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Título : High-pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze-driven weight losses with minimal quality changes
Autor : Cartagena, Lucia; Puertolas, Eduardo; Martinez de Maranon, Inigo
Citación : JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2021, 101, 2704-2711
Resumen : BACKGROUND 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
Palabras clave : fish; high pressure; drip loss; pressurization time; HIGH HYDROSTATIC-PRESSURE; MACKEREL SCOMBER-SCOMBRUS; PHYSICOCHEMICAL PROPERTIES; PHYSICAL-PROPERTIES; SENSORY PROPERTIES; FROZEN STORAGE; SHELF-LIFE; MICROSTRUCTURE; OXIDATION; FILLETS
Fecha de publicación : 2021
Editorial : WILEY
Tipo de documento: Article
Idioma: 
DOI: 10.1002/jsfa.10895
URI : http://dspace.azti.es/handle/24689/1304
ISSN : 0022-5142
E-ISSN: 1097-0010
Patrocinador: Department of Agriculture, Fisheries and Food of the Basque Country Government
Aparece en las tipos de publicación: Artículos científicos



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