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Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice
The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish processed in pre-rigor conditions led to higher and lower levels (p < 0.05) of moisture and lipi...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957066/ https://www.ncbi.nlm.nih.gov/pubmed/36832873 http://dx.doi.org/10.3390/foods12040799 |