Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment
2013
Vázquez, Manuel | Torres, J. Antonio | Gallardo, José Manuel | Saraiva, Jorge A. | Aubourg, Santiago P.
7 páginas, 3 figuras, 6 tablas
Afficher plus [+] Moins [-]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 − 10 °C. A marked inhibition (p < 0.05) of free fatty acids and tertiary lipid oxidation compound 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.
Afficher plus [+] Moins [-]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).
Afficher plus [+] Moins [-]Peer reviewed
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Instituto de Investigaciones Marinas
Découvrez la collection de ce fournisseur de données dans AGRIS