Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning

7 pages, 2 tables, 3 figures

Detalles Bibliográficos
Autores: Prego, R., Fidalgo, Liliana G., Saraiva, Jorge A., Vázquez, Manuel, Aubourg, Santiago P.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/218901
Acceso en línea:http://hdl.handle.net/10261/218901
Access Level:acceso abierto
Palabra clave:Canned mackerel
High-pressure processing
Frozen storage
Lipid damage
Volatile amines
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spelling Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canningPrego, R.Fidalgo, Liliana G.Saraiva, Jorge A.Vázquez, ManuelAubourg, Santiago P.Canned mackerelHigh-pressure processingFrozen storageLipid damageVolatile amines7 pages, 2 tables, 3 figuresThis research describes a first approach to analyse the effects of using high-pressure processing (HPP) as a pre-treatment before frozen storage and subsequent canning of fish. For it, Atlantic Chub mackerel (Scomber colias) was subjected to HPP (200, 400 and 600 MPa for 2 min) followed by freezing (−30 °C for 48 h), frozen storage (−18 °C for 0, 3, 6, 10 or 15 months), canning and canned storage (3 months at 20 °C). Lipid damage development (hydrolysis and oxidation) and volatile amines formation (total and trimethylamine) were determined in canned mackerel. As a result, a marked inhibitory effect (p < 0.05) on free fatty acids content was observed in canned mackerel previously subjected to different frozen storage times. This effect increased with pressure applied. Furthermore, higher average polyene values were obtained in most canned fish previously subjected to any high-pressure treatment when compared with Control canned fish. No effect (p > 0.05) on thiobarbituric acid reactive substances and trimethylamine values was noticed related to HPP. However, increasing (p < 0.05) peroxides and fluorescent compounds contents were obtained when applying the two highest pressure levelsThe authors thank the Consejo Superior de Investigaciones Científicas (CSIC) (Spain) (Research Project 2017–70E032) for the financial support of the study and the University of Aveiro and FCT/MEC for the financial support for the QOPNA research Unit (FCT UID/QUI/00062/2013) and Associate Laboratory (UIDB/50006/2020) through national founds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership AgreementPeer reviewedElsevierConsejo Superior de Investigaciones Científicas (España)Universidade de AveiroFundação para a Ciência e a Tecnologia (Portugal)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/218901reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésNo datahttps://doi.org/10.1016/j.lwt.2020.109957Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2189012026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
title Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
spellingShingle Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
Prego, R.
Canned mackerel
High-pressure processing
Frozen storage
Lipid damage
Volatile amines
title_short Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
title_full Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
title_fullStr Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
title_full_unstemmed Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
title_sort Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
dc.creator.none.fl_str_mv Prego, R.
Fidalgo, Liliana G.
Saraiva, Jorge A.
Vázquez, Manuel
Aubourg, Santiago P.
author Prego, R.
author_facet Prego, R.
Fidalgo, Liliana G.
Saraiva, Jorge A.
Vázquez, Manuel
Aubourg, Santiago P.
author_role author
author2 Fidalgo, Liliana G.
Saraiva, Jorge A.
Vázquez, Manuel
Aubourg, Santiago P.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
Universidade de Aveiro
Fundação para a Ciência e a Tecnologia (Portugal)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Canned mackerel
High-pressure processing
Frozen storage
Lipid damage
Volatile amines
topic Canned mackerel
High-pressure processing
Frozen storage
Lipid damage
Volatile amines
description 7 pages, 2 tables, 3 figures
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/218901
url http://hdl.handle.net/10261/218901
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv No data
https://doi.org/10.1016/j.lwt.2020.109957
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869405045778284544
score 15,812455

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