Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna
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ORIGINAL RESEARCH
Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna (Thunnus alalunga) Lucía Cartagena 1 & Eduardo Puértolas 1
&
Iñigo Martínez de Marañón 1
Received: 12 June 2020 / Accepted: 21 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This work was focused on the application of high pressure processing (HPP) in frozen albacore tuna as a pretreatment before the frozen storage (BFS) or before thawing (BT) to minimize the negative effects of these conventional processes. Two different HPP pretreatments were evaluated (200/6: 200 MPa for 6 min; 600/0: 600 MPa for 0 min) and, after up to 45 days of frozen storage, thawing loss, color, texture, salt-soluble protein content, and lipid oxidation were analyzed once thawed. The application of HPP before thawing or before frozen storage reduced the thawing losses with respect to controls. For example, after 45 days of frozen storage, thawing loss of 600/0 BT and 600/0 BFS samples were 1.0 ± 0.1% and 1.8 ± 0.2%, whereas in the controls it was 5.0 ± 0.4%. After 45 days of storage, HPP BT samples presented lower thawing losses than the HPP BFS ones. Since non-important differences were detected in the rest of the studied parameters between both kinds of treatments, the application of HPP before thawing would be the best option. Regarding the tested HPP pretreatments, although 600/0 decreased thawing loss in a major extent than 200/6, this pretreatment led to sharp changes in color than 200/6 (higher L* and b* values) and texture (higher hardness and chewiness). Therefore, according to the results, the application of 200/6 BT would be a compromise option for reducing thawing loss in albacore with minimal changes on quality. Keywords Fish quality . High pressure processing . Thawing . Frozen storage . Drip loss . Lipid oxidation . Color
Introduction Tuna industry is one of the most relevant and dynamic subsectors of the fish production. Tuna vessels may generally remain at sea between 15 and 45 days until they return to port (Chust et al. 2019). In the long fishing expeditions, caught tuna is immediately frozen and stored onboard. After landing, tuna is generally thawed and finally processed (e.g., canned tuna). Although freezing is a good technological tool, quality changes occur during freezing, frozen storage, and thawing. Thus, worldwide tuna fleet is actively seeking new approaches that can improve the quality of freezing tuna and its related products.
* Eduardo Puértolas [email protected] 1
AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
Previous research has shown that the application of high pressure allows improving the freezing, the storage, and the thawing process of fish products (Alizadeh et al. 2007a; Fidalgo et al. 2015, 2020; Puértolas and Lavilla 2020; Vázquez et al. 2018). High pressure processing (HPP) can be used during freez
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