Please use this identifier to cite or link to this item:
acessibilidade
http://hdl.handle.net/20.500.12207/5617
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Fidalgo, Liliana G. | - |
dc.contributor.author | Saraiva, J.A. | - |
dc.contributor.author | Aubourg, S.P. | - |
dc.contributor.author | Vázuez, M. | - |
dc.contributor.author | Torres, J.A. | - |
dc.date.accessioned | 2022-10-27T09:25:05Z | - |
dc.date.available | 2022-10-27T09:25:05Z | - |
dc.date.issued | 2015 | - |
dc.identifier.citation | Fidalgo, L., Saraiva, J., Aubourg, S., Vázquez, M. & Torres, J. (2015). Enzymatic activity during frozen storage of Atlantic horse mackerel (Trachurus trachurus) pre-treated by high-pressure processing. Food Bioprocess Technology, 8(3), 493-502. https://doi.org/10.1007/s11947-014-1420-9 | por |
dc.identifier.issn | 1935-5149 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.12207/5617 | - |
dc.description.abstract | The assessment of enzymatic activity on Atlantic horse mackerel (Trachurus trachurus) during frozen storage was carried out in samples pre-treated by high-pressure processing (HPP) combinations of 150, 300 and 450 MPa with 0-, 2.5- and 5-min holding time (untreated samples were used as controls). The activities of four enzymes (acid phosphatase, cathepsins B and D, and lipase) in fish muscle were quantified during accelerated storage conditions (up to 3 months at −10 °C). The experimental data were fitted to second-order polynomial models to determine the effect of pressure level, holding time and frozen storage time on these enzyme activities and to identify conditions of maximum/minimal enzyme inactivation. Acid phosphatase and cathepsin (B and D) activities were significantly (p<0.05) influenced by HPP, showing behaviours during frozen storage different from control samples. Acid phosphatase and cathepsin B activities decreased (p<0.05) with HPP treatments, being this effect more intense for cathepsin B, particularly at 450 MPa. Regarding cathepsin D, the activity increased (p<0.05) at intermediate pressure (300MPa) and decreased (p<0.05) at higher pressure (450 MPa). During frozen storage, cathepsin D enzymatic activity tended to increase over time indicating activity recovery of these enzymes. Although a predictive model for its activity was not acceptable, the increase in lipase activity during storage was the most pronounced trend observed. | por |
dc.language.iso | eng | por |
dc.publisher | Springer | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | por |
dc.subject | High-pressure processing | por |
dc.subject | Frozen storage | por |
dc.subject | Trachurus trachurus | por |
dc.subject | Acid phosphatase | por |
dc.subject | Cathepsins | por |
dc.subject | Lipase | por |
dc.title | Enzymatic activity during frozen storage of Atlantic horse mackerel (Trachurus trachurus) pre-treated by high-pressure processing | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.springer.com/journal/11947/ | por |
degois.publication.firstPage | 493 | por |
degois.publication.lastPage | 502 | por |
degois.publication.title | Food and Bioprocess Technology | por |
degois.publication.volume | 8(3) | por |
dc.identifier.doi | https://doi.org/10.1007/s11947-014-1420-9 | por |
Appears in Collections: | D-TCA - Artigos em revistas indexadas à WoS/Scopus |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Enzymatic Activity During Frozen Storage of Atlantic Horse_PDFA.pdf | 1.03 MB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License