Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage

In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 °C for 30 days, the physicochemical change...

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Detalles Bibliográficos
Autores principales: Zhou, Mingzhu, Ling, Yuzhao, Chen, Fangxue, Wang, Chao, Qiao, Yu, Xiong, Guangquan, Wang, Lan, Wu, Wenjin, Shi, Liu, Ding, Anzi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266213/
https://www.ncbi.nlm.nih.gov/pubmed/35804747
http://dx.doi.org/10.3390/foods11131931

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266213/
https://www.ncbi.nlm.nih.gov/pubmed/35804747
http://dx.doi.org/10.3390/foods11131931

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