The Effect of Pressure–Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage

In this study, a self-cooling laboratory system was used for pressure–shift freezing (PSF), and the effects of pressure–shift freezing (PSF) at 150 MPa on the quality of largemouth bass (Micropterus salmoides) during frozen storage at −30 °C were evaluated and compared with those of conventional air...

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Detalles Bibliográficos
Autores principales: Li, Ting, Kuang, Shiyao, Xiao, Ting, Hu, Lihui, Nie, Pengcheng, Ramaswamy, Hosahalli S., Yu, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265678/
https://www.ncbi.nlm.nih.gov/pubmed/35804658
http://dx.doi.org/10.3390/foods11131842

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265678/
https://www.ncbi.nlm.nih.gov/pubmed/35804658
http://dx.doi.org/10.3390/foods11131842

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