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dc.contributor.authorCropotova, Janna
dc.contributor.authorMozuraityte, Revilija
dc.contributor.authorStandal, Inger Beate
dc.contributor.authorOjha, Shikha
dc.contributor.authorRustad, Turid
dc.contributor.authorTiwari, Brijesh
dc.date.accessioned2019-11-05T11:41:44Z
dc.date.available2019-11-05T11:41:44Z
dc.date.created2019-11-03T17:21:48Z
dc.date.issued2020-01
dc.identifier.citationInnovative Food Science & Emerging Technologies. 2020, 59 102236.nb_NO
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/11250/2626592
dc.description.abstractThe study focused on assessing quality parameters of haddock and mackerel minces subjected to a high-pressure treatment (HP) at 200 and 300 MPa and frozen storage at −40 °C. Dry matter, water-holding capacity, protein solubility and oxidation, lipid oxidation, microbiological parameters, low molecular weight metabolites (LMW) and color parameters, were analyzed. The texture of fishcakes prepared on the basis of these fish minces was also studied, showing a decrease in firmness along with an increase in pressure. A marked inhibition of microbial growth was observed in fish minces when increasing the pressure level of HP-treatment. However, no significant effect (p < 0.05) on the content of primary and secondary lipid oxidation products was observed between untreated and 300 MPa-pressurized fish samples. The results suggested that HP-treatment could be successfully applied to both lean and fatty fish samples for reduction of microbial growth with minor changes in product quality. Industrial relevance. The application of high pressure (HP) treatment of 200 and 300 MPa could be successfully applied to both lean and fatty fish species before freezing for reduction of microbial growth. The degree of lipid oxidation is decreasing with an increase in pressure as a result of inactivation of prooxidative endogenous enzymes. Fish minces become slightly lighter and softer after HP-treatment conducted at 200 MPa due to denaturation of proteins, thus enhancing sensory properties of fishcakes prepared thereof.nb_NO
dc.language.isoengnb_NO
dc.publisherElseviernb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.subjectHigh pressure treatmentnb_NO
dc.subjectHaddocknb_NO
dc.subjectAtlantic mackerelnb_NO
dc.subjectFrozen storagenb_NO
dc.subjectQuality parametersnb_NO
dc.titleInfluence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereofnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersionnb_NO
dc.rights.holder© 2019 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND licensenb_NO
dc.source.volume59nb_NO
dc.source.journalInnovative Food Science & Emerging Technologiesnb_NO
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2019.102236
dc.identifier.cristin1743580
cristin.unitcode7566,2,0,0
cristin.unitnameSjømatteknologi
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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