Comparative effect of a previous 150‐MPa treatment on the quality loss of frozen hake stored at different temperatures

Abstract

BACKGROUND:This study was addressed to the quality loss of European hake (Merluccius merluccius) during frozen storage. Its objective was to comparatively analyse the effect of a previous high-pressure processing (HPP) (150 MPa for 2 min) when different storage temperatures (-10, -18 and -30 ºC) were employed. RESULTS:Most chemical quality indices (trimethylamine, TMA; dimethylamine, DMA, formaldehyde, FA; free fatty acids, FFA) provided a marked content increase with freezing and frozen storage time, values being higher by increasing the storage temperature. Previous HPP led to an inhibitory (p<0.05) effect on the TMA, DMA, FA and FFA formation in frozen fish kept at -10 and -18 ºC, the preservative effect being higher at the highest temperature tested; however, in agreement to the low damage development, no effect could not be proved on samples stored at -30 ºC. Concerning lipid oxidation, peroxides formation was found low, although a slight increasing effect (p<0.05) was implied in fish corresponding to all temperatures as a result of the previous HPP; furthermore, an inhibitory effect (p<0.05) on fluorescent compounds formation (tertiary lipid oxidation) was evident after freezing and at month 9 for -10 ºC samples. CONCLUSION:It is concluded that a 150-MPa high-pressure treatment may inhibit the formation of degradative molecules such as DMA, FA, TMA and FFA during the frozen storage at -18 ºC (maximum recommended) and -10 ºC. However, results have indicated that lowering the storage temperature showed to be more effective than the current HPP (150 MPa for 2 min).

Changes in Lipids and Proteins of Common Carp (Cyprinus carpio) Fillets under Frozen Storage and Establishment of a Radial Basis Function Neural Network (RBFNN)

“…The content of TBARS and FFA were negatively correlated with SSP, Ca 2+ -ATPase, and SH. As stated above, the content of TBARS and FFA both significantly increased with frozen storage time, indicating that the hydrolysis and oxidation of lipids may mutually promote the values as reported in other studies [8,47]. Differently, the content of SSP, Ca 2+ -ATPase, and SH were all significantly decreased under frozen storage as shown above.…”

“…In addition to species, preservation methods such as brine showed a lower response of FFA content during frozen storage according to what was reported previously [34]. In the end, the content of FFA at 261 K was elevated to 39.46 ± 9.89 g/100 g, which was 2.35 and 4.42 times as high as the concentration at 253 K and 245 K. Also, FFA concentration at 261 K was consistently more than that at 253 K and 245 K. These results indicated that FFA still formed during freezing, but the hydrolysis of lipids was significantly suppressed at lower temperatures [8].…”

“…Freezing preservation is still the most effective approach commonly Foods 2023, 12, 2741 2 of 14 used to inhibit fish deterioration caused by spoilage microorganisms and indigenous enzymes [6]. However, lipid oxidation [7], hydrolysis [8], and protein denaturation [9] occur during the frozen storage. Endogenous and microbiological hydrolytic enzymes such as proteases, lipases, phospholipases, peroxidases, and lipoxygenases are still detrimental factors causing fish meat deterioration during frozen storage [10][11][12].…”

The efficacy and safety of high‐pressure processing of food

“…Consequently, chemical changes that are normally expected to happen in foods during processing such as lipid oxidation not related to contaminants (e.g. in Wiggers et al., 2004; Gou et al., 2010; Escobedo‐Avellaneda et al., 2011; Borda et al., 2013; Medina‐Meza et al., 2014; Yi et al., 2017; Carrera et al., 2020) are not considered.…”