8 pages, 3 figures, 2 tablesThis work focuses on the effect of a previous high pressure processing (HPP) on the lipid damage development occurring during the frozen storage (−10°C; up to 3 months) of Atlantic horse mackerel (Trachurus trachurus). HPP conditions included different pressure (150, 300, 450 MPa) and pressure holding time (0.0, 2.5, 5.0 min) values. During frozen storage, horse mackerel muscle was analyzed for lipid hydrolysis (free fatty acid assessment; FFA) and oxidation (formation of peroxides, thiobarbituric acid reactive substances, and fluorescent compounds), and polyene content. An inhibition of lipid hydrolysis development was observed; thus, both an increasing pressure level and pressure holding time led to a marked in...
The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high...
The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high...
The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
7 páginas, 3 figuras, 6 tablasThis work focused on assessing lipid damage during the storage of froz...
7 pages, 2 tables, 3 figuresThis research describes a first approach to analyse the effects of using...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
This research focuses on biochemical changes related to quality losses observed in Atlantic mackerel...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
58th EHPRG Meeting on High Pressure Science and Technology, 6-11 September 2020, Tenerife, SpainCann...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
7 páginas, 4 tablas, 3 figurasIn this work, we studied the effect of high-pressure processing (HPP) ...
11 páginas, 3 figuras, 4 tablasThis research focuses on biochemical changes related to quality loss ...
The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high...
The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high...
The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
7 páginas, 3 figuras, 6 tablasThis work focused on assessing lipid damage during the storage of froz...
7 pages, 2 tables, 3 figuresThis research describes a first approach to analyse the effects of using...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
This research focuses on biochemical changes related to quality losses observed in Atlantic mackerel...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
58th EHPRG Meeting on High Pressure Science and Technology, 6-11 September 2020, Tenerife, SpainCann...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
7 páginas, 4 tablas, 3 figurasIn this work, we studied the effect of high-pressure processing (HPP) ...
11 páginas, 3 figuras, 4 tablasThis research focuses on biochemical changes related to quality loss ...
The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high...
The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high...
The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high...