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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.accessioned2021-11-19T08:12:22Z
dc.date.available2021-11-19T08:12:22Z
dc.date.created2020-09-10T16:01:15Z
dc.date.issued2020-01
dc.identifier.citationInnovative Food Science & Emerging Technologies. 2020, 59 1-8.en_US
dc.identifier.issn1466-8564
dc.identifier.urihttps://hdl.handle.net/11250/2830396
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.en_US
dc.language.isoengen_US
dc.publisherElsevier Ltden_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.subjectHigh pressure treatmenten_US
dc.subjectHaddocken_US
dc.subjectAtlantic mackerelen_US
dc.subjectFrozen storageen_US
dc.subjectQuality parametersen_US
dc.titleInfluence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereofen_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionpublishedVersionen_US
dc.rights.holder© 2019 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND licenseen_US
dc.source.pagenumber1-8en_US
dc.source.volume59en_US
dc.source.journalInnovative Food Science & Emerging Technologiesen_US
dc.identifier.doi10.1016/j.ifset.2019.102236
dc.identifier.cristin1828839
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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