Abstract
This research is focused on optimizing high-pressure processing (HPP) for decreasing weight loss of albacore steaks (Thunnus alalunga) while retaining as much as possible the quality of fresh fish. After HPP treatments (0.1–500 MPa, 2 min), samples were stored (24 h, 4°C) and then analyzed (weight loss, color, texture, appearance, water holding capacity, salt-soluble protein content, and lipid oxidation). Weight loss increased from 50 to 150 MPa, without other substantial modification. Above 200 MPa, HPP treatment caused a progressive weight loss reduction. 200 MPa decreased weight loss by 41.6% with respect to 150 MPa, without noticeable changes in color, texture, appearance, or lipid oxidation. 250 MPa decreased weight loss by 50.1% compared to the controls but produced minor changes in color. 500 MPa provoked the maximum reduction of weight loss with respect to the controls (59%), although it caused marked differences in all quality parameters, which would affect consumer acceptance.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Alves de Oliveira, F., Cabral Neto, O., Marcondes Rodrigues dos Santos, L., Rocha Ferreira, E. H., & Rosenthal, A. (2017). Effect of high pressure on fish meat quality—a review. Trends in Food Science and Technology, 66, 1–19. doi:https://doi.org/10.1016/j.tifs.2017.04.014
Angsupanich, K., & Ledward, D. A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63(1), 39–50. https://doi.org/10.1016/S0308-8146(97)00234-3.
Aubourg, S. P., Rodríguez, A., Sierra, Y., Tabilo-Munizaga, G., & Pérez-Won, M. (2013). Sensory and physical changes in chilled farmed coho salmon (Oncorhynchus kisutch): effect of previous optimized hydrostatic high-pressure conditions. Food and Bioprocess Technology, 6(6), 1539–1549. https://doi.org/10.1007/s11947-012-0799-4.
Barba, F. J., Terefe, N. S., Buckow, R., Knorr, D., & Orlien, V. (2015). New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Research International, 77, 725–742. https://doi.org/10.1016/j.foodres.2015.05.015.
Ben-Gigirey, B., Sousa, J. M., Villa, T. G., & Barros-Velazquez, J. (1999). Chemical changes and visual appearance of albacore tuna as related to frozen storage. Journal of Food Science, 64, 20–24. https://doi.org/10.1111/j.1365-2621.1999.tb09853.x.
Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72(1–2), 248–254. https://doi.org/10.1016/0003-2697(76)90527-3.
Carlez, A., Veciana-Nogues, T., & Cheftel, J.-C. (1995). Changes in colour and myoglobin of minced beef meat due to high pressure processing. LWT - Food Science and Technology, 28(5), 528–538. https://doi.org/10.1006/fstl.1995.0088.
Chéret, R., Chapleau, N., Delbarre-Ladrat, C., Verrez-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(8), e477–e483. https://doi.org/10.1111/j.1365-2621.2005.tb11518.x.
Chevalier, D., Le Bail, A., & Ghoul, M. (2001). Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle. Food Research International, 34(5), 425–429. https://doi.org/10.1016/S0963-9969(00)00187-3.
Chouhan, A., Kaur, B. P., & Rao, P. S. (2015). Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage. Innovative Food Science and Emerging Technologies, 29, 151–160. https://doi.org/10.1016/j.ifset.2015.03.016.
Christensen, L. B., Hovda, M. B., & Rode, T. M. (2017). Quality changes in high pressure processed cod, salmon and mackerel during storage. Food Control, 72, 90–96. https://doi.org/10.1016/j.foodcont.2016.07.037.
Gómez-Estaca, J., Gómez-Guillén, M. C., & Montero, P. (2007). High pressure effects on the quality and preservation of cold-smoked dolphinfish (Coryphaena hippurus) fillets. Food Chemistry, 102(4), 1250–1259. https://doi.org/10.1016/j.foodchem.2006.07.014.
Gómez-Estaca, J., López-Caballero, M. E., Gómez-Guillén, M. C., López de Lacey, A., & Montero, P. (2009). High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish. Innovative Food Science and Emerging Technologies, 10(2), 148–154. https://doi.org/10.1016/j.ifset.2008.10.006.
Hughes, B. H., Perkins, L. B., Yang, T. C., & Skonberg, D. I. (2016). Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens). Food Chemistry, 194, 487–494. https://doi.org/10.1016/j.foodchem.2015.07.144.
Jiang, W., Hu, S., Li, S., & Liu, Y. (2019). Evaluation of the preservation effect of gelatin-water soluble chitosan film incorporated with Maillard peptides on bluefin tuna (Thunnus thynnus) slices packaging. LWT, 113, 108294. https://doi.org/10.1016/j.lwt.2019.108294.
Jiranuntakul, W., Nakwiang, N., Berends, P., Kasemsuwan, T., Saetung, T., & Devahastin, S. (2018). Physicochemical, microstructural, and microbiological properties of skipjack tuna (Katsuwonus pelamis) after high-pressure processing. Journal of Food Science, 83(9), 2324–2336. https://doi.org/10.1111/1750-3841.14318.
Jung, S., Ghoul, M., & De Lamballerie-Anton, M. (2003). Influence of high pressure on the color and microbial quality of beef meat. LWT - Food Science and Technology, 36(6), 625–631. https://doi.org/10.1016/S0023-6438(03)00082-3.
Kaewprachu, P., Osako, K., Benjakul, S., Suthiluk, P., & Rawdkuen, S. (2017). Shelf life extension for bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract. Food Control, 79, 333–343. https://doi.org/10.1016/j.foodcont.2017.04.014.
Kamalakanth, C. K., Ginson, J., Bindu, J., Venkateswarlu, R., Das, S., Chauhan, O. P., & Gopal, T. K. S. (2011). Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage. Innovative Food Science and Emerging Technologies, 12, 451–455. https://doi.org/10.1016/j.ifset.2011.06.001.
Kim, H. J., Kruk, Z. A., Jung, Y., Jung, S., Lee, H. J., & Jo, C. (2014). Effects of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid. Innovative Food Science and Emerging Technologies, 26, 86–92. https://doi.org/10.1016/j.ifset.2014.06.001.
Ko, W. C., Jao, C. L., Hwang, J. S., & Hsu, K. C. (2006). Effect of high-pressure treatment on processing quality of tilapia meat fillets. Journal of Food Engineering, 77, 1007–1011. https://doi.org/10.1016/j.jfoodeng.2005.08.029.
Kruk, Z. A., Yun, H., Rutley, D. L., Lee, E. J., Kim, Y. J., & Jo, C. (2011). The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control, 22(1), 6–12. https://doi.org/10.1016/j.foodcont.2010.06.003.
Marcos, B., Kerry, J. P., & Mullen, A. M. (2010). High pressure induced changes on sarcoplasmic protein fraction and quality indicators. Meat Science, 85(1), 115–120. https://doi.org/10.1016/j.meatsci.2009.12.014.
McArdle, R., Marcos, B., Kerry, J. P., & Mullen, A. (2010). Monitoring the effects of high pressure processing and temperature on selected beef quality attributes. Meat Science, 86(3), 629–634. https://doi.org/10.1016/j.meatsci.2010.05.001.
Méndez, L., Fidalgo, L. G., Pazos, M., Lavilla, M., Torres, J. A., Saraiva, J. A., Vázquez, M., & Aubourg, S. P. (2017). Lipid and protein changes related to quality loss in frozen sardine (Sardina pilchardus) previously processed under high-pressure conditions. Food and Bioprocess Technology, 10(2), 296–306. https://doi.org/10.1007/s11947-016-1815-x.
Ortea, I., Rodríguez, A., Tabilo-Munizaga, G., Pérez-Won, M., & Aubourg, S. P. (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(6), 925–934. https://doi.org/10.1007/s00217-010-1239-1.
Otero, L., Pérez-Mateos, M., Holgado, F., Márquez-Ruiz, G., & López-Caballero, M. E. (2019). Hyperbaric cold storage: pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.). Innovative Food Science and Emerging Technologies, 51, 41–50. https://doi.org/10.1016/j.ifset.2018.05.003.
Pusineri, C., Vasseur, Y., Hassani, S., Meynier, L., Spitz, J., & Ridoux, V. (2005). Food and feeding ecology of juvenile albacore, Thunnus alalunga, off the Bay of Biscay: a case study. ICES Journal of Marine Science, 62(1), 116–122. https://doi.org/10.1016/j.icesjms.2004.09.004.
Ramirez-Suarez, J. C., & Morrissey, M. T. (2006). Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle. Innovative Food Science and Emerging Technologies, 7(1–2), 19–27. https://doi.org/10.1016/j.ifset.2005.08.004.
Rastogi, N. K., Raghavarao, K. S. M. S., Balasubramaniam, V. M., Niranjan, K., & Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47(1), 69–112. https://doi.org/10.1080/10408390600626420.
Silbande, A., Adenet, S., Smith-Ravin, J., Joffraud, J. J., Rochefort, K., & Leroi, F. (2016). Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging. Food Microbiology, 60, 62–72. https://doi.org/10.1016/j.fm.2016.06.016.
Souza, C. M., Boler, D. D., Clark, D. L., Kutzler, L. W., Holmer, S. F., Summerfield, J. W., Cannon, J. E., Smit, N. R., McKeith, F., & Killefer, J. (2011). The effects of high pressure processing on pork quality, palatability, and further processed products. Meat Science, 87(4), 419–427. https://doi.org/10.1016/j.meatsci.2010.11.023.
Suemitsu, L., & Cristianini, M. (2019). Effects of high pressure processing (HPP) on quality attributes of tilapia (Oreochromis niloticus) fillets during refrigerated storage. LWT, 101, 92–99. https://doi.org/10.1016/j.lwt.2018.11.028.
Teixeira, B., Marques, A., Mendes, R., Gonçalves, A., Fidalgo, L., Oliveira, M., Saraiva, J. A., & Nunes, M. L. (2014). Effects of high-pressure processing on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage. Food and Bioprocess Technology, 7(5), 1333–1343. https://doi.org/10.1007/s11947-013-1170-0.
Torres, J. A., Saraiva, J. A., Guerra-Rodríguez, E., Aubourg, S. P., & Vázquez, M. (2014). Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus). Innovative Food Science and Emerging Technologies, 21, 2–11. https://doi.org/10.1016/j.ifset.2013.12.001.
Truong, B. Q., Buckow, R., Nguyen, M. H., & Stathopoulos, C. E. (2016). High pressure processing of barramundi (Lates calcarifer) muscle before freezing: the effects on selected physicochemical properties during frozen storage. Journal of Food Engineering, 169, 72–78. https://doi.org/10.1016/j.jfoodeng.2015.08.020.
Venugopal, V. (2005). Nutritional value and processing effects. In V. Venugopal (Ed.), Seafood processing: adding value through quick freezing, retortable packaging, and cook-chilling (pp. 425–446). Boca Raton: CRC Press.
Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichloroacetic acid extracts of fish as a measure of oxidative rancidity. Fette, Seifen, Anstrichmittel, 72(12), 1084–1087. https://doi.org/10.1002/lipi.19700721218.
Xuan, X. T., Cui, Y., Lin, X. D., Yu, J. F., Liao, X. J., Ling, J. G., & Shang, H. T. (2018). Impact of high hydrostatic pressure on the shelling efficacy, physicochemical properties, and microstructure of fresh razor clam (Sinonovacula constricta). Journal of Food Science, 83(2), 284–293. https://doi.org/10.1111/1750-3841.14032.
Yagiz, Y., Kristinsson, H. G., Balaban, M. O., Welt, B. A., Ralat, M., & Marshall, M. R. (2009). Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon. Food Chemistry, 116(4), 828–835. https://doi.org/10.1016/j.foodchem.2009.03.029.
Acknowledgements
The authors thank Mary Flour for revising the manuscript for English spelling and grammar.
Funding
The authors thank the Basque Country Government for the financial support to carry out this research work. LC gratefully acknowledges the financial support for her doctoral studies from the Basque Country Government through a research scholarship for young researchers and technologists from the Department of Agriculture, Fisheries and Food.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare that they have no conflict of interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Cartagena, L., Puértolas, E. & Martínez de Marañón, I. High-Pressure Processing (HPP) for Decreasing Weight Loss of Fresh Albacore (Thunnus alalunga) Steaks. Food Bioprocess Technol 12, 2074–2084 (2019). https://doi.org/10.1007/s11947-019-02369-w
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-019-02369-w