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http://hdl.handle.net/10261/142890
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Méndez, Lucía | es_ES |
dc.contributor.author | Fidalgo, Liliana G. | es_ES |
dc.contributor.author | Pazos Palmeiro, Manuel | es_ES |
dc.contributor.author | Lavilla, María | es_ES |
dc.contributor.author | Torres, J. Antonio | es_ES |
dc.contributor.author | Saraiva, Jorge A. | es_ES |
dc.contributor.author | Vázquez, Manuel | es_ES |
dc.contributor.author | Aubourg, Santiago P. | es_ES |
dc.date.accessioned | 2017-01-23T12:55:57Z | - |
dc.date.available | 2017-01-23T12:55:57Z | - |
dc.date.issued | 2017 | - |
dc.identifier.citation | Food and Bioprocess Technology 10(2): 296-306 (2017) | es_ES |
dc.identifier.issn | 1935-5130 | - |
dc.identifier.uri | http://hdl.handle.net/10261/142890 | - |
dc.description | 11 páginas, 3 figuras, 4 tablas | es_ES |
dc.description.abstract | This research focuses on biochemical changes related to quality loss in frozen (−18 °C for 9 months) sardine (Sardina pilchardus) previously subjected to high-pressure (HP) processing (125–200 MPa). The inhibition (p < 0.05) of lipid hydrolysis development (lower free fatty acid formation and lipase activity), observed in frozen sardine as a result of the previous HP treatment, increased with the pressure level applied. Several parameters including peroxide value, thiobarbituric acid index, fluorescent compounds, and polyenes showed that the applied HP conditions prior to sardine freezing did not increase lipid oxidation. Also, HP did not induce a substantial modification of acid phosphatase and cathepsins B and D activities, and the electrophoretic patterns of sarcoplasmic and myofibrillar protein fractions did not change. However, HP processing led to a decrease in myofibrillar protein content in frozen pressure-treated fish, an effect that was higher in 175- and 200-MPa treated samples. In conclusion, this research showed that pressure treatments in the 125–200-MPa range with holding time of 0 min cause only minor modifications in biochemical indicators of deterioration throughout the subsequent frozen storage of samples for up to 9 months. This study shows the need to optimize HP conditions, particularly in the case of applications combining HP treatments, frozen storage, and thawing to obtain products with high quality and commercial viability | es_ES |
dc.description.sponsorship | The Xunta de Galicia and the European Social Fund are thankfully recognized for the financial support of the M.P. post- doctoral "Isidro Parga Pondal" contract. The Spanish Ministry of Science and Innovation is also gratefully acknowledged for the L.M. doctoral fellowship. The authors also thank Dr. Barbara Teixeira (IPMA, Lisbon, Portugal), Mr. Marcos Trigo, and Mrs. Lorena Barros for their help in carrying out this work supported by the Secretaría Xeral de I + D from the Xunta de Galicia (Galicia, Spain) through the Research Project 10TAL402001PR (2010-2012), by FCT/MEC to the QOPNA Research Unit (FCT UID/QUI/00062/2013), through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement, and by Formula Grant Nos. 2011-31200-06041 and 2012- 31200-06041 from the USDA National Institute of Food and Agriculture | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Springer Nature | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | Sardina pilchardus | es_ES |
dc.subject | High-pressure processing | es_ES |
dc.subject | Frozen storage | es_ES |
dc.subject | Lipids | es_ES |
dc.subject | Proteins | es_ES |
dc.subject | Enzymes | es_ES |
dc.title | Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1007/s11947-016-1815-x | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1007/s11947-016-1815-x | es_ES |
dc.identifier.e-issn | 1935-5149 | - |
dc.embargo.terms | 2018-02-01 | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | open | - |
item.openairetype | artículo | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
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Lipid_protein_changes_2017.pdf | 1,64 MB | Adobe PDF | Visualizar/Abrir |
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