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

Authors :
Fidalgo LG
Simões MMQ
Casal S
Lopes-da-Silva JA
Carta AMS
Delgadillo I
Saraiva JA
Source :
Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jan; Vol. 127, pp. 108740. Date of Electronic Publication: 2019 Oct 14.
Publication Year :
2020

Abstract

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 °C) and compared to atmospheric pressure and conventional refrigeration (AP/5 °C) after 5, 15 and 30 days, and at low temperature (AP/10 °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.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7145
Volume :
127
Database :
MEDLINE
Journal :
Food research international (Ottawa, Ont.)
Publication Type :
Academic Journal
Accession number :
31882080
Full Text :
https://doi.org/10.1016/j.foodres.2019.108740