Lipid and protein changes related to quality loss in frozen sardine (Sardina pilchardus) previously processed under high-pressure conditions

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 lip...

ver descrição completa

Detalhes bibliográficos
Autor principal: Méndez, L. (author)
Outros Autores: Fidalgo, L.G. (author), Pazos, M. (author), Lavilla, M. (author), Torres, J.A. (author), Saraiva, J.A. (author), Vázquez, M. (author), Aubourg, S.P. (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Sardina pilchardus
High-pressure processing
Frozen storage
Lipids
Proteins
Enzymes
Texto completo:http://hdl.handle.net/20.500.12207/5611
País:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/5611

Texto Completo

http://hdl.handle.net/20.500.12207/5611

Registros relacionados