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Comparative effect of a previous 150-MPa treatment on the quality loss of froze...
Carrera, Mónica; Vazquez, Manuel; Saraiva, Jorge A.; Aubourg, Santiago P.; Fidalgo, LilianaBACKGROUND: This study addresses the quality loss of European hake (Merluccius merluccius) during frozen storage. Its objective was to comparatively analyse the effect of a previous high-pressure processing (HPP) (150 MPa for 2 min) when different storage temperatures (−10, −18 and −30 °C) were employed. RESULTS: Most chemical quality indices (trimethylamine, TMA; dimethylamine, DMA, formaldehyde, FA; free fatt...
Effect of high-pressure processing pretreatment on the physical properties and ...
Pita-Calvo, Consuelo; Guerra-Rodríguez, Esther; Saraiva, Jorge A.; Aubourg, Santiago P.; Vázquez, ManuelFish freshness is lost by autolytic degradation produced by endogenous enzymes. Frozen storage is one of the most used methods to preserve fish properties. However, protein denaturation has shown to be a major problem for frozen European hake (Merluccius merluccius), leading to texture losses and off-odour development. The aim of this work was to study the changes produced by high-pressure processing (HPP) befo...