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Filtering by: Creator Osorio, Johan S. Creator Aubourg, Santiago P. Language English [eng]

Lipid damage inhibition by previous high pressure processing in frozen horse mackerel

Creator:

Torres, J. Antonio, Vázquez, Manuel, Saraiva, Jorge A., Gallardo, José M., and Aubourg, Santiago P.

Abstract:

This work focuses on the effect of a previous high pressure processing (HPP) on the lipid damage development occurring during the frozen storage (-10ºC; up to 3 months) of Atlantic horse mackerel (Trachurus trachurus). HPP conditions included different pressure (150, 300, 450 MPa) and pressure holding time (0.0, 2.5, 5.0...

Resource Type:

Article

Full Text:

, S. P. (2013). Lipid damage inhibition by previous high pressure processing in white muscle of
Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Creator:

Vázquez, Manuel, Torres, J. Antonio, Gallardo, José M., Saraiva, Jorge A., and Aubourg, Santiago P.

Abstract:

This work focused on assessing lipid damage during the storage of frozen Atlantic mackerel (Scomber scombrus) subjected to a high hydrostatic pressure (HHP) treatment (150, 300, 450 MPa with holding times of 0.0, 2.5, and 5.0 min) prior to freezing. The extent of lipid hydrolysis (free fatty acids) and oxidation...

Resource Type:

Article

Full Text:

-treatment Vázquez, M., Torres, J. A., Gallardo, J. M., Saraiva, J., & Aubourg, S. P. (2013). Lipid