Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning. (January 2021)

• Record Type: Journal Article
• Authors: Prego, Ricardo; Fidalgo, Liliana G.; Saraiva, Jorge A.; Vázquez, Manuel; Aubourg, Santiago P.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 135(2021)
• Publication Date: 2021-01
• Subjects: Canned mackerel -- High-pressure processing -- Frozen storage -- Lipid damage -- Volatile amines; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109957
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This research describes a first approach to analyse the effects of using high-pressure processing (HPP) as a pre-treatment before frozen storage and subsequent canning of fish. For it, Atlantic Chub mackerel ( Scomber colias ) was subjected to HPP (200, 400 and 600 MPa for 2 min) followed by freezing (−30 °C for 48 h), frozen storage (−18 °C for 0, 3, 6, 10 or 15 months), canning and canned storage (3 months at 20 °C). Lipid damage development (hydrolysis and oxidation) and volatile amines formation (total and trimethylamine) were determined in canned mackerel. As a result, a marked inhibitory effect ( p < 0.05) on free fatty acids content was observed in canned mackerel previously subjected to different frozen storage times. This effect increased with pressure applied. Furthermore, higher average polyene values were obtained in most canned fish previously subjected to any high-pressure treatment when compared with Control canned fish. No effect ( p > 0.05) on thiobarbituric acid reactive substances and trimethylamine values was noticed related to HPP. However, increasing ( p < 0.05) peroxides and fluorescent compounds contents were obtained when applying the two highest pressure levels. Highlights: HPP treatment prior to freezing and subsequent canning to preserve mackerel quality. Decreasing FFA content in canned mackerel with increasing pressure level. Higher average polyene content in canned mackerel by prior HPP. Minimal peroxide and TBARS formation in canned fish related to most prior treatments. Increasing fluorescent compound content in canned mackerel with pressure level.