Evolution of quality parameters of high pressure processing (HPP) pretreated albacore (Thunnus alalunga) during long-term frozen storage

摘要

The aim of this work was to study the application of high pressure processing (HPP) before freezing for maintaining as much as possible the fresh characteristics of albacore steaks after long-term storage. HPP treatments were applied at 200 MPa for 0-6 min. Then, samples were immediately frozen (- 20 degrees C) and stored (- 20 degrees C) for up to 12 months. Once thawed (4 degrees C; 24 h), weight losses, color, texture, lipid oxidation (TBARS) and salt-soluble protein content were analyzed.