Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
Ricardo Prego, Liliana G. Fidalgo, Jorge A. Saraiva, Manuel Vázquez, Santiago P. Aubourg
Topics & Concepts
MackerelScomberTrimethylamineChemistryFood sciencePascalizationThiobarbituric acidFood spoilageLipid oxidationFish <Actinopterygii>Fish productsFood preservationFisheryHigh pressureBiochemistryLipid peroxidationBiologyEnzymeAntioxidantEngineering physicsBacteriaGeneticsEngineeringMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth