Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

7 páginas, 3 figuras, 6 tablasThis work focused on assessing lipid damage during the storage of frozen Atlantic mackerel (Scomber scombrus) subjected to a high hydrostatic pressure (HHP) treatment (150, 300, 450 MPa with holding times of 0.0, 2.5, and 5.0 min) prior to freezing. The extent of lipid hydrolysis (free fatty acids) and oxidation (peroxide, thiobarbituric acid reactive substance and fluorescent and browning compound formation) as well as the polyene content were analysed during 3 months of accelerated storage at − 10 °C. A marked inhibition (p 0.05) in the content of primary and secondary oxidation compounds were observed.This work was supported by the Secretaría Xeral de I+D from the Xunta de Galicia (Galicia, Spain) through the Research Project 10TAL402001PR (2010–2012).Peer reviewe