High-pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze-driven weight losses with minimal quality changes

Abstract

BACKGROUND This research evaluates the application of high-pressure processing (HPP) before freezing to reduce weight loss related to thawing and cooking of frozen albacore steaks (Thunnus alalunga) with a minimal impact on fish quality (color, texture, soluble protein, lipid oxidation). Albacore steaks were HPP pretreated (200, 250, and 300 MPa for 0, 2, 4 and 6 min), frozen (-20 degrees C, 5 m s(-1)), thawed (4 degrees C; 24 h), and then analyzed. RESULTS At lower pressures (200 MPa) there was a clear effect of pressurization time on most of the fish quality parameters tested (thawing loss, L{*} value, b{*} value, Delta E, adhesiveness, springiness, salt-soluble protein content), whereas at higher pressures (300 MPa) similar changes took place independently of the pressurization time. High-pressure processing had no impact on lipid oxidation . A pressure of 200 MPa applied for 6 min decreased thawing, cooking, and total weight losses (53.7\%, 55.4\%, and 51.0\% lower than the frozen control, respectively) although it led to noticeable changes in color. A pressure of 200 MPa applied for 2 min decreased thawing, cooking, and total weight losses by 23.2\%, 44.0\% and 33.7\% with respect to the frozen control, respectively, with only minor changes in color. CONCLUSION High-pressure processing pretreatment could be a promising tool for reducing weight loss in frozen fish when HPP conditions are properly selected. A pressure of 200 MPa applied for 2 min could be a good compromise treatment, cutting thawing and cooking losses in albacore, and reducing HPP-mediated color alterations and the related possible consumer rejection. (c) 2020 Society of Chemical Industry