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

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

A characterization of Chilean farmers based on their marketproduction orientation

Creator:: Echeverría, Rodrigo, Moreira, Víctor, Barrena, José, and Gopinath, Munisamy
Abstract:: Chile’s open trade policy, implemented during the last few decades, has greatly transformed Chilean farmers and their production systems. As a result, farmers can be grouped into three categories based on their market-production orientation: domestic, transitional or export producers. The objective of this paper is to analyze the factors underlying...
Resource Type:: Article
Full Text:: Rodrigo Echeverría1, Víctor Moreira1, José Barrena1, and Munisamy Gopinath2 1Instituto de Economía

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:: D of Mackerel and Horse Mackerel Muscle Fidalgo, L. G., Saraiva, J. A., Aubourg, S. P., Vázquez, M

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 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

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:: Fidalgo, L. G., Saraiva, J. A., Aubourg, S. P., Vázquez, M., & Torres, J. A. (2014). Effect of high

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:: Processing Fidalgo, L. G., Saraiva, J. A., Aubourg, S. P., Vázquez, M., & Torres, J. A. (2015). Enzymatic

Metabolism and Excretion Rates of Parent and Hydroxy-PAHs in Urine Collected after Consumption of Traditionally Smoked Salmon for Native American Volunteers

Creator:: Motorykin, Oleksii, Santiago-Delgado, Lisandra, Rohlman, Diana, Schrlau, Jill E., Harper, Barbara, Harris, Stuart, Harding, Anna, Kile, Molly L., and Simonich, Staci L. Massey
Abstract:: Few studies have been published on the excretion rates of parent polycyclic aromatic hydrocarbons (PAHs) and hydroxy-polycyclic aromatic hydrocarbons (OH-PAHs) following oral exposure. This study investigated metabolism and excretion rates of 4 parent PAHs and 10 OH-PAHs after the consumption of smoked salmon. Nine members of the Confederated Tribes of...
Resource Type:: Article

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:: commercial frozen storage Plazos, M., Méndez, L., Fidalgo, L., Vázquez, M., Torres, J. A., Aubourg, S. P

ScholarsArchive@OSU

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

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

A characterization of Chilean farmers based on their marketproduction orientation

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

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

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

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

Metabolism and Excretion Rates of Parent and Hydroxy-PAHs in Urine Collected after Consumption of Traditionally Smoked Salmon for Native American Volunteers

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

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