Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi)


  • D. Maluenda Department of Food Engineering. University of La Serena
  • T. Roco Department of Food Engineering. University of La Serena
  • G. Tabilo-Munizaga Department of Food Engineering. University of Bío-Bío
  • M. Pérez-Won Department of Food Engineering. University of La Serena
  • S. P. Aubourg Department of Food Technology. Marine Research Institute (CSIC)




Chilling, High pressure, Lipid hydrolysis, Lipid oxidation, Rigor mortis, Trachurus murphyi


Lipid damage evolution was analyzed in chilled Chilean jack mackerel (Trachurus murphyi) previously treated with high hydrostatic pressure (HHP) technology. Different pressure levels and pressure holding times were tested. In addition, fish corresponding to pre- and post-rigor mortis (RM) stages were comparatively studied. Previous HHP treatment led to a marked lipid hydrolysis inhibition in chilled fish. Increasing the pressure level and pressure holding time led to a lower free fatty acid content, with the effect of pressure being more relevant. According to the analysis of different types of lipid oxidation indexes, no effect of the previous HHP treatment on the lipid oxidation development could be determined in chilled jack mackerel. Concerning the effect of the RM stage of raw fish, a higher primary and secondary lipid oxidation development was observed in fish corresponding to the post-RM condition throughout the chilled storage; although a definite effect on lipid hydrolysis could not be found.


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How to Cite

Maluenda D, Roco T, Tabilo-Munizaga G, Pérez-Won M, Aubourg SP. Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi). Grasas aceites [Internet]. 2013Dec.31 [cited 2024May22];64(5):472-81. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1453