Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (
fish quality
fish shelf-life extension
high-pressure treatment
metabolomics analysis
microbiology
sensory traits
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
30 Jul 2021
30 Jul 2021
Historique:
received:
28
05
2021
revised:
06
07
2021
accepted:
29
07
2021
entrez:
27
8
2021
pubmed:
28
8
2021
medline:
28
8
2021
Statut:
epublish
Résumé
High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (
Identifiants
pubmed: 34441552
pii: foods10081775
doi: 10.3390/foods10081775
pmc: PMC8392521
pii:
doi:
Types de publication
Journal Article
Langues
eng
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