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

This research is focused on optimizing high-pressure processing (HPP) for decreasing weight loss of albacore steaks ( Thunnus alalunga ) while retaining as much as possible the quality of fresh fish. After HPP treatments (0.1–500 MPa, 2 min), samples were stored (24 h, 4°C) and then analyzed (weight...

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Bibliographic Details
Published in:Food and bioprocess technology 2019-12, Vol.12 (12), p.2074-2084
Main Authors: Cartagena, Lucía, Puértolas, Eduardo, Martínez de Marañón, Iñigo
Format: Article
Language:English
Subjects:
Agriculture
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Food Science
Lipid peroxidation
Lipids
Original Paper
Oxidation
Pressure
Texture
Thunnus alalunga
Tuna
Weight loss
Weight reduction
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Summary:This research is focused on optimizing high-pressure processing (HPP) for decreasing weight loss of albacore steaks ( Thunnus alalunga ) while retaining as much as possible the quality of fresh fish. After HPP treatments (0.1–500 MPa, 2 min), samples were stored (24 h, 4°C) and then analyzed (weight loss, color, texture, appearance, water holding capacity, salt-soluble protein content, and lipid oxidation). Weight loss increased from 50 to 150 MPa, without other substantial modification. Above 200 MPa, HPP treatment caused a progressive weight loss reduction. 200 MPa decreased weight loss by 41.6% with respect to 150 MPa, without noticeable changes in color, texture, appearance, or lipid oxidation. 250 MPa decreased weight loss by 50.1% compared to the controls but produced minor changes in color. 500 MPa provoked the maximum reduction of weight loss with respect to the controls (59%), although it caused marked differences in all quality parameters, which would affect consumer acceptance.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-019-02369-w