English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/96032
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Título

Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

AutorTorres, J. Antonio; Saraiva, Jorge A.; Guerra-Rodríguez, Esther; Aubourg, Santiago P. ; Vázquez, Manuel
Palabras claveTrachurus trachurus
Horse mackerel
High pressure
Frozen storage
Functional properties
Lipid oxidation
Fecha de publicación2014
EditorElsevier
CitaciónInnovative Food Science and Emerging Technologies 21: 2-11 (2014)
ResumenFrozen storage of horse mackerel (Trachurus trachurus) is limited by lipid damage causing sensory quality losses. This work deals with changes in functional and sensory properties during frozen storage of horse mackerel treated by high hydrostatic pressure processing (HPP) prior to freezing. Three levels of pressure (150, 300, and 450 MPa), pressure holding time (0.0, 2.5, and 5.0 min), and frozen storage time (0, 1, and 3 months) were studied. Expressible water, colour parameters, mechanical texture parameters and sensory parameters were evaluated in raw and cooked samples. The texture profile analysis of raw and cooked HPP samples suggested that a product texture similar or close to fresh muscle is possible. The sensory analysis showed that a 150 MPa treatment yielded high acceptability values. Although acceptability decreased during frozen storage, values remained close to those of fresh samples. Industrial relevance Frozen storage of fatty fish species is known to be strongly limited by the lipid damage development, being this an important drawback for its commercialisation as such or for its further employment as raw material in other kinds of processing (canneries, smoking, etc.). Present research provides novel and valuable information concerning the employment of high hydrostatic pressure technology applied before freezing and frozen storage to improve some functional and sensory properties in horse mackerel muscle indicating that it can be a useful alternative for fish processors seeking to better utilise this resource.
Descripción10 páginas, 6 figuras, 4 tablas
Versión del editorhttp://dx.doi.org/10.1016/j.ifset.2013.12.001
URIhttp://hdl.handle.net/10261/96032
DOI10.1016/j.ifset.2013.12.001
ISSN1466-8564
E-ISSN1878-5522
Aparece en las colecciones: (IIM) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Effect_combining_2014.doc5,92 MBMicrosoft WordVisualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.