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Título

Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment

AutorRodríguez, Alicia; Ortega-Pérez, Inmaculada; Trigo, Marcos ; Sierra, Yohanina; Gallardo, José Manuel ; Tabilo-Munizaga, Gipsy; Pérez-Won, Mario; Aubourg, Santiago P.
Palabras claveCoho salamon
High pressure
Chilling
Proteins
Lipids
Nucleatides
Fecha de publicación2009
EditorInstitute of Agricultural and Food Information
CitaciónCzech Journal of Food Sciences 27: S20-S22 (2009)
ResumenCoho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a chilled product. Thus, the effect of a previous hydrostatic high pressure (HHP) treatment on chemical changes related to quality loss was studied. A marked effect of HHP treatment was observed on lipid hydrolysis (free fatty acid formation), lipid oxidation (primary, secondary and tertiary compounds) and protein breakdown (sarcoplasmic fraction) throughout the chilling storage; however, no influence could be observed on nucleotide degradation and polyene index. Sensory analysis (putrid and amine odour development) showed a profitable effect of HHP on chilled salmon quality; however, no effect could be concluded on rancid odour development.
Descripción3 pages, 2 tables.
Versión del editorhttp://journals.uzpi.cz/publishedArticle?journal=CJFS&volume=27&firstPage=S20
URIhttp://hdl.handle.net/10261/25084
ISSN1212-1800
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