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High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets

Published on Jul 1, 2019in Innovative Food Science and Emerging Technologies4.085
· DOI :10.1016/j.ifset.2019.05.010
María de Alba7
Estimated H-index: 7
(Teagasc),
Juan M. Pérez-Andrés1
Estimated H-index: 1
(Teagasc)
+ 3 AuthorsBrijesh K. Tiwari49
Estimated H-index: 49
(Teagasc)
Abstract
Abstract The objective of this study was to investigate the effect of high pressure processing (HPP) (100, 300 or 500 MPa for 2 or 5 min) on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. A significant reduction in TVC and H2S-producing bacteria was detected at 300 MPa for 5 min and 500 MPa for 2 or 5 min. Lightness (L*) increased and redness (a*) decreased at the highest treatment intensities. Hardness, chewiness and springiness increased with the most intense treatments but neither cohesiveness nor TBARS values were affected by pressurization. HPP significantly decreased levels of EPA, PUFAs, HUFAs, DHA, CLAs and increased MUFAs and SFAs. TI significantly increased at the highest pressurization intensities and AI was affected when HPP was held for 5 min. However, the ratio PUFA/SFA above 0.45 in pressurized mackerel fillets indicated that HPP did not compromise the nutritional value of this pelagic fish. Industrial relevance The potential of HPP to inhibit spoilage and increase the shelf-life of mackerel fillets, while maintaining its quality and healthy attributes, could help the fish processing industry to ensure better quality raw material for further processing, thereby enabling the development of new, value-added products with extended shelf- life. The reduction in the processing time with the subsequent saving of energy compared to conventional thermal methods makes HPP a relatively energy efficient and suitable preservation treatment for the fish industry.
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  • Citations (1)
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References54
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#1Laura Otero (CSIC: Spanish National Research Council)H-Index: 23
#2Miriam Pérez-Mateos (CSIC: Spanish National Research Council)H-Index: 27
Last. María Elvira López-Caballero (CSIC: Spanish National Research Council)H-Index: 27
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Abstract The efficacy of hyperbaric cold storage for preserving lean fish has been recently demonstrated but, to the best of our knowledge, no data exist for fatty fish. To evaluate the effect of hyperbaric cold storage on the shelf-life and quality of fatty fish, we stored Atlantic mackerel fillets at 5 °C, both at atmospheric pressure and at 50 MPa. After 12 days of hyperbaric storage, no microbial growth was observed. Thus, most counts were similar or slightly lower than those of control samp...
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#1Consuelo Pita-Calvo (University of Santiago de Compostela)H-Index: 4
#2Esther Guerra-Rodríguez (University of Santiago de Compostela)H-Index: 9
Last. Manuel Vázquez (University of Santiago de Compostela)H-Index: 38
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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...
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Abstract The effect of atmospheric cold plasma generated by a novel in-package dielectric barrier discharge (DBD) on microbial and quality parameters of mackerel fillets was investigated. DBD voltage (70 kV and 80 kV) and treatment time (1, 3 and 5 min) were studied. Within 24 h of DBD treatment, spoilage bacteria (total aerobic psychrotrophic, Pseudomonas and lactic acid bacteria) were significantly reduced. However, significant effects on lipid oxidation parameters (PV, Dienes) were observed f...
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Abstract Background High pressure (HP) is an effective technology in food preservation. However, in fish, changes in appearance, texture, and chemical composition of the meat can be observed in more severe conditions. Although there are proposed mechanisms to achieve these events, there is no consistency of information to conclude on all of them. Scope and approach After a brief overview of HP technology, their main impact of fish meat quality were reviewed considering the targeted constituents ...
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Abstract Background Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter are the major bacterial pathogens associated with foodborne diseases and their inactivation is fundamental to ensure microbiologically safe products. Although efficient in generating safe foods with proper shelf-lives, pasteurization and commercial sterilization may result in numerous nutritional and sensory changes in foods. To address these disadvantages, mild processing methods (i.e., processing...
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#2Mohamed Koubaa (University of Paris)H-Index: 26
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Abstract Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) hav...
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Last. Tone Mari RodeH-Index: 5
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Abstract High pressure (HP) treatments inhibit spoilage and thereby increase the shelf life of fresh fish. However, studies comparing the effect on the biochemical changes in different fish species are lacking. The current study investigated the effect of HP treatments at 200 and 500 MPa for 120 sec. (8-days on texture, liquid loss, water holding capacity and protein denaturation in cod, mackerel and salmon. At 500 MPa hardness increased,and the fish became lighter and less red in all species. S...
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Abstract High pressure processing (HPP) is used on several types of seafood, though its potential for extending the shelf life of fresh fish has not been fully exploited. This study compared the effect of HPP (200 and 500 MPa, 120 s) on salmon, cod and mackerel. Immediately after processing, and during storage up to 26 days different analysis were carried out to evaluate the microbiological shelf life, oxidation, acid phosphatase level and pH of the different fish species during the storage peri...
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#1Geng Zong (Harvard University)H-Index: 20
#2Yanping Li (Harvard University)H-Index: 48
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Cited By1
Newest
#1Juan M. Pérez-Andrés (Teagasc)H-Index: 1
#2María de Alba (Teagasc)H-Index: 7
Last. Brijesh K. Tiwari (Teagasc)H-Index: 49
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Abstract The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids and proteins of commercially packaged mackerel fillets. The results showed no significant effects on lipid oxidation between the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid composition or nutritional quality indices after treatment. Fi...
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