Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa)
High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature...
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ftmdpi:oai:mdpi.com:/2304-8158/10/8/1775/ 2023-08-20T04:09:31+02:00 Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa) Marta Castrica Radmila Pavlovic Claudia M. Balzaretti Giulio Curone Gabriele Brecchia Emma Copelotti Sara Panseri Davide Pessina Claudio Arnoldi Luca Maria Chiesa agris 2021-07-30 application/pdf https://doi.org/10.3390/foods10081775 EN eng Multidisciplinary Digital Publishing Institute Food Engineering and Technology https://dx.doi.org/10.3390/foods10081775 https://creativecommons.org/licenses/by/4.0/ Foods; Volume 10; Issue 8; Pages: 1775 high-pressure treatment fish quality fish shelf-life extension microbiology sensory traits metabolomics analysis Text 2021 ftmdpi https://doi.org/10.3390/foods10081775 2023-08-01T02:19:47Z High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure. Text Salmo salar MDPI Open Access Publishing Foods 10 8 1775 |
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MDPI Open Access Publishing |
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English |
topic |
high-pressure treatment fish quality fish shelf-life extension microbiology sensory traits metabolomics analysis |
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high-pressure treatment fish quality fish shelf-life extension microbiology sensory traits metabolomics analysis Marta Castrica Radmila Pavlovic Claudia M. Balzaretti Giulio Curone Gabriele Brecchia Emma Copelotti Sara Panseri Davide Pessina Claudio Arnoldi Luca Maria Chiesa Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa) |
topic_facet |
high-pressure treatment fish quality fish shelf-life extension microbiology sensory traits metabolomics analysis |
description |
High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure. |
format |
Text |
author |
Marta Castrica Radmila Pavlovic Claudia M. Balzaretti Giulio Curone Gabriele Brecchia Emma Copelotti Sara Panseri Davide Pessina Claudio Arnoldi Luca Maria Chiesa |
author_facet |
Marta Castrica Radmila Pavlovic Claudia M. Balzaretti Giulio Curone Gabriele Brecchia Emma Copelotti Sara Panseri Davide Pessina Claudio Arnoldi Luca Maria Chiesa |
author_sort |
Marta Castrica |
title |
Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa) |
title_short |
Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa) |
title_full |
Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa) |
title_fullStr |
Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa) |
title_full_unstemmed |
Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa) |
title_sort |
effect of high-pressure processing on physico-chemical, microbiological and sensory traits in fresh fish fillets (salmo salar and pleuronectes platessa) |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2021 |
url |
https://doi.org/10.3390/foods10081775 |
op_coverage |
agris |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Foods; Volume 10; Issue 8; Pages: 1775 |
op_relation |
Food Engineering and Technology https://dx.doi.org/10.3390/foods10081775 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/foods10081775 |
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Foods |
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10 |
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8 |
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1775 |
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