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Title: Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C
Author: Fidalgo, Liliana G.
Simões, Mário M. Q.
Casal, Susana
Lopes-da-Silva, José A.
Carta, Ana Margarida Salgueiro
Delgadillo, Ivonne
Saraiva, Jorge A.
Keywords: Hyperbaric storage
Refrigeration/low temperature
Salmo salar
Lipid stability
Physical properties
Volatiles profile
Issue Date: Jan-2020
Publisher: Elsevier
Abstract: Lipid stability, physical properties and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins were evaluated after hyperbaric storage at low temperature (HS/LT: 60 MPa/10 °C) and compared to atmospheric pressure and conventional refrigeration (AP/5 °C) after 5, 15 and 30 days, and at low temperature (AP/10 °C), after 5 and 15 days. No variations in drip loss and water holding capacity were observed for HS/LT samples. Compared to AP, HS/LT caused lower changes on muscle fibres, visible by scanning electron micrographs, and a decrease of resilience property (only after 30 days). In addition, myofibrillar fragmentation index did not change at HS/LT. Fatty acids were generally not affected by the different storage conditions, while the polyene index at HS/LT was similar to fresh samples during the 30 days of storage, confirmed by the lower lipid oxidation state of these samples, compared to AP. According to the volatile profile (SPME-GC/MS), HS samples showed to be more similar to the fresh ones, retaining fresh-like alcohols and aldehydes, generally not detected in AP samples after 15 days, the latter presenting spoilage-related compounds probably derived from microbial activity. According to these results, HS/LT represents a promising preservation methodology for fresh salmon loins (and fish in general), retaining better important physicochemical properties for 30 days, when compared to the conventional refrigeration.
Peer review: yes
DOI: 10.1016/j.foodres.2019.108740
ISSN: 0963-9969
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