Share

Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets.

Author(s) : CHÉRET R., CHAPLEAU N., DELBARRE-LADRAT C., et al.

Type of article: Article

Summary

The authors applied high-pressure (500 MPa for 5 min.) treatment to sea bass fillets that were then stored for 0, 7 and 14 days under refrigerated conditions (4°C). The treatment induced colour changes that probably disappear during cooking. High-pressure treatment increased the shelf life by reducing total the aerobic count during storage, and texture was enhanced compared with treatments at low pressure levels.

Details

  • Original title: Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets.
  • Record ID : 2006-1339
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 8
  • Publication date: 2005/10

Links


See other articles in this issue (5)
See the source

Indexing