Record Details
Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)
ScholarsArchive at Oregon State University
| Field | Value |
|---|---|
| Title | Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus) |
| Names |
Torres, J. Antonio
(creator) Saraiva, Jorge A. (creator) Guerra-Rodriguez, Esther (creator) Aubourg, Santiago P. (creator) Vázquez, Manuel (creator) |
| Date Issued | 2014-01 (iso8601) |
| Note | This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at: http://www.journals.elsevier.com/innovative-food-science-and-emerging-technologies/. |
| Abstract | Frozen storage of horse mackerel (Trachurus trachurus) is limited by lipid damage causing sensory quality losses. This work deals with changes in functional and sensory properties during frozen storage of horse mackerel treated by high hydrostatic pressure processing (HPP) prior to freezing. Three levels of pressure (150, 300, and 450 MPa), pressure holding time (0.0, 2.5, and 5.0 min), and frozen storage time (0, 1, and 3 months) were studied. Expressible water, colour parameters, mechanical texture parameters and sensory parameters were evaluated in raw and cooked samples. The texture profile analysis of raw and cooked HPP samples suggested that a product texture similar or close to fresh muscle is possible. The sensory analysis showed that a 150 MPa treatment yielded high acceptability values. Although acceptability decreased during frozen storage, values remained close to those of fresh samples. |
| Genre | Article |
| Topic | Trachurus trachurus |
| Identifier | Torres, J. A., Saraiva, J. A., Guerra-Rodríguez, E., Aubourg, S. P., & Vázquez, M. (2014). Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus). Innovative Food Science & Emerging Technologies, 21, 2-11. doi:10.1016/j.ifset.2013.12.001 |
