{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T08:48:08Z","timestamp":1770281288437,"version":"3.49.0"},"reference-count":35,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2020,5,22]],"date-time":"2020-05-22T00:00:00Z","timestamp":1590105600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100003339","name":"Consejo Superior de Investigaciones Cient\u00edficas","doi-asserted-by":"publisher","award":["2017\u201070E032"],"award-info":[{"award-number":["2017\u201070E032"]}],"id":[{"id":"10.13039\/501100003339","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2020,8,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>This study addresses the quality loss of European hake (<jats:italic>Merluccius merluccius<\/jats:italic>) during frozen storage. Its objective was to comparatively analyse the effect of a previous high\u2010pressure processing (HPP) (150\u2009MPa for 2\u2009min) when different storage temperatures (\u221210, \u221218 and \u221230\u2009\u00b0C) were employed.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Most chemical quality indices (trimethylamine, TMA; dimethylamine, DMA, formaldehyde, FA; free fatty acids, FFAs) provided a marked content increase with freezing and frozen storage time, values being higher by increasing the storage temperature. Previous HPP led to an inhibitory (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05) effect on the TMA, DMA, FA and FFA formation in frozen fish kept at \u221210 and \u221218\u2009\u00b0C, the preservative effect being higher at the highest temperature tested; however, in agreement to the low damage development, no effect could be proved on samples stored at \u221230\u2009\u00b0C. Concerning lipid oxidation, peroxides formation was found low, although a slight increasing effect (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05) was implied in fish corresponding to all temperatures as a result of the previous HPP; furthermore, an inhibitory effect (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05) on fluorescent compounds formation (tertiary lipid oxidation) was evident after freezing and at month 9 for \u221210 \u00b0C samples.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>It is concluded that a 150\u2010MPa high\u2010pressure treatment may inhibit the formation of degradative molecules such as DMA, FA, TMA and FFAs during the frozen storage at \u221218\u2009\u00b0C (maximum recommended) and \u221210 \u00b0C. However, results have indicated that lowering the storage temperature showed to be more effective than the current HPP (150\u2009MPa for 2 min). \u00a9 2020 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10465","type":"journal-article","created":{"date-parts":[[2020,5,7]],"date-time":"2020-05-07T00:08:00Z","timestamp":1588810080000},"page":"4245-4251","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Comparative effect of a previous <scp>150\u2010MPa<\/scp> treatment on the quality loss of frozen hake stored at different temperatures"],"prefix":"10.1002","volume":"100","author":[{"given":"M\u00f3nica","family":"Carrera","sequence":"first","affiliation":[{"name":"Department of Food Technology Marine Research Institute (CSIC)  Vigo Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Liliana G","family":"Fidalgo","sequence":"additional","affiliation":[{"name":"QOPNA &amp; LAQV\u2010REQUIMTE, Department of Chemistry University of Aveiro  Aveiro Portugal"},{"name":"Department of Applied Technologies and Sciences, School of Agriculture Polytechnic Institute of Beja  Beja Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0392-1724","authenticated-orcid":false,"given":"Manuel","family":"V\u00e1zquez","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Faculty of Veterinary Science University of Santiago de Compostela  Lugo Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A","family":"Saraiva","sequence":"additional","affiliation":[{"name":"QOPNA &amp; LAQV\u2010REQUIMTE, Department of Chemistry University of Aveiro  Aveiro Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3136-8137","authenticated-orcid":false,"given":"Santiago P","family":"Aubourg","sequence":"additional","affiliation":[{"name":"Department of Food Technology Marine Research Institute (CSIC)  Vigo Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,5,22]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.05.066"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393-010-9030-4"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-65.2.383"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-005-0158-z"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13693"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129309540979"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2003.tb08293.x"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4615-7828-4_8"},{"key":"e_1_2_6_10_1","first-page":"167","volume-title":"Seafood Enzymes. 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