Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa)

High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature...

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Detalles Bibliográficos
Autores principales: Castrica, Marta, Pavlovic, Radmila, Balzaretti, Claudia M., Curone, Giulio, Brecchia, Gabriele, Copelotti, Emma, Panseri, Sara, Pessina, Davide, Arnoldi, Claudio, Chiesa, Luca Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392521/
https://www.ncbi.nlm.nih.gov/pubmed/34441552
http://dx.doi.org/10.3390/foods10081775

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392521/
https://www.ncbi.nlm.nih.gov/pubmed/34441552
http://dx.doi.org/10.3390/foods10081775

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