Lipid damage inhibition by previous high pressure processing in frozen horse mackerel

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by John Wiley & Sons, Inc. and can be found at: http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%291438-9312.This work focuses on the effect of a previous high pressure processing (HPP) on the lipid damage development occurring during the frozen storage (-10ºC; up to 3 months) of Atlantic horse mackerel (Trachurus trachurus). HPP conditions included different pressure (150, 300, 450 MPa) and pressure holding time (0.0, 2.5, 5.0 min) values. During frozen storage, horse mackerel muscle was analysed for lipid hydrolysis (free fatty acid assessment) and oxidation (formation of peroxides, thiobarbituric acid reactive substances and fluorescent compounds), and polyene content. An inhibition of lipid hydrolysis development was observed; thus, both an increasing pressure level and pressure holding time led to a marked inhibition of FFA content throughout the frozen storage. Concerning the lipid oxidation development, a partial inhibition was also produced during the frozen storage (months 1 and 3) by increasing the pressure level applied (namely, fluorescent and peroxide compound formation); however, pressure holding time did not led to a definite trend. No effect of HPP treatment was concluded on the polyene content of the fish muscle lipids. Present research provides novel information concerning the employment of HPP technology focused on the inhibition of lipid damage during a subsequent frozen storage