RT Journal Article
T1 Kinetic modelling of texture and colour changes in frozen fish: effect of high pressure processing as a pre-freezing treatment
A1 Guerra Rodríguez, Esther
A1 Cazón Díaz, Patricia
A1 Aubourg Martínez, Santiago Pedro
A1 Vázquez Vázquez, Manuel
K1 European hake
K1 Merluccius merluccius
K1 High pressure processing
K1 HPP
K1 Frozen storage
AB High pressure processing (HPP) is a promising technology for improving food safety and extending shelf life. This study examined the effects of HPP (150 MPa, 2 min) followed by frozen storage at −10, −18, or −30 °C on the texture and colour of European hake (Merluccius merluccius) over 12 months. Texture parameters (toughness and firmness) were assessed in raw and cooked samples, along with instrumental colour (L∗, a∗, b∗). Results showed that storage time generally increased toughness and firmness, though this trend stabilized or reversed after 6 months. Lower storage temperatures, particularly −30 °C, better preserved textural properties. HPP-treated fish showed higher initial toughness and firmness, suggesting enhanced structural integrity and improved texture retention during storage. Colour stability was also greater in HPP-treated samples, with reduced discoloration and better maintenance of lightness (L∗) over time. Overall, combining HPP with storage at −18 or −30 °C effectively preserves both the structural and visual quality of frozen hake, offering a promising strategy for shelf-life extension.
PB Elsevier
YR 2026
FD 2026-04
LK https://hdl.handle.net/10347/46961
UL https://hdl.handle.net/10347/46961
LA eng
NO Guerra-Rodríguez, E., Cazón, P., Aubourg, S. P., & Vázquez, M. (2026). Kinetic modelling of texture and colour changes in frozen fish: effect of high pressure processing as a pre-freezing treatment. Journal of Food Engineering, 408, 112866. 10.1016/j.jfoodeng.2025.112866
DS Minerva
RD 5 may 2026