High‐pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze‐driven weight losses with minimal quality changes

Abstract

BACKGROUND This research evaluates the application of high‐pressure processing (HPP) before freezing to reduce weight loss related to thawing and cooking of frozen albacore steaks (Thunnus alalunga) with a minimal impact on fish quality (color, texture, soluble protein, lipid oxidation). Albacore steaks were HPP pretreated (200, 250, and 300 MPa for 0, 2, 4 and 6 min), frozen (−20 °C, 5 m s−1), thawed (4 °C; 24 h), and then analyzed. RESULTS At lower pressures (200 MPa) there was a clear effect of pressurization time on most of the fish quality parameters tested (thawing loss, L* value, b* value, ΔE, adhesiveness, springiness, salt‐soluble protein content), whereas at higher pressures (300 MPa) similar changes took place independently of the pressurization time. High‐pressure processing had no impact on lipid oxidation . A pressure of 200 MPa applied for 6 min decreased thawing, cooking, and total weight losses (53.7%, 55.4%, and 51.0% lower than the frozen control, respectively) although it led to noticeable changes in color. A pressure of 200 MPa applied for 2 min decreased thawing, cooking, and total weight losses by 23.2%, 44.0% and 33.7% with respect to the frozen control, respectively, with only minor changes in color. CONCLUSION High‐pressure processing pretreatment could be a promising tool for reducing weight loss in frozen fish when HPP conditions are properly selected. A pressure of 200 MPa applied for 2 min could be a good compromise treatment, cutting thawing and cooking losses in albacore, and reducing HPP‐mediated color alterations and the related possible consumer rejection. © 2020 Society of Chemical Industry

Crystallization Behavior and Quality of Frozen Meat

“…These crystals are smaller and denser than water, which reduces their ability to swell (increase in volume) during freezing, thereby reducing the mechanical damage imposed on the surrounding tissues. In support of this, Jia et al [127] observed ~35% reduction in drip loss of pork longissimus samples that were pressurized at 400 MPa and subsequently frozen at −20 • C. Other studies similarly found improvements in the quality of beef [128], chicken [129], and fish [130] samples that were subjected to high-pressure freezing compared to conventional freezing. On the other hand, type I ice crystals are formed when water is frozen at atmospheric pressure.…”

Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)

“…Samples treated by PATP at pressures below 350 MPa (100/100, 350/100) showed similar shear force and shear work ( P > 0.05) to the controls (maturation + cooking). It is well known that the application of HPP (low processing temperatures: <25 °C) prompts an increase in food hardness with respect to the fresh control based, among others, on the pressure‐mediated changes to proteins, involving dissociation of oligomers, unfolding, denaturation, aggregation, precipitation and gelatinization 15‐17,24 . This increase in hardness is greater the higher the treatment pressure 11,13 .…”

“…High‐pressure processing (HPP) is a growing technology in the seafood sector owing to its wide range of applications, including shelling of mollusks and crustaceans 3,12‐17 . It is considered a non‐thermal process because the temperature of the pressurized product is kept low throughout the process (typically <25 °C), minimally affecting nutritional and sensory quality 17,18 .…”

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

“…The treatment decreased the TBARS values and affected the color and texture (Cartagena et al., 2020a). No differences were observed in color and texture between HPP‐treated and control samples after cooking (Cartagena et al., 2020b). The authors (Cartagena et al., 2020a,b) concluded that a pressure level of 200 MPa would be an option for reducing thawing loss while minimizing changes in the quality as compared to a 600 MPa pretreatment, which led to sharp changes in color (higher L * and b * values) and texture (higher hardness and chewiness).…”