Effect of High-Pressure Processing on Fresh Sea Urchin Gonads in Terms of Shelf Life, Chemical Composition, and Microbiological Properties

Paracentrotus lividus is a widespread sea urchin species appreciated worldwide for the taste of its fresh gonads. High-pressure processing (HPP) can provide a thermal equivalent to pasteurization, maintaining the organoleptic properties of the raw gonads. This study evaluated HPP technology’s effect...

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Detalles Bibliográficos
Autores principales: Coroneo, Valentina, Corrias, Francesco, Brutti, Andrea, Addis, Piero, Scano, Efisio, Angioni, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834343/
https://www.ncbi.nlm.nih.gov/pubmed/35159412
http://dx.doi.org/10.3390/foods11030260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834343/
https://www.ncbi.nlm.nih.gov/pubmed/35159412
http://dx.doi.org/10.3390/foods11030260

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