Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)

Abstract

The frozen storage of most Gadiform species is strongly limited by the trimethylamine oxide breakdown into dimethylamine (DMA) and formaldehyde (FA). This study focussed on the quality loss inhibition of hake (Merluccius merluccius) during the frozen storage. In it, the effect of a previous high-pressure (HP) treatment (150-450 MPa for 2 min) on the quality of hake kept frozen at-10 ºC up to 5 months was studied by means of a statistical experiment design. For this purpose, complementary chemical analyses related to quality loss were carried out concerning lipid oxidation and hydrolysis development, volatile amines and formaldehyde (FA) formation and K value. A multifactor ANOVA test showed an inhibitory effect (p<0.015) on dimethylamine (DMA) and free fatty acids formation as a result of the previous HP treatment, this effect increasing with pressure level applied. Additionally, an inhibition (p<0.05) of FA, trimethylamine, total volatile amines and fluorescent compounds formation was obtained according to a one-way ANOVA test. On the contrary, no effect (p>0.05) on the K value, polyene index and formation of peroxides and TBARS was achieved. The work here presented provides for the first time information concerning the employment of HP technology to inhibit the DMA and FA formation during frozen storage.

Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

“…In this study, TVB-N reached high values (12.93 ± 3.01) after two days of cold storage (Table 3). These TVB-N values were higher than those reported for Sparus aurata and merluccius merluccius (Kyrana et al, 1997;Vázquez et al, 2018), indicating that ammonia levels were already elevated after two days of cold storage surpassing of Colombian regulation limit (Colombia, 2012). The increase of TVB-N is probably due to the activity of endogenous enzymes, spoilage bacteria and the subsequently increase of microbial degradation products including ammonia, primary, secondary, and tertiary amines (Kakaei & Shahbazi, 2016).…”

Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage

“…Different pathways have been proposed to explain this degradation process such as partial dehydration of proteins during freezing due to the formation of ice crystals, interaction of proteins with formaldehyde and lipids, and modification of the environment in the liquid phase surrounding proteins caused by the concentration of salts (Vázquez, Fidalgo, Saraiva, & Aubourg, 2018). Consequently, it is of interest to explore technological treatments that can overcome such drawbacks in order to increase fish shelf life and, accordingly, its trading value.…”

Impact of high‐pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

“…Related to the TMAO breakdown, Malinowska‐Pańczyk & Kołodziejska () studied the formation of DMA and FA during the frozen (40 days at −5 °C) storage of minced cod ( G. morhua ) that was preliminary submitted to HPP (193 MPa at −20 °C); a marked inhibition of TMAOase activity in frozen meat was observed, this leading to a reduction in the DMA and FA levels. In a recent research (Vázquez et al ., ), the effect of a previous HPP (150–450 MPa for 2 min) on chemical changes and quality loss evolution of hake ( Merluccius merluccius ) during the frozen storage (5 months at −10 °C) was encountered. An inhibitory effect on DMA, TMA and FA formation and lipid hydrolysis development as a result of the previous HPP were implied; on the contrary, no effect on the K value, polyene index and formation of total volatile amines was achieved.…”