{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,9]],"date-time":"2025-12-09T15:42:04Z","timestamp":1765294924370,"version":"3.37.3"},"reference-count":37,"publisher":"Springer Science and Business Media LLC","issue":"2","license":[{"start":{"date-parts":[[2017,10,25]],"date-time":"2017-10-25T00:00:00Z","timestamp":1508889600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"},{"start":{"date-parts":[[2017,10,25]],"date-time":"2017-10-25T00:00:00Z","timestamp":1508889600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"funder":[{"DOI":"10.13039\/501100006003","name":"Fundaci\u00f3n General CSIC","doi-asserted-by":"publisher","award":["2017-70E032"],"award-info":[{"award-number":["2017-70E032"]}],"id":[{"id":"10.13039\/501100006003","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia (FCT Portugal), European Union, QRN, FEDER, COMPETE","award":["PEst-C\/QUI\/UI0062\/2013; FCOMP-01-0124-FEDER-037296"],"award-info":[{"award-number":["PEst-C\/QUI\/UI0062\/2013; FCOMP-01-0124-FEDER-037296"]}]},{"DOI":"10.13039\/100005825","name":"USDA National Institute of Food and Agriculture","doi-asserted-by":"crossref","award":["2011-31200-06041 and 2012-31200-06041"],"award-info":[{"award-number":["2011-31200-06041 and 2012-31200-06041"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Food Bioprocess Technol"],"published-print":{"date-parts":[[2018,2]]},"DOI":"10.1007\/s11947-017-2010-4","type":"journal-article","created":{"date-parts":[[2017,10,25]],"date-time":"2017-10-25T05:57:14Z","timestamp":1508911034000},"page":"293-304","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)"],"prefix":"10.1007","volume":"11","author":[{"given":"Manuel","family":"V\u00e1zquez","sequence":"first","affiliation":[]},{"given":"Liliana G.","family":"Fidalgo","sequence":"additional","affiliation":[]},{"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[]},{"given":"Santiago P.","family":"Aubourg","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2017,10,25]]},"reference":[{"key":"2010_CR1","doi-asserted-by":"publisher","first-page":"113","DOI":"10.1007\/BF01858931","volume":"113","author":"N Antonacopoulos","year":"1960","unstructured":"Antonacopoulos, N. (1960). Verbesserte apparatus zur quantitativer destillation wasserdampffl\u00fchtiger stoffe. Zeitschrift f\u00fcr Lebensmittel Untersuchung und Forschung, 113, 113\u2013160.","journal-title":"Zeitschrift f\u00fcr Lebensmittel Untersuchung und Forschung"},{"key":"2010_CR2","doi-asserted-by":"publisher","first-page":"1943","DOI":"10.1002\/(SICI)1097-0010(199910)79:13<1943::AID-JSFA461>3.0.CO;2-J","volume":"79","author":"SP Aubourg","year":"1999","unstructured":"Aubourg, S. P., & Medina, I. (1999). Influence of storage time on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage. Journal of the Science of Food and Agriculture, 79, 1943\u20131948.","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"2010_CR3","doi-asserted-by":"publisher","first-page":"445","DOI":"10.1016\/j.foodchem.2004.05.008","volume":"90","author":"SP Aubourg","year":"2005","unstructured":"Aubourg, S. P., Pi\u00f1eiro, C., Gallardo, J. M., & Barros-Vel\u00e1zquez, J. (2005). Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima). Food Chemistry, 90, 445\u2013452.","journal-title":"Food Chemistry"},{"key":"2010_CR4","doi-asserted-by":"publisher","first-page":"608","DOI":"10.1002\/ejlt.200700014","volume":"109","author":"SP Aubourg","year":"2007","unstructured":"Aubourg, S. P., Lago, H., Sayar, N., & Gonz\u00e1lez, R. (2007). Lipid damage during frozen storage of Gadiform species captured in different seasons. European Journal of Lipid Science and Technology, 109, 608\u2013616.","journal-title":"European Journal of Lipid Science and Technology"},{"key":"2010_CR5","doi-asserted-by":"publisher","first-page":"911","DOI":"10.1139\/y59-099","volume":"37","author":"E Bligh","year":"1959","unstructured":"Bligh, E., & Dyer, W. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911\u2013917.","journal-title":"Canadian Journal of Biochemistry and Physiology"},{"key":"2010_CR6","doi-asserted-by":"publisher","first-page":"455","DOI":"10.1080\/00401706.1960.10489912","volume":"2","author":"G Box","year":"1960","unstructured":"Box, G., & Behnken, D. (1960). Some new three level designs for the study of quantitative variables. Technometrics, 2, 455\u2013475.","journal-title":"Technometrics"},{"key":"2010_CR7","doi-asserted-by":"publisher","first-page":"256","DOI":"10.1007\/s12393-010-9028-y","volume":"2","author":"M Campus","year":"2010","unstructured":"Campus, M. (2010). High pressure processing of meat, meat products and seafood. Food Engineering Reviews, 2, 256\u2013273.","journal-title":"Food Engineering Reviews"},{"key":"2010_CR8","doi-asserted-by":"publisher","first-page":"3197","DOI":"10.1007\/s11947-014-1279-9","volume":"7","author":"D Cando","year":"2014","unstructured":"Cando, D., Moreno, H., Tovar, C., Herranz, B., & Border\u00edas, A. J. (2014). Effect of high pressure and\/or temperature over gelation of isolated hake myofibrils. Food and Bioprocess Technology, 7, 3197\u20133207.","journal-title":"Food and Bioprocess Technology"},{"key":"2010_CR9","doi-asserted-by":"publisher","first-page":"360","DOI":"10.1007\/BF02651444","volume":"26","author":"R Chapman","year":"1949","unstructured":"Chapman, R., & McKay, J. (1949). The estimation of peroxides in fats and oils by the ferric thiocyanate method. Journal of the American Oil Chemists\u2019 Society, 26, 360\u2013363.","journal-title":"Journal of the American Oil Chemists\u2019 Society"},{"key":"2010_CR10","doi-asserted-by":"publisher","first-page":"570","DOI":"10.1006\/fstl.2000.0721","volume":"33","author":"D Chevalier","year":"2000","unstructured":"Chevalier, D., Sequeira-Mu\u00f1oz, A., Le Bail, A., Simpson, B., & Ghoul, M. (2000). Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus maximus). Lebensmittel-Wissenschaft und -Technologie, 33, 570\u2013577.","journal-title":"Lebensmittel-Wissenschaft und -Technologie"},{"key":"2010_CR11","doi-asserted-by":"publisher","first-page":"455","DOI":"10.1042\/bj0320455","volume":"32","author":"H Dowden","year":"1938","unstructured":"Dowden, H. (1938). The determinations of small amounts of dimethylamine in biological fluids. Biochemical Journal, 32, 455\u2013459.","journal-title":"Biochemical Journal"},{"key":"2010_CR12","first-page":"129","volume-title":"Fishery statistics. Commodities. Yearbook 2005","author":"FAO","year":"2007","unstructured":"FAO. (2007). Fishery statistics. Commodities. Yearbook 2005 (Vol. 101, pp. 129\u2013131). Rome: Food and Agriculture Organization of the United Nations."},{"key":"2010_CR13","doi-asserted-by":"publisher","first-page":"1175","DOI":"10.1007\/s11947-012-0780-2","volume":"6","author":"J Ginson","year":"2013","unstructured":"Ginson, J., Kamalakanth, C., Bindu, J., Venkateswarlu, R., Das, S., Chauhan, O., & Srinivasa Gopal, T. (2013). Changes in K value, microbiological and sensory acceptability of high pressure processed Indian white prawn (Fenneropenaeus indicus). Food and Bioprocess Technology, 6, 1175\u20131180.","journal-title":"Food and Bioprocess Technology"},{"key":"2010_CR14","doi-asserted-by":"publisher","first-page":"471","DOI":"10.1016\/j.foodchem.2009.06.042","volume":"119","author":"J Gou","year":"2010","unstructured":"Gou, J., Lee, H.-Y., & Ahn, J. (2010). Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage. Food Chemistry, 119, 471\u2013476.","journal-title":"Food Chemistry"},{"key":"2010_CR15","doi-asserted-by":"publisher","first-page":"M489","DOI":"10.1111\/j.1750-3841.2010.01731.x","volume":"75","author":"J Gou","year":"2012","unstructured":"Gou, J., Choi, K.-P., He, X., & Ahn, J. (2012). Dimethylamine, trimethylamine, and biogenic amine formation in high-pressure processed semidried squid (Todarodes pacificus) during refrigerated storage. Journal of Food Science, 75, M489\u2013M495.","journal-title":"Journal of Food Science"},{"key":"2010_CR16","doi-asserted-by":"publisher","first-page":"245","DOI":"10.1533\/9781855736795.245","volume-title":"Minimal processing technologies in the food industry","author":"M Gudmundsson","year":"2002","unstructured":"Gudmundsson, M., & Hafsteinsson, H. (2002). Minimal processing in practice: seafood. In T. Ohlsson & N. Bengtsson (Eds.), Minimal processing technologies in the food industry (pp. 245\u2013266). Boca Raton: CRC Press."},{"key":"2010_CR17","doi-asserted-by":"publisher","first-page":"400","DOI":"10.1111\/j.1365-2621.2001.tb16117.x","volume":"66","author":"J Hurtado","year":"2001","unstructured":"Hurtado, J., Montero, P., & Border\u00edas, A. J. (2001). Chilled storage of pressurized octopus (Octopus vulgaris) muscle. Journal of Food Science, 66, 400\u2013406.","journal-title":"Journal of Food Science"},{"key":"2010_CR18","doi-asserted-by":"publisher","first-page":"451","DOI":"10.1016\/j.ifset.2011.06.001","volume":"12","author":"C Kamalakanth","year":"2011","unstructured":"Kamalakanth, C., Ginson, J., Bindu, J., Venkateswarlu, R., Das, S., Chauhan, O., & Srinivasa Gopal, T. (2011). Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage. Innovative Food Science and Emerging Technologies, 12, 451\u2013455.","journal-title":"Innovative Food Science and Emerging Technologies"},{"key":"2010_CR19","doi-asserted-by":"publisher","first-page":"94","DOI":"10.4315\/0362-028X-64.1.94","volume":"64","author":"W-C Ko","year":"2001","unstructured":"Ko, W.-C., & Hsu, K.-C. (2001). Changes in K value and microorganisms of tilapia fillet during storage at high-pressure, normal temperature. Journal of Food Protection, 64, 94\u201398.","journal-title":"Journal of Food Protection"},{"key":"2010_CR20","doi-asserted-by":"publisher","first-page":"354","DOI":"10.1016\/S0924-2244(03)00121-3","volume":"14","author":"R Lakshmanan","year":"2003","unstructured":"Lakshmanan, R., Pigott, J., & Paterson, A. (2003). Potential applications of high pressure for improvement in salmon quality. Trends in Food Science and Technology, 14, 354\u2013363.","journal-title":"Trends in Food Science and Technology"},{"key":"2010_CR21","doi-asserted-by":"publisher","first-page":"141","DOI":"10.1016\/j.foodchem.2004.03.038","volume":"90","author":"K Leelapongwattana","year":"2005","unstructured":"Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. (2005). Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis). Food Chemistry, 90, 141\u2013150.","journal-title":"Food Chemistry"},{"key":"2010_CR22","doi-asserted-by":"publisher","first-page":"470","DOI":"10.1007\/BF02636814","volume":"53","author":"R Lowry","year":"1976","unstructured":"Lowry, R., & Tinsley, I. (1976). Rapid colorimetric determination of free fatty acids. Journal of the American Oil Chemists\u2019 Society, 53, 470\u2013472.","journal-title":"Journal of the American Oil Chemists\u2019 Society"},{"key":"2010_CR23","doi-asserted-by":"publisher","first-page":"415","DOI":"10.1007\/s00217-015-2552-5","volume":"242","author":"E Malinowska-Pa\u0144czyk","year":"2016","unstructured":"Malinowska-Pa\u0144czyk, E., & Ko\u0142odziejska, I. (2016). The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua). European Food Research and Technology, 242, 415\u2013420.","journal-title":"European Food Research and Technology"},{"key":"2010_CR24","doi-asserted-by":"publisher","first-page":"296","DOI":"10.1007\/s11947-016-1815-x","volume":"10","author":"L M\u00e9ndez","year":"2017","unstructured":"M\u00e9ndez, L., Fidalgo, L., Pazos, M., Lavilla, M., Torres, J. A., Saraiva, J., V\u00e1zquez, M., & Aubourg, S. P. (2017). Lipid and protein changes related to quality loss in frozen sardine (Sardina pilchardus) previously processed under high-pressure conditions. Food and Bioprocess Technology, 10, 296\u2013306.","journal-title":"Food and Bioprocess Technology"},{"key":"2010_CR25","doi-asserted-by":"publisher","first-page":"416","DOI":"10.1042\/bj0550416","volume":"55","author":"T Nash","year":"1953","unstructured":"Nash, T. (1953). The colorimetric estimation of formaldehyde by means of the Hantzsch reaction. Biochemical Journal, 55, 416\u2013421.","journal-title":"Biochemical Journal"},{"key":"2010_CR26","first-page":"64","volume-title":"Seafood science and technology, chapter 8","author":"T Ohshima","year":"1992","unstructured":"Ohshima, T., Nakagawa, T., & Koizumi, C. (1992). Effect of high hydrostatic pressure on the enzymatic degradation of phospholipids in fish muscle during storage. In E. Bligh (Ed.), Seafood science and technology, chapter 8 (pp. 64\u201375). Oxford: Fishing News Books."},{"key":"2010_CR27","first-page":"189","volume-title":"Handbook of seafood and seafood products analysis","author":"Y \u00d6zogul","year":"2010","unstructured":"\u00d6zogul, Y. (2010). Methods for freshness quality and deterioration. In L. Nollet & F. Toldr\u00e1 (Eds.), Handbook of seafood and seafood products analysis (pp. 189\u2013214). Boca Raton: CRC Press, Taylor & Francis Group."},{"key":"2010_CR28","doi-asserted-by":"publisher","first-page":"43","DOI":"10.1007\/s002170100345","volume":"213","author":"M Rey-Mansilla","year":"2001","unstructured":"Rey-Mansilla, M., Sotelo, C., Aubourg, S. P., Rehbein, H., Havemeister, W., J\u00d8rgensen, B., & Nielsen, M. (2001). Localization of formaldehyde production during frozen storage of European hake (Merluccius merluccius). European Food Research and Technology, 213, 43\u201347.","journal-title":"European Food Research and Technology"},{"key":"2010_CR29","first-page":"167","volume-title":"Seafood enzymes. Utilization and influence on postharvest seafood quality","author":"C Sotelo","year":"2000","unstructured":"Sotelo, C., & Rehbein, H. (2000). TMAO-degrading enzymes. In N. Haard & B. Simpson (Eds.), Seafood enzymes. Utilization and influence on postharvest seafood quality (pp. 167\u2013190). New York: Marcel Dekker, Inc.."},{"key":"2010_CR30","doi-asserted-by":"publisher","first-page":"625","DOI":"10.1007\/978-1-4939-3234-4_27","volume-title":"High pressure processing of food: Principles, technology and application","author":"G Tabilo-Munizaga","year":"2016","unstructured":"Tabilo-Munizaga, G., Aubourg, S. P., & P\u00e9rez-Won, M. (2016). Pressure effects on seafoods. In V. M. Balasubramanian, G. Barbosa-C\u00e1novas, & H. Lelieveld (Eds.), High pressure processing of food: Principles, technology and application (pp. 625\u2013669). Heidelberg: Springer, Science and Business, Inc.."},{"key":"2010_CR31","doi-asserted-by":"publisher","first-page":"565","DOI":"10.1016\/j.ifset.2010.05.001","volume":"11","author":"V Tironi","year":"2010","unstructured":"Tironi, V., de Lamballerie, M., & Le Bail, A. (2010). Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing. Innovative Food Science and Emerging Technologies, 11, 565\u2013573.","journal-title":"Innovative Food Science and Emerging Technologies"},{"key":"2010_CR32","doi-asserted-by":"publisher","first-page":"1454","DOI":"10.1002\/ejlt.201300027","volume":"115","author":"JA Torres","year":"2013","unstructured":"Torres, J. A., V\u00e1zquez, M., Saraiva, J. A., Gallardo, J., & Aubourg, S. P. (2013). Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel. European Journal of Lipid Science and Technology, 115, 1454\u20131461.","journal-title":"European Journal of Lipid Science and Technology"},{"key":"2010_CR33","first-page":"187","volume-title":"Fish inspection and quality control","author":"H Tozawa","year":"1971","unstructured":"Tozawa, H., Erokibara, K., & Amano, K. (1971). Proposed modification of Dyer\u2019s method for trimethylamine determination in codfish. In R. Kreuzer (Ed.), Fish inspection and quality control (pp. 187\u2013190). London: Fishing News Books Ltd.."},{"key":"2010_CR34","doi-asserted-by":"publisher","first-page":"24","DOI":"10.1016\/j.ifset.2012.12.005","volume":"18","author":"M V\u00e1zquez","year":"2013","unstructured":"V\u00e1zquez, M., Torres, J. A., Gallardo, J., Saraiva, J., & Aubourg, S. P. (2013). Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): effect of a high hydrostatic pressure pre-treatment. Innovative Food Science and Emerging Technologies, 18, 24\u201330.","journal-title":"Innovative Food Science and Emerging Technologies"},{"key":"2010_CR35","doi-asserted-by":"publisher","first-page":"2228","DOI":"10.1002\/jsfa.3712","volume":"89","author":"S Vidacek","year":"2009","unstructured":"Vidacek, S., De las Heras, C., Solas, M., Rodr\u00edguez-Mahillo, A., & Tejada, M. (2009). Effect of high hydrostatic pressure on mortality and allergenicity of Anisakis simplex L3 and on muscle properties of infested hake. Journal of the Science of Food and Agriculture, 89, 2228\u20132235.","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"2010_CR36","doi-asserted-by":"publisher","first-page":"667","DOI":"10.1007\/s00217-015-2574-z","volume":"242","author":"G Villamonte","year":"2016","unstructured":"Villamonte, G., Pottier, L., & de Lamballerie, M. (2016). Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake (Merluccius merluccius). European Food Research and Technology, 242, 667\u2013675.","journal-title":"European Food Research and Technology"},{"key":"2010_CR37","doi-asserted-by":"publisher","first-page":"1084","DOI":"10.1002\/lipi.19700721218","volume":"72","author":"W Vyncke","year":"1970","unstructured":"Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Fette, Seifen, Anstrichmittel, 72, 1084\u20131087.","journal-title":"Fette, Seifen, Anstrichmittel"}],"container-title":["Food and Bioprocess Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s11947-017-2010-4\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-017-2010-4.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-017-2010-4.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2020,5,17]],"date-time":"2020-05-17T16:21:00Z","timestamp":1589732460000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s11947-017-2010-4"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,10,25]]},"references-count":37,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2018,2]]}},"alternative-id":["2010"],"URL":"https:\/\/doi.org\/10.1007\/s11947-017-2010-4","relation":{},"ISSN":["1935-5130","1935-5149"],"issn-type":[{"type":"print","value":"1935-5130"},{"type":"electronic","value":"1935-5149"}],"subject":[],"published":{"date-parts":[[2017,10,25]]},"assertion":[{"value":"18 February 2017","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"10 October 2017","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"25 October 2017","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}}]}}