Skip to main content

Advertisement

SpringerLink
Log in

Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

This research focuses on biochemical changes related to quality losses observed in Atlantic mackerel (Scomber scombrus) muscle stored under commercial frozen storage conditions (9 months, −18 °C) when subjected to high-hydrostatic pressure (HHP) treatments (125, 150, 175, and 200 MPa for 0 min) before freezing. After freezing, free fatty acid (FFA) formation (lipid hydrolysis assessment) showed a marked inhibition in HHP-treated fish and during frozen storage of samples treated at 175 MPa. Fluorescence ratio (FR) assessment of tertiary lipid oxidation showed a partial inhibitory effect during the 0–9-month period for samples treated at 175 and 200 MPa. After a 3-month storage of samples treated at these pressure levels, one-dimensional SDS-PAGE analysis of the sarcoplasmic protein fraction revealed the disappearance of a band; additionally, samples treated at 150 MPa showed the same effect at month 9. After gel excision, trypsin digestion, tandem mass spectrometry (MS/MS), and sequence database analysis, the band was identified as phosphoglycerate mutase 2 (28.7 kDa). On the other hand, HHP processing did not show a significant effect on trimethylamine (TMA) values, primary and secondary lipid oxidation, PUFA levels, 1-D myofibril protein pattern, and the activity of acid phosphatase and cathepsins B and D. Biochemical quality indices such as FFA, TMA, and FR and the activity of acid phosphatase and cathepsin B showed a progressive increase throughout the frozen storage of all samples.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Ashie, I., Smith, J., & Simpson, B. (1996). Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36, 87–121.

    Article  CAS  Google Scholar 

  • Aubourg, S. (1999). Review: recent advances in assessment of marine lipid oxidation by using fluorescence. Journal of the American Oil Chemists’ Society, 76, 409–419.

    Article  CAS  Google Scholar 

  • Aubourg, S, Medina, I., & Pérez-Martín, R. (1996). Polyunsaturated fatty acids in tuna phospholipids: distribution in the sn-2 location and changes during cooking. Journal of Agricultural and Food Chemistry, 44, 585-589.

    Article  CAS  Google Scholar 

  • Aubourg, S., Rodríguez, A., & Gallardo, J. (2005). Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentation. European Journal of Lipid Science and Technology, 107, 316–323.

    Article  CAS  Google Scholar 

  • Aubourg, S., Torres, J. A., Saraiva, J., Guerra-Rodríguez, E., & Vázquez, M. (2013). Effect of high-pressure pretreatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus). Food Science and Technology (LWT), 53, 100–106.

    CAS  Google Scholar 

  • Bligh, E., & Dyer, W. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911–917.

    Article  CAS  Google Scholar 

  • Brutti, A., Rovere, P., Cavallero, S., D’Amelio, S., Danesi, P., & Arcangeli, G. (2010). Inactivation of Anisakis simplex larvae in raw fish using high hydrostatic pressure treatments. Food Control, 21, 331–333.

    Article  Google Scholar 

  • Buckow, R., Truong, B., & Versteeg, C. (2010). Bovine cathepsin D activity under high pressure. Food Chemistry, 120, 474–481.

    Article  CAS  Google Scholar 

  • Campus, M. (2010). High pressure processing of meat, meat products and seafood. Food Engineering Reviews, 2, 256–273.

    Article  Google Scholar 

  • Chapman, R., & McKay, J. (1949). The estimation of peroxides in fats and oils by the ferric thiocyanate method. Journal of the American Oil Chemists’ Society, 26, 360–363.

    Article  CAS  Google Scholar 

  • Chéret, R., Chapleau, N., Delbarre-Ladrat, C., Vérrez-Bagnis, V., & De Lamballerie, M. (2005). Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. Journal of Food Science, 70, E477–E483.

    Article  Google Scholar 

  • Chéret, R., Hernández-Andrés, A., Delbarre-Ladrat, C., de Lamballerie, M., & Vérrez-Bagnis, V. (2006). Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment. European Food Research and Technology, 222, 527–535.

    Article  Google Scholar 

  • Chevalier, D., Le Bail, A., Chourot, J., & Chantreau, P. (1999). High pressure thawing of fish (whiting): influence of the process parameters on drip losses. Lebensmittel-Wissenschaft und -Technologie, 32, 25–31.

    Article  CAS  Google Scholar 

  • Chevalier, D., Sequeira-Muñoz, A., Le Bail, A., Simpson, B., & Ghoul, M. (2000). Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus maximus). Lebensmittel-Wissenschaft und -Technologie, 33, 570–577.

    Article  CAS  Google Scholar 

  • Fidalgo, L. G., Saraiva, J. A., Aubourg, S. P., Vázquez, M., & Torres, J. A. (2014). Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage. Innovative Food Science & Emerging Technologies, 23, 18–24.

    Article  CAS  Google Scholar 

  • Gallardo, J. M., Carrera, M., & Ortea, I. (2013). Proteomics in food science. In A. Cifuentes (Ed.), Foodomics: advanced mass spectrometry in modern food science and nutrition (pp. 125–165). Hoboken: John Wiley & Sons, Inc.

    Chapter  Google Scholar 

  • Groβ, M., Auerbach, G., & Jaenicke, R. (1993). The catalytic activities of monomeric enzymes show complex pressure dependence. FEBS Letters, 321, 256–260.

    Article  Google Scholar 

  • Han, J.-Z., & Wang, Y.-B. (2008). Proteomics: present and future in food science and technology. Trends in Food Science and Technology, 19, 26–30.

    Article  CAS  Google Scholar 

  • Harris, P., & Tall, J. (1994). Rancidity in fish. In J. Allen, & R. Hamilton (Eds.), Rancidity in foods (pp. 256–272). London: Chapman and Hall.

    Google Scholar 

  • Laemmli, U. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680–685.

    Article  CAS  Google Scholar 

  • Lakshmanan, R., Pigott, J., & Paterson, A. (2003). Potential applications of high pressure for improvement in salmon quality. Trends in Food Science and Technology, 14, 354–363.

    Article  CAS  Google Scholar 

  • Lakshmanan, R., Miskin, D., & Piggott, J. R. (2005). Quality of vacuum packed cold-smoked salmon during refrigerated storage as affected by high-pressure processing. Journal of the Science of Food and Agriculture, 85, 655–661.

    Article  CAS  Google Scholar 

  • Lowry, R., & Tinsley, I. (1976). Rapid colorimetric determination of free fatty acids. Journal of the American Oil Chemists’ Society, 53, 470–472.

    Article  CAS  Google Scholar 

  • Mackie, I. M. (1993). The effects of freezing on flesh proteins. Food Reviews International, 9, 575–610.

    Article  CAS  Google Scholar 

  • Montero, P., Giménez, B., Pérez-Mateos, M., & Gómez-Guillén, M. C. (2005). Oxidation stability of muscle with quecetin and rosemary during thermal and high-pressure gelation. Food Chemistry, 93, 17–23.

    Article  CAS  Google Scholar 

  • Mújica-Paz, H., Valdez-Fragoso, A., Tonello Samson, C., Welti-Chanes, J., & Torres, J. A. (2011). High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology, 4, 969–985.

    Article  Google Scholar 

  • Norton, T., & Sun, D.-W. (2008). Recent advances in the use of high pressure as an effective processing technique in the food industry. Food and Bioprocess Technology, 1, 2–34.

    Article  Google Scholar 

  • Ohmori, T., Shigehisa, T., Taji, S., & Hayashi, R. (1992). Biochemical effects of high hydrostatic pressure on the lysosome and proteases involved in it. Bioscience, Biotechnology, and Biochemistry, 56, 1285–1288.

    Article  CAS  Google Scholar 

  • Ohshima, T., Nakagawa, T., & Koizumi, C. (1992). Effect of high hydrostatic pressure on the enzymatic degradation of phospholipids in fish muscle during storage. In E. Bligh (Ed.), Seafood science and technology, chapter 8 (pp. 64–75). Oxford: Fishing News Books.

    Google Scholar 

  • Ortea, I., Rodríguez, A., Tabilo-Munizaga, G., Pérez-Won, M., & Aubourg, S. (2010). Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle. European Food Research and Technology, 230, 925–934.

    Article  CAS  Google Scholar 

  • Ortiz, J., Larraín, MªA., Vivanco, J., & Aubourg, S. (2009). Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): effect of antioxidant composition supplied in the diet. Food Chemistry, 115, 143-148.

    Article  CAS  Google Scholar 

  • Pazos, M., Pereira da Rocha, A., Roepstorff, P., & Rogowska-Wrzesinska, A. (2011). Fish proteins as targets of ferrous-catalyzed oxidation: identification of protein carbonyls by fluorescent labeling on two-dimensional gels and MALDI-TOF/TOF mass spectrometry. Journal of Agricultural and Food Chemistry, 59, 7962–7977.

    Article  CAS  Google Scholar 

  • Pazos, M., Méndez, L., Gallardo, J. M., & Aubourg, S. (2014). Selective-targeted effect of high pressure processing on proteins related to quality: a proteomics evidence in Atlantic mackerel (Scomber scombrus). Food and Bioprocess Technology, 7, 2342–2353.

    Article  CAS  Google Scholar 

  • Refsgaard, H., Brockhoff, P., & Jensen, B. (2000). Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage. Journal of Agricultural and Food Chemistry, 48, 3280–3285.

    Article  CAS  Google Scholar 

  • Saeed, S., & Howell, N. (2001). 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, 745–750.

    Article  CAS  Google Scholar 

  • Senturk, T., & Alpas, H. (2013). Effect of high hydrostatic pressure treatment (HHPT) on quality and shelf life of Atlantic mackerel (Scomber scombrus). Food and Bioprocess Technology, 6, 2306–2318.

    Article  CAS  Google Scholar 

  • Shewfelt, R. (1981). Fish muscle lipolysis—a review. Journal of Food Biochemistry, 5, 79–100.

    Article  CAS  Google Scholar 

  • Sikorski, Z., & Kolakowska, A. (1994). Changes in protein in frozen stored fish. In Z. Sikorski, B. Sun Pan, & F. Shahidi (Eds.), Seafood proteins (pp. 99–112). New York: Chapman and Hall.

    Chapter  Google Scholar 

  • Sikorski, Z., & Kolakowski, E. (2000). Endogenous enzyme activity and seafood quality: influence of chilling, freezing, and other environmental factors. In N. Haard, & B. Simpson (Eds.), Seafood enzymes (pp. 451–487). New York: Marcel Dekker.

    Google Scholar 

  • Smith, P., Krohn, R., Hermanson, G., Mallia, A., Gartner, F., Provenzano, M., Fujimoto, E., Goeke, N., Olson, B., & Klenk, D. (1985). Measurement of protein using bicinchoninic acid. Analytical Biochemistry, 150, 76–85.

    Article  CAS  Google Scholar 

  • Tironi, V., Tomás, M., & Añón, M. C. (2002). Structural and functional changes in myofibrillar proteins of sea salmon (Pseudopercis semifasciata) by interaction with malondialdehyde (RI). Journal of Food Science, 67, 930–935.

    Article  CAS  Google Scholar 

  • Tironi, V., de Lamballerie, M., & Le Bail, A. (2010). Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing. Innovative Food Science & Emerging Technologies, 11, 565–573.

    Article  CAS  Google Scholar 

  • Torres, A., Vázquez, M., Saraiva, J., Gallardo, J., & Aubourg, S. (2013). Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel. European Journal of Lipid Science and Technology, 115, 1454–1461.

    Article  CAS  Google Scholar 

  • Tozawa, H., Erokibara, K., & Amano, K. (1971). Proposed modification of Dyer’s method for trimethylamine determination in codfish. In R. Kreuzer (Ed.), Fish inspection and quality control (pp. 187–190). London: Fishing News Books Ltd.

    Google Scholar 

  • Vázquez, M., Torres, J. A., Gallardo, J., Saraiva, J., & Aubourg, S. (2013). Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): effect of a high hydrostatic pressure pre-treatment. Innovative Food Science & Emerging Technologies, 18, 24–30.

    Article  Google Scholar 

  • Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichmittel, 72, 1084–1087.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The Xunta de Galicia and the European Social Fund are thankfully recognized for the financial support of the postdoctoral “Isidro Parga Pondal” contract to M. P. The Spanish Ministry of Science and Innovation is also gratefully acknowledged for the doctoral fellowship to L. M. The authors thank Dr. María Lavilla (AZTI Tecnalia, Derio, Spain), Dr. Barbara Teixeira (IPMA, Lisbon, Portugal), Mr. Marcos Trigo, and Mrs. Lorena Barros for their help in carrying out the present study. This work was supported by the Secretaría Xeral de I + D from the Xunta de Galicia (Galicia, Spain) through the Research Project 10TAL402001PR (2010–2012), 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 Grants no. 2011-31200-06041 and 2012-31200-06041 from the USDA National Institute of Food and Agriculture.

Author information

Authors and Affiliations

  1. Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208, Vigo, Spain

    Manuel Pazos, Lucía Méndez & Santiago P. Aubourg

  2. Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal

    Liliana Fidalgo & Jorge A. Saraiva

  3. Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002, Lugo, Spain

    Manuel Vázquez

  4. Food Processing Engineering Group, Department of Food Science & Technology, Oregon State University, Corvallis, OR, 97331, USA

    J. Antonio Torres

Authors
  1. Manuel Pazos
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Lucía Méndez
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Liliana Fidalgo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Manuel Vázquez
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. J. Antonio Torres
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Santiago P. Aubourg
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jorge A. Saraiva
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Santiago P. Aubourg.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pazos, M., Méndez, L., Fidalgo, L. et al. Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage. Food Bioprocess Technol 8, 2159–2170 (2015). https://doi.org/10.1007/s11947-015-1567-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-015-1567-z

Keywords

Search

Navigation