Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice

The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish processed in pre-rigor conditions led to higher and lower levels (p < 0.05) of moisture and lipi...

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Detalles Bibliográficos
Autores principales: Malga, José M., Roco, Teresa, Silva, Alfonso, Tabilo-Munizaga, Gipsy, Pérez-Won, Mario, Aubourg, Santiago P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957066/
https://www.ncbi.nlm.nih.gov/pubmed/36832873
http://dx.doi.org/10.3390/foods12040799

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957066/
https://www.ncbi.nlm.nih.gov/pubmed/36832873
http://dx.doi.org/10.3390/foods12040799

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