Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice

Abstract

The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish processed in pre-rigor conditions led to higher and lower levels (p < 0.05) of moisture and lipid contents in chilled fish, respectively, when compared to their counterpart samples processed in the post-rigor stage. Pre-rigor fish showed a higher (p < 0.05) quality level than post-rigor samples according to the assessment of the K value (59.0–92.1 and 70.3–96.3 ranges, respectively), fluorescent compounds (0.29–1.11 and 0.37–1.90 ranges, respectively), free fatty acids (FFA) (15.1–188.0 and 33.8–232.5 g·kg−1 lipids ranges, respectively), and total volatile amines (216.3–387.6 and 217.7–412.2 g·kg−1 muscle ranges, respectively). Pressure-treated fish showed higher (p < 0.05) quality retention than non-treated samples according to the formation of fluorescent compounds (0.29–0.86 and 0.85–1.90 ranges, respectively), FFA (15.1–50.6 and 58.9–223.5 g·kg−1 lipids ranges, respectively), and total volatile amines (216.3–250.3 and 351.1–412.2 g·kg−1 muscle ranges, respectively) and the evolution of the K value (59.0–77.2 and 86.9–96.3 ranges, respectively). The use of pre-rigor fish and previous HPP is recommended for the commercialisation of the current species as a fresh product.

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

“…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]. Nonetheless, it must be considered that previously reported findings regarding variations in the nutritional value of fish before and after rigor need to be clarified.…”

“…Overall, water retention capacity is related to protein denaturation and evidence supports that proteolysis of cytoskeletal proteins, such as desmin, can be related to fluid retention myofibrils [33]. Changes in intracellular fibrils architecture can be induced by pressure and may influence the ability of the muscle cells to retain water [22,33]. Skjervold et al (2001) further explain that water content might also increase due to ice storage [34].…”

“…The above might suggest that a 550 MPa/3 min treatment might stabilize the rise in TVB-N content between pre and post rigor samples more effectively. The effect of the fish rigor stage on the production of volatile amines has been studied and a higher TVB-N value has been found for postrigor Chilean jack mackerel, as well as for other species, such as rainbow trout (Oncorhynchus mykiss) and mirror carp (Cyprinus carpio) under refrigeration [22].…”