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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:: 13 Manuel Vázquez1, J. Antonio Torres2, José M. Gallardo3, Jorge Saraiva4 14 and Santiago P

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:: horse mackerel 2 3 4 5 6 J. Antonio Torres1, Manuel Vázquez2, Jorge A. Saraiva3, José M

Creator:: Aubourg, Santiago P., Torres, J. Antonio, Saraiva, Jorge A., Guerra-Rodriguez, Esther, and Vazquez, Manuel
Abstract:: The frozen storage of Atlantic mackerel (Scomber scombrus) is limited by lipid damage causing sensory quality losses, an important drawback to its commercialisation. This work deals with changes in functional and sensory properties during freezing and frozen storage of Atlantic mackerel pre-treated by high hydrostatic pressure processing (HPP). Three levels...
Resource Type:: Article
Full Text:: -life extension and safety enhancement (Alvarez- Virrueta, Garcia-Lopez, Montalvo-Gonzalez, Ramirez

Creator:: Torres, J. Antonio, Saraiva, Jorge A., Guerra-Rodriguez, Esther, Aubourg, Santiago P., and Vázquez, Manuel
Abstract:: 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...
Resource Type:: Article
Full Text:: improving sensory 56 properties of preserved foods, leading to greater shelf-life and safety (Alvarez

Creator:: Pazos, Manuel, Méndez, Lucía, Fidalgo, Liliana, Vázquez, Manuel, Torres, J. Antonio, Aubourg, Santiago P., and Saraiva, Jorge A.
Abstract:: This research focuses on biochemical changes related to quality losses observed in Atlantic mackerel (Scomber scombrus) muscle stored under commercial frozen storage conditions (9 months, -18 ºC) when subjected to high-hydrostatic pressure (HHP) treatments (125, 150, 175 and 200 MPa for 0 min) before freezing. After freezing, free fatty acid...
Resource Type:: Article
Full Text:: gratefully acknowledged for the 527 doctoral fellowship to L. M. The authors thank Dr. María Lavilla (AZTI

Creator:: Fidalgo, Liliana G., Saraiva, Jorge A., Aubourg, Santiago P., Vazquez, Manuel, and Torres, J. Antonio
Abstract:: The assessment of enzymatic activity on Atlantic horse mackerel (Trachurus trachurus) during frozen storage was carried out in samples pre-treated by high pressure processing (HPP) combinations of 150, 300 and 450 MPa with 0, 2.5 and 5 min holding time (untreated samples were used as controls). The activities of four...
Resource Type:: Article
Full Text:: 409 Dr. María Lavilla (AZTI Tecnalia, Derio, Spain) and Dr. Barbara Teixeira (IPMA, 410 Lisbon

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