Effect of previous high-pressure processing and frozen storage on lipid damage of canned mackerel (Scomber colias)

58th EHPRG Meeting on High Pressure Science and Technology, 6-11 September 2020, Tenerife, SpainCanning is one of the most important means of fish preservation. In it, two thermal steps (cooking and sterilisation) are encountered, so that both enzymes and bacteria should be inactivated provided reinfection does not occur and no negative interaction with the container is produced [1]. Thus, the majority of quality problems found in canned fish products can be related to the quality of raw material, which continuously changes during storage as a result of different factors; among such factors, the high content on polyunsaturated fatty acids is considered of great significance. For many decades, canneries have employed the frozen storage as the main strategy to keep excess material prior to canning. However, when long storage periods and/or relatively lowfrozen temperatures are employed, activity of endogenous enzymes can lead to important quality losses in frozen fish [2]. Interestingly, high-pressure processing (HPP) has shown to retain the sensory and nutritional properties of food while inactivating microbial growth and endogenous enzyme activity [3]. This latest effect ought to be especially profitable when employed before fish frozen storage, as inhibiting the pro-oxidative effect of some endogenous enzymes during such periodThe work was supported by the Consejo Superior de Investigaciones Científicas (CSIC) (Spain) through the Research Project 2017-70E032, by Fundação para a Ciência e a Tecnologia (FCT Portugal), European Union, QRN, FEDER, COMPETE through founding of the Organic Chemistry Research Unit (QOPNA) (project PEst-C/QUI/UI0062/2013; FCOMP-01-0124-FEDER-037296), and by Formula Grants no. 2011-31200-06041 and 2012-31200-06041 from the USDA National Institute of Food and AgricultuPeer reviewe