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dc.contributor.authorCartagena, Lucia
dc.contributor.authorPuertolas, Eduardo
dc.contributor.authorMartinez de Maranon, Inigo
dc.date.accessioned2021-07-02T08:12:04Z-
dc.date.available2021-07-02T08:12:04Z-
dc.date.issued2021
dc.identifierISI:000582973100001
dc.identifier.citationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2021, 101, 2704-2711
dc.identifier.issn0022-5142
dc.identifier.urihttp://dspace.azti.es/handle/24689/1074-
dc.description.abstractBACKGROUND This research evaluates the application of high-pressure processing (HPP) before freezing to reduce weight loss related to thawing and cooking of frozen albacore steaks (Thunnus alalunga) with a minimal impact on fish quality (color, texture, soluble protein, lipid oxidation). Albacore steaks were HPP pretreated (200, 250, and 300 MPa for 0, 2, 4 and 6 min), frozen (-20 degrees C, 5 m s(-1)), thawed (4 degrees C; 24 h), and then analyzed. RESULTS At lower pressures (200 MPa) there was a clear effect of pressurization time on most of the fish quality parameters tested (thawing loss, L{*} value, b{*} value, Delta E, adhesiveness, springiness, salt-soluble protein content), whereas at higher pressures (300 MPa) similar changes took place independently of the pressurization time. High-pressure processing had no impact on lipid oxidation . A pressure of 200 MPa applied for 6 min decreased thawing, cooking, and total weight losses (53.7\%, 55.4\%, and 51.0\% lower than the frozen control, respectively) although it led to noticeable changes in color. A pressure of 200 MPa applied for 2 min decreased thawing, cooking, and total weight losses by 23.2\%, 44.0\% and 33.7\% with respect to the frozen control, respectively, with only minor changes in color. CONCLUSION High-pressure processing pretreatment could be a promising tool for reducing weight loss in frozen fish when HPP conditions are properly selected. A pressure of 200 MPa applied for 2 min could be a good compromise treatment, cutting thawing and cooking losses in albacore, and reducing HPP-mediated color alterations and the related possible consumer rejection. (c) 2020 Society of Chemical Industry
dc.language.isoEnglish
dc.publisherWILEY
dc.subjectfish
dc.subjecthigh pressure
dc.subjectdrip loss
dc.subjectpressurization time
dc.subjectHIGH HYDROSTATIC-PRESSURE
dc.subjectMACKEREL SCOMBER-SCOMBRUS
dc.subjectPHYSICOCHEMICAL PROPERTIES
dc.subjectPHYSICAL-PROPERTIES
dc.subjectSENSORY PROPERTIES
dc.subjectFROZEN STORAGE
dc.subjectSHELF-LIFE
dc.subjectMICROSTRUCTURE
dc.subjectOXIDATION
dc.subjectFILLETS
dc.titleHigh-pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze-driven weight losses with minimal quality changes
dc.typeArticle
dc.identifier.journalJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
dc.format.page2704-2711
dc.format.volume101
dc.contributor.funderDepartment of Agriculture, Fisheries and Food of the Basque Country Government
dc.identifier.e-issn1097-0010
dc.identifier.doi10.1002/jsfa.10895
Appears in Publication types:Artículos científicos



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