Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

• Published in: Food chemistry Vol. 116; no. 4; pp. 828 - 835
• Main Authors: Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Ralat, Maria, Marshall, Maruice R.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15-10-2009; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: adhesion; Biological and medical sciences; chewiness; cold storage; color; Colour; cooking quality; dark muscle; fatty acid composition; Fatty acid profile; Fish and seafood industries; food composition; food contamination; Food industries; food processing quality; food storage; Fundamental and applied biological sciences. Psychology; gumminess; hardness; high pressure treatment; HPP; lipid peroxidation; microbial activity; microbiological quality; monenes; muscle tissues; nutrient content; omega-3 fatty acids; omega-6 fatty acids; plate count; Salmo salar; Salmon; saturated fatty acids; storage quality; TBARS; texture; TPA; HPP; Fatty acid profile; TBARS; TPA; Salmon; Colour; Edible fish; Heat treatment; Cooking; Physical dressing; Lipids; Fatty acids; Profile; High pressure; Quality
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.03.029

The effect of high pressure treatment (HPP) (150
MPa and 300
MPa for 15
min) and cooking on quality of Atlantic salmon based on microbial activity, lipid oxidation, fatty acid profile, colour and texture during 6
days of storage was studied. High pressure and cooking significantly (
p
<
0.05) reduced microbial growth. The 300
MPa treatment and cooking showed higher
L∗ and
b∗ values but lower
a∗ values for dark muscle compared to control and samples treated at 150
MPa. An increase in pressure resulted in an increase in hardness, gumminess and chewiness parameters, and a decrease in adhesiveness compared to control and cooked samples. Whereas cooking and 150
MPa led to similar oxidation development as control in dark muscle, the 300
MPa treatment effectively reduced the samples susceptibility to oxidation. Fatty acid profile of cooked Atlantic salmon dark muscle showed significantly (
p
<
0.05) lower amounts of total saturated,
n−3 Polyunsaturated fatty acids (PUFA) and
n−6 PUFA and significantly (
p
<
0.05) higher amounts of monoenes than HPP treated samples during the entire storage period. However, the most important finding of this study was that there was no significant (
p
>
0.05) difference between control and HPP treated samples in terms of total saturated, monoenes,
n−3 PUFA and
n−6 PUFA fatty acid profile. This demonstrates that HPP is a very mild process in terms of its effect on fatty acids.