Effects of high pressure treatment (100-200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle
2001
Chevalier de ***. | Le Bail, A. | Ghoul, M.
Turbot fillets were subjected to high pressure treatments at 100, 140, 180 and 200 MPa for 15 and 30 min at 4 degrees C. The influence of such treatments on the lipid and protein stability and on color was studied. It appeared that color, protein stability and lipid oxidation phenomena were influenced both by the pressure level and pressure holding time. The oxidative stability of lipids was particularly affected from 180 MPa as measured by the thiobarbituric acid number. Differential scanning calorimetry showed a full denaturation of myosin at 200 MPa and the appearance of a new structure from the treatment at 100 MPa for 30 min.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library