Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage

8 pages, 4 figures, 5 tables

Detalhes bibliográficos
Autores: Pita-Calvo, Consuelo, Guerra-Rodríguez, Esther, Saraiva, Jorge A., Aubourg, Santiago P., Vázquez, Manuel
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/167682
Acesso em linha:http://hdl.handle.net/10261/167682
Access Level:acceso abierto
Palavra-chave:Merluccius merluccius
High pressure processing
Frozen storage
Physical properties
Quality enhancement
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spelling Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storagePita-Calvo, ConsueloGuerra-Rodríguez, EstherSaraiva, Jorge A.Aubourg, Santiago P.Vázquez, ManuelMerluccius merlucciusHigh pressure processingFrozen storagePhysical propertiesQuality enhancement8 pages, 4 figures, 5 tablesFish freshness is lost by autolytic degradation produced by endogenous enzymes. Frozen storage is one of the most used methods to preserve fish properties. However, protein denaturation has shown to be a major problem for frozen European hake (Merluccius merluccius), leading to texture losses and off-odour development. The aim of this work was to study the changes produced by high-pressure processing (HPP) before freezing on quality of frozen European hake stored at −21 °C for 12 months. The effect of HPP (150–450 MPa) on mechanical properties and expresible water was evaluated in raw and cooked fish samples. The effect on colour (L*, a* and b*) was assessed only in raw fish. Results showed that HPP before freezing is beneficial to maintain expresible water in good levels up to 6 months. The luminosity significantly increased with pressure level. Textural profile of raw samples showed that HPP increased hardness, adhesiveness and springiness of frozen hake. Cooked samples were also affected by HPP, being the best results obtained at 300 MPa for 6 months of frozen storage. Overall, results showed that HPP improves the quality of frozen hakeThe financial support for this project was provided by Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia (ES) (Project # ED431B 2016/009), by (CSIC-Spain) through the Research Project #2017-70E032 and by FCT/MEC to the QOPNA research Unit (FCT UID/QUI/00062/2013), through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership AgreementPeer reviewedElsevierConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/167682reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.foodres.2018.06.042Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1676822026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
title Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
spellingShingle Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
Pita-Calvo, Consuelo
Merluccius merluccius
High pressure processing
Frozen storage
Physical properties
Quality enhancement
title_short Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
title_full Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
title_fullStr Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
title_full_unstemmed Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
title_sort Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
dc.creator.none.fl_str_mv Pita-Calvo, Consuelo
Guerra-Rodríguez, Esther
Saraiva, Jorge A.
Aubourg, Santiago P.
Vázquez, Manuel
author Pita-Calvo, Consuelo
author_facet Pita-Calvo, Consuelo
Guerra-Rodríguez, Esther
Saraiva, Jorge A.
Aubourg, Santiago P.
Vázquez, Manuel
author_role author
author2 Guerra-Rodríguez, Esther
Saraiva, Jorge A.
Aubourg, Santiago P.
Vázquez, Manuel
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Merluccius merluccius
High pressure processing
Frozen storage
Physical properties
Quality enhancement
topic Merluccius merluccius
High pressure processing
Frozen storage
Physical properties
Quality enhancement
description 8 pages, 4 figures, 5 tables
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/167682
url http://hdl.handle.net/10261/167682
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.foodres.2018.06.042
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869416001591836672
score 15,811543

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