Inhibition of lipid damage in refrigerated salmon ( Oncorhynchus kisutch ) by a combined treatment of CO 2 packaging and high‐pressure processing-Reference-Cited by-同舟云学术

Inhibition of lipid damage in refrigerated salmon ( Oncorhynchus kisutch ) by a combined treatment of CO 2 packaging and high‐pressure processing

Published:2021-06-22 Issue:11 Volume:56 Page:5968-5976
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Zhang Bin¹,Pérez‐Won Mario²,Tabilo‐Munizaga Gipsy²^ORCID,Aubourg Santiago P.³^ORCID

Affiliation:

1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China

2. Department of Food Engineering University of Bío‐Bío Chillán Chile

3. Department of Food Technology Marine Research Institute (CSIC) c/ E. Cabello, 6 Vigo 36208 Spain

Funder

Consejo Superior de Investigaciones Científicas

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15179

Reference43 articles.

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

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

3. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

4. Effect of high‐pressure treatment on microbial activity and lipid oxidation in chilled coho salmon

5. Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species

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