Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

VALERIA TIRONI, MARIE DE LAMBALLERIE, ALAIN LE-BAIL

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

ELSEVIER SCI LTD

Año: 2010

1466-8564

Quality of frozen sea bass muscle stored (1, 3 and 5 months) at two levels of temperature (-15 and –25 °C) after a pressure shift freezing process (200MPa) -PSF- and/or a pressure assisted thawing process (200 MPa) -PAT-, was evaluated in comparison with samples frozen and thawed using conventional methods (air-blast AF and AT, respectively). Frozen storage of high pressure treated samples did not significantly affect initial quality of frozen muscle. Thus, parameters related to protein denaturation and extractability, water holding capacity and color presented similar values that those obtained for not stored samples. In addition, the improvement of the microstructure achieved by PSF application remains unchanged during frozen storage. In the other hand, conventional treated samples experienced significant changes during frozen storage, such as protein denaturation, and water holding capacity and color modifications. Storage temperatures did not have influence in the quality of PSF and PAT samples, but it showed some effects in AF muscle.