Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (&lt;i&gt;Trachurus murphyi&lt;/i&gt;)

S P Aubourg,D Maluenda,M Pérez-Won,G Tabilo-Munizaga,T Roco

doi:10.3989/gya.010913

Abstract

Lipid damage evolution was analyzed in chilled Chilean jack mackerel (Trachurus murphyi) previously treated with high hydrostatic pressure (HHP) technology. Different pressure levels and pressure holding times were tested. In addition, fish corresponding to pre- and post-rigor mortis (RM) stages were comparatively studied. Previous HHP treatment led to a marked lipid hydrolysis inhibition in chilled fish. Increasing the pressure level and pressure holding time led to a lower free fatty acid content, with the effect of pressure being more relevant. According to the analysis of different types of lipid oxidation indexes, no effect of the previous HHP treatment on the lipid oxidation development could be determined in chilled jack mackerel. Concerning the effect of the RM stage of raw fish, a higher primary and secondary lipid oxidation development was observed in fish corresponding to the post-RM condition throughout the chilled storage; although a definite effect on lipid hydrolysis could not be found.

Highlights

Marine species are known to deteriorate rapidly postmortem due to the effects of a variety of degradation mechanisms (Whittle et al, 1990)
No effect (p > 0.05) on the lipid content could be observed as a result of the high hydrostatic pressure (HHP) conditions applied or the rigor mortis (RM) stage of fish individuals employed as starting raw material
For both pre- and post-RM fish, a marked lipid hydrolysis inhibition (p < 0.05) throughout the chilled storage could be observed as a result of previously applying the two strongest pressures tested; for pre-RM samples, Free fatty acid (FFA) values storage time holding time

Summary

Introduction

Marine species are known to deteriorate rapidly postmortem due to the effects of a variety of degradation mechanisms (Whittle et al, 1990). High hydrostatic pressure (HHP) technology has been reported to maintain sensory and nutritional properties, while inactivating microbial development and leading to a shelf-life extension and a safety improvement (Torres and Velázquez, 2005; Norton and Sun, 2008; Sánchez et al, 2012). This technology has shown a potential application in the seafood industry for the production of surimi and kamaboko (Montero et al, 1998), for coldsmoked fish preparation (Lakshmanan et al, 2007) and for aiding in freezing (Alizadeh et al, 2007), thawing (Rouillé et al, 2002) and thermal (Ramírez et al, 2009) processing. A profitable effect on quality retention has been observed when employed previously to a refrigerated (He et al, 2002; Erkan et al, 2010) or chilled (Hurtado et al, 2001; Ortea et al, 2010) storage

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