Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
نویسندگان
چکیده
Abstract This research describes a first approach to analyse the effects of using high-pressure processing (HPP) as pre-treatment before frozen storage and subsequent canning fish. For it, Atlantic Chub mackerel (Scomber colias) was subjected HPP (200, 400 600 MPa for 2 min) followed by freezing (−30 °C 48 h), (−18 °C 0, 3, 6, 10 or 15 months), canned (3 months at 20 °C). Lipid damage development (hydrolysis oxidation) volatile amines formation (total trimethylamine) were determined in mackerel. As result, marked inhibitory effect (p 0.05) on thiobarbituric acid reactive substances trimethylamine values noticed related HPP. However, increasing (p
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ژورنال
عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie
سال: 2021
ISSN: ['1096-1127', '0023-6438']
DOI: https://doi.org/10.1016/j.lwt.2020.109957