Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

Torres, J. Antonio; Saraiva, Jorge A.; Guerra-Rodríguez, Esther; Aubourg, Santiago P.; Vázquez, Manuel

doi:10.1016/j.ifset.2013.12.001

Cited by 34 publications

(32 citation statements)

References 30 publications

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“…The values for L*, a* and b* obtained for the HPP pre-treatments and frozen storage times studied are showed in Table 2. An increase on the L* value with pressure was also observed on the muscle of Atlantic mackerel (Scomber scombrus) (Aubourg et al, 2013), sea bass (D. labrax) (Tironi, Lebail, & De Lamballerie, 2007) and horse mackerel (Trachurus trachurus) (Torres et al, 2014). This HPP effect could be interesting if whiteness is a desirable parameter by consumers.…”

Section: Flesh Colourmentioning

confidence: 66%

“…Hardness of horse mackerel (Trachurus trachurus) was highly affected by pressure level and frozen storage time (Torres et al, 2014).…”

Section: Textural Profile Analysis Of Raw Samplesmentioning

confidence: 99%

“…The effect of HPP treatments followed of freezing and frozen storage on the functional and sensory properties of fish species such as Atlantic mackerel (Scomber scombrus) (Aubourg, Torres, Saraiva, Guerra-Rodríguez, & Vázquez, 2013) and horse mackerel (Trachurus trachurus) (Torres, Saraiva, Guerra-Rodríguez, Aubourg, & Vazquez, 2014) were studied. Results of these studied showed a species-dependent effect.…”

Section: Introductionmentioning

confidence: 99%

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High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

Pita-Calvo

Guerra-Rodríguez

Saraiva

et al. 2017

Eur Food Res Technol

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High Pressure Processing (HPP) is a non-thermal technique of growing interest for fish preservation. In this work, the effect on functional properties of European hake (Merluccius merluccius) caused by HPP pre-treatment followed by freezing and frozen storage at-10ºC for 5 months were evaluated in an accelerated frozen storage study. Following a central composite design, five pressure levels (150, 169.27, 300, 430.73, or 450 MPa) and frozen storage times (0, 0.32, 2.5, 4.68, or 5 months) were tested. Colour parameters (L*, a* and b*) were measured in raw muscle. Expressible water and mechanical texture parameters were evaluated on both raw and cooked muscles. Results showed that a low-pressure level (150 MPa) allowed an adequate water holding capacity for raw muscle up to 2.5 months of frozen storage time. Values of 150 or 169.27 MPa did not cause significant changes on L* values of raw muscle when compared to nontreated samples. Overall, HPP led to changes on texture parameters of fresh muscle before and after cooking. However, 300 MPa and 5 months of frozen storage gave adhesiveness for raw muscle like that of non-treated fresh muscle. Moreover, 150-300 MPa for 5 months of frozen storage allowed cohesiveness and chewiness values for cooked muscle like those observed on cooked fresh hake showing that the HPP improves the quality of frozen hake. High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

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Section: Flesh Colourmentioning

confidence: 66%

“…Hardness of horse mackerel (Trachurus trachurus) was highly affected by pressure level and frozen storage time (Torres et al, 2014).…”

Section: Textural Profile Analysis Of Raw Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

Pita-Calvo

Guerra-Rodríguez

Saraiva

et al. 2017

Eur Food Res Technol

Self Cite

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“…The results obtained were similar to Torres et al . () for Trachurus trachurus, although the compression used was 75% instead of 40% used in this study. Seabream of approximately 500 g (Fuentes et al ., ) and 1500 g salmon (Fernández‐Segovia et al ., ) showed similar fillet hardness (approximately 110 N) using similar experimental conditions.…”

Section: Discussionmentioning

confidence: 99%

Farmed meagre, Argyrosomus regius of three different sizes: what are the differences in flesh quality and muscle cellularity?

Saavedra

Pereira

Grade

et al. 2015

Int J of Food Sci Tech

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Larger meagre are more common in the market but, recently, smaller fish have started to be commercialised as well. This study aims to evaluate flesh quality and muscle cellularity of meagre of three different sizes: 800, 1500 and 2500 g. Results showed a higher fat content in larger fish (2.9% compared to 1.3% in small fish), and that texture was not affected by fish size. In terms of muscle cellularity, a higher frequency of smaller fibres was observed in 800 and 1500 g (33% compared to 18% in 2500 g) meagre, whereas in 2500 g meagre, there was a higher frequency of larger fibres. Muscle fibre density was reduced with fish weight (431 and 297 fibres mm À2 for 800 and 2500 g meagre, respectively). In conclusion, this study shows that meagre of different weights are different in terms of fat content and muscle cellularity and that 800 g meagre seems to have a good potential for being commercialised. Quality of meagre of different sizes M. Saavedra et al. Quality of meagre of different sizes M. Saavedra et al. da Saavedra was supported by a postdoctoral grant from the Fundac ßão para a Ciência e Tecnologia Quality of meagre of different sizes M. Saavedra et al. Quality of meagre of different sizes M. Saavedra et al.

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“…Meanwhile, the survival of S. aureus in a sublethal state in low temperature condition may offer an opportunity for the design of food safety control hurdle technology. This combination has been proved to be feasible to improve some functional and sensory properties in horse mackerel muscle (36). However, the impact of chilling and freezing in combination with other treatments still needs further research.…”

Section: Inactivation Kinetics For Noninjured S Aureus Cellsmentioning

confidence: 99%

Inactivation and Sublethal Injury Kinetics of Staphylococcus aureus in Broth at Low Temperature Storage

Suo

Wang

Zhili

et al. 2014

Journal of Food Protection

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Low temperatures are widely used to ensure food quality and safety. However, sublethally injured Staphylococcus aureus is an important microbiological safety concern in low temperature food. The objective of this study was to develop predictive inactivation kinetic models for the inactivation and sublethal injury of S. aureus in broth at different temperatures (4 to -18°C) and time points. S. aureus was diluted in tryptic soy broth plus 0.6% (wt/vol) yeast extract (TSBYE) to obtain approximately 10(8) CFU/ml and was stored separately at 4, -3, -11, and -18°C. After specific time points within 96 days, survival of S. aureus was determined on TSBYE and TSBYE agar plus 10% NaCl for enumeration of the total viable and noninjured cell numbers, respectively. Linear, Weibull, and modified Gompertz models were applied to determine survival curve regression. The combination of low temperature and time resulted in S. aureus inactivation, although the cells were able to survive in this sublethal state. Storage temperature was the critical parameter in survival of S. aureus. The modified Weibull model successfully described a second model of noninjured S. aureus cell survival at different low temperatures, whereas only the linear model was able to fit the total viable cells. The predictive model may be used to estimate the level of S. aureus contamination in food at low storage temperatures and times, and it provides new insight into the sublethally injured survival state of S. aureus in low temperature food.

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Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

Cited by 34 publications

References 30 publications

High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

Farmed meagre, Argyrosomus regius of three different sizes: what are the differences in flesh quality and muscle cellularity?

Inactivation and Sublethal Injury Kinetics of Staphylococcus aureus in Broth at Low Temperature Storage

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