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

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 24-30

  Vázquez, Manuel ^a   Torres, J Antonio ^b   Gallardo, José M ^c   Saraiva, Jorge ^d   Aubourg, Santiago P ^c  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b OREGON STATE UNIVERSITY   (United States)

^c INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^d UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Freezing; High pressure; Hydrolysis; Lipids; Oxidation; Scomber scombrus

Indexed keywords

ACCELERATED STORAGES; COMPOUND FORMATION; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; INFORMATION CONCERNING; SCOMBER SCOMBRUS; SECONDARY OXIDATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

FATTY ACIDS; FREEZING; HIGH PRESSURE EFFECTS; HYDROLYSIS; HYDROSTATIC PRESSURE; LIPIDS; ORGANIC COMPOUNDS; PROFITABILITY;

OXIDATION;

SCOMBER SCOMBRUS;

EID: 84876723559     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.12.005     Document Type: Article

References (47)

1. E. Alizadeh, N. Chapleau, M. de Lamballerie, and A. Le-Bail Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets Innovative Food Science and Emerging Technologies 8 2007 493 499
2. A. Amanatidou, O. Schlüter, K. Lemkau, L. Gorris, E. Smid, and D. Knorr Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon Innovative Food Science and Emerging Technologies 1 2000 87 98
3. S. Aubourg Lipid damage detection during the frozen storage of an underutilized fish species Food Research International 32 1999 497 502
4. S. Aubourg, I. Medina, and R. Pérez-Martín Polyunsaturated fatty acids in tuna phospholipids: Distribution in the sn-2 location and changes during cooking Journal of Agricultural and Food Chemistry 44 1996 585 589
5. S. Aubourg, A. Rodríguez, and J. Gallardo Rancidity development during frozen storage of mackerel (Scomber scombrus): Effect of catching season and commercial presentation European Journal of Lipid Science and Technology 107 2005 316 323
6. S. Aubourg, G. Tabilo-Munizaga, J. Reyes, A. Rodríguez, and M. Pérez-Won Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled coho salmon European Journal of Lipid Science and Technology 112 2010 362 372
7. D. Bermúdez-Aguirre, A. Guerrero-Beltrán, G. Barbosa-Cánovas, and J. Welti-Chanes Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments Food Science and Technology International 17 2011 541 547
8. E. Bligh, and W. Dyer A rapid method of total lipid extraction and purification Canadian Journal of Biochemistry and Physiology 37 1959 911 917
9. G. Box, and D. Behnken Some new three level designs for the study of quantitative variables Technometrics 2 1960 455 475
10. R. Chapman, and J. McKay The estimation of peroxides in fats and oils by the ferric thiocyanate method Journal of the American Oil Chemists' Society 26 1949 360 363
11. D. Chevalier, A. Le Bail, and M. Ghoul Effects of high pressure treatment (100-200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle Food Research International 34 2001 425 429
12. E. Decker, and H. Hultin Factors influencing catalysis of lipid oxidation by the soluble fraction of mackerel muscle Journal of Food Science 55 1990 947 950 (953)
13. M. Erickson Lipid oxidation: Flavor and nutritional quality deterioration in frozen foods M. Erickson, Y.-C. Hung, Quality in Frozen Food 1997 Chapman & Hall New York, USA 141 173
14. N. Erkan, G. Üretener, and H. Alpas Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus) Innovative Food Science and Emerging Technologies 11 2010 259 264
15. N. Erkan, G. Üretener, H. Alpas, A. Selçuk, Ö. Özden, and S. Buzrul Effect of high hydrostatic pressure (HHP) treatment on physicochemical properties of horse mackerel (Trachurus trachurus) Food and Bioprocess Technology 4 2011 1322 1329
16. FAO Fishery statistics Capture Production. Yearbook 2005 100/1 2007 Food and Agriculture Organization of the United Nations Rome, Italy 200 209 (242-267)
17. J. Gómez-Estaca, P. Montero, B. Giménez, and M.C. Gómez-Guillén Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus) Food Chemistry 105 2007 511 520
18. M. Gudmundsson, and H. Hafsteinsson Minimal processing in practice: Seafood T. Ohlsson, N. Bengtsson, Minimal processing technologies in the food industry 2002 CRC Press Boca Raton, Fl, USA 245 266
19. P. Harris, and J. Tall Rancidity in fish J. Allen, R. Hamilton, Rancidity in foods 1994 Chapman and Hall London, UK 256 272
20. I. Hassan, M. Khallaf, L. Abd-El Fattah, and N. Yasin Quality criteria, expiration period and marketing loss estimation of pre-treated and cold stored mullet fish Grasas y Aceites 50 1999 208 217
21. H. He, R. Adams, D. Farkas, and M. Morrissey Use of high-pressure processing for oyster shucking and shelf-life extension Journal of Food Science 67 2002 640 645
22. J. Hurtado, P. Montero, and A.J. Borderías Chilled storage of pressurized octopus (Octopus vulgaris) muscle Journal of Food Science 66 2001 400 406
23. A. Kolakowska Lipid oxidation in food systems Z. Sikorski, A. Kolakowska, Chemical and functional properties of food lipids 2003 CRC Press London, UK 133 165
24. R. Lakshmanan, J. Parkinson, and J. Piggott High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar) Food Science and Technology 40 2007 544 551
25. R. Lakshmanan, J. Pigott, and A. Paterson Potential applications of high pressure for improvement in salmon quality Trends in Food Science and Technology 14 2003 354 363
26. R. Lowry, and I. Tinsley Rapid colorimetric determination of free fatty acids Journal of the American Oil Chemists' Society 53 1976 470 472
27. I. Mackie The effects of freezing on flesh proteins Food Reviews International 9 1993 575 610
28. M.J. Martelo-Vidal, J.M. Mesas, and M. Vázquez Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast Food Science and Technology International 18 2012 251 259
29. L. Murchie, M. Cruz-Romero, J. Kerry, M. Linton, M. Patterson, and M. Smiddy High pressure processing of shellfish: A review of microbiological and other quality aspects Innovative Food Science and Emerging Technologies 6 2005 257 270
30. T. Norton, and D.-W. Sun Recent advances in the use of high pressure as an effective processing technique in the food industry Food and Bioprocess Technology 1 2008 2 34
31. T. Ohshima, T. Nakagawa, and C. Koizumi Effect of high hydrostatic pressure on the enzymatic degradation of phospholipids in fish muscle during storage E. Bligh, Seafood Science and Technology, Chapter 8 1992 Fishing News Books Oxford, UK 64 75
32. I. Ortea, A. Rodríguez, G. Tabilo-Munizaga, M. Pérez-Won, and S. Aubourg Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle European Food Research and Technology 230 2010 925 934
33. M. Pérez-Won, M. Barraza, F. Cortés, D. Madrid, P. Cortés, and T. Roco Textural characteristics of frozen blue squat lobster (Cervimunida johni) tails as measured by instrumental and sensory methods Journal of Food Engineering 29 2006 519 531
34. R. Ramírez, J. Saraiva, C. Pérez Lamela, and J.A. Torres Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing Food Engineering Reviews 1 2009 16 30
35. H. Refsgaard, P. Brockhoff, and B. Jensen Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage Journal of Agricultural and Food Chemistry 48 2000 3280 3285
36. M. Richards, and H. Hultin Contributions of blood and blood components to lipid oxidation in fish muscle Journal of Agricultural and Food Chemistry 50 2002 555 564
37. J. Rouillé, A. Le Bail, H. Ramaswamy, and L. Leclerc High pressure thawing of fish and shellfish Journal of Food Engineering 53 2002 83 88
38. S. Saeed, and N. Howell 12-lipoxygenase activity in the muscle tissue of Atlantic mackerel (Scomber scombrus) and its prevention by antioxidants Journal of the Science of Food and Agriculture 81 2001 745 750
39. S. Saeed, and N. Howell Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus) Journal of the Science of Food and Agriculture 82 2002 579 586
40. A. Sequeira-Muñoz, D. Chevalier, A. Le Bail, H. Ramaswamy, and J. Simpson Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature Innovative Food Science and Emerging Technologies 7 2006 13 18
41. Z. Sikorski, and A. Kolakowska Changes in protein in frozen stored fish Z. Sikorski, B. Sun Pan, F. Shahidi, Seafood proteins 1994 Chapman and Hall New York, USA 99 112
42. V. Tironi, M. Tomás, and M.C. Añón Structural and functional changes in myofibrillar proteins of sea salmon (Pseudopercis semifasciata) by interaction with malondialdehyde (RI) Journal of Food Science 67 2002 930 935
43. J.A. Torres, and G. Velázquez Commercial opportunities and research challenges in the high pressure processing of foods Journal of Food Engineering 67 2005 95 112
44. R. Uresti, G. Velázquez, M. Vázquez, R. Ramírez, and J.A. Torres Effects of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins Food Hydrocolloids 19 2005 964 973
45. W. Vyncke Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity Fette Seifen Anstrichmittel 72 1970 1084 1087
46. Y. Yagiz, H. Kristinsson, M. Balaban, and M. Marshall Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus) Journal of Food Science 72 2007 C509 C515
47. A. Zotos, and M. Vouzanidou Seasonal changes in composition, fatty acid, cholesterol and mineral content of six highly commercial fish species of Greece Food Science and Technology International 18 2012 139 149