Article

 

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

Downloadable Content

Download PDF
https://ir.library.oregonstate.edu/concern/articles/1z40kt521

Descriptions

Attribute NameValues
Creator
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 (peroxide, thiobarbituric acid reactive substance and fluorescent and browning compound formation) as well as the polyene content were analysed during 3 months of accelerated storage at -10ºC. A marked inhibition (p<0.05) of free fatty acids and tertiary lipid oxidation compounds formation during storage was observed when increasing the pressure level or the pressure holding time of the HHP treatment. However, only minor differences in the polyene index and no effect (p>0.05) in the content of primary and secondary oxidation compounds were observed.
Resource Type
DOI
Date Available
Date Issued
Citation
  • Vázquez, M., Torres, J. A., Gallardo, J. M., Saraiva, J., & Aubourg, S. P. (2013). Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment. Innovative Food Science & Emerging Technologies, 18, 24-30. doi:10.1016/j.ifset.2012.12.005
Journal Title
Journal Volume
  • 18
Academic Affiliation
Keyword
Rights Statement
Funding Statement (additional comments about funding)
  • The authors thank Mrs. Cristina Nine and Mr. Marcos Trigo for their excellent technical assistance and Dr. María Lavilla from AZTI Tecnalia (Derio, Spain) for carrying out the HHP treatment and Research Unit 62/94 QOPNA (project PEst-C/QUI/UI0062/2011). This work was supported by the Secretaría Xeral de I+D from the Xunta de Galicia (Galicia, Spain) through the Research Project 10TAL402001PR (2010-2012).
Publisher
Peer Reviewed
Language
Replaces
Additional Information
  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2014-07-10T23:36:41Z No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyLipidHydrolysisOxidation.pdf: 715407 bytes, checksum: 85ded8ca1e3c4ab8616cf6e87c0a5421 (MD5)
  • description.provenance : Made available in DSpace on 2014-07-10T23:37:17Z (GMT). No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyLipidHydrolysisOxidation.pdf: 715407 bytes, checksum: 85ded8ca1e3c4ab8616cf6e87c0a5421 (MD5) Previous issue date: 2013-04
  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2014-07-10T23:37:17Z (GMT) No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyLipidHydrolysisOxidation.pdf: 715407 bytes, checksum: 85ded8ca1e3c4ab8616cf6e87c0a5421 (MD5)

Relationships

Parents:

This work has no parents.

Items