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...

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Bibliographic Details
Main Author: Méndez, L. (author)
Other Authors: 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)
Format: article
Language:eng
Published: 2022
Subjects:
Sardina pilchardus
High-pressure processing
Frozen storage
Lipids
Proteins
Enzymes
Online Access:http://hdl.handle.net/20.500.12207/5611
Country:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/5611

Internet

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

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