naa a22 4500 51072440X CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0799-4 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0799-4 Sensory and Physical Changes in Chilled Farmed Coho Salmon ( Oncorhynchus kisutch ): Effect of Previous Optimized Hydrostatic High-Pressure Conditions [Elektronische Daten] [Santiago Aubourg, Alicia Rodríguez, Yohanina Sierra, Gipsy Tabilo-Munizaga, Mario Pérez-Won] The effect of a previous hydrostatic high-pressure (HHP) treatment on sensory and physical quality of chilled coho salmon (Oncorhynchus kisutch) was investigated. As a first stage, a 22 factorial design based on the response surface methodology was used for optimization of HHP conditions; for it, the effects on color uniformity, white spots appearance, elasticity, and hardness were analyzed. In a second stage, optimized HHP conditions (135MPa for 30s, 170MPa for 30s, and 200MPa for 30s; treatments T-1, T-2, and T-3, respectively) were applied as previous treatment to chilling, being sampling carried out on salmon muscle at days 0, 6, 10, 15, and 20. A marked effect on sensory and physical parameters was detected after HHP treatment and throughout the chilled storage. According to odor (rancid, putrid), texture (elasticity, gaping, firmness), and color (L* value) attributes, fish corresponding to T-1 condition was shown to have better-maintained quality throughout the chilled storage than fish belonging to T-2 and T-3 conditions; additionally, a quality enhancement (putrid odor, cohesivity, gaping) was found when compared with control samples. In agreement to the preliminary optimization study, it is concluded that T-1 condition can provide the most effective HHP pre-treatment to better maintain sensory and physical properties when salmon muscle is to be commercialized as a fresh product. Results obtained for the quality evolution of chilled fish attest the importance of establishing a judicious selection of previous HHP treatment parameters to minimize undesirable changes related to sensory and physical characteristics. Springer Science+Business Media, LLC, 2012 Hydrostatic high-pressure nationallicence Coho salmon nationallicence Chilled storage nationallicence Sensory nationallicence Physical nationallicence Quality nationallicence Optimization nationallicence Aubourg Santiago Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), C/ E. Cabello, 6., 36208, Vigo, Spain aut Rodríguez Alicia Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile, C/ Vicuña Mackenna, 20., Santiago, Chile aut Sierra Yohanina Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile, C/ Vicuña Mackenna, 20., Santiago, Chile aut Tabilo-Munizaga Gipsy Department of Food Engineering, Universidad de Bío-Bío, Av. Andrés Bello, s/n., Chillán, Chile aut Pérez-Won Mario Department of Food Engineering, Universidad de La Serena, C/ Benavente, 980., La Serena, Chile aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1539-1549 1935-5130 6:6<1539 2013 6 11947 https://doi.org/10.1007/s11947-012-0799-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0799-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Aubourg Santiago Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), C/ E. Cabello, 6., 36208, Vigo, Spain aut NATIONALLICENCE 700 1- Rodríguez Alicia Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile, C/ Vicuña Mackenna, 20., Santiago, Chile aut NATIONALLICENCE 700 1- Sierra Yohanina Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile, C/ Vicuña Mackenna, 20., Santiago, Chile aut NATIONALLICENCE 700 1- Tabilo-Munizaga Gipsy Department of Food Engineering, Universidad de Bío-Bío, Av. Andrés Bello, s/n., Chillán, Chile aut NATIONALLICENCE 700 1- Pérez-Won Mario Department of Food Engineering, Universidad de La Serena, C/ Benavente, 980., La Serena, Chile aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1539-1549 1935-5130 6:6<1539 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer