Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing

SIMPLE SUMMARY: High-pressure processing enhanced the pasteurization effect of mackerel fillets that had undergone brine salting and improved the effect of texture hardening and fish discolouration observed after the high-pressure treatment alone. Our findings provide seafood processors as an altern...

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Detalles Bibliográficos
Autores principales: Huang, Chih-Hsiung, Lin, Chung-Saint, Lee, Yi-Chen, Ciou, Jhih-Wei, Kuo, Chia-Hung, Huang, Chun-Yung, Tseng, Chih-Hua, Tsai, Yung-Hsiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9495997/
https://www.ncbi.nlm.nih.gov/pubmed/36138786
http://dx.doi.org/10.3390/biology11091307

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9495997/
https://www.ncbi.nlm.nih.gov/pubmed/36138786
http://dx.doi.org/10.3390/biology11091307

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