High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension

Author:

Tsironi Theofania,Maltezou Ioanna,Tsevdou Maria,Katsaros George,Taoukis Petros

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference47 articles.

1. Andrés-Bello, A., De Jesús, C., García-Segovia, P., Pagán-Moreno, M. J., & Martínez-Monzó, J. (2014). Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata). LWT - Food Science and Technology. doi: 10.1016/j.lwt.2014.09.063 .

2. Angsupanich, K., & Ledward, D. A. (1998). High pressure treatment effect on cod (Gadus morhua) muscle. Food Chemistry, 63(1), 39–50.

3. Baranyi, J., & Roberts, T. A. (1995). Mathematics of predictive food microbiology. International Journal of Food Microbiology, 26, 199–218.

4. Botta, J. R. (1995). Evaluation of seafood freshness quality (pp. 65–143). New York: VCH Publishers.

5. Bremner, H. A. (2002). Safety and quality issues in fish processing. Cambridge, England: Woodhead Publishing Limited.

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