Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

•High hydrostatic pressure (HPP) inhibits lipid of store frozen of fatty fish species.•HPP at 150 MPa improved the quality of frozen muscle horse mackerel.•Texture profile analysis of HPP samples suggested that a product texture similar or close to fresh muscle is possible.•HPP pre-treatment at 150 MPa did not affect the flesh odour.•Sensory analysis showed that a 150 MPa treatment yielded high acceptability values.

Frozen storage of horse mackerel (Trachurus trachurus) is limited by lipid damage causing sensory quality losses. This work deals with changes in functional and sensory properties during frozen storage of horse mackerel treated by high hydrostatic pressure processing (HPP) prior to freezing. Three levels of pressure (150, 300, and 450 MPa), pressure holding time (0.0, 2.5, and 5.0 min), and frozen storage time (0, 1, and 3 months) were studied. Expressible water, colour parameters, mechanical texture parameters and sensory parameters were evaluated in raw and cooked samples. The texture profile analysis of raw and cooked HPP samples suggested that a product texture similar or close to fresh muscle is possible. The sensory analysis showed that a 150 MPa treatment yielded high acceptability values. Although acceptability decreased during frozen storage, values remained close to those of fresh samples.Industrial relevanceFrozen storage of fatty fish species is known to be strongly limited by the lipid damage development, being this an important drawback for its commercialisation as such or for its further employment as raw material in other kinds of processing (canneries, smoking, etc.). Present research provides novel and valuable information concerning the employment of high hydrostatic pressure technology applied before freezing and frozen storage to improve some functional and sensory properties in horse mackerel muscle indicating that it can be a useful alternative for fish processors seeking to better utilise this resource.