Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Abstract

This work focused on assessing lipid damage during the storage of frozen Atlantic mackerel (Scomber scombrus) subjected to a high hydrostatic pressure (HHP) treatment (150, 300, 450 MPa with holding times of 0.0, 2.5, and 5.0 min) prior to freezing. The extent of lipid hydrolysis (free fatty acids) and oxidation (peroxide, thiobarbituric acid reactive substance and fluorescent and browning compound formation) as well as the polyene content were analysed during 3 months of accelerated storage at-10ºC. A marked inhibition (p<0.05) of free fatty acids and tertiary lipid oxidation compounds formation during storage was observed when increasing the pressure level or the pressure holding time of the HHP treatment. However, only minor differences in the polyene index and no effect (p>0.05) in the content of primary and secondary oxidation compounds were observed .

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

“…Lipid oxidation development is recognised as a complex process where different kinds of molecules are produced, most of them unstable, susceptible to breakdown and producing lower‐molecular‐weight compounds, or reacting with other molecules (nucleophilic‐type, mostly) present in the fish muscle. This means that to achieve a correct and complete analysis of its development, assessment of oxidation compounds corresponding to the different steps of the lipid oxidation mechanism development would be necessary (Torres et al ., ; Vázquez et al ., ).…”

“…Lipid damage was measured in frozen (−10 °C for 3 months) pelagic fish species (mackerel, S. scombrus ; horse mackerel, T. trachurus ) that were previously submitted to high‐pressure conditions (150, 300 and 450 MPa for 0–5 min at 20 °C) (Torres et al ., ; Vázquez et al ., ). In both studies, a marked inhibition of FFA (lipid hydrolysis) and fluorescent compounds (tertiary lipid oxidation) throughout the storage was observed when increasing the pressure level or the pressure‐holding time.…”

“…During storage and processing, the different pathways of quality loss operate simultaneously and independently, but in some cases, interaction may occur. Thus, the effect of lipid oxidation development on nonenzymatic browning has shown to be markedly important during aquatic food processing (Torres et al ., ; Vázquez et al ., ).…”

Recent Developments in High Pressure Processing of Foods

“…HP-treated (200 MPa) yellowfi n tuna chunks vacuum packed in multilayer ethyl vinyl alcohol (EVOH) fi lms and stored at 2 ± 1 °C was acceptable up to 30 days of storage, whereas control samples were acceptable for a period of 20 days (Kamalakanth et al 2011 ). Vazquez et al ( 2012 ) pointed out that HPT (150-450 MPa, up to 5.0 min) prior to freezing resulted in signifi cant inhibition of free fatty acids and tertiary lipid oxidation compound formation for a storage period of 3 months at −10 °C. However, only minor changes in the polyene index and no effect in the content of primary and secondary oxidation compounds were observed.…”

Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (<i>Trachurus murphyi</i>)

“…On the basis of conditions developed (150-450 MPa for 0-5 min) in a previous research carried out on a related species (Atlantic mackerel, Scomber scombrus; Vázquez et al, 2013), the above mentioned conditions were chosen for the present investigation.…”