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

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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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  • 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.
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  • 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
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  • 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)
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