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dc.contributor.authorCartagena, Lucia
dc.contributor.authorPuertolas, Eduardo
dc.contributor.authorde Maranon, Inigo Martinez
dc.date.accessioned2021-07-02T08:12:44Z-
dc.date.available2021-07-02T08:12:44Z-
dc.date.issued2020
dc.identifierISI:000535611200001
dc.identifier.issn1466-8564
dc.identifier.urihttp://dspace.azti.es/handle/24689/1120-
dc.description.abstractThe aim of this work was to study the application of high pressure processing (HPP) before freezing for maintaining as much as possible the fresh characteristics of albacore steaks after long-term storage. HPP treatments were applied at 200 MPa for 0-6 min. Then, samples were immediately frozen (- 20 degrees C) and stored (- 20 degrees C) for up to 12 months. Once thawed (4 degrees C; 24 h), weight losses, color, texture, lipid oxidation (TBARS) and salt-soluble protein content were analyzed. After 12 months of frozen storage, 200 MPa for 6 min minimized thawing loss inherent to freezing and frozen storage and decreased TBARS (53.9\%) with respect to the control. However, it resulted in changes in color (higher L{*}, b{*} and Delta E values) and texture (higher adhesiveness and springiness) and decreased the salt-soluble protein content with respect to non-pretreated samples. Nevertheless, after cooking, there were no differences in color and texture between HPP pretreated fish and the controls.
dc.language.isoEnglish
dc.publisherELSEVIER SCI LTD
dc.subjectHigh-pressure
dc.subjectFrozen storage
dc.subjectFish
dc.subjectLipid oxidation
dc.subjectProtein denaturation
dc.subjectMACKEREL SCOMBER-SCOMBRUS
dc.subjectHIGH HYDROSTATIC-PRESSURE
dc.subjectSENSORY PROPERTIES
dc.subjectSHELF-LIFE
dc.subjectIMPACT
dc.subjectTUNA
dc.subjectBAY
dc.titleEvolution of quality parameters of high pressure processing (HPP) pretreated albacore (Thunnus alalunga) during long-term frozen storage
dc.typeArticle
dc.identifier.journalINNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES
dc.format.volume62
dc.contributor.funderBasque GovernmentBasque Government
dc.contributor.funderDepartment of Agriculture, Fisheries and Food of the Basque Government
dc.identifier.e-issn1878-5522
dc.identifier.doi10.1016/j.ifset.2020.102334
Appears in Publication types:Artículos científicos



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