Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

This work focused on assessing lipid damage during the storage of frozen Atlantic mackerel (Scomber scombrus) subjected to a high hydrostatic pressure (HHP) treatment (150, 300, 450 MPa with holding times of 0.0, 2.5, and 5.0 min) prior to freezing. The extent of lipid hydrolysis (free fatty acids) and oxidation (peroxide, thiobarbituric acid reactive substance and fluorescent and browning compound formation) as well as the polyene content were analysed during 3 months of accelerated storage at 10 C. A marked inhibition (p<0.05) of free fatty acids and tertiary lipid oxidation compound formation during storage was observed when increasing the pressure level or the pressure holding time of the HHP treatment. However, only minor differences in the polyene index and no effect (p>0.05) in the content of primary and secondary oxidation compounds were observed. Industrial relevance: Frozen storage of fatty fish species is known to be strongly limited by the lipid damage development, being this an important drawback for its commercialisation as such or for its further employment as raw material in other kinds of processing (canneries, smoking, etc.). Present research provides novel and valuable information concerning the employment of high hydrostatic pressure technology to inhibit lipid damage (hydrolysis and oxidation) during the further frozen storage of mackerel (Scomber scombrus). Thus, pressure (150, 300 and 450 MPa) and holding time (0.0, 2.5 and 5.0 min) conditions tested showed to be profitable to partially inhibit lipid damage. (C) 2012 Elsevier Ltd. All rights reserved.