3.3. Textural profile analysis
All textural parameters for fresh muscle of controls and HPPtreated
samples were affected by freezing and frozen storage.
Hardness of fresh mackerel muscle was 33.3 N, increased to 87.1 N
after freezing, and then decreased to 65.1 N after 3 month of frozen
storage. Adhesiveness of the frozen muscles (around 60 g s) was
lower than that of fresh samples (98.8 g s) while springiness
and cohesiveness were less affected and in the narrow range of
0.20e0.30 and 0.17e0.22 for the springiness and cohesiveness of
fresh and frozen muscles, respectively. Chewiness of fresh muscle
was 1.33 N, increasing to 6.12 N after freezing and frozen storage for
1 month, and then decreasing to only 2.84 N after 3 months.
Table 2 shows the results of HPP as pre-treatment on frozen
mackerel texture profile analysis of raw muscle. The effect of HPP
pre-treatment and frozen storage on the hardness of raw fish was
evaluated by multifactor ANOVA. A significant (p < 0.0001) model
was obtained. Evaluation of F-values of the three variables
confirmed that hardness was highly affected by pressure level (Fvalue
¼ 18.46), pressure holding time (F-value ¼ 8.34) and pressure
level-pressure holding time interaction (F-value score ¼ 21.83).
However, the effect of frozen storage time on the hardness of
muscle after HPP pre-treatment was negligible.
Prediction of the model (r2 ¼ 0.67) for the effect of the two
variables that exerted a higher influence on hardness, i.e., pressure level and pressure holding time, is shown in Fig. 3. Pre-treatments
at high-pressure levels caused a significant increase in hardness.
However, HPP treatments at 150 MPa yielded hardness values
below 78 N, maintaining hardness levels similar to frozen muscle
without HPP pre-treatment but with the beneficial effect of lipid
oxidation inhibition observed in previous reports (Vázquez et al.,
2012). The HPP influence on hardness has also been observed for
other fish species like cod (Gadus morhua). An increase in hardness
was observed due to pressure while only minor changes in hardness
were observed during frozen storage
3.3. Textural profile analysisAll textural parameters for fresh muscle of controls and HPPtreatedsamples were affected by freezing and frozen storage.Hardness of fresh mackerel muscle was 33.3 N, increased to 87.1 Nafter freezing, and then decreased to 65.1 N after 3 month of frozenstorage. Adhesiveness of the frozen muscles (around 60 g s) waslower than that of fresh samples (98.8 g s) while springinessand cohesiveness were less affected and in the narrow range of0.20e0.30 and 0.17e0.22 for the springiness and cohesiveness offresh and frozen muscles, respectively. Chewiness of fresh musclewas 1.33 N, increasing to 6.12 N after freezing and frozen storage for1 month, and then decreasing to only 2.84 N after 3 months.Table 2 shows the results of HPP as pre-treatment on frozenmackerel texture profile analysis of raw muscle. The effect of HPPpre-treatment and frozen storage on the hardness of raw fish wasevaluated by multifactor ANOVA. A significant (p < 0.0001) modelwas obtained. Evaluation of F-values of the three variablesconfirmed that hardness was highly affected by pressure level (Fvalue¼ 18.46), pressure holding time (F-value ¼ 8.34) and pressurelevel-pressure holding time interaction (F-value score ¼ 21.83).However, the effect of frozen storage time on the hardness ofmuscle after HPP pre-treatment was negligible.Prediction of the model (r2 ¼ 0.67) for the effect of the twovariables that exerted a higher influence on hardness, i.e., pressure level and pressure holding time, is shown in Fig. 3. Pre-treatmentsat high-pressure levels caused a significant increase in hardness.However, HPP treatments at 150 MPa yielded hardness valuesbelow 78 N, maintaining hardness levels similar to frozen musclewithout HPP pre-treatment but with the beneficial effect of lipidoxidation inhibition observed in previous reports (Vázquez et al.,2012). The HPP influence on hardness has also been observed forother fish species like cod (Gadus morhua). An increase in hardnesswas observed due to pressure while only minor changes in hardnesswere observed during frozen storage
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