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Filets de bar (Dicentrarchus labrax L.) : impact de l'application d'une pression élevée sur la texture et la microstructure.

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

Auteurs : CHÉRET R., CHAPLEAU N., DELBARRE-LADRAT C., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets.
  • Identifiant de la fiche : 2006-1339
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 8
  • Date d'édition : 10/2005

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