High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min)...

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Detalles Bibliográficos
Autores principales: Lian, Federico, De Conto, Enrico, Del Grippo, Vincenzo, Harrison, Sabine M., Fagan, John, Lyng, James G., Brunton, Nigel P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146872/
https://www.ncbi.nlm.nih.gov/pubmed/33925421
http://dx.doi.org/10.3390/foods10050955

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146872/
https://www.ncbi.nlm.nih.gov/pubmed/33925421
http://dx.doi.org/10.3390/foods10050955

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