Preserving colour and texture in canned Atlantic chub mackerel: Influence of high-pressure processing and frozen storage

Abstract

Atlantic chub mackerel (Scomber colias), a nutritionally valuable yet highly perishable species, is prone to quality degradation during frozen storage and canning. This study evaluated the effects of high-pressure processing (HPP; 200–600 MPa) applied prior to freezing (−30 °C, 48 h), followed by frozen storage (−18 °C for 0, 3, 6, 10, or 15 months), canning, and post-canning storage (3 months at 20 °C), on the mechanical properties and colour of mackerel muscle. The aim of the study was to assess whether HPP can mitigate quality losses typically associated with long-term frozen storage and thermal processing. HPP initially reduced hardness and chewiness due to partial protein denaturation, but after storage and canning, samples treated at 200 and 600 MPa exhibited enhanced hardness, chewiness, and cohesiveness compared to untreated controls, suggesting structural reorganization over time. Adhesiveness decreased with pressure and storage, indicating greater compactness, while chewiness was best preserved at 600 MPa. CIELAB colour analysis revealed that HPP influenced visual appearance during storage. Lightness (L*) was best preserved at 200 MPa, while 600 MPa samples became darker, possibly due to pigment concentration or tissue compaction. Redness (a*) and yellowness (b*) also varied with pressure and storage duration, though less markedly. Overall, applying HPP prior to freezing enhanced the long-term quality of canned mackerel, supporting its potential as a pre-treatment strategy to preserve texture and appearance. These findings promote a better utilization of pelagic species and improved consumer appeal in the canned seafood industry.