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Food Res Int

Title:		"Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10?ª+ degrees C"
Author(s):		Fidalgo LG; Simoes MMQ; Casal S; Lopes-da-Silva JA; Carta AMS; Delgadillo I; Saraiva JA;
Address:		"QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, Portugal. RAIZ - Forest and Paper Research Institute, 3800-783 Eixo, Aveiro, Portugal. QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. Electronic address: jorgesaraiva@ua.pt"
Journal Title:		Food Res Int
Year:		2020
Volume:		20191014
Issue:
Page Number:		108740 -
DOI:		10.1016/j.foodres.2019.108740
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
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?ª+MPa/10?ª+ degrees C) and compared to atmospheric pressure and conventional refrigeration (AP/5?ª+ degrees C) after 5, 15 and 30?ª+days, and at low temperature (AP/10?ª+ degrees C), after 5 and 15?ª+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?ª+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?ª+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?ª+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?ª+days, when compared to the conventional refrigeration"
Keywords:		Animals *Food Packaging Food Preservation/*methods *Food Storage Lipids/*chemistry Meat/*analysis Salmo salar Time Factors Vacuum Volatile Organic Compounds Hyperbaric storage Lipid stability Physical properties Refrigeration/low temperature Volatiles pro;
Notes:		"MedlineFidalgo, Liliana G Simoes, Mario M Q Casal, Susana Lopes-da-Silva, Jose A Carta, Ana Margarida Salgueiro Delgadillo, Ivonne Saraiva, Jorge A eng Research Support, Non-U.S. Gov't Canada 2019/12/29 Food Res Int. 2020 Jan; 127:108740. doi: 10.1016/j.foodres.2019.108740. Epub 2019 Oct 14"