel muscle indicating that it can be a useful alternative for fish processors seeking to better utilise this resource.
Innovative Food Science & Emerging Technologies, 2014
In this work, we studied the effect of high-pressure processing (HPP) pre-treatments (150, 300 and 450 MPa for 0, 2.5 and 5 min) on key enzyme activities in Atlantic mackerel (Scomber scombrus) during frozen storage (3 months of accelerated storage, −10°C). Except for a minor decrease from treatment at 450 MPa, no substantial effect on acid phosphatase activity was observed. In contrast, cathepsins B and D and lipase were affected by HPP and frozen storage. Increasing the pressure reduced cathepsin B and lipase activities. Generally, increasing the holding time at 150 MPa increased the activity of cathepsin B and lipase (except at month 1), while increasing the holding time at 300 MPa reduced the lipase activity, and no effect was observed at 450 MPa. Overall, cathepsin D activity increased with frozen storage time and for treatments at 300 MPa but decreased at 450 MPa. This work provides novel information of HPP pre-treatments application, lowering enzyme activity during frozen storage of Atlantic mackerel. Industrial relevance: The activity of fish endogenous enzymes has an important role in its deterioration during frozen storage, limiting its commercialisation. This research presents valuable information concerning the employment of high-pressure processing pre-treatments to reduce deteriorative enzymatic activities during the subsequent frozen storage of Atlantic mackerel (Scomber scombrus). High-pressure processing pre-treatments can so be of interest for fish processors to enhance the frozen storage of these fish species and possibly of others.
Food and Bioprocess Technology, 2015
This research focuses on biochemical changes related to quality losses observed in Atlantic mackerel (Scomber scombrus) muscle stored under commercial frozen storage conditions (9 months,-18 ºC) when subjected to high-hydrostatic pressure (HHP) treatments (125, 150, 175 and 200 MPa for 0 min) before freezing. After freezing, free fatty acid (FFA) formation (lipid hydrolysis assessment) showed a marked inhibition in HHP-treated fish and during frozen storage of samples treated at 175 MPa. Fluorescence ratio (FR) assessment of tertiary lipid oxidation showed a partial inhibitory effect during the 0-9-month period for samples treated at 175 and 200 MPa. After 3 months storage of samples treated at these pressure levels, one-dimensional SDS-PAGE analysis of the sarcoplasmic protein fraction revealed the disappearance of a band; additionally, samples treated at 150 MPa showed the same effect at month 9. After gel excision, trypsin digestion, tandem mass spectrometry (MS/MS) and sequence database analysis, the band was identified as phosphoglycerate mutase 2 (28.7 kDa). On the other hand, HHP processing did not show a significant effect on trimethylamine (TMA) values, primary and secondary lipid oxidation, PUFA levels, 1-D myofibril protein pattern and the activity of acid phosphatase and cathepsins B and D. Biochemical quality indices such as FFA, TMA, and FR, and the activity of acid phosphatase and cathepsin B showed a progressive increase throughout the frozen storage of all samples.
Innovative Food Science & Emerging Technologies
The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high-pressure treatment (HP) at 200 and 300 MPa and frozen storage at −40°C. Dry matter, water-holding capacity, protein solubility and oxidation, lipid oxidation, microbiological parameters, low molecular weight metabolites (LMW) and color parameters, were analyzed. The texture of fishcakes prepared on the basis of these fish minces was also studied, showing a decrease in firmness along with an increase in pressure. A marked inhibition of microbial growth was observed in fish minces when increasing the pressure level of HP-treatment. However, no significant effect (p < 0.05) on the content of primary and secondary lipid oxidation products was observed between untreated and 300 MPa-pressurized fish samples. The results suggested that HP-treatment could be successfully applied to both lean and fatty fish samples for reduction of microbial growth with minor changes in product quality. Industrial relevance. The application of high pressure (HP) treatment of 200 and 300 MPa could be successfully applied to both lean and fatty fish species before freezing for reduction of microbial growth. The degree of lipid oxidation is decreasing with an increase in pressure as a result of inactivation of prooxidative endogenous enzymes. Fish minces become slightly lighter and softer after HP-treatment conducted at 200 MPa due to denaturation of proteins, thus enhancing sensory properties of fishcakes prepared thereof.
European Journal of Lipid Science and Technology, 2013
This work focuses on the effect of a previous high pressure processing (HPP) on the lipid damage development occurring during the frozen storage (-10ºC; up to 3 months) of Atlantic horse mackerel (Trachurus trachurus). HPP conditions included different pressure (150, 300, 450 MPa) and pressure holding time (0.0, 2.5, 5.0 min) values. During frozen storage, horse mackerel muscle was analysed for lipid hydrolysis (free fatty acid assessment) and oxidation (formation of peroxides, thiobarbituric acid reactive substances and fluorescent compounds), and polyene content. An inhibition of lipid hydrolysis development was observed; thus, both an increasing pressure level and pressure holding time led to a marked inhibition of FFA content throughout the frozen storage. Concerning the lipid oxidation development, a partial inhibition was also produced during the frozen storage (months 1 and 3) by increasing the pressure level applied (namely, fluorescent and peroxide compound formation); however, pressure holding time did not led to a definite trend. No effect of HPP treatment was concluded on the polyene content of the fish muscle lipids. Present research provides novel information concerning the employment of HPP technology focused on the inhibition of lipid damage during a subsequent frozen storage.
LWT, 2021
This research describes a first approach to analyse the effects of using highpressure processing (HPP) as a pre-treatment before frozen storage and subsequent canning of fish. For it, Atlantic Chub mackerel (Scomber scombrus) was subjected to HPP (200, 400 and 600 MPa for 2 min) followed by freezing (-30 ºC for 48 h), frozen storage (-18 ºC for 0, 3, 6, 10 or 15 months), canning and canned storage (3 months at 20 ºC). Lipid damage development (hydrolysis and oxidation) and volatile amines formation (total and trimethylamine) were determined in canned mackerel. As a result, a marked inhibitory effect (p<0.05) on free fatty acids content was observed in canned mackerel previously subjected to different frozen storage times. This effect increased with pressure applied. Furthermore, higher average polyene values were obtained in most canned fish previously subjected to any high-pressure treatment when compared with Control canned fish. No effect (p>0.05) on thiobarbituric acid reactive substances and trimethylamine values was noticed related to HPP. However, increasing (p<0.05) peroxides and fluorescent compounds contents were obtained when applying the two highest pressure levels.
Food research international (Ottawa, Ont.), 2018
Fish freshness is lost by autolytic degradation produced by endogenous enzymes. Frozen storage is one of the most used methods to preserve fish properties. However, protein denaturation has shown to be a major problem for frozen European hake (Merluccius merluccius), leading to texture losses and off-odour development. The aim of this work was to study the changes produced by high-pressure processing (HPP) before freezing on quality of frozen European hake stored at -21 °C for 12 months. The effect of HPP (150-450 MPa) on mechanical properties and expresible water was evaluated in raw and cooked fish samples. The effect on colour (L*, a* and b*) was assessed only in raw fish. Results showed that HPP before freezing is beneficial to maintain expresible water in good levels up to 6 months. The luminosity significantly increased with pressure level. Textural profile of raw samples showed that HPP increased hardness, adhesiveness and springiness of frozen hake. Cooked samples were also ...