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

http://ir.library.oregonstate.edu/concern/articles/5712m825n

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by John Wiley & Sons, Inc. and can be found at:  http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%291438-9312.

Descriptions

Attribute NameValues
Alternative Title
Creator
Abstract or Summary
  • 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 min) values. During frozen storage, horse mackerel muscle was analysed for lipid hydrolysis (free fatty acid assessment) and oxidation (formation of peroxides, thiobarbituric acid reactive substances and fluorescent compounds), and polyene content. An inhibition of lipid hydrolysis development was observed; thus, both an increasing pressure level and pressure holding time led to a marked inhibition of FFA content throughout the frozen storage. Concerning the lipid oxidation development, a partial inhibition was also produced during the frozen storage (months 1 and 3) by increasing the pressure level applied (namely, fluorescent and peroxide compound formation); however, pressure holding time did not led to a definite trend. No effect of HPP treatment was concluded on the polyene content of the fish muscle lipids. Present research provides novel information concerning the employment of HPP technology focused on the inhibition of lipid damage during a subsequent frozen storage.
Resource Type
DOI
Date Available
Date Issued
Citation
  • Torres, J. A., Vázquez, M., Saraiva, J. A., Gallardo, J. M., & Aubourg, S. P. (2013). Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel. European Journal of Lipid Science and Technology, 115(12), 1454–1461. doi:10.1002/ejlt.201300027
Series
Keyword
Rights Statement
Funding Statement (additional comments about funding)
Publisher
Peer Reviewed
Language
Replaces
Additional Information
  • description.provenance : Made available in DSpace on 2014-07-10T21:02:45Z (GMT). No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyLipidDamageInhibition.pdf: 757195 bytes, checksum: 5fb2fab315cd935b3eed6e41bba3c25b (MD5) Previous issue date: 2013-12
  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2014-07-10T21:02:45Z (GMT) No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyLipidDamageInhibition.pdf: 757195 bytes, checksum: 5fb2fab315cd935b3eed6e41bba3c25b (MD5)
  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2014-07-10T21:00:51Z No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyLipidDamageInhibition.pdf: 757195 bytes, checksum: 5fb2fab315cd935b3eed6e41bba3c25b (MD5)

Relationships

In Administrative Set:
Last modified: 07/26/2017

Downloadable Content

Download PDF
Citations:

EndNote | Zotero | Mendeley

Items