Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C. (January 2020)

• Record Type: Journal Article
• Authors: Fidalgo, Liliana G.; Simões, Mário M.Q.; Casal, Susana; Lopes-da-Silva, José A.; Carta, Ana Margarida Salgueiro; Delgadillo, Ivonne; Saraiva, Jorge A.
• Is Part Of: Food research international. Volume 127(2020)
• Publication Date: 2020-01
• Subjects: Hyperbaric storage -- Refrigeration/low temperature -- Salmo salar -- Lipid stability -- Physical properties -- Volatiles profile; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108740
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Hyperbaric storage (HS, 60 MPa/10 °C) retained fresh-like physicochemical quality. Fatty acid stability and low lipid oxidation extension observed up to 30 days by HS. No changes on myofibrillar proteins, drip loss and water holding capacity by HS. Better retention of fresh-like volatile compounds by HS than at refrigeration (RF) Overall HS showed promising for better quality than RF for salmon preservation. Abstract: Lipid stability, physical properties and volatiles profile of vacuum-packaged fresh Atlantic salmon ( Salmo salar ) loins were evaluated after hyperbaric storage at low temperature (HS/LT: 60 MPa/10 °C) and compared to atmospheric pressure and conventional refrigeration (AP/5 °C) after 5, 15 and 30 days, and at low temperature (AP/10 °C), after 5 and 15 days. No variations in drip loss and water holding capacity were observed for HS/LT samples. Compared to AP, HS/LT caused lower changes on muscle fibres, visible by scanning electron micrographs, and a decrease of resilience property (only after 30 days). In addition, myofibrillar fragmentation index did not change at HS/LT. Fatty acids were generally not affected by the different storage conditions, while the polyene index at HS/LT was similar to fresh samples during the 30 days of storage, confirmed by the lower lipid oxidation state of these samples, compared to AP. According to the volatile profile (SPME-GC/MS), HS samples showed to be more similar to the fresh ones, retaining fresh-like alcohols and aldehydes, generally not detected in AP samples after 15 days, the latter presenting spoilage-related compounds probably derived from microbial activity. According to these results, HS/LT represents a promising preservation methodology for fresh salmon loins (and fish in general), retaining better important physicochemical properties for 30 days, when compared to the conventional refrigeration.