Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins
2017
Otero, Laura | Pérez-Mateos, Miriam | López Caballero, M. E. | Ministerio de Economía y Competitividad (España)
Today, extending the shelf-life of fish, while retaining the organoleptic properties of the product, is still a challenge. To compare the effectiveness of conventional and hyperbaric cold storage in preserving fish quality, we stored Cape hake loins at 5 °C, both at atmospheric pressure and at 50 MPa. After 7 days of storage, microbial counts and total volatile basic-nitrogen content in conventionally refrigerated samples exceeded the limits recommended for consumption. By contrast, hyperbaric cold storage maintained these parameters unaltered, although it produced drip losses close to 5% and increased the shear resistance and whiteness of the raw samples by 44% and 9%, respectively. Nevertheless, after cooking, weight losses were less than half of those of the control loins and whiteness differences disappeared. Consequently, the sensorial analysis could only find moderate differences between the samples before and after hyperbaric storage. These results clearly prove that hyperbaric cold storage was more efficient than conventional refrigeration for the preservation of hake loins.
Show more [+] Less [-]This work was supported by the State Plan for Scientific and Technical Research and Innovation 2013–2016 of the Spanish Ministry of Economy and Competitiveness (MINECO) through the CONSOLIDER-Network MAT2015-71070-REDC and the project AGL2014-52825.
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