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

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

The effect of the <i>rigor</i> 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 (<i>Seriolella violacea</i>). Fish processed in pre-<i>rigor</i> conditions led to h...

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Bibliographic Details
Main Authors: José M. Malga, Teresa Roco, Alfonso Silva, Gipsy Tabilo-Munizaga, Mario Pérez-Won, Santiago P. Aubourg
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
<i>Seriolella violacea</i>
<i>rigor</i> stage
high-pressure processing
storage on ice
lipid hydrolysis
lipid oxidation
Online Access:https://www.mdpi.com/2304-8158/12/4/799

Internet

https://www.mdpi.com/2304-8158/12/4/799

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