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

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...

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Detalles Bibliográficos
Autores: Aubourg Martínez, Santiago Pedro, Torres, J. Antonio, Saraiva, Jorge A., Guerra Rodríguez, Esther, Vázquez Vázquez, Manuel
Tipo de recurso: artículo
Fecha de publicación:2013
País:España
Institución:Universidad de Santiago de Compostela (USC)
Repositorio:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
Idioma:inglés
OAI Identifier:oai:minerva.usc.gal:10347/43990
Acceso en línea:https://hdl.handle.net/10347/43990
Access Level:acceso abierto
Palabra clave:Scomber scombrus
High pressure
High hydrostatic pressure processing
Freezing
Stored frozen
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spelling Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)Aubourg Martínez, Santiago PedroTorres, J. AntonioSaraiva, Jorge A.Guerra Rodríguez, EstherVázquez Vázquez, ManuelScomber scombrusHigh pressureHigh hydrostatic pressure processingFreezingStored frozenThe 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 mackerelElsevierUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía20132013-01-3120132013-01-31journal articlehttp://purl.org/coar/resource_type/c_6501AMhttp://purl.org/coar/version/c_ab4af688f83e57aainfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10347/43990reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostelainstname:Universidad de Santiago de Compostela (USC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2CC- Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:minerva.usc.gal:10347/439902026-06-15T12:47:27Z
dc.title.none.fl_str_mv Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
title Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
spellingShingle Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
Aubourg Martínez, Santiago Pedro
Scomber scombrus
High pressure
High hydrostatic pressure processing
Freezing
Stored frozen
title_short Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
title_full Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
title_fullStr Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
title_full_unstemmed Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
title_sort Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)
dc.creator.none.fl_str_mv Aubourg Martínez, Santiago Pedro
Torres, J. Antonio
Saraiva, Jorge A.
Guerra Rodríguez, Esther
Vázquez Vázquez, Manuel
author Aubourg Martínez, Santiago Pedro
author_facet Aubourg Martínez, Santiago Pedro
Torres, J. Antonio
Saraiva, Jorge A.
Guerra Rodríguez, Esther
Vázquez Vázquez, Manuel
author_role author
author2 Torres, J. Antonio
Saraiva, Jorge A.
Guerra Rodríguez, Esther
Vázquez Vázquez, Manuel
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía
dc.subject.none.fl_str_mv Scomber scombrus
High pressure
High hydrostatic pressure processing
Freezing
Stored frozen
topic Scomber scombrus
High pressure
High hydrostatic pressure processing
Freezing
Stored frozen
description 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
publishDate 2013
dc.date.none.fl_str_mv 2013
2013-01-31
2013
2013-01-31
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
AM
http://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10347/43990
url https://hdl.handle.net/10347/43990
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
CC- Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
CC- Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname:Universidad de Santiago de Compostela (USC)
instname_str Universidad de Santiago de Compostela (USC)
reponame_str Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
collection Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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