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Effect of high-Pressure processing of atlantic mackerel (Scomber scombrus) on biochemical changes during commercial frozen storage

AutorPazos, Manuel ; Méndez, Lucía ; Fidalgo, Liliana G.; Vázquez, Manuel; Torres, J. Antonio; Aubourg, Santiago P. ; Saraiva, Jorge A.
Palabras claveScomber scombrus
High-pressure processing
Frozen storage
Lipids
Proteins
Enzymes
Fecha de publicación2015
EditorSpringer
CitaciónFood and Bioprocess Technology 8(10): 2159-2170 (2015)
ResumenThis 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 °C) 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 a 3-month 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
Descripción12 páginas, 4 tablas, 3 figuras
Versión del editorhttp://dx.doi.org/10.1007/s11947-015-1567-z
URIhttp://hdl.handle.net/10261/124680
DOI10.1007/s11947-015-1567-z
ISSN1935-5130
E-ISSN1935-5149
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