Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6403052 | LWT - Food Science and Technology | 2013 | 7 Pages |
Abstract
⺠High hydrostatic pressure (HPP) inhibits lipid rancidity during frozen storage of fatty fish species. ⺠HPP at 150 MPa improved the quality of frozen Atlantic mackerel muscle. ⺠Texture parameters of HPP-treated frozen muscle and unfrozen controls were similar. ⺠HPP pre-treatment at 150 MPa did not affect the fish odour. ⺠Acceptability of frozen HPP-treated samples was better than that of frozen controls.
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Authors
Santiago P. Aubourg, J. Antonio Torres, Jorge A. Saraiva, Esther Guerra-RodrÃguez, Manuel Vázquez,