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

http://ir.library.oregonstate.edu/concern/articles/n009w411q

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at:  http://www.journals.elsevier.com/innovative-food-science-and-emerging-technologies/

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  • 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 and D) and lipase activity was determined during 3 months of accelerated storage at -10 °C. An empirical model was applied to determine the effect of pressure level, holding time, and frozen storage time on enzyme activity. Except for a minor decrease at 450 MPa, no substantial effect on acid phosphatase activity was observed. On the other hand, lipase and cathepsins were affected by HPP and by frozen storage time. Increasing the pressure level decreased cathepsin B and lipase activity. Increasing the holding time at 150 MPa increased cathepsin B and lipase activity, while at 300 MPa lipase activity decreased and no effect was observed at 450 MPa. Cathepsin D activity increased at 150 and 300 MPa and decreased at 450 MPa, while increasing with frozen storage time. This work provides novel information on the application of HPP pre treatments lowering enzyme activity during frozen storage of Atlantic mackerel.
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  • Fidalgo, L. G., Saraiva, J. A., Aubourg, S. P., Vázquez, M., & Torres, J. A. (2014). Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage. Innovative Food Science & Emerging Technologies, 23, 18-24. doi:10.1016/j.ifset.2014.03.010
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  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2015-07-29T22:36:27Z No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyEffectHighPressurePreTreatmentsEnzymaticActivities.pdf: 1281165 bytes, checksum: 57d76d5d9a1d9fe3579b6cf638120a0c (MD5)
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