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Title: High-Pressure Processing (HPP) for Decreasing Weight Loss of Fresh Albacore (Thunnus alalunga) Steaks
Authors: Cartagena, Lucia; Puertolas, Eduardo; Martinez de Maranon, Inigo
Citation: FOOD AND BIOPROCESS TECHNOLOGY, 2019, 12, 2074-2084
Abstract: This research is focused on optimizing high-pressure processing (HPP) for decreasing weight loss of albacore steaks (Thunnus alalunga) while retaining as much as possible the quality of fresh fish. After HPP treatments (0.1-500 MPa, 2 min), samples were stored (24 h, 4 degrees C) and then analyzed (weight loss, color, texture, appearance, water holding capacity, salt-soluble protein content, and lipid oxidation). Weight loss increased from 50 to 150 MPa, without other substantial modification. Above 200 MPa, HPP treatment caused a progressive weight loss reduction. 200 MPa decreased weight loss by 41.6\% with respect to 150 MPa, without noticeable changes in color, texture, appearance, or lipid oxidation. 250 MPa decreased weight loss by 50.1\% compared to the controls but produced minor changes in color. 500 MPa provoked the maximum reduction of weight loss with respect to the controls (59\%), although it caused marked differences in all quality parameters, which would affect consumer acceptance.
Issue Date: 2019
Publisher: SPRINGER
Type: Article
DOI: 10.1007/s11947-019-02369-w
ISSN: 1935-5130
E-ISSN: 1935-5149
Funder: Basque Country GovernmentBasque Government
Appears in Publication types:Artículos científicos

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