High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. (July 2019)

• Record Type: Journal Article
• Authors: de Alba, María; Pérez-Andrés, Juan M.; Harrison, Sabine M.; Brunton, Nigel P.; Burgess, Catherine M.; Tiwari, Brijesh K.
• Is Part Of: Innovative food science & emerging technologies. Volume 55(2019)
• Page Start: 80
• Page End: 87
• Publication Date: 2019-07
• Subjects: Mackerel fillets -- High pressure processing -- Microbial inactivation -- Colour -- Texture -- Nutritional quality; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2019.05.010
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The objective of this study was to investigate the effect of high pressure processing (HPP) (100, 300 or 500 MPa for 2 or 5 min) on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. A significant reduction in TVC and H2 S-producing bacteria was detected at 300 MPa for 5 min and 500 MPa for 2 or 5 min. Lightness ( L *) increased and redness ( a *) decreased at the highest treatment intensities. Hardness, chewiness and springiness increased with the most intense treatments but neither cohesiveness nor TBARS values were affected by pressurization. HPP significantly decreased levels of EPA, PUFAs, HUFAs, DHA, CLAs and increased MUFAs and SFAs. TI significantly increased at the highest pressurization intensities and AI was affected when HPP was held for 5 min. However, the ratio PUFA/SFA above 0.45 in pressurized mackerel fillets indicated that HPP did not compromise the nutritional value of this pelagic fish. Industrial relevance: The potential of HPP to inhibit spoilage and increase the shelf-life of mackerel fillets, while maintaining its quality and healthy attributes, could help the fish processing industry to ensure better quality raw material for further processing, thereby enabling the development of new, value-added products with extended shelf- life. The reduction in the processing time with the subsequent saving of energy compared to conventional thermal methods makes HPP a relatively energy efficient and suitable preservation treatment for the fish industry. Highlights: High pressure processing did not compromise the nutritional value of mackerel. The most effective treatments were 300 MPa for 5 min, 500 MPa for 2 or 5 min. Some changes in colour and texture were detected in pressurized mackerel fillets. No significant effect on TBARS values was found in pressurized mackerel fillets.