Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C

被引:37
作者
Fidalgo, Liliana G. [1 ,2 ]
Simoes, Mario M. Q. [1 ,2 ]
Casal, Susana [3 ]
Lopes-da-Silva, Jose A. [1 ,2 ]
Salgueiro Carta, Ana Margarida [4 ]
Delgadillo, Ivonne [1 ,2 ]
Saraiva, Jorge A. [1 ,2 ]
机构
[1] Univ Aveiro, Dept Chem, QOPNA, P-3810193 Aveiro, Portugal
[2] Univ Aveiro, Dept Chem, LAQV, REQUIMTE, P-3810193 Aveiro, Portugal
[3] Univ Porto, Fac Pharm, Dept Chem, LAQV,REQUIMTE, Porto, Portugal
[4] RAIZ Forest & Paper Res Inst, P-3800783 Aveiro, Portugal
关键词
Hyperbaric storage; Refrigeration/low temperature; Salmo solar; Lipid stability; Physical properties; Volatiles profile; HIGH-PRESSURE; ESTER SYNTHESIS; COLD-STORAGE; SHELF-LIFE; MEAT; EXTRACTION; OXIDATION; SPOILAGE; TEXTURE; QUALITY;
D O I
10.1016/j.foodres.2019.108740
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Lipid stability, physical properties and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins were evaluated after hyperbaric storage at low temperature (HS/LT: 60 MPa/10 degrees C) and compared to atmospheric pressure and conventional refrigeration (AP/5 degrees C) after 5, 15 and 30 days, and at low temperature (AP/10 degrees C), after 5 and 15 days. No variations in drip loss and water holding capacity were observed for HS/LT samples. Compared to AP, HS/LT caused lower changes on muscle fibres, visible by scanning electron micrographs, and a decrease of resilience property (only after 30 days). In addition, myofibrillar fragmentation index did not change at HS/LT. Fatty acids were generally not affected by the different storage conditions, while the polyene index at HS/LT was similar to fresh samples during the 30 days of storage, confirmed by the lower lipid oxidation state of these samples, compared to AP. According to the volatile profile (SPME-GC/MS), HS samples showed to be more similar to the fresh ones, retaining fresh-like alcohols and aldehydes, generally not detected in AP samples after 15 days, the latter presenting spoilage-related compounds probably derived from microbial activity. According to these results, HS/LT represents a promising preservation methodology for fresh salmon loins (and fish in general), retaining better important physicochemical properties for 30 days, when compared to the conventional refrigeration.
引用
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页数:10
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