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This 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, 450MPa with holding times of 0.0, 2.5, and 5.0min) prior to freezing. The extent of lipid hydrolysis (free fatty acids) and oxidation (peroxide, thiobarbituric acid reactive substance and fluorescent and browning compound...
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