Comparative effect of a previous 150‐MPa treatment on the quality loss of frozen hake stored at different temperatures-Reference-Cited by-同舟云学术

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Comparative effect of a previous 150‐MPa treatment on the quality loss of frozen hake stored at different temperatures

Published:2020-05-22 Issue:11 Volume:100 Page:4245-4251
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Carrera Mónica¹,Fidalgo Liliana G²³,Vázquez Manuel⁴^ORCID,Saraiva Jorge A²^ORCID,Aubourg Santiago P¹^ORCID

Affiliation:

1. Department of Food TechnologyMarine Research Institute (CSIC) Vigo Spain

2. QOPNA & LAQV‐REQUIMTE, Department of ChemistryUniversity of Aveiro Aveiro Portugal

3. Department of Applied Technologies and Sciences, School of AgriculturePolytechnic Institute of Beja Beja Portugal

4. Department of Analytical Chemistry, Faculty of Veterinary ScienceUniversity of Santiago de Compostela Lugo Spain

Funder

Consejo Superior de Investigaciones Científicas

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10465

Reference35 articles.

1. Commercial opportunities and research challenges in the high pressure processing of foods

2. An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

3. Anisakis simplex Larva Killed by High-Hydrostatic-Pressure Processing

4. Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment

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

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1. Effects of postmortem chilling times and subsequent frozen storage durations on microstructure and protein properties of tilapia (Oreochromis niloticus) fillets;Journal of Food Measurement and Characterization;2024-06-27

2. Changes in Lipids and Proteins of Common Carp (Cyprinus carpio) Fillets under Frozen Storage and Establishment of a Radial Basis Function Neural Network (RBFNN);Foods;2023-07-19

3. 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

4. High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects;Comprehensive Reviews in Food Science and Food Safety;2022-05-31

5. The efficacy and safety of high‐pressure processing of food;EFSA Journal;2022-03

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