Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)

12 pages, 3 figures, 3 tables

Detalles Bibliográficos
Autores: Vázquez, Manuel, Fidalgo, Liliana G., Saraiva, Jorge A., Aubourg, Santiago P.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/160534
Acceso en línea:http://hdl.handle.net/10261/160534
Access Level:acceso abierto
Palabra clave:High pressure
Merluccius merluccius
Frozen storage
Formaldehyde
Dimethylamine
Free fatty acids
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spelling Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)Vázquez, ManuelFidalgo, Liliana G.Saraiva, Jorge A.Aubourg, Santiago P.High pressureMerluccius merlucciusFrozen storageFormaldehydeDimethylamineFree fatty acids12 pages, 3 figures, 3 tablesThe objective of this study was the quality loss inhibition of hake (Merluccius merluccius) during the frozen storage. For it, the effect of a previous high-pressure (HP) treatment (150–450 MPa for 2 min) was analysed throughout a 5-month storage at − 10 °C. Quality changes were monitored by complementary chemical analyses. Inhibition (p < 0.05) of dimethylamine (DMA), free fatty acid (FFA), formaldehyde (FA), trimethylamine, total volatile amine and fluorescent compound (tertiary lipid oxidation compound) formation was concluded by previous pressure treatment according to the one-way ANOVA analysis. On the contrary, no effect (p > 0.05) on the K value, polyene index and formation of peroxides and thiobarbituric acid reactive substances was achieved. Additionally, a multifactor ANOVA test (pressure and frozen storage time effects; i.e. comparison among HP treatments) showed an inhibitory effect (p < 0.015) on DMA and FFA formation, this effect increasing with pressure level applied. This inhibitory effect on the formation of such molecules related to quality loss can be explained on the basis of the damage caused to different kinds of enzymes such as trimethylamine oxide demethylase, lipases and phospholipases, so that their activity during the subsequent frozen storage would decrease. The work here presented provides for the first time information concerning the employment of HP technology to inhibit the DMA, FA and FFA formation during the frozen storage of hake. Further research focussed on commercial frozen conditions (− 18 °C) and including sensory and nutritional aspects is foreseenThe work was supported by the Consejo Superior de Investigaciones Científicas (CSIC) (Spain) through the Research Project 2017-70E032; by Fundação para a Ciência e a Tecnologia (FCT Portugal), European Union, QRN, FEDER, COMPETE through founding of the Organic Chemistry Research Unit (QOPNA) (project PEst-C/QUI/UI0062/2013; FCOMP-01-0124-FEDER-037296); and by Formula Grant No. 2011-31200-06041 and 2012-31200-06041 from the USDA National Institute of Food and AgriculturePeer reviewedSpringer NatureConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/160534reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1007/s11947-017-2010-4Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1605342026-05-22T06:33:51Z
dc.title.none.fl_str_mv Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)
title Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)
spellingShingle Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)
Vázquez, Manuel
High pressure
Merluccius merluccius
Frozen storage
Formaldehyde
Dimethylamine
Free fatty acids
title_short Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)
title_full Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)
title_fullStr Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)
title_full_unstemmed Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)
title_sort Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)
dc.creator.none.fl_str_mv Vázquez, Manuel
Fidalgo, Liliana G.
Saraiva, Jorge A.
Aubourg, Santiago P.
author Vázquez, Manuel
author_facet Vázquez, Manuel
Fidalgo, Liliana G.
Saraiva, Jorge A.
Aubourg, Santiago P.
author_role author
author2 Fidalgo, Liliana G.
Saraiva, Jorge A.
Aubourg, Santiago P.
author2_role author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv High pressure
Merluccius merluccius
Frozen storage
Formaldehyde
Dimethylamine
Free fatty acids
topic High pressure
Merluccius merluccius
Frozen storage
Formaldehyde
Dimethylamine
Free fatty acids
description 12 pages, 3 figures, 3 tables
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/160534
url http://hdl.handle.net/10261/160534
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1007/s11947-017-2010-4
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812455

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