Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO2 packaging and high-pressure processing

9 pages, 5 tables

The effect of a previous combined treatment (CO2-enriched modified atmosphere packaging, MAP and high-pressure processing, HPP, 150 MPa/5 min) on lipid stability of refrigerated (10 days/4 °C) salmon (Oncorhynchus kisutch) was studied. The following processing conditions were compared: B-0 (fish without MAP or HPP), B-1 (fish packaged under MAP and without HPP), B-2 (fish subjected to HPP without MAP) and B-3 (fish subjected to MAP and HPP). An inhibitory effect (P < 0.05) on lipid hydrolysis and oxidation was obtained by the presence of CO2 in the packaging medium; values detected at day 10 for B-0 and B-1 fish were 80.72 and 49.61 (g free fatty acids, FFA, kg−1 lipids), 6.14 and 2.81 (meq active oxygen kg−1 lipids; peroxide value), 5.05 and 3.10 (mg malondialdehyde kg−1 muscle), and 5.56 and 2.70 (fluorescence ratio), respectively. Furthermore, inhibition of lipid damage was observed for HPP alone; values detected at day 10 for B-2 fish were 76.24 (g FFA kg−1 lipids) and 5.28 (meq active oxygen kg−1 lipids). The lowest average values for lipid hydrolysis and oxidation were obtained in samples corresponding to the combined treatment (B-3 batch), differences being significant (P < 0.05) at day 10 for FFA (41.43 g kg−1 lipids), peroxide (1.84 meq kg−1 lipids) and fluorescence (2.50) values

This work was supported by FONDECYT (Chile; Regular Project No. 1171305) and by the Consejo Superior de Investigaciones Científicas (CSIC; Spain) through the research project 2017-70E032

Peer reviewed