Article ID Journal Published Year Pages File Type
8890483 LWT - Food Science and Technology 2018 11 Pages PDF
Abstract
The results showed that it is possible to produce meagre hams with good textural properties and to reduce the MTGase content using HPP, validating the use of this technology as an alternative to the heat-induced gelation.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase
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