Article ID Journal Published Year Pages File Type
6403052 LWT - Food Science and Technology 2013 7 Pages PDF
Abstract
► High hydrostatic pressure (HPP) inhibits lipid rancidity during frozen storage of fatty fish species. ► HPP at 150 MPa improved the quality of frozen Atlantic mackerel muscle. ► Texture parameters of HPP-treated frozen muscle and unfrozen controls were similar. ► HPP pre-treatment at 150 MPa did not affect the fish odour. ► Acceptability of frozen HPP-treated samples was better than that of frozen controls.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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