Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

Abstract

The frozen storage of Atlantic mackerel (Scomber scombrus) is limited by lipid damage causing sensory quality losses, an important drawback to its commercialisation. This work deals with changes in functional and sensory properties during freezing and frozen storage of Atlantic mackerel pre-treated by high hydrostatic pressure processing (HPP). Three levels of pressure (150, 300, and 450 MPa), holding time (0.0, 2.5, and 5.0 min), and frozen storage time (0, 1, and 3 months) were tested. Expressible water, CIE colour parameters, mechanical texture parameters and sensory parameters were evaluated. Results showed that HPP at 150 MPa lowered the expressible water of raw samples by 40% and thus improving the quality of frozen muscle. During frozen storage, the flesh colour of the controls (no HPP) tended to yellowness, while 150 MPa treatments yielded samples with lightness similar to fresh muscle. HPP effects on the colour parameters were negligible. Hardness and chewiness values of HPP-treated samples and no-HPP controls were similar. Sensory analysis suggested that 150 MPa did not affect the flesh odour. Most importantly, the sensorial acceptability of oven cooked HPP-treated samples was better than that of frozen fillet controls and similar to that of fresh mackerel.