LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal.
LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal.
Sci Rep. 2021 Jan 18;11(1):1668. doi: 10.1038/s41598-021-81047-4.
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.
将真空包装的新鲜大西洋三文鱼（Salmo salar）鱼片在室温下（HS/RT：75 MPa/25°C）进行超高压储存，研究了 30 天，并与冷藏温度下的常压（AP/5°C，30 天）和室温（AP/25°C，5 天）进行了比较。大多数脂肪酸不受储存条件的影响，只有 n-3 多不饱和脂肪酸二十二碳六烯酸（DHA）的含量略有下降，这反映在获得的多烯指数值较低和氧化程度较高。与 AP 样品相比，HS 条件下的脂质氧化延伸度较低，肌原纤维碎片化指数值增加较慢。与新鲜样品相比，HS 样品的挥发性特征谱相似，HS 样品保留了新鲜的醇和醛类成分，而这些成分在 AP 样品中消失了，特别是在 AP/25°C 样品中。AP 样品（5 和 25°C）的挥发性特征谱揭示了主要由于微生物活动而产生的变质样化合物。在 HS 下储存 30 天期间，滴水损失逐渐增加，而在 5 天后水保持能力略有下降，30 天后进一步增加。关于质地特性，只有弹性受到 HS 的影响，30 天后降低。因此，HS/RT 可以代表一种有趣的新鲜三文鱼鱼片的延长保鲜方法，因为它可以至少 15 天保持重要的物理化学性质，而在 5 天后冷藏已经由于微生物活动而显示出挥发性变质样化合物。此外，与冷藏相比，这种方法还可以节省更多的能源。
