Food and Bioprocess Technology

, Volume 8, Issue 10, pp 2159–2170 | Cite as

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

  • Manuel Pazos
  • Lucía Méndez
  • Liliana Fidalgo
  • Manuel Vázquez
  • J. Antonio Torres
  • Santiago P. AubourgEmail author
  • Jorge A. Saraiva
Original Paper


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.


Scomber scombrus High-pressure processing Frozen storage Lipids Proteins Enzymes 



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.


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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Manuel Pazos
    • 1
  • Lucía Méndez
    • 1
  • Liliana Fidalgo
    • 2
  • Manuel Vázquez
    • 3
  • J. Antonio Torres
    • 4
  • Santiago P. Aubourg
    • 1
    Email author
  • Jorge A. Saraiva
    • 2
  1. 1.Department of Food TechnologyInstituto de Investigaciones Marinas (CSIC)VigoSpain
  2. 2.Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry DepartmentAveiro UniversityAveiroPortugal
  3. 3.Department of Analytical Chemistry, Faculty of Veterinary ScienceUniversity of Santiago de CompostelaLugoSpain
  4. 4.Food Processing Engineering Group, Department of Food Science & TechnologyOregon State UniversityCorvallisUSA

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