2024-03-28T12:24:24Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/960322016-02-18T02:41:00Zcom_10261_47com_10261_8col_10261_300
Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)
Torres, J. Antonio
Saraiva, Jorge A.
Guerra-Rodríguez, Esther
Aubourg, Santiago P.
Vázquez, Manuel
Trachurus trachurus
Horse mackerel
High pressure
Frozen storage
Functional properties
Lipid oxidation
10 páginas, 6 figuras, 4 tablas
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.
This work was supported by the Secretaría Xeral de I + D from the Xunta de Galicia (Spain) through Research Project 10TAL402001PR. This project was supported also by the Formula Grants no. 2011-31200-06041 and 2012-31200-06041 from the USDA National Institute of Food and Agriculture. Research Unit 62/94 QOPNA (Project PEst-C/QUI/UI0062/2013) is gratefully acknowledged.
Peer reviewed
2014-04-29T11:58:09Z
2014-04-29T11:58:09Z
2014
artículo
http://purl.org/coar/resource_type/c_6501
Innovative Food Science and Emerging Technologies 21: 2-11 (2014)
1466-8564
http://hdl.handle.net/10261/96032
10.1016/j.ifset.2013.12.001
1878-5522
en
http://dx.doi.org/10.1016/j.ifset.2013.12.001
open
Elsevier