Effect of high hydrostatic pressure (HHP) on proteins, lipids, and water state of three different thawed seafood products
Main Article Content
Keywords
deep-water rose shrimp, grey mullet, lipid oxidation, protein functionality, tiger prawn
Abstract
The aim of this research is to investigate the changes in the state of different components of seafood muscle subjected to High Hydrostatic Pressure (HHP), namely water, proteins, and lipids. Three seafood products were subjected to three pressure levels (400, 500, and 600 MPa) for 10 min and analyzed through a multi-analytical approach, including differential scanning calorimetry and protein solubility assay, time-domain nuclear magnetic resonance (TD-NMR), and various lipid oxidation and hydrolysis assays. Results showed a similar level of variation for some parameters, such as whitening and water mobility, across all species and pressure levels investigated, while protein denaturation, protein solubility, and texture were more effective in discriminating the samples—particularly for grey mullet, which appeared to be the most affected and, therefore, the least suitable for HHP treatment. Only a slight increase was observed in lipid oxidation parameters. In conclusion, the results highlight the importance of selecting raw material based on its response to pressure application.
References
Angsupanich K. & Ledward D.A. (1998). High Pressure Treatment Effects on Cod (Gadus Morhua) Muscle. Food Chemistry, 63(1), 39–50. 10.1016/S0308-8146(97)00234-3
Aursand I.G., Gallart-Jornet L., Erikson U., Axelson D.E. & Rustad T. (2008). Water Distribution in Brine Salted Cod (Gadus Morhua) and Salmon (Salmo Salar): A Low-Field 1H NMR Study. Journal of Agricultural and Food Chemistry, 56(15), 6252–60. 10.1021/jf800369n
Baldi G., Soglia F., Laghi L., Tappi S., Rocculi P., Tavaniello S., Prioriello D., Mucci R., Maiorano G. & Petracci M. (2019). Comparison of Quality Traits among Breast Meat Affected by Current Muscle Abnormalities. Food Research International, 115, 369–376. 10.1016/j.foodres.2018.11.020
Bao Y. & Ertbjerg P. (2015). Relationship between Oxygen Concentration, Shear Force and Protein Oxidation in Modified Atmosphere Packaged Pork. Meat Science, 110, 174–79. 10.1016/j.meatsci.2015.07.022
Beltran E., Pla R., Yuste J. & Mor-Mur M. (2004). Use of Antioxidants to Minimize Rancidity in Pressurized and Cooked Chicken Slurries. Meat Science, 66(3), 719–25. 10.1016/j.meatsci.2003.07.004
Bernárdez M., Pastoriza L., Sampedro G., Herrera J.J.R. & Cabo M.L. (2005). Modified Method for the Analysis of Free Fatty Acids in Fish. Journal of Agricultural and Food Chemistry, 53(6), 1903–6. 10.1021/jf040282c
Bligh E.G. & Dyer W.J. (1959). A Rapid Method of Total Lipid Extraction and Purification. Canadian Journal of Biochemistry and Physiology, 37, 911–17.
Borgia G.C., Brown R.J.S. & Fantazzini P. (1998). Uniform-Penalty Inversion of Multiexponential Decay Data. Journal of Magnetic Resonance, 132(1), 65–77. 10.1006/jmre.1998.1387
Briones-Labarca V., Perez-Won M., Zamarca M., Aguilera-Radic J.M. & Tabilo-Munizaga G. (2012). Effects of High Hydrostatic Pressure on Microstructure, Texture, Colour and Biochemical Changes of Red Abalone (Haliotis Rufecens) during Cold Storage Time. Innovative Food Science & Emerging Technologies, 13, 42–50. 10.1016/j.ifset.2011.09.002
Brutti A., Rovere P., Cavallero S., D’Amelio S., Danesi P. & Arcangeli G. (2010). Inactivation of Anisakis Simplex Larvae in Raw Fish Using High Hydrostatic Pressure Treatments. Food Control, 21(3), 331–33. 10.1016/j.foodcont.2009.05.013
Campus M. (2010). High Pressure Processing of Meat, Meat Products and Seafood. Food Engineering Reviews, 2(4), 256–73. 10.1007/s12393-010-9028-y
da Silva Carneiro C., Teixeira Mársico E., De Oliveira Resende Ribeiro R., Conte-Júnior A.C., Mano S.B., Augusto C.J.C. & Oliveira De Jesus E.F. (2016). Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to Assess the Mobility of Water during Storage of Salted Fish (Sardinella Brasiliensis). Journal of Food Engineering, 169, 321–25. 10.1016/j.jfoodeng.2015.09.010
Chapman R.A. & Mackay K. (1949). The Estimation of Peroxides in Fats and Oils by the Ferric Thiocyanate Method. Journal of the American Oil Chemists’ Society, 26(7), 360–63.
Chéret R., Chapleau N., Delbarre-Ladrat C., Verrez-Bagnis V. & Lamballerie M.D. (2005). Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus Labrax L.) Fillets. Journal of Food Science, 70(8), e477–83. 10.1111/j.1365-2621.2005.tb11518.x
Cropotova J., Tappi S., Genovese J., Rocculi P., Laghi L., Dalla Rosa M. & Rustad T. (2021). Study of the Influence of Pulsed Electric Field Pre-Treatment on Quality Parameters of Sea Bass during Brine Salting. Innovative Food Science & Emerging Technologies, 70, 102706. 10.1016/j.ifset.2021.102706
de Aguiar Saldanha Pinheiro A.C., Tappi S., Braschi G., Genovese J., Patrignani F. & Rocculi P. (2023). Quality and Stability of Different Seafood Products Treated with High Hydrostatic Pressure (HPP) Intended for Raw Consumption. Italian Journal of Food Science, 35(3), 99–114. 10.15586/IJFS.V35I3.2302
Frankel E.N. (1991). Review. Recent Advances in Lipid Oxidation. Journal of the Science of Food and Agriculture, 54(4), 495–511. 10.1002/jsfa.2740540402
Ghelichpour M. & Shabanpour B. (2011). The Investigation of Proximate Composition and Protein Solubility in Processed Mullet Fillets. International Food Research Journal, 18(4), 1343–47.
Gudjónsdóttir M., Arason S. & Rustad T. (2011). The Effects of Pre-Salting Methods on Water Distribution and Protein Denaturation of Dry Salted and Rehydrated Cod-A Low-Field NMR Study. Journal of Food Engineering, 104(1), 23–29. 10.1016/j.jfoodeng.2010.11.022
Gudmundsson M. & Hafsteinsson H. (2001). Effect of Electric Field Pulses on Microstructure of Muscle Foods and Roes. Trends in Food Science & Technology, 12(3–4), 122–28. 10.1016/S0924-2244(01)00068-1
Hedges N.D. & Goodband R.M. (2003). The Influence of High Hydrostatic Pressure on the Water Holding Capacity of Fish Muscle. In 1st Trans-Atlantic Fisheries Technology Conference (TAFT 2003), 30. Reykjavik, Iceland.: The Icelandic Fisheries Laboratories.
Hsu K.C. & Ko W.C. (2001). Effect of Hydrostatic Pressure on Aggregation and Viscoelastic Properties of Tilapia (Orechromis Niloticus) Myosin. Journal of Food Science, 66(8), 1158–62. 10.1111/j.1365-2621.2001.tb16098.x
Huang H.W., Lung H.M., Yang B.B. & Wang C.Y. (2014). Responses of Microorganisms to High Hydrostatic Pressure Processing. Food Control, 40, 250–59. 10.1016/j.foodcont.2013.12.007
Innes J.K. & Calder P.C. (2020). Marine Omega-3 (N-3) Fatty Acids for Cardiovascular Health: An Update for 2020. International Journal of Molecular Sciences, 21(4), 1362. 10.3390/ijms21041362
Jantakoson T., Kijroongrojana K. & Benjakul S. (2012). Effect of High Pressure and Heat Treatments on Black Tiger Shrimp (Penaeus Monodon Fabricius) Muscle Protein. International Aquatic Research, 4(1), 1–12. 10.1186/2008-6970-4-19
Kaur B.P., Kaushik N., Srinivasa Rao P. & Chauhan O. P. (2013). Effect of High-Pressure Processing on Physical. Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus Monodon): High-Pressure Processing of Shrimp. Food and Bioprocess Technology, 6(6), 1390–1400. 10.1007/s11947-012-0870-1
Kaur L., Astruc T., Vénien A., Loison O., Cui J., Irastorza M. & Boland M. (2016). High Pressure Processing of Meat: Effects on Ultrastructure and Protein Digestibility. Food & Function, 7(5), 2389–97. 10.1039/C5FO01496D
Lan Q., Tappi S., Braschi G., Picone G., Rocculi P. & Laghi L. (2022). Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus Kerathurus) during Chilled Storage. Foods, 11(22). 10.3390/foods11223677
Larrea-Wachtendorff D., Tabilo-Munizaga G., Moreno-Osorio L., Villalobos-Carvajal R. & Pérez-Won M. (2015). Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy. Food Engineering Reviews, 7(2), 222–30. 10.1007/s12393-015-9107-1
Lowry R.R. & Tinsley I.J. (1976). Rapid Colorimetric Determination of Free Fatty Acids. Journal of the American Oil Chemists’ Society, 53(7), 470–72. 10.1007/BF02636814
Lund M.N., Heinonen M., Baron C.P. & Estévez M. (2011). Protein Oxidation in Muscle Foods: A Review. Molecular Nutrition & Food Research, 55(1), 83–95. 10.1002/mnfr.201000453
Medina-meza I.G., Barnaba C. & Barbosa-cánovas G.C. (2014). Effects of High Pressure Processing on Lipid Oxidation: A Review. Innovative Food Science & Emerging Technologies, 22, 1–10. 10.1016/j.ifset.2013.10.012
Meiboom S. & Gill D. (1958). Modified Spin-Echo Method for Measuring Nuclear Relaxation Times. Review of Scientific Instruments, 29, 688-691. 10.1063/1.1716296
Mirmoghtadaie L., Aliabadi S.S. & Hosseini S.M. (2016). Recent Approaches in Physical Modification of Protein Functionality. Food Chemistry, 199, 619–27. 10.1016/j.foodchem.2015.12.067
Schubring R. (2005). Characterizing Protein Changes Caused by Application of High Hydrostatic Pressure on Muscle Food by Means of DSC. Journal of Thermal Analysis and Calorimetry, 82, 229–37.
Sequeira-Munoz A., Chevalier D., LeBail A., Ramaswamy H.S. & Simpson B.K. (2006). Physicochemical Changes Induced in Carp (Cyprinus Carpio) Fillets by High Pressure Processing at Low Temperature. Innovative Food Science & Emerging Technologies, 7(1–2), 13–18. 10.1016/j.ifset.2005.06.006
Tavares J., Martins A., Fidalgo L.G., Lima V., Amaral R.A., Pinto C.A., Silva A.M. & Saraiva J.A. (2021). Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods, 10(4), 780. 10.3390/foods10040780
Thorarinsdottir K.A., Arason S., Sigurgisladottir S., Valsdottir T. & Tornberg E. (2011). Effects of Different Pre-Salting Methods on Protein Aggregation during Heavy Salting of Cod Fillets. Food Chemistry, 124(1), 7–14. 10.1016/j.foodchem.2010.05.095
Torres J.A., Vázquez M., Saraiva J.A., Gallardo J.M. & Aubourg S.P. (2013). Lipid Damage Inhibition by Previous High Pressure Processing in White Muscle of Frozen Horse Mackerel. European Journal of Lipid Science and Technology, 115(12), 1454–61. 10.1002/ejlt.201300027
Truong B.Q., Buckow R., Stathopoulos C.E. & Nguyen M.H. (2015). Advances in High-Pressure Processing of Fish Muscles. Food Engineering Reviews, 7(2), 109–29. 10.1007/s12393-014-9084-9
Vázquez M., Torres J.A., Gallardo J.M., Saraiva J. & Aubourg S.P. (2013). Lipid Hydrolysis and Oxidation Development in Frozen Mackerel (Scomber Scombrus): Effect of a High Hydrostatic Pressure Pre-Treatmen. Innovative Food Science & Emerging Technologies, 18, 24–30. 10.1016/j.ifset.2012.12.005
Vernocchi P., Maffei M., Lanciotti R., Suzzi G. & Gardini F. (2007). Characterization of Mediterranean Mussels (Mytilus Galloprovincialis) Harvested in Adriatic Sea (Italy). Food Control, 18(12), 1575–83.
Warner R.D., Kauffman R.G. & Greaser M.L. (1997). Muscle Protein Changes Post Mortem in Relation to Pork Quality Traits. Meat Science, 45(3), 339–52. 10.1016/S0309-1740(96)00116-7
Xiong Y.L. (2018). Muscle Proteins. In R. Y. Yada (Ed.), Proteins in Food Processing (127–48). London: Woodhead Publishing.
Yagiz Y., Kristinsson H.G., Balaban M.O. & Marshall M.R. (2007). Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus Mykiss) and Mahi (Coryphaena Hippurus). Journal of Food Science, 72(9), 509–15. 10.1111/j.1750-3841.2007.00560.x
Zare Z. (2004). High Pressure Processing of Fresh Tuna Fish and Its Effects on Shelf Life. High Pressure Processing of Fish. McGill University, Quebec.
Zhang Y., Bi Y., Wang Q., Cheng K.W. & Chen F. (2019). Application of High Pressure Processing to Improve Digestibility, Reduce Allergenicity, and Avoid Protein Oxidation in Cod (Gadus Morhua). Food Chemistry, 298, 125087. 10.1016/j.foodchem.2019.125087
Zhang Z., Yang Y., Tang X., Chen Y. & You Y. (2015). Chemical Forces and Water Holding Capacity Study of Heat-Induced Myofibrillar Protein Gel as Affected by High Pressure. Food Chemistry, 188, 111–18. 10.1016/j.foodchem.2015.04.129
Aursand I.G., Gallart-Jornet L., Erikson U., Axelson D.E. & Rustad T. (2008). Water Distribution in Brine Salted Cod (Gadus Morhua) and Salmon (Salmo Salar): A Low-Field 1H NMR Study. Journal of Agricultural and Food Chemistry, 56(15), 6252–60. 10.1021/jf800369n
Baldi G., Soglia F., Laghi L., Tappi S., Rocculi P., Tavaniello S., Prioriello D., Mucci R., Maiorano G. & Petracci M. (2019). Comparison of Quality Traits among Breast Meat Affected by Current Muscle Abnormalities. Food Research International, 115, 369–376. 10.1016/j.foodres.2018.11.020
Bao Y. & Ertbjerg P. (2015). Relationship between Oxygen Concentration, Shear Force and Protein Oxidation in Modified Atmosphere Packaged Pork. Meat Science, 110, 174–79. 10.1016/j.meatsci.2015.07.022
Beltran E., Pla R., Yuste J. & Mor-Mur M. (2004). Use of Antioxidants to Minimize Rancidity in Pressurized and Cooked Chicken Slurries. Meat Science, 66(3), 719–25. 10.1016/j.meatsci.2003.07.004
Bernárdez M., Pastoriza L., Sampedro G., Herrera J.J.R. & Cabo M.L. (2005). Modified Method for the Analysis of Free Fatty Acids in Fish. Journal of Agricultural and Food Chemistry, 53(6), 1903–6. 10.1021/jf040282c
Bligh E.G. & Dyer W.J. (1959). A Rapid Method of Total Lipid Extraction and Purification. Canadian Journal of Biochemistry and Physiology, 37, 911–17.
Borgia G.C., Brown R.J.S. & Fantazzini P. (1998). Uniform-Penalty Inversion of Multiexponential Decay Data. Journal of Magnetic Resonance, 132(1), 65–77. 10.1006/jmre.1998.1387
Briones-Labarca V., Perez-Won M., Zamarca M., Aguilera-Radic J.M. & Tabilo-Munizaga G. (2012). Effects of High Hydrostatic Pressure on Microstructure, Texture, Colour and Biochemical Changes of Red Abalone (Haliotis Rufecens) during Cold Storage Time. Innovative Food Science & Emerging Technologies, 13, 42–50. 10.1016/j.ifset.2011.09.002
Brutti A., Rovere P., Cavallero S., D’Amelio S., Danesi P. & Arcangeli G. (2010). Inactivation of Anisakis Simplex Larvae in Raw Fish Using High Hydrostatic Pressure Treatments. Food Control, 21(3), 331–33. 10.1016/j.foodcont.2009.05.013
Campus M. (2010). High Pressure Processing of Meat, Meat Products and Seafood. Food Engineering Reviews, 2(4), 256–73. 10.1007/s12393-010-9028-y
da Silva Carneiro C., Teixeira Mársico E., De Oliveira Resende Ribeiro R., Conte-Júnior A.C., Mano S.B., Augusto C.J.C. & Oliveira De Jesus E.F. (2016). Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to Assess the Mobility of Water during Storage of Salted Fish (Sardinella Brasiliensis). Journal of Food Engineering, 169, 321–25. 10.1016/j.jfoodeng.2015.09.010
Chapman R.A. & Mackay K. (1949). The Estimation of Peroxides in Fats and Oils by the Ferric Thiocyanate Method. Journal of the American Oil Chemists’ Society, 26(7), 360–63.
Chéret R., Chapleau N., Delbarre-Ladrat C., Verrez-Bagnis V. & Lamballerie M.D. (2005). Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus Labrax L.) Fillets. Journal of Food Science, 70(8), e477–83. 10.1111/j.1365-2621.2005.tb11518.x
Cropotova J., Tappi S., Genovese J., Rocculi P., Laghi L., Dalla Rosa M. & Rustad T. (2021). Study of the Influence of Pulsed Electric Field Pre-Treatment on Quality Parameters of Sea Bass during Brine Salting. Innovative Food Science & Emerging Technologies, 70, 102706. 10.1016/j.ifset.2021.102706
de Aguiar Saldanha Pinheiro A.C., Tappi S., Braschi G., Genovese J., Patrignani F. & Rocculi P. (2023). Quality and Stability of Different Seafood Products Treated with High Hydrostatic Pressure (HPP) Intended for Raw Consumption. Italian Journal of Food Science, 35(3), 99–114. 10.15586/IJFS.V35I3.2302
Frankel E.N. (1991). Review. Recent Advances in Lipid Oxidation. Journal of the Science of Food and Agriculture, 54(4), 495–511. 10.1002/jsfa.2740540402
Ghelichpour M. & Shabanpour B. (2011). The Investigation of Proximate Composition and Protein Solubility in Processed Mullet Fillets. International Food Research Journal, 18(4), 1343–47.
Gudjónsdóttir M., Arason S. & Rustad T. (2011). The Effects of Pre-Salting Methods on Water Distribution and Protein Denaturation of Dry Salted and Rehydrated Cod-A Low-Field NMR Study. Journal of Food Engineering, 104(1), 23–29. 10.1016/j.jfoodeng.2010.11.022
Gudmundsson M. & Hafsteinsson H. (2001). Effect of Electric Field Pulses on Microstructure of Muscle Foods and Roes. Trends in Food Science & Technology, 12(3–4), 122–28. 10.1016/S0924-2244(01)00068-1
Hedges N.D. & Goodband R.M. (2003). The Influence of High Hydrostatic Pressure on the Water Holding Capacity of Fish Muscle. In 1st Trans-Atlantic Fisheries Technology Conference (TAFT 2003), 30. Reykjavik, Iceland.: The Icelandic Fisheries Laboratories.
Hsu K.C. & Ko W.C. (2001). Effect of Hydrostatic Pressure on Aggregation and Viscoelastic Properties of Tilapia (Orechromis Niloticus) Myosin. Journal of Food Science, 66(8), 1158–62. 10.1111/j.1365-2621.2001.tb16098.x
Huang H.W., Lung H.M., Yang B.B. & Wang C.Y. (2014). Responses of Microorganisms to High Hydrostatic Pressure Processing. Food Control, 40, 250–59. 10.1016/j.foodcont.2013.12.007
Innes J.K. & Calder P.C. (2020). Marine Omega-3 (N-3) Fatty Acids for Cardiovascular Health: An Update for 2020. International Journal of Molecular Sciences, 21(4), 1362. 10.3390/ijms21041362
Jantakoson T., Kijroongrojana K. & Benjakul S. (2012). Effect of High Pressure and Heat Treatments on Black Tiger Shrimp (Penaeus Monodon Fabricius) Muscle Protein. International Aquatic Research, 4(1), 1–12. 10.1186/2008-6970-4-19
Kaur B.P., Kaushik N., Srinivasa Rao P. & Chauhan O. P. (2013). Effect of High-Pressure Processing on Physical. Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus Monodon): High-Pressure Processing of Shrimp. Food and Bioprocess Technology, 6(6), 1390–1400. 10.1007/s11947-012-0870-1
Kaur L., Astruc T., Vénien A., Loison O., Cui J., Irastorza M. & Boland M. (2016). High Pressure Processing of Meat: Effects on Ultrastructure and Protein Digestibility. Food & Function, 7(5), 2389–97. 10.1039/C5FO01496D
Lan Q., Tappi S., Braschi G., Picone G., Rocculi P. & Laghi L. (2022). Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus Kerathurus) during Chilled Storage. Foods, 11(22). 10.3390/foods11223677
Larrea-Wachtendorff D., Tabilo-Munizaga G., Moreno-Osorio L., Villalobos-Carvajal R. & Pérez-Won M. (2015). Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy. Food Engineering Reviews, 7(2), 222–30. 10.1007/s12393-015-9107-1
Lowry R.R. & Tinsley I.J. (1976). Rapid Colorimetric Determination of Free Fatty Acids. Journal of the American Oil Chemists’ Society, 53(7), 470–72. 10.1007/BF02636814
Lund M.N., Heinonen M., Baron C.P. & Estévez M. (2011). Protein Oxidation in Muscle Foods: A Review. Molecular Nutrition & Food Research, 55(1), 83–95. 10.1002/mnfr.201000453
Medina-meza I.G., Barnaba C. & Barbosa-cánovas G.C. (2014). Effects of High Pressure Processing on Lipid Oxidation: A Review. Innovative Food Science & Emerging Technologies, 22, 1–10. 10.1016/j.ifset.2013.10.012
Meiboom S. & Gill D. (1958). Modified Spin-Echo Method for Measuring Nuclear Relaxation Times. Review of Scientific Instruments, 29, 688-691. 10.1063/1.1716296
Mirmoghtadaie L., Aliabadi S.S. & Hosseini S.M. (2016). Recent Approaches in Physical Modification of Protein Functionality. Food Chemistry, 199, 619–27. 10.1016/j.foodchem.2015.12.067
Schubring R. (2005). Characterizing Protein Changes Caused by Application of High Hydrostatic Pressure on Muscle Food by Means of DSC. Journal of Thermal Analysis and Calorimetry, 82, 229–37.
Sequeira-Munoz A., Chevalier D., LeBail A., Ramaswamy H.S. & Simpson B.K. (2006). Physicochemical Changes Induced in Carp (Cyprinus Carpio) Fillets by High Pressure Processing at Low Temperature. Innovative Food Science & Emerging Technologies, 7(1–2), 13–18. 10.1016/j.ifset.2005.06.006
Tavares J., Martins A., Fidalgo L.G., Lima V., Amaral R.A., Pinto C.A., Silva A.M. & Saraiva J.A. (2021). Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods, 10(4), 780. 10.3390/foods10040780
Thorarinsdottir K.A., Arason S., Sigurgisladottir S., Valsdottir T. & Tornberg E. (2011). Effects of Different Pre-Salting Methods on Protein Aggregation during Heavy Salting of Cod Fillets. Food Chemistry, 124(1), 7–14. 10.1016/j.foodchem.2010.05.095
Torres J.A., Vázquez M., Saraiva J.A., Gallardo J.M. & Aubourg S.P. (2013). Lipid Damage Inhibition by Previous High Pressure Processing in White Muscle of Frozen Horse Mackerel. European Journal of Lipid Science and Technology, 115(12), 1454–61. 10.1002/ejlt.201300027
Truong B.Q., Buckow R., Stathopoulos C.E. & Nguyen M.H. (2015). Advances in High-Pressure Processing of Fish Muscles. Food Engineering Reviews, 7(2), 109–29. 10.1007/s12393-014-9084-9
Vázquez M., Torres J.A., Gallardo J.M., Saraiva J. & Aubourg S.P. (2013). Lipid Hydrolysis and Oxidation Development in Frozen Mackerel (Scomber Scombrus): Effect of a High Hydrostatic Pressure Pre-Treatmen. Innovative Food Science & Emerging Technologies, 18, 24–30. 10.1016/j.ifset.2012.12.005
Vernocchi P., Maffei M., Lanciotti R., Suzzi G. & Gardini F. (2007). Characterization of Mediterranean Mussels (Mytilus Galloprovincialis) Harvested in Adriatic Sea (Italy). Food Control, 18(12), 1575–83.
Warner R.D., Kauffman R.G. & Greaser M.L. (1997). Muscle Protein Changes Post Mortem in Relation to Pork Quality Traits. Meat Science, 45(3), 339–52. 10.1016/S0309-1740(96)00116-7
Xiong Y.L. (2018). Muscle Proteins. In R. Y. Yada (Ed.), Proteins in Food Processing (127–48). London: Woodhead Publishing.
Yagiz Y., Kristinsson H.G., Balaban M.O. & Marshall M.R. (2007). Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus Mykiss) and Mahi (Coryphaena Hippurus). Journal of Food Science, 72(9), 509–15. 10.1111/j.1750-3841.2007.00560.x
Zare Z. (2004). High Pressure Processing of Fresh Tuna Fish and Its Effects on Shelf Life. High Pressure Processing of Fish. McGill University, Quebec.
Zhang Y., Bi Y., Wang Q., Cheng K.W. & Chen F. (2019). Application of High Pressure Processing to Improve Digestibility, Reduce Allergenicity, and Avoid Protein Oxidation in Cod (Gadus Morhua). Food Chemistry, 298, 125087. 10.1016/j.foodchem.2019.125087
Zhang Z., Yang Y., Tang X., Chen Y. & You Y. (2015). Chemical Forces and Water Holding Capacity Study of Heat-Induced Myofibrillar Protein Gel as Affected by High Pressure. Food Chemistry, 188, 111–18. 10.1016/j.foodchem.2015.04.129
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de Aguiar Saldanha Pinheiro, A. C., Tappi, S., Soglia, F., Baldi, G., Molina Hernandez, J. B., Laghi, L., Dalla Rosa, M., Petracci, M., & Rocculi, P. (2025). Effect of high hydrostatic pressure (HHP) on proteins, lipids, and water state of three different thawed seafood products. Italian Journal of Food Science, 37(3), 80-95. https://doi.org/10.15586/ijfs.v37i3.3106
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How to Cite
de Aguiar Saldanha Pinheiro, A. C., Tappi, S., Soglia, F., Baldi, G., Molina Hernandez, J. B., Laghi, L., Dalla Rosa, M., Petracci, M., & Rocculi, P. (2025). Effect of high hydrostatic pressure (HHP) on proteins, lipids, and water state of three different thawed seafood products. Italian Journal of Food Science, 37(3), 80-95. https://doi.org/10.15586/ijfs.v37i3.3106