Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets-Reference-Cited by-同舟云学术

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Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets

Published:2018-02-09 Issue:3 Volume:27 Page:379-393
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Lemus-Mondaca Roberto¹,Leiva-Portilla Diana²,Perez-Won Mario²,Tabilo-Munizaga Gipsy³,Aubourg Santiago⁴

Affiliation:

1. Departamento de Ciencia de los Alimentos y Tecnología Química, Universidad de Chile, Santiago, Chile

2. Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile

3. Departamento de Ingeniería en Alimentos, Universidad del Bío-Bío, Chillán, Chile

4. Departamento de Tecnología de Alimentos, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1437582

Reference58 articles.

1. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon

2. Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage

3. Induced formation of dimethylamine and formaldehyde by lizardfish (Saurida micropectoralis) kidney trimethylamine-N-oxide demethylase

4. Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nonconventional Technologies in Lipid Modifications;Annual Review of Food Science and Technology;2023-12-22

2. Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice;Foods;2023-02-13

3. Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life;Foods;2020-03-03

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