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Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage

Creator:: Fidalgo, Liliana G., Saraiva, Jorge A., Aubourg, Santiago P., Vázquez, Manuel, and Torres, J. Antonio
Abstract:: The effect of high pressure processing (HPP) pre-treatments at three pressure levels (150, 300 and 450 MPa) and holding times (0, 2.5 and 5 min) on the activity of key enzymes in Atlantic mackerel (Scomber scombrus) muscle was studied after HPP treatments and during frozen storage. Acid phosphatase, cathepsins (B...
Resource Type:: Article
Full Text:: (Scomber scombrus) during frozen storage 2 3 Liliana Fidalgo 1 , Jorge A. Saraiva 1* , Santiago P

Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing

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:: 1* , Santiago P. Aubourg 2 , Manuel Vázquez 3 , J. 7 Antonio Torres 4 8 9 10 11 1

High Pressure Effects on the Activities of Cathepsins B and D of Mackerel and Horse Mackerel Muscle

Creator:: Fidalgo, Liliana, Saraiva, Jorge A., Aubourg, Santiago P., Vázquez, Manuel, and Torres, Antonio
Abstract:: This work sought to determine high pressure processing (HPP) effects on the activity of cathepsins B and D in the muscle of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures...
Resource Type:: Article
Full Text:: Liliana Fidalgo1, Jorge A. Saraiva1*, Santiago P. Aubourg2, Manuel Vázquez3, J. 5 Antonio Torres4 6 7

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

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

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:: trachurus) 2 3 J. Antonio Torres1, Jorge A. Saraiva2, Esther Guerra-Rodríguez3, Santiago P. Aubourg4, 4

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:: . Gallardo4 7 and Santiago P. Aubourg4,* 8 9 10 11 12 13 14 15 16 17 18 19 1 Food

Effect of high-pressure pretreatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

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:: scombrus) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Santiago P. Aubourg1

Effect of high pressure processing of Atlantic mackerel (Scomber scombrus) on biochemical changes during commercial frozen storage

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:: Fidalgo2, Manuel Vázquez3, 11 J. Antonio Torres4, Santiago P. Aubourg1,*, and Jorge A. Saraiva2 12 13

European Seafood Production under Climate Change: Assessing Economic and Social Consequences

Creator:: Nguyen, Thong, Laksa, Unn, Laksafoss, Magni, Arias-Hansen, Juliana, Gyalog, Gergo, Baudron, Alan, Papandroukalis, Nikos, Ytteborg, Elisabeth, Hermansen, Oystein, Danielsdottir, Anna K., Agnarsson, Sveinn, Svorken, Marianne, Vidarsson, Jonas R., Fridriksdottir, Ragnhildur, Alvarez-Salgado, Anton X., Norte, Mariola, Chapela, Rosa, Santiago, Jose L., Zucchetta, Matteo, Pranovi, Fabio, and Thanh, Thuy P.
Abstract:: Climate change has been observed to have a significant impact on the distribution of aquatic species and productivity of aquaculture systems across the globe. This affects the level of food production, the livelihoods of communities that depend on fisheries and aquaculture, and the future sustainability of these sectors. As in...
Resource Type:: Presentation
Full Text:: , Mariola Norte, Rosa Chapela, José Luis Santiago, Matteo Zucchetta, Fabio Pranovi and Thuy Pham Thanh

ScholarsArchive@OSU

Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage

Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing

High Pressure Effects on the Activities of Cathepsins B and D of Mackerel and Horse Mackerel Muscle

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

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

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

Effect of high-pressure pretreatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

Effect of high pressure processing of Atlantic mackerel (Scomber scombrus) on biochemical changes during commercial frozen storage

European Seafood Production under Climate Change: Assessing Economic and Social Consequences

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