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  

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Bibliographic Details
Published in:Food and bioprocess technology 2017-02, Vol.10 (2), p.296-306
Main Authors: Méndez, Lucía, Fidalgo, Liliana G., Pazos, Manuel, Lavilla, María, Torres, J. Antonio, Saraiva, Jorge A., Vázquez, Manuel, Aubourg, Santiago P.
Format: Article
Language:English
Subjects:
Acid phosphatase
Agriculture
Biotechnology
Cathepsins
Chemical compounds
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Fatty acids
Fluorescence
Food Science
Freezing
Lipase
Lipid peroxidation
Lipids
Original Paper
Oxidation
Peroxide
Polyenes
Pressure
Pressure effects
Proteins
Sardina pilchardus
Thawing
Thiobarbituric acid
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Description
Summary: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  
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-016-1815-x