Impact of High-Pressure Treatment on Amino Acid Profile, Fatty Acid Compositions, and Texture of Yellowfin Seabream (Acanthopagrus arabicus) Filets

Abstract

This work describes the optimization of the pressure–time combination for the inactivation of Listeria monocytogenes in fish medium using a wide range of pressure (225–525 MPa) and holding time (5–30 min). Thereafter, the yellowfin seabream (Acanthopagrus arabicus) filets (100 g each) were subjected to high-pressure (HP) treatment at the optimum pressure/time combination, and the impact of HP on the amino acid profile, fatty acid profiles, color, and texture was assessed. Glycine, glutamic acid, and alanine were recorded as the major amino acids, which did not change significantly after pressurization. Conversely, alanine—the leading free amino acid—dropped significantly after treatment. The fatty acid analysis indicated that oleic acid and palmitic acid accounted for 29.88 and 25.59% of the total fatty acids, respectively. Pressurization did not influence the fatty acid profiles, nutritional quality indices, and hardness of yellowfin seabream fish. The color pigments of filets, measured as a* and b*, changed significantly after the treatment. Overall, this work indicates that HP treatment can be utilized to maintain the nutritional quality of seabream filets; however, further research is needed to maintain the visual color of the fish.

Properties of Bovine Collagen as Influenced by High-Pressure Processing

“…Histidine can be a part of mature crosslinks, which show high stability and resistance to various treatments [47]. An increase in His concentration was also shown by Ahmed et al [51], following high-pressure treatment at 375 MPa for 20 min. The increase is apparently caused as compensation for the decrease in other amino acids.…”

Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams

“…Similarly, HPP was found to increase the total free amino acid composition significantly compared to control at all pressures for different lamb cuts [ 35 ]. The decrease in amino acid concentration following 400 MPa could be due to a slower time of solubilization from muscle proteins compared to their transformation into biogenic amines through decarboxylation [ 36 ]. Furthermore, muscle proteins are also vulnerable to oxidative reactions that could result in a decrease in protein digestibility [ 37 ].…”