Malga José M, Roco Teresa, Silva Alfonso, Tabilo-Munizaga Gipsy, Pérez-Won Mario, Aubourg Santiago P
Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain.
Department of Food Engineering, Universidad de La Serena, La Serena 1700000, Chile.
Foods. 2023 Feb 13;12(4):799. doi: 10.3390/foods12040799.
The effect of the stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (). Fish processed in pre- conditions led to higher and lower levels ( < 0.05) of moisture and lipid contents in chilled fish, respectively, when compared to their counterpart samples processed in the post- stage. Pre- fish showed a higher ( < 0.05) quality level than post- samples according to the assessment of the K value (59.0-92.1 and 70.3-96.3 ranges, respectively), fluorescent compounds (0.29-1.11 and 0.37-1.90 ranges, respectively), free fatty acids (FFA) (15.1-188.0 and 33.8-232.5 g·kg lipids ranges, respectively), and total volatile amines (216.3-387.6 and 217.7-412.2 g·kg muscle ranges, respectively). Pressure-treated fish showed higher ( < 0.05) quality retention than non-treated samples according to the formation of fluorescent compounds (0.29-0.86 and 0.85-1.90 ranges, respectively), FFA (15.1-50.6 and 58.9-223.5 g·kg lipids ranges, respectively), and total volatile amines (216.3-250.3 and 351.1-412.2 g·kg muscle ranges, respectively) and the evolution of the K value (59.0-77.2 and 86.9-96.3 ranges, respectively). The use of pre- fish and previous HPP is recommended for the commercialisation of the current species as a fresh product.
在养殖棕粗鳍鱼冰藏期间，研究了处理阶段（预处理或后处理）以及之前的高压处理（450和550兆帕，处理3分钟）的影响。与后处理阶段的对应样本相比，预处理条件下加工的鱼在冷藏鱼中的水分和脂质含量分别更高和更低（P<0.05）。根据K值（分别为59.0 - 92.1和70.3 - 96.3范围）、荧光化合物（分别为0.29 - 1.11和0.37 - 1.90范围）、游离脂肪酸（FFA）（分别为15.1 - 188.0和33.8 - 232.5克/千克脂质范围）以及总挥发性胺（分别为216.3 - 387.6和217.7 - 412.2克/千克肌肉范围）的评估，预处理的鱼显示出比后处理样本更高（P<0.05）的品质水平。根据荧光化合物（分别为0.29 - 0.86和0.85 - 1.90范围）、FFA（分别为15.1 - 50.6和58.9 - 223.5克/千克脂质范围）以及总挥发性胺（分别为216.3 - 250.3和351.1 - 412.2克/千克肌肉范围）的形成以及K值的变化（分别为59.0 - 77.2和86.9 - 96.3范围），经过压力处理的鱼比未处理的样本显示出更高（P<0.05）的品质保持率。建议将预处理的鱼和之前的高压处理用于该品种作为新鲜产品的商业化。
