Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel (Scomber scombrus)

Senturk, Tugce; Alpas, Hami

doi:10.1007/s11947-012-0943-1

Cited by 27 publications

(16 citation statements)

References 42 publications

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“…TVB‐N value is directly interrelated with protein decomposition and production of ammonia and other basic nitrogenous compounds as a result of biochemical reaction and microbial growth (Su and others ). When TVB‐N value is below 25 mg/100 g, the seafood is regarded as “very good quality,” whereas a value over 35 mg/100 g indicates “spoilage” of a product (Senturk and Alpas ). As presented in Figure A, HHP treatments significantly reduced the production of TVB‐N in squids during storage.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Single‐ and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus)

Zhang

Jiao

Lian

et al. 2015

Journal of Food Science

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This study investigated the effect of single- and two-cycle high hydrostatic pressure (HHP) treatments on water properties, physicochemical, and microbial qualities of squids (Todarodes pacificus) during 4 °C storage for up to 10 d. Single-cycle treatments were applied at 200, 400, or 600 MPa for 20 min (S-200, S-400, and S-600), and two-cycle treatments consisted of two 10 min cycles at 200, 400, or 600 MPa, respectively (T-200, T-400, and T-600). HHP-treated samples had higher (P < 0.05) content of P2b (immobilized water) and P21 (myofibril water), but lower P22 (free water) than those of control. The single- and two-cycle HHP treatments at the same pressure level caused no significant difference in water state of squids. The two-cycle HHP treatment was more effective in controlling total volatile basic nitrogen, pH, and total plate counts (TPC) of squids during storage, in which TPC of S-600 and T-600 was 2.9 and 1.8 log CFU/g at 10 d, respectively, compared with 7.5 log CFU/g in control. HHP treatments delayed browning discoloration of the squids during storage, and the higher pressure level and two-cycle HHP were more effective. Water properties highly corresponded with color and texture indices of squids. This study demonstrated that the two-cycle HHP treatment was more effective in controlling microbial growth and quality deterioration while having similar impact on the physicochemical and water properties of squids in comparison with the single-cycle treatment, thus more desirable for extending shelf-life of fresh squids.

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Section: Resultsmentioning

confidence: 99%

“…Canto and others () indicated that caiman meat treated by HHP at 200, 400, or 600 MPa for 10 min is less firm. Senturk and Alpas () stated that Atlantic mackerel samples treated by 400 MPa for 5 min shows less color change than that of 200 MPa at the same 5 min treatment.…”

Section: Introductionmentioning

confidence: 99%

Effect of Single‐ and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus)

Zhang

Jiao

Lian

et al. 2015

Journal of Food Science

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“…There has been a consensus that L * values increase with pressure increase in HP processing of fish meat (Ohshima and others ; Gómez‐Estaca and others ; Erkan and Uretener ; Erkan and others ;Senturk and Alpas ); however, conflicting results are found in the literature about the effect on a * and b * values. For instance, a * values increased with pressure increase in Atlantic mackerel processed at 200, 300, 400 MPa at 5, 10, 15 °C for 5 and 15 min, but b * values were not significantly affected by pressure (Senturk and Alpas ). Similar results were observed for mackerel and cod subjected up to 608 MPa for 15 min (Ohshima and others ).…”

Section: Resultsmentioning

confidence: 99%

Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish

Figueiredo

Bragagnolo

Skibsted

et al. 2015

Journal of Food Science

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Annatto and bixin, the main carotenoid of annatto seeds, were both found to inhibit cholesterol oxidation in minced herring (Clupea harengus) and minced mackerel (Scomber scombrus) during high pressure processing (600 MPa for 10 min) and subsequent chilled storage for 2 wk, a treatment which otherwise increased the content of cholesterol oxidation products above a critical limit for human consumption. Annatto but not bixin reduced the loss of docosahexaenoic acid caused by high pressure processing of herring from 12% to 7%, an effect assigned to antioxidative effects of phenolic compounds in annatto, while bixin as a carotenoid binds to membranes protecting membrane cholesterol.

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“…Pressure appears to be an e promising tool for reducing lipid decay during fish storage. Thus, several authors have observed that a short pressure pretreatment allows to inhibit lipid oxidation and/or hydrolysis in different fatty fish species during their subsequent chilled (Ohshima, Nakagawa, & Koizumi, 1992;Senturk & Alpas, 2013) or frozen storage (M. Pazos et al, 2015;Vázquez et al, 2013). However, the opposite has also been reported (Ortea, Rodríguez, Tabilo-Munizaga, Pérez-Won, & Aubourg, 2010;Rode & Hovda, 2016;Yagiz, Kristinsson, Balaban, & Marshall, 2007) and, therefore, data in the literature are apparently controversial.…”

Section: Introductionmentioning

confidence: 99%

Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)

Otero

Pérez‐Mateos

Holgado

et al. 2019

Innovative Food Science & Emerging Technologies

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The efficacy of hyperbaric cold storage for preserving lean fish has been recently demonstrated but, lamentably, 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, microbial counts were similar or even lower than those of control samples at day 0 and no significant lipid degradation was observed. By contrast, increased microbial counts and significant lipid hydrolysis were detected in the samples stored at atmospheric pressure. Moreover, even though the protein profile was significantly altered during hyperbaric storage, most fish-quality indicators (pH, TVB-N, drip loss, water holding capacity, and hardness after cooking) were better preserved in the mackerel samples stored at 50 MPa. These results clearly prove that hyperbaric cold storage was more efficient than conventional refrigeration for the preservation of Atlantic mackerel fillets. Industrial relevance: Long-term preservation of fatty fish is a challenge for the seafood industry mainly due to lipid degradation that can rapidly reduce fish quality. If effective against lipid degradation, hyperbaric cold storage could be an interesting technology to preserve fish and fish products. The increased cost resulting from hyperbaric storage should be overcome by an extended shelf-life of a high-quality product.

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Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel (Scomber scombrus)

Cited by 27 publications

References 42 publications

Effect of Single‐ and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus)

Effect of Single‐ and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus)

Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish

Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)

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