PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage
Version 1
: Received: 27 November 2023 / Approved: 27 November 2023 / Online: 28 November 2023 (09:23:58 CET)
How to cite:
Zura-Bravo, L.; Solís, D.; Masztalerz, K.; Tabilo-Munizaga, G.; Pérez-Won, M.; Lemus-Mondaca, R. High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage. Preprints2023, 2023111744. https://doi.org/10.20944/preprints202311.1744.v1
Zura-Bravo, L.; Solís, D.; Masztalerz, K.; Tabilo-Munizaga, G.; Pérez-Won, M.; Lemus-Mondaca, R. High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage. Preprints 2023, 2023111744. https://doi.org/10.20944/preprints202311.1744.v1
Zura-Bravo, L.; Solís, D.; Masztalerz, K.; Tabilo-Munizaga, G.; Pérez-Won, M.; Lemus-Mondaca, R. High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage. Preprints2023, 2023111744. https://doi.org/10.20944/preprints202311.1744.v1
APA Style
Zura-Bravo, L., Solís, D., Masztalerz, K., Tabilo-Munizaga, G., Pérez-Won, M., & Lemus-Mondaca, R. (2023). High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage. Preprints. https://doi.org/10.20944/preprints202311.1744.v1
Chicago/Turabian Style
Zura-Bravo, L., Mario Pérez-Won and Roberto Lemus-Mondaca. 2023 "High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage" Preprints. https://doi.org/10.20944/preprints202311.1744.v1
Abstract
Chilean jack mackerel (Trachurus murphyi) is recognized as one of the most valuable pelagic resources across the southeast Pacific Ocean. Despite its nutritious properties it is an underused resource due to its rapid spoilage. The use of high hydrostatic pressure (HHP) for the processing of aquatic products could be an efficient alternative to cold storage since HHP might inactivate microbial pathogens and slow down spoilage microorganisms, therefore extending the product’s shelf life. The aim of the study was to compare the effect of HHP at 450 and 550 MPa for 3 min on the physicochemical properties of jack mackerel muscle undergoing pre- and post-rigor mortis stage and further storage for 26 days at 4°C. pH, total volatile basic nitrogen, trimethylamine, color, water-holding capacity, and texture were assessed. The proximate composition, pH, total volatile basic nitrogen, trimethylamine, color, water holding capacity, and texture, showed significant changes between untreated and treated samples, while the water holding capacity was virtually unaffected. Overall results showed an acceptable and long-lasting edible quality of Trachurus murphyi stored at 4°C when preserved through HHP. These findings suggest that the HHP might be able to industrially scale the production of highly physicochemical superior and minimally processed fish products.
Keywords
Chilean jack mackerel; high hydrostatic pressure; rigor mortis; biochemical changes; cold storage; physicochemical properties.
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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