Combined Treatments of High Hydrostatic Pressure and CO(2) in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO(2)) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, col...

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Detalles Bibliográficos
Autores principales: Perez-Won, Mario, Lemus-Mondaca, Roberto, Herrera-Lavados, Carolina, Reyes, Juan E., Roco, Teresa, Palma-Acevedo, Anais, Tabilo-Munizaga, Gipsy, Aubourg, Santiago P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143631/
https://www.ncbi.nlm.nih.gov/pubmed/32138171
http://dx.doi.org/10.3390/foods9030273

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143631/
https://www.ncbi.nlm.nih.gov/pubmed/32138171
http://dx.doi.org/10.3390/foods9030273

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