Show simple item record

dc.contributor.authorde Alba, Maria
dc.contributor.authorPerez-Andres, Juan
dc.contributor.authorHarrison, Sabine
dc.contributor.authorBrunton, Nigel
dc.contributor.authorBurgess, Catherine
dc.contributor.authorTiwari, Brijesh
dc.creatorMaría, de Alba
dc.date.accessioned2020-06-16T16:22:53Z
dc.date.available2020-06-16T16:22:53Z
dc.date.issued2019-05-22
dc.identifier.citationde Alba, M., Pérez-Andrés, J., Harrison, S., Brunton, N., Burgess, C. and Tiwari, B. High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. Innovative Food Science & Emerging Technologies, 2019, 55, 80-87. doi: https://doi.org/10.1016/j.ifset.2019.05.010en_US
dc.identifier.issn14668564
dc.identifier.urihttp://hdl.handle.net/11019/1996
dc.descriptionpeer-revieweden_US
dc.description.abstractThe objective of this study was to investigate the effect of high pressure processing (HPP) (100, 300 or 500 MPa for 2 or 5 min) on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. A significant reduction in TVC and H2S-producing bacteria was detected at 300 MPa for 5 min and 500 MPa for 2 or 5 min. Lightness (L*) increased and redness (a*) decreased at the highest treatment intensities. Hardness, chewiness and springiness increased with the most intense treatments but neither cohesiveness nor TBARS values were affected by pressurization. HPP significantly decreased levels of EPA, PUFAs, HUFAs, DHA, CLAs and increased MUFAs and SFAs. TI significantly increased at the highest pressurization intensities and AI was affected when HPP was held for 5 min. However, the ratio PUFA/SFA above 0.45 in pressurized mackerel fillets indicated that HPP did not compromise the nutritional value of this pelagic fish. Industrial relevanceThe potential of HPP to inhibit spoilage and increase the shelf-life of mackerel fillets, while maintaining its quality and healthy attributes, could help the fish processing industry to ensure better quality raw material for further processing, thereby enabling the development of new, value-added products with extended shelf- life. The reduction in the processing time with the subsequent saving of energy compared to conventional thermal methods makes HPP a relatively energy efficient and suitable preservation treatment for the fish industry.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInnovative Food Science & Emerging Technologies
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;Vol. 55
dc.rights© 2019 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectMackerel filletsen_US
dc.subjectHigh pressure processingen_US
dc.subjectMicrobial inactivationen_US
dc.subjectColouren_US
dc.subjectTextureen_US
dc.subjectNutritional qualityen_US
dc.titleHigh pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel filletsen_US
dc.typeArticleen_US
dc.embargo.terms2020-05-22en_US
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2019.05.010
dc.relation.volume55
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorGrantNumber15/HDHL/1 PROHEALTHen_US
dc.source.volume55
dc.source.beginpage80
dc.source.endpage87
refterms.dateFOA2020-05-22T00:00:00Z


Files in this item

Thumbnail
Name:
High-pressure-processing-on-mi ...
Size:
960.2Kb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

© 2019 Elsevier Ltd. All rights reserved.
Except where otherwise noted, this item's license is described as © 2019 Elsevier Ltd. All rights reserved.