Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (
16S rRNA microbiome
Colour and texture
European sea bass
Fish fillet
High pressure
Quantitative proteomics
Journal
Data in brief
ISSN: 2352-3409
Titre abrégé: Data Brief
Pays: Netherlands
ID NLM: 101654995
Informations de publication
Date de publication:
Oct 2019
Oct 2019
Historique:
received:
17
05
2019
revised:
07
06
2019
accepted:
21
08
2019
entrez:
1
11
2019
pubmed:
2
11
2019
medline:
2
11
2019
Statut:
epublish
Résumé
Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as high pressure (HP) processing, prolong shelf-life while assuring high food quality. The effect of HP processing (600MPa, 25 °C, 5min) on European sea bass (
Identifiants
pubmed: 31667223
doi: 10.1016/j.dib.2019.104451
pii: S2352-3409(19)30806-6
pii: 104451
pmc: PMC6811897
doi:
Types de publication
Journal Article
Langues
eng
Pagination
104451Informations de copyright
© 2019 The Authors.
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