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http://hdl.handle.net/20.500.12207/5614
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DC Field | Value | Language |
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dc.contributor.author | Pazos, M. | - |
dc.contributor.author | Méndez, L. | - |
dc.contributor.author | Fidalgo, Liliana G. | - |
dc.contributor.author | Vázquez, M. | - |
dc.contributor.author | Torres, J.A. | - |
dc.contributor.author | Aubourg, S.P. | - |
dc.contributor.author | Saraiva, J.A. | - |
dc.date.accessioned | 2022-10-24T13:31:24Z | - |
dc.date.available | 2022-10-24T13:31:24Z | - |
dc.date.issued | 2015 | - |
dc.identifier.citation | Pazos, M., Méndez, L., Fidalgo, L., Vázquez, M., Torres, J., Aubourg, S. & Saraiva, J. (2015). Effect of high-pressure processing of Atlantic mackerel (Scomber scombrus) on biochemical changes during commercial frozen storage. Food and Bioprocess Technology, 8, 2159–2170. https://dx.doi.org/10.1007/s11947-015-1567-z | por |
dc.identifier.issn | 1935-5130 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.12207/5614 | - |
dc.description.abstract | This research focuses on biochemical changes related to quality losses observed in Atlantic mackerel (Scomber scombrus) muscle stored under commercial frozen storage conditions (9 months, −18 °C) when subjected to highhydrostatic pressure (HHP) treatments (125, 150, 175, and 200 MPa for 0 min) before freezing. After freezing, free fatty acid (FFA) formation (lipid hydrolysis assessment) showed a marked inhibition in HHP-treated fish and during frozen storage of samples treated at 175 MPa. Fluorescence ratio (FR) assessment of tertiary lipid oxidation showed a partial inhibitory effect during the 0–9-month period for samples treated at 175 and 200 MPa. After a 3-month storage of samples treated at these pressure levels, one-dimensional SDS-PAGE analysis of the sarcoplasmic protein fraction revealed the disappearance of a band; additionally, samples treated at 150 MPa showed the same effect at month 9. After gel excision, trypsin digestion, tandem mass spectrometry (MS/MS), and sequence database analysis, the band was identified as phosphoglycerate mutase 2 (28.7 kDa). On the other hand, HHP processing did not show a significant effect on trimethylamine (TMA) values, primary and secondary lipid oxidation, PUFA levels, 1-D myofibril protein pattern, and the activity of acid phosphatase and cathepsins B and D. Biochemical quality indices such as FFA, TMA, and FR and the activity of acid phosphatase and cathepsin B showed a progressive increase throughout the frozen storage of all samples. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | por |
dc.subject | Scomber scombrus | por |
dc.subject | High-pressure processing | por |
dc.subject | Frozen storage | por |
dc.subject | Lipids | por |
dc.subject | Proteins | por |
dc.subject | Enzymes | por |
dc.title | Effect of high-pressure processing of Atlantic mackerel (Scomber scombrus) on biochemical changes during commercial frozen storage | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://link.springer.com/journal/11947 | por |
degois.publication.firstPage | 2159 | por |
degois.publication.lastPage | 2170 | por |
degois.publication.title | Food and Bioprocess Technology | por |
degois.publication.volume | 8 | por |
dc.identifier.doi | https://dx.doi.org/10.1007/s11947-015-1567-z | por |
Appears in Collections: | D-TCA - Artigos em revistas indexadas à WoS/Scopus |
Files in This Item:
File | Description | Size | Format | |
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Effect of High-Pressure Processing of Atlantic Mackerel_PDFA.pdf | 547.22 kB | Adobe PDF | View/Open |
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