Salting and slight drying as combination pretreatments to alleviate quality alteration of raw grass carp fillets after high pressure processing-Reference-Cited by-同舟云学术

Salting and slight drying as combination pretreatments to alleviate quality alteration of raw grass carp fillets after high pressure processing

Published:2023-04-03 Issue:2 Volume:43 Page:121-141
ISSN:0895-7959
Container-title:High Pressure Research
language:en
Short-container-title:High Pressure Research

Author:

Chen Linyun¹²,Li Biansheng¹³⁴,Ruan Zheng¹³,Qian Jiang⁴

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou, People’s Republic of China

2. Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

3. Guangdong Key Laboratory for Green Processing of Natural Products and Safety, Guangdong, People’s Republic of China

4. Zhuhai Shitong High Pressure Research and Application Institute, Zhuhai, People’s Republic of China

Funder

Hainan Province Scientific Research Institute’s Technical Innovation Project

Guangdong Province Key Area Research and Development Project

China Scholarship Council

Publisher

Informa UK Limited

Subject

Condensed Matter Physics

Link

https://www.tandfonline.com/doi/pdf/10.1080/08957959.2023.2198647

Reference43 articles.

1. U.S. seafood consumption

2. Survey Into the Seafood Consumption Preferences and Patterns in the Portuguese Population: Education, Age, and Health Variability

3. Effect of high pressure on fish meat quality – A review

4. Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)

5. Refrigerated shelf-life evaluation of high pressure processed, raw and sous vide cooked lobster

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