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dc.contributor.authorCropotova, Janna
dc.contributor.authorTappi, Silvia
dc.contributor.authorGenovese, Jessica
dc.contributor.authorRocculi, Pietro
dc.contributor.authorDalla Rosa, Marco
dc.contributor.authorRustad, Turid
dc.date.accessioned2021-03-31T10:16:08Z
dc.date.available2021-03-31T10:16:08Z
dc.date.created2021-01-13T11:03:13Z
dc.date.issued2021
dc.identifier.citationHeliyon. 2021, 7 (1), e05947-e05947.en_US
dc.identifier.issn2405-8440
dc.identifier.urihttps://hdl.handle.net/11250/2736212
dc.description.abstractA combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color characteristics of sea bass samples, was assessed in the study. The applied intensity of the current was set at 10 and 20 A corresponding to 300 and 600 V cm−1, respectively. Pulsed electric field (PEF) treatment led to a significant (p < 0.05) increase in primary and secondary lipid oxidation products expressed as peroxide value, conjugated dienes and 2-thiobarbituric acid reactive substances in PEF-treated samples compared to untreated ones. Conjugated dienes, as unstable primary oxidation products, correlated with b∗-value (p < 0.05, R = 0.789), suggesting their contribution to the yellowness of the fish flesh due to fast decomposition and conversion into secondary oxidation products yielding yellow pigmentation. However, none of the fish samples treated at the higher current intensity of 20 A exceeded the acceptable level of 5 meq active oxygen/kg lipid according to the requirements of the Standard for fish oils CODEX STAN 329–2017, suggesting acceptable oxidative status quality of sea bass samples after the treatment. PEF-treated fish samples also showed a significant increase in Schiff bases and total carbonyls on day 5 and day 8 of brine salting compared to non-treated samples, revealing a strong effect of electroporation on protein oxidation.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleThe combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)en_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.source.pagenumbere05947-e05947en_US
dc.source.volume7en_US
dc.source.journalHeliyonen_US
dc.source.issue1en_US
dc.identifier.doi10.1016/j.heliyon.2021.e05947
dc.identifier.cristin1870441
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Navngivelse 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal