Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi)

Lipid damage evolution was analyzed in chilled Chilean jack mackerel (Trachurus murphyi) previously treated with high hydrostatic pressure (HHP) technology. Different pressure levels and pressure holding times were tested. In addition, fish corresponding to pre- and post-rigor mortis (RM) stages wer...

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Principais autores:	D. Maluenda, T. Roco, G. Tabilo-Munizaga, M. Pérez-Won, S. P. Aubourg
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Consejo Superior de Investigaciones Científicas 2013-12-01
Colecção:	Grasas y Aceites
Assuntos:	chilling high pressure lipid hydrolysis lipid oxidation rigor mortis trachurus murphyi
Acesso em linha:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1453
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