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Malga JM, Roco T, Silva A, Tabilo-Munizaga G, Pérez-Won M, Aubourg SP. Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice. Foods 2023; 12:foods12040799. [PMID: 36832873 PMCID: PMC9957066 DOI: 10.3390/foods12040799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/17/2023] Open
Abstract
The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish processed in pre-rigor conditions led to higher and lower levels (p < 0.05) of moisture and lipid contents in chilled fish, respectively, when compared to their counterpart samples processed in the post-rigor stage. Pre-rigor fish showed a higher (p < 0.05) quality level than post-rigor samples according to the assessment of the K value (59.0-92.1 and 70.3-96.3 ranges, respectively), fluorescent compounds (0.29-1.11 and 0.37-1.90 ranges, respectively), free fatty acids (FFA) (15.1-188.0 and 33.8-232.5 g·kg-1 lipids ranges, respectively), and total volatile amines (216.3-387.6 and 217.7-412.2 g·kg-1 muscle ranges, respectively). Pressure-treated fish showed higher (p < 0.05) quality retention than non-treated samples according to the formation of fluorescent compounds (0.29-0.86 and 0.85-1.90 ranges, respectively), FFA (15.1-50.6 and 58.9-223.5 g·kg-1 lipids ranges, respectively), and total volatile amines (216.3-250.3 and 351.1-412.2 g·kg-1 muscle ranges, respectively) and the evolution of the K value (59.0-77.2 and 86.9-96.3 ranges, respectively). The use of pre-rigor fish and previous HPP is recommended for the commercialisation of the current species as a fresh product.
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Affiliation(s)
- José M. Malga
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
| | - Teresa Roco
- Department of Food Engineering, Universidad de La Serena, La Serena 1700000, Chile
| | - Alfonso Silva
- Department of Aquaculture, Faculty of Marine Sciences, Universidad Católica del Norte, Coquimbo 1781421, Chile
| | | | - Mario Pérez-Won
- Department of Food Engineering, Universidad del Bío-Bío, Chillán 3780000, Chile
| | - Santiago P. Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
- Correspondence:
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Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel ( Trachurus trachurus) Previously Subjected to Different Frozen Storage Times. Antioxidants (Basel) 2022; 11:antiox11112091. [PMID: 36358462 PMCID: PMC9686751 DOI: 10.3390/antiox11112091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/23/2022] [Accepted: 10/14/2022] [Indexed: 11/17/2022] Open
Abstract
The effects on lipid damage in canned horse mackerel (Trachurus trachurus) of a prior frozen storage (−18 °C) period and the presence of an octopus (Octopus vulgaris) cooking juice (OCJ) in the packing medium were investigated. An increase of the frozen storage time favoured an increase (p < 0.05) of free fatty acid (FFA), peroxide, and thiobarbituric acid reactive substance contents and a decrease (p < 0.05) of the phospholipid (PL) value and polyene index. Furthermore, an increased presence of OCJ in the packing medium led to an inhibitory effect (p < 0.05) on fluorescent compound formation as well as to a retention (p < 0.05) of the PL and FFA compounds. Colour determination showed a substantial increase (p < 0.05) of L* and b* values in canned fish with previous frozen storage time. Nevertheless, this increase was partly reduced (p < 0.05) by the OCJ presence in the packing medium. It is concluded that previous holding time has led to an increased lipid oxidation development and loss of beneficial lipid constituents (i.e., PLs and polyunsaturated fatty acids). Remarkably, the presence in the packing medium of preservative compounds (i.e., antioxidants) included in waste juice obtained from octopus processing provided an effective tool for lipid preservation and quality enhancement in canned fish.
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Ling Y, Zhou M, Qiao Y, Xiong G, Wei L, Wang L, Wu W, Shi L, Ding A, Li X. Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration. Front Nutr 2022; 9:880370. [PMID: 35873429 PMCID: PMC9298495 DOI: 10.3389/fnut.2022.880370] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 04/11/2022] [Indexed: 11/23/2022] Open
Abstract
This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (p < 0.05) delayed the stack of TVC, Enterobacteriaceae, Pseudomonas, lactic acid bacteria (LAB), and hydrogen sulfide-producing bacteria (HSPB) during the storage of catfish fillets. The sequencing results reflected that the dominant were Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria at the phylum level, and the dominant were Acinetobacter, Pseudomonas, Lelliottia, Serratia, Shewanella, Yersinia, and Aeromonas at the genus level. The dominant was Acinetobacter in initial storage, while Pseudomonas and Shewanella were in anaphase storage. Based on the TVC and TVBN, the shelf life of catfish fillets was extended by at least 3 days compared to the control. In short, the combination of ozone water and ultra-high-pressure processing is a favorable strategy to control microbial quality and delay lipid oxidation during catfish storage.
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Affiliation(s)
- Yuzhao Ling
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- School of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- *Correspondence: Yu Qiao,
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Guangquan Xiong,
| | - Lingyun Wei
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Xin Li
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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Carrera M, Fidalgo LG, Vázquez M, Saraiva JA, Aubourg SP. Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4245-4251. [PMID: 32378206 DOI: 10.1002/jsfa.10465] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 04/30/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study addresses the quality loss of European hake (Merluccius merluccius) during frozen storage. Its objective was to comparatively analyse the effect of a previous high-pressure processing (HPP) (150 MPa for 2 min) when different storage temperatures (-10, -18 and -30 °C) were employed. RESULTS Most chemical quality indices (trimethylamine, TMA; dimethylamine, DMA, formaldehyde, FA; free fatty acids, FFAs) provided a marked content increase with freezing and frozen storage time, values being higher by increasing the storage temperature. Previous HPP led to an inhibitory (P < 0.05) effect on the TMA, DMA, FA and FFA formation in frozen fish kept at -10 and -18 °C, the preservative effect being higher at the highest temperature tested; however, in agreement to the low damage development, no effect could be proved on samples stored at -30 °C. Concerning lipid oxidation, peroxides formation was found low, although a slight increasing effect (P < 0.05) was implied in fish corresponding to all temperatures as a result of the previous HPP; furthermore, an inhibitory effect (P < 0.05) on fluorescent compounds formation (tertiary lipid oxidation) was evident after freezing and at month 9 for -10 °C samples. CONCLUSION It is concluded that a 150-MPa high-pressure treatment may inhibit the formation of degradative molecules such as DMA, FA, TMA and FFAs during the frozen storage at -18 °C (maximum recommended) and -10 °C. However, results have indicated that lowering the storage temperature showed to be more effective than the current HPP (150 MPa for 2 min). © 2020 Society of Chemical Industry.
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Affiliation(s)
- Mónica Carrera
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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Fiore AG, Palmieri L, Orlando I, De Giorgi A, Derossi A, Severini C. Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13886] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anna G. Fiore
- Department of Science of Agriculture, Food and Environment (SAFE) University of Foggia Foggia Italy
| | - Luigi Palmieri
- Experimental Station for the Food Preserving Industry (SSICA) Angri Italy
| | - Ivana Orlando
- Experimental Station for the Food Preserving Industry (SSICA) Angri Italy
| | | | - Antonio Derossi
- Department of Science of Agriculture, Food and Environment (SAFE) University of Foggia Foggia Italy
| | - Carla Severini
- Department of Science of Agriculture, Food and Environment (SAFE) University of Foggia Foggia Italy
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Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.). INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Pita-Calvo C, Guerra-Rodríguez E, Saraiva JA, Aubourg SP, Vázquez M. Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage. Food Res Int 2018; 112:233-240. [PMID: 30131133 DOI: 10.1016/j.foodres.2018.06.042] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 06/19/2018] [Accepted: 06/20/2018] [Indexed: 12/17/2022]
Abstract
Fish 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 hake.
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Affiliation(s)
- Consuelo Pita-Calvo
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Esther Guerra-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Jorge A Saraiva
- Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Santiago P Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain.
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Olatunde OO, Benjakul S. Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit. Compr Rev Food Sci Food Saf 2018; 17:892-904. [DOI: 10.1111/1541-4337.12354] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 03/16/2018] [Accepted: 03/22/2018] [Indexed: 01/25/2023]
Affiliation(s)
| | - Soottawat Benjakul
- Dept. of Food Technology, Faculty of Agroindustry; Prince of Songkla Univ.; Songkhla 90110 Thailand
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9
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Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.006] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Aubourg SP. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13693] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Vázquez M, Fidalgo LG, Saraiva JA, Aubourg SP. Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2010-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2969-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Oliveira FAD, Neto OC, Santos LMRD, Ferreira EHR, Rosenthal A. Effect of high pressure on fish meat quality – A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Miranda M, Barbosa RG, Trigo M, Uribe E, Vega‐Gálvez A, Aubourg SP. Enhancement of the rancidity stability in a marine‐oil model by addition of a saponin‐free quinoa (
Chenopodium quinoa
Willd.) ethanol extract. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600291] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
| | | | - Marcos Trigo
- Department of Food TechnologyMarine Research Institute (CSIC)VigoSpain
| | - Elsa Uribe
- Department of Food EngineeringUniversity of La SerenaLa SerenaChile
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15
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Méndez L, Fidalgo LG, Pazos M, Lavilla M, Torres JA, Saraiva JA, Vázquez M, Aubourg SP. Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1815-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.020] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Proteomics analysis in frozen horse mackerel previously high-pressure processed. Food Chem 2015; 185:495-502. [DOI: 10.1016/j.foodchem.2015.03.144] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2014] [Revised: 03/12/2015] [Accepted: 03/31/2015] [Indexed: 11/23/2022]
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18
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Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1567-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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García-Soto B, Miranda JM, Barros-Velázquez J, Aubourg SP. Quality changes during the frozen storage of the crustacean lobster krill (Munidaspp.). EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400309] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
| | - Santiago P. Aubourg
- Department of Food Science and Technology; Marine Research Institute (CSIC); Vigo Spain
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Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1420-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Torres JA, Saraiva JA, Guerra-Rodríguez E, Aubourg SP, Vázquez M. Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus). INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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