Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration
Abstract Hyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins was studied for 30 days and compared to atmospheric pressure at refrigerated temperatures (AP/5 °C, 30 days) and RT (AP/25 °C, 5 days). Most of the fatty acids were not...
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ftdoajarticles:oai:doaj.org/article:9ed316fab1aa4215b4890dc62116ae86 2023-05-15T15:31:46+02:00 Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration Liliana G. Fidalgo Mário M. Q. Simões Susana Casal José A. Lopes-da-Silva Ivonne Delgadillo Jorge A. Saraiva 2021-01-01T00:00:00Z https://doi.org/10.1038/s41598-021-81047-4 https://doaj.org/article/9ed316fab1aa4215b4890dc62116ae86 EN eng Nature Portfolio https://doi.org/10.1038/s41598-021-81047-4 https://doaj.org/toc/2045-2322 doi:10.1038/s41598-021-81047-4 2045-2322 https://doaj.org/article/9ed316fab1aa4215b4890dc62116ae86 Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021) Medicine R Science Q article 2021 ftdoajarticles https://doi.org/10.1038/s41598-021-81047-4 2022-12-31T09:33:13Z Abstract Hyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins was studied for 30 days and compared to atmospheric pressure at refrigerated temperatures (AP/5 °C, 30 days) and RT (AP/25 °C, 5 days). Most of the fatty acids were not affected by storage conditions, with only a slight decrease of docosahexaenoic acid (DHA) content (n-3 polyunsaturated fatty acid) for AP samples, reflected in the lower polyene index values obtained and higher oxidation extent. For HS, a lower lipid oxidation extension and a slower increase of myofibrillar fragmentation index values were observed, when compared to AP samples. The volatile profile was similar for the HS and fresh samples, with the HS samples retaining fresh-like alcohols and aldehydes components, which disappeared in AP samples, mainly in AP/25 °C samples. The volatile profile for AP samples (5 and 25 °C) revealed mostly spoilage-like compounds due to microbial activity. Drip loss increased progressively during the 30 days of storage under HS, while a slight decrease of water holding capacity after 5 days was observed, increasing further after 30 days. Regarding textural properties, only resilience was affected by HS, decreasing after 30 days. So, HS/RT could represent an interesting extended preservation methodology of fresh salmon loins, since allows retaining important physicochemical properties for at least 15 days, while refrigeration after 5 days showed already volatile spoilage-like compounds due to microbial activity. Furthermore, this methodology allows additional considerable energy savings when compared to refrigeration. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Scientific Reports 11 1 |
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Medicine R Science Q Liliana G. Fidalgo Mário M. Q. Simões Susana Casal José A. Lopes-da-Silva Ivonne Delgadillo Jorge A. Saraiva Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration |
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Medicine R Science Q |
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Abstract Hyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins was studied for 30 days and compared to atmospheric pressure at refrigerated temperatures (AP/5 °C, 30 days) and RT (AP/25 °C, 5 days). Most of the fatty acids were not affected by storage conditions, with only a slight decrease of docosahexaenoic acid (DHA) content (n-3 polyunsaturated fatty acid) for AP samples, reflected in the lower polyene index values obtained and higher oxidation extent. For HS, a lower lipid oxidation extension and a slower increase of myofibrillar fragmentation index values were observed, when compared to AP samples. The volatile profile was similar for the HS and fresh samples, with the HS samples retaining fresh-like alcohols and aldehydes components, which disappeared in AP samples, mainly in AP/25 °C samples. The volatile profile for AP samples (5 and 25 °C) revealed mostly spoilage-like compounds due to microbial activity. Drip loss increased progressively during the 30 days of storage under HS, while a slight decrease of water holding capacity after 5 days was observed, increasing further after 30 days. Regarding textural properties, only resilience was affected by HS, decreasing after 30 days. So, HS/RT could represent an interesting extended preservation methodology of fresh salmon loins, since allows retaining important physicochemical properties for at least 15 days, while refrigeration after 5 days showed already volatile spoilage-like compounds due to microbial activity. Furthermore, this methodology allows additional considerable energy savings when compared to refrigeration. |
format |
Article in Journal/Newspaper |
author |
Liliana G. Fidalgo Mário M. Q. Simões Susana Casal José A. Lopes-da-Silva Ivonne Delgadillo Jorge A. Saraiva |
author_facet |
Liliana G. Fidalgo Mário M. Q. Simões Susana Casal José A. Lopes-da-Silva Ivonne Delgadillo Jorge A. Saraiva |
author_sort |
Liliana G. Fidalgo |
title |
Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration |
title_short |
Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration |
title_full |
Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration |
title_fullStr |
Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration |
title_full_unstemmed |
Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration |
title_sort |
enhanced preservation of vacuum-packaged atlantic salmon by hyperbaric storage at room temperature versus refrigeration |
publisher |
Nature Portfolio |
publishDate |
2021 |
url |
https://doi.org/10.1038/s41598-021-81047-4 https://doaj.org/article/9ed316fab1aa4215b4890dc62116ae86 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021) |
op_relation |
https://doi.org/10.1038/s41598-021-81047-4 https://doaj.org/toc/2045-2322 doi:10.1038/s41598-021-81047-4 2045-2322 https://doaj.org/article/9ed316fab1aa4215b4890dc62116ae86 |
op_doi |
https://doi.org/10.1038/s41598-021-81047-4 |
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Scientific Reports |
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11 |
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