Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

“…HPAT treatments tended to increase the TPA parameters, including hardness, springiness, chewiness, gumminess, and resilience, of silver pomfret compared to those of conventionally thawed samples (WIT). Similar results have been recorded for cod, salmon, haddock, and whiting (Arnaud, de Lamballerie, & Pottier, ; Schubring et al, ). As the pressure elevated, the hardness and resilience increased significantly from 150 MPa, while the springiness, chewiness, and gumminess increased significantly from 200 MPa as compared to those of WIT ( p < 0.05).…”

“…As the pressure elevated, the hardness and resilience increased significantly from 150 MPa, while the springiness, chewiness, and gumminess increased significantly from 200 MPa as compared to those of WIT ( p < 0.05). These changes could be correlated to the unfolding of actin and sarcoplasmic proteins, increasing in protein–protein interactions, as well as new hydrogen‐bonded networks formation and cellular damage (Angsupanich & Ledward, ; Arnaud et al, ; Yagiz et al, ; Zare, ). It seems that HPAT treatments could modify the texture of the thawed flesh, making it harder and springier, thus preventing the softening of fish flesh during thawing process, which were appreciated during its consumption (Cheret, Delbarre‐Ladrat, de Lamballerie‐Anton, & Verrez‐Bagnis, ).…”

“…A slight increase in TBARS values was observed in all HPAT‐treated samples, but no significant change was recorded when compared with the fresh one, which was in accordance with the findings obtained with cod muscle (Angsupanich & Ledward, ). However, studies have also been reported that lipid oxidation was accelerated in many aquatic products, including black tiger shrimp, salmon, and razor clam after pressurization (Arnaud et al, ; Kaur, Rao, & Nema, ; Xuan et al, ), indicating that effects of HHP on lipid oxidation of muscles varied vastly on the species, type of muscles, applied pressure level and holding time.…”

“…Proteins are susceptible to attack by free radicals and carbonylation is one of the most significant changes in oxidized proteins (Jia, Nirasawa, Ji, Luo, & Liu, ; Zhang, Fang, Hao, & Zhang, ). During high‐pressure processing, myofibrillar protein (the main structural protein constituting approximately 40%–60% of fish muscle proteins) undergoes a range of changes, such as denaturation, degradation, aggregation, and oxidation which results in a wide range of modifications, especially the formation of carbonyl compounds (Arnaud et al, ; Lund & Baron, ; Shao et al, ; Truong et al, ). In this study, we reconfirmed this phenomenon.…”

Utilization of marine by-products for the recovery of value-added products

“…However, fish can be preserved and processed by many other methods. Furthermore, fish preservation and processing may vary according to the species because they have their own characteristic composition, size, shape and intrinsic chemistry (Rustad et al, 2011;Arnaud et al, 2018). Based on an early study conducted in 2005 by FAO, around 7.3 million tons of whole fish (∼8% of the global catch by volume) is discarded before landing worldwide every year in commercial fisheries (Ramírez, 2013).…”