Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415647 | Innovative Food Science & Emerging Technologies | 2018 | 9 Pages |
Abstract
Hyperbaric storage at room temperature (HS/RT) has shown a shelf-life extension of fresh fish salmon, as well as possible energy savings, when compared to conventional refrigeration. HS/RT only involves energy consumption during the compression and decompression phases, not requiring additional energy to control the temperature or maintain the product under pressure. However, before industrial implementation, more research is needed to clarify the effect of these storage conditions on mechanisms implied in fish quality degradation.
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Authors
Liliana G. Fidalgo, Álvaro T. Lemos, Ivonne Delgadillo, Jorge A. Saraiva,