Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (&lt;i&gt;Trachurus murphyi&lt;/i&gt;)

Maluenda, Daniela; Roco, Teresa; Tabilo‐Munizaga, Gipsy; Pérez‐Won, Mario; Aubourg, Santiago P.

doi:10.3989/gya.010913

Cited by 6 publications

(1 citation statement)

References 39 publications

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“…The aforementioned provides evidence in favor of what has already been found regarding the possible prevention of lipid degradation by avoiding high temperatures for extended periods if proper pressure and holding time were used [20]. Even if nonsignificant differences were found, a significant inhibition of the lipid oxidation for HHP-treated mackerel has been established over time [21]. Malga et al (2023) obtained higher lipid contents for the post-rigor chilled treated palm ruff (Seriolella violacea) samples and higher average lipid levels for fish treated at 450 MPa, as our results showed [22].…”

Section: Proximate Analysismentioning

confidence: 72%

High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage

Zura-Bravo,

Solís,

Masztalerz

et al. 2023

Preprint

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Chilean jack mackerel (Trachurus murphyi) is recognized as one of the most valuable pelagic resources across the southeast Pacific Ocean. Despite its nutritious properties it is an underused resource due to its rapid spoilage. The use of high hydrostatic pressure (HHP) for the processing of aquatic products could be an efficient alternative to cold storage since HHP might inactivate microbial pathogens and slow down spoilage microorganisms, therefore extending the product’s shelf life. The aim of the study was to compare the effect of HHP at 450 and 550 MPa for 3 min on the physicochemical properties of jack mackerel muscle undergoing pre- and post-rigor mortis stage and further storage for 26 days at 4°C. pH, total volatile basic nitrogen, trimethylamine, color, water-holding capacity, and texture were assessed. The proximate composition, pH, total volatile basic nitrogen, trimethylamine, color, water holding capacity, and texture, showed significant changes between untreated and treated samples, while the water holding capacity was virtually unaffected. Overall results showed an acceptable and long-lasting edible quality of Trachurus murphyi stored at 4°C when preserved through HHP. These findings suggest that the HHP might be able to industrially scale the production of highly physicochemical superior and minimally processed fish products.

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Section: Proximate Analysismentioning

confidence: 72%

High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage

Zura-Bravo,

Solís,

Masztalerz

et al. 2023

Preprint

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Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi)

Reyes

Tabilo‐Munizaga

Pérez‐Won

et al. 2015

Innovative Food Science & Emerging Technologies

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Effects of High Hydrostatic Pressure on the Physical, Microbial, and Chemical Attributes of Oysters (Crassostrea virginica)

Lingham

Chen

et al. 2016

Journal of Food Science

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The change in the quality attributes (physical, microbial, and chemical) of oysters (Crassostrea virginica) after high hydrostatic pressure (HHP) treatment at 300 MPa at room temperature (RT, 25 °C) 300, 450, and 500 MPa at 0 °C for 2 min and control oysters without treatment were evaluated over 3 wk. The texture and tissue yield percentages of oysters HHP treated at 300 MPa, RT increased significantly (P < 0.05) compared to control. Aerobic and psychrotrophic bacteria in control oysters reached the spoilage point of 7 log CFU/g after 15 d. Coliform counts (log MPN/g) were low during storage with total and fecal coliforms less than 3.5 and 1.0. High pressure treated oysters at 500 MPa at 0 °C were significantly higher (P < 0.05) than oysters HHP treated at 300 MPa at 0 °C in lipid oxidation values. The highest pressure (500 MPa) treatment in this study, significantly (P < 0.05) decreased unsaturated fatty acid percentage compared to control. The glycogen content of control oysters at 3 wk was significantly higher (P < 0.05) when compared to HHP treated oysters [300 MPa, (RT); 450 MPa (0 °C); and 500 MPa (0 °C)]. HHP treatments of oysters were not significantly different in pH, percent salt extractable protein (SEP), and total lipid values compared to control. Based on our results, HHP prolongs the physical, microbial, and chemical quality of oysters.

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Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (<i>Trachurus murphyi</i>)

Abstract: although a definite effect on lipid hydrolysis could not be found.

Cited by 6 publications

References 39 publications

High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage

High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage

Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi)

Effects of High Hydrostatic Pressure on the Physical, Microbial, and Chemical Attributes of Oysters (Crassostrea virginica)

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