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Effect of high-pressure pre-treatments and subsequent frozen storage on quality properties of horse mackerel.

Author(s) : FIDALGO L. G., SARAIVA J. A., AUBOURG S. P., et al.

Summary

The assessment of enzymatic activity (cathepsins B and D), texture properties and lipid hydrolysis (free fatty acids formation) and oxidation (thiobarbituric acid index) on Atlantic horse mackerel (Trachurus trachurus) during frozen storage was carried out in
samples pre-treated by high-pressure processing (HPP) combinations of 150, 300 and 450 MPa with 0-, 2.5- and 5-min holding time (untreated samples were used as controls). The different parameters in fish muscle were quantified during accelerated storage conditions (up to 3 months at -10 °C). The results indicated that increasing the pressure level resulted in a progressively higher decrease of cathepsin B activity during frozen storage. For cathepsin D, an increase of its activity with pressure was observed, particularly at 300 MPa, being associated to a possible release of the enzymes from lysosomes. The texture profile analysis of HPP-samples suggested that a product texture similar or close to fresh muscle is possible. Furthermore, an inhibition of lipid hydrolysis was observed. Increasing pressure level (from 150 to 450 MPa) and pressure holding time (from 0 to 5 min) resulted in a marked inhibition of FFA formation during frozen storage and caused a slight increase of lipid oxidation during frozen storage. HPP pre-treatments applied before freezing and frozen storage improve the quality properties in horse mackerel muscle indicating that this new technology can be a useful alternative for fish processors.

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Details

  • Original title: Effect of high-pressure pre-treatments and subsequent frozen storage on quality properties of horse mackerel.
  • Record ID : 30018014
  • Languages: English
  • Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
  • Publication date: 2016/05/03

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