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Título: | Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment |
Autor: | Rodríguez, Alicia; Ortega-Pérez, Inmaculada; Trigo, Marcos CSIC ORCID; Sierra, Yohanina; Gallardo, José Manuel CSIC; Tabilo-Munizaga, Gipsy; Pérez-Won, Mario; Aubourg, Santiago P. CSIC ORCID | Palabras clave: | Coho salamon High pressure Chilling Proteins Lipids Nucleatides |
Fecha de publicación: | 2009 | Editor: | Institute of Agricultural and Food Information | Citación: | Czech Journal of Food Sciences 27: S20-S22 (2009) | Resumen: | Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a chilled product. Thus, the effect of a previous hydrostatic high pressure (HHP) treatment on chemical changes related to quality loss was studied. A marked effect of HHP treatment was observed on lipid hydrolysis (free fatty acid formation), lipid oxidation (primary, secondary and tertiary compounds) and protein breakdown (sarcoplasmic fraction) throughout the chilling storage; however, no influence could be observed on nucleotide degradation and polyene index. Sensory analysis (putrid and amine odour development) showed a profitable effect of HHP on chilled salmon quality; however, no effect could be concluded on rancid odour development. | Descripción: | 3 pages, 2 tables. | Versión del editor: | http://journals.uzpi.cz/publishedArticle?journal=CJFS&volume=27&firstPage=S20 | URI: | http://hdl.handle.net/10261/25084 | ISSN: | 1212-1800 |
Aparece en las colecciones: | (IIM) Artículos |
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