Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 23, Issue -, Pages 18-24Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2014.03.010
Keywords
High-pressure processing; Frozen storage; Scomber scombrus; Acid phosphatase; Cathepsins; Lipase
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Funding
- Xunta de Galicia (Spain) [10TAL402001PR]
- Research Unit QOPNA [62/94]
- European Union
- QREN
- FEDER
- COMPETE [Pest-C/QUI/UI0062/2013, FCOMP-01-0124-FEDER-037296]
- USDA National Institute of Food and Agriculture
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In this work, we studied the effect of high-pressure processing (HPP) pre-treatments (150, 300 and 450 MPa for 0, 2.5 and 5 min) on key enzyme activities in Atlantic mackerel (Scomber scombrus) during frozen storage (3 months of accelerated storage, -10 degrees C). Except for a minor decrease from treatment at 450 MPa, no substantial effect on acid phosphatase activity was observed. In contrast, cathepsins B and D and lipase were affected by HPP and frozen storage. Increasing the pressure reduced cathepsin B and lipase activities. Generally, increasing the holding time at 150 MPa increased the activity of cathepsin B and lipase (except at month 1), while increasing the holding time at 300 MPa reduced the lipase activity, and no effect was observed at 450 MPa. Overall, cathepsin D activity increased with frozen storage time and for treatments at 300 MPa but decreased at 450 MPa. This work provides novel information of HPP pre-treatments application, lowering enzyme activity during frozen storage of Atlantic mackerel. Industrial relevance: The activity of fish endogenous enzymes has an important role in its deterioration during frozen storage, limiting its commercialisation. This research presents valuable information concerning the employment of high-pressure processing pre-treatments to reduce deteriorative enzymatic activities during the subsequent frozen storage of Atlantic mackerel (Scomber scombrus). High-pressure processing pre-treatments can so be of interest for fish processors to enhance the frozen storage of these fish species and possibly of others. (C) 2014 Elsevier Ltd. All rights reserved.
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