High-Pressure Processing (HPP) for Decreasing Weight Loss of Fresh Albacore (Thunnus alalunga) Steaks

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

“…Selected pressures were reached after less than 102, 116, and 132 s, respectively. These HPP conditions were selected in accordance with the results obtained in fresh albacore in a previous study 3 . In all HPP pretreatments, decompression time was less than 6 s. Three albacore steaks were treated for each HPP pretreatment (200–300 MPa for 0–6 min).…”

“…Texture profile analysis (TPA) was evaluated following the method described by Cartagena et al 3 . in albacore cubes (2 cm × 2 cm × 2 cm) using a TA.HDplus (Stable Micro Systems Ltd, Goldaming, UK) with a 5 kg load cell capacity and a 75 mm diameter plate probe (P/75).…”

“…Salt‐soluble protein content was determined by the Bradford method 16 with some modifications: 3 2 g of albacore muscle was immersed in 20 mL solution buffer (0.6 M·L ‐1 KCl, 0.05 M·L ‐1 sodium phosphate, pH = 7.4) and homogenized (10 000 rpm, 30 s). The homogenate was centrifugated at 15,316 g for 10 min at 4 °C (Sorvall Lengend XTR Centrifuge, Thermo Scientific, Waltham, MA, USA).…”

“…Thiobarbituric acid index (TBARS value) was measured following the method described by Truong et al 2 . and modified by Cartagena et al 3 . Lipid extract (extraction solution: 7.5% trichloroacetic acid, 0.1% propyl gallate, 0.1% EDTA) obtained from 5 g of albacore muscle was mixed with 0.02 M·L ‐1 TBA solution (1:1, v/v) and then heated (95 °C, 40 min).…”

“…High‐pressure processing (HPP) has shown the potential to reduce drip and cooking losses in fresh seafood. Cartagena et al 3 . recently showed that pressures above 200 MPa could be suitable to decrease drip loss in fresh albacore with respect to the control group.…”