Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage

he effect of hyperbaric storage (HS, 50–75 MPa at 10–37 °C) on proteolytic enzymes and muscle proteins of Atlantic salmon (Salmo salar) was assessed and compared to atmospheric pressure (AP, 0.1 MPa) at the same storage temperature and refrigeration (AP, 5 °C). Generally, activities of acid phosphatase, cathepsin B and D, and calpains decreased when compared to fresh salmon, with a more’ pronounced effect of storage temperature of 37 °C in HS/AP samples. However, activity recovery was observed for some enzymes, as the case of cathepsins B and D, and calpains, whose showed an increase of residual activity for samples stored at 60 MPa/10 °C and 75 MPa/25 °C after 50 and 25 d, respectively. A pronounced increase of myofibrillar fragmentation index (MFI) was observed at 75 MPa (25/37 °C) after 10 d (3.2-/4.3-fold, respectively). Otherwise, at 60 MPa/10 °C, a decrease of MFI values was observed after 50 d of storage. For sarcoplasmic proteins, no effect was observed at 60 MPa/10 °C during 30 d of storage, with a slight increase after 50 d. At 75 MPa/25 °C, a decrease of sarcoplasmic proteins content (46%) was obtained after 10 d with no further changes during the 25 d of storage.publishe

Enzymatic activity during frozen storage of Atlantic horse mackerel (Trachurus trachurus) pre-treated by high-pressure processing

The assessment of enzymatic activity on Atlantic horse mackerel (Trachurus trachurus) during frozen storage was carried out in samples pre-treated by high-pressure processing (HPP) combinations of 150, 300 and 450 MPa with 0-, 2.5- and 5-min holding time (untreated samples were used as controls). The activities of four enzymes (acid phosphatase, cathepsins B and D, and lipase) in fish muscle were quantified during accelerated storage conditions (up to 3 months at −10 °C). The experimental data were fitted to second-order polynomial models to determine the effect of pressure level, holding time and frozen storage time on these enzyme activities and to identify conditions of maximum/minimal enzyme inactivation. Acid phosphatase and cathepsin (B and D) activities were significantly (p<0.05) influenced by HPP, showing behaviours during frozen storage different from control samples. Acid phosphatase and cathepsin B activities decreased (p<0.05) with HPP treatments, being this effect more intense for cathepsin B, particularly at 450 MPa. Regarding cathepsin D, the activity increased (p<0.05) at intermediate pressure (300MPa) and decreased (p<0.05) at higher pressure (450 MPa). During frozen storage, cathepsin D enzymatic activity tended to increase over time indicating activity recovery of these enzymes. Although a predictive model for its activity was not acceptable, the increase in lipase activity during storage was the most pronounced trend observed

High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties

This study evaluated high pressure processing (P1 – 400 MPa/5 min; P2 – 550 MPa/2 min) and thermal pasteurization (TP – 70°C/30 s) effects on sweet cherry juice’s microbiological and physicochemical parameters, during four weeks of refrigerated storage. All treatments reduced the microbiological load to undetectable levels not affecting total soluble solids and titratable acidity. The pH increased with all treatments, however, it decreased during storage. Phenols were differently affected: TP increased them by 6%, P1 had no effect while P2 decreased them by 11%. During storage, phenols in control and TP samples decreased by 26% and 20%, P1 samples decreased them by 11% whereas P2 showed no variation. TP had no effect on anthocyanins, while pressure treatments increased them by 8%. Anthocyanins decreased during storage, particularly in the control and P1 (decreasing 41%). All treatments had no effect on antioxidant activity until the 14th day, thereafter high pressure processing samples showed the highest antioxidant activity

Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration

This work reports Hyperbaric Storage (HS) preservation of raw watermelon juice at variable/uncontrolled room temperature (RT,z21 C) for 7 days at 100 MPa and compared it with refrigeration (RF). At the end of storage, there was an increase in microbial counts (total aerobic mesophiles, psychrophiles, and yeasts and moulds) to above 6 log10 CFU/mL for samples stored at atmospheric pressure (RF and RT), while juice stored under HS/RT showed maximum values of about 2 log10 CFU/mL for total aerobic mesophiles/ psychrophiles and below the detection limit for yeasts and moulds. HS/RT juice showed also physicochemical parameters at levels similar to the initial juice. Thus, HS/RT can not only be used to preserve foods with no refrigeration energetic costs (since it does not require temperature control), but additionally, has also a great potential to extend the shelf-life of food products, compared to RF. This is the first case in the literature showing this additional potential/advantage of HS/RT

Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration

The effect of hyperbaric storage on Bacillus subtilis endospores, as a new food preservation methodology with potential to replace the conventional refrigeration processes, was assessed and compared to refrigeration. To do so, three different matrices (McIlvaine buffer, carrot juice and brain-heart infusion broth, BHI-broth) were inoculated with B. subtilis endospores and stored at 25, 50 and 100 MPa at variable/uncontrolled room temperature (18-23 °C), under refrigeration (4 °C), and room temperature at atmospheric pressure (0.1 MPa), up to 60 days. Two different quantification procedures were performed to assay both vegetative and endospores (unheated samples) and endospores (heated samples), to assess germination under pressure. The results showed that hyperbaric storage yielded pronounced endospore loads reductions in carrot juice and BHI-broth at 50 and 100 MPa, while in McIlvaine buffer, lower endospore loads reductions were observed. At 25 MPa, the endospores germinated and outgrew in carrot juice. Under refrigeration conditions, both carrot juice and BHI-broth underwent endospore germination and outgrowth after 60 and 9 days of storage, respectively, while in McIlvaine buffer there were no endospore outgrowth. These results suggest that hyperbaric storage at room temperature might not only be a feasible preservation procedure regarding endospores, but also that the food product (matrix characteristics) seems to influence the microbial inactivation that occurs during hyperbaric storage.publishe

High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle

6 páginas, 4 figurasWe determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures (150 and 300 MPa) caused an activity increase (30%) but at 450 MPa a decrease of up to 60%. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) and decreased on a 450 MPa treatment. The activity increase is probably due to HPP damage of lysosome releasing enzymes into the fish muscle. Based on the HPP effects on the activities of cathepsins B and D, 450 MPa may be used to reduce the proteolytic activity of cathepsin B prior to chilled or frozen storage of these fish speciesSupported by the Xunta de Galicia, Spain Project 10TAL402001PR, 2010-2012, and FCT (Portugal), European Union, QREN, FEDER and COMPETE thorough QOPNA research unit, Project PEst-C/QUI/UI0062/2013; FCOMP-01-0124-FEDER-037296. Also supported by he USDA National Institute of Food and Agriculture, Grants No. 2011-31200-06041 and 2012-31200-06041Peer reviewe

Food preservation under pressure (hyperbaric storage) as a possible improvement/alternative to refrigeration

Food preservation is highly dependent on refrigeration, which is limited by its high energy costs. Among alternatives being developed, this review focused on hyperbaric storage (food preservation under pressure). This new preservation methodology has as main objective microbial growth inhibition similarly to freezing and refrigeration, showing a great potential to lower energy costs since refrigerated/room temperatures (RT) can be used. This, even at variable (uncontrolled) RT (up to 37 C), has been shown to preserve foods and thus achieving significant energy savings. Covering the earliest up to the more recent studies, this review aimed to gather information about the state of art of hyperbaric storage at refrigerated and RTs, with the primary objective of showing it potential and possible future applications of this new preservation method based on microbial growth inhibition under pressure, using pressure as the main variable to slow down microbial growth

Effect of high-pressure processing of Atlantic mackerel (Scomber scombrus) on biochemical changes during commercial frozen storage

This research focuses on biochemical changes related to quality losses observed in Atlantic mackerel (Scomber scombrus) muscle stored under commercial frozen storage conditions (9 months, −18 °C) when subjected to highhydrostatic pressure (HHP) treatments (125, 150, 175, and 200 MPa for 0 min) before freezing. After freezing, free fatty acid (FFA) formation (lipid hydrolysis assessment) showed a marked inhibition in HHP-treated fish and during frozen storage of samples treated at 175 MPa. Fluorescence ratio (FR) assessment of tertiary lipid oxidation showed a partial inhibitory effect during the 0–9-month period for samples treated at 175 and 200 MPa. After a 3-month storage of samples treated at these pressure levels, one-dimensional SDS-PAGE analysis of the sarcoplasmic protein fraction revealed the disappearance of a band; additionally, samples treated at 150 MPa showed the same effect at month 9. After gel excision, trypsin digestion, tandem mass spectrometry (MS/MS), and sequence database analysis, the band was identified as phosphoglycerate mutase 2 (28.7 kDa). On the other hand, HHP processing did not show a significant effect on trimethylamine (TMA) values, primary and secondary lipid oxidation, PUFA levels, 1-D myofibril protein pattern, and the activity of acid phosphatase and cathepsins B and D. Biochemical quality indices such as FFA, TMA, and FR and the activity of acid phosphatase and cathepsin B showed a progressive increase throughout the frozen storage of all samples

High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle

We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures (150 and 300 MPa) caused an activity increase (30%) but at 450 MPa a decrease of up to 60%. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) and decreased on a 450 MPa treatment. The activity increase is probably due to HPP damage of lysosome releasing enzymes into the fish muscle. Based on the HPP effects on the activities of cathepsins B and D, 450 MPa may be used to reduce the proteolytic activity of cathepsin B prior to chilled or frozen storage of these fish speciesSupported by the Xunta de Galicia, Spain Project 10TAL402001PR, 2010-2012, and FCT (Portugal), European Union, QREN, FEDER and COMPETE thorough QOPNA research unit, Project PEst-C/QUI/UI0062/2013; FCOMP-01-0124-FEDER-037296. Also supported by he USDA National Institute of Food and Agriculture, Grants No. 2011-31200-06041 and 2012-31200-06041S

Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature

Control of endospores of Alicyclobacillus acidoterrestris in pasteurized apple juice using hyperbaric storage at 18 to 23 °C was compared to storage at atmospheric pressure and 18 to 23 °C, as well as refrigeration at ~4 °C for up to 30 days. The juice samples were inoculated with approximately 1 × 105 CFU/mL spores. The juice spoiled quickly at atmospheric pressure and ambient temperature, while under refrigeration spore levels remained unchanged for 30 days. Hyperbaric storage of inoculated apple juice at 25, 50 and 100 MPa at 18 to 23 °C resulted in spore inactivation at more rapid rates as pressure magnitudes increased, reaching levels below the detection limit of 10 CFU/mL at 50 and 100 MPa. In highly acid foods such as apple juice, hyperbaric storage at pressures ≤100 MPa and ambient temperature was effective in inactivating spores of A. acidoterrestris for periods up to 30 days. These results indicate hyperbaric storage at ambient temperature as a clearly more efficient preservation procedure to control the development of A. acidoterrestris endospores, compared to ambient temperature and refrigerated storage, in highly acidic foods as apple juice.publishe