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

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https://ir.library.oregonstate.edu/concern/articles/wd375x94q

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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 MPa), pressure holding time (0.0, 2.5, and 5.0 min), and frozen storage time (0, 1, and 3 months) were studied. Expressible water, colour parameters, mechanical texture parameters and sensory parameters were evaluated in raw and cooked samples. The texture profile analysis of raw and cooked HPP samples suggested that a product texture similar or close to fresh muscle is possible. The sensory analysis showed that a 150 MPa treatment yielded high acceptability values. Although acceptability decreased during frozen storage, values remained close to those of fresh samples.
  • Keywords: High pressure, Lipid oxidation, Horse mackerel, Functional properties, Frozen storage, Trachurus trachurus
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  • Torres, J. A., Saraiva, J. A., Guerra-Rodríguez, E., Aubourg, S. P., & Vázquez, M. (2014). Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus). Innovative Food Science & Emerging Technologies, 21, 2-11. doi:10.1016/j.ifset.2013.12.001
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  • 21
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  • This work was supported by the Secretaría Xeral de I+D from the Xunta de Galicia (Spain) through Research Project 10TAL402001PR. This project was supported also by Formula Grants no. 2011-31200-06041 and 2012-31200-06041 from the USDA National Institute of Food and Agriculture. Research Unit 62/94 QOPNA (Project PEst-C/QUI/UI0062/2013) is gratefully acknowledged.
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