High‐pressure pretreatment in albacore ( Thunnus alalunga ) for reducing freeze‐driven weight losses with minimal quality changes-Reference-Cited by-同舟云学术

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High‐pressure pretreatment in albacore ( Thunnus alalunga ) for reducing freeze‐driven weight losses with minimal quality changes

Published:2020-10-31 Issue:7 Volume:101 Page:2704-2711
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Cartagena Lucía¹^ORCID,Puértolas Eduardo¹^ORCID,Martínez de Marañón Iñigo¹

Affiliation:

1. AZTI, Food Research, Basque Research and Technology Alliance (BRTA) Parque Tecnológico de Bizkaia Derio Spain

Funder

Ekonomiaren Garapen eta Lehiakortasun Saila, Eusko Jaurlaritza

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10895

Reference31 articles.

1. Freezing and frozen storage of fish

2. High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage

3. High-Pressure Processing (HPP) for Decreasing Weight Loss of Fresh Albacore (Thunnus alalunga) Steaks

4. Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta )

5. High Pressure Processing and Water Holding Capacity of Sea Bass Skeletal Muscle

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1. Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry;Comprehensive Reviews in Food Science and Food Safety;2023-12-19

2. High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets;Applied Sciences;2023-03-17

3. Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing;Sustainable Food Science - A Comprehensive Approach;2023

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. Application of high‐pressure assisted thermal processing ( PATP ) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp ( Litopenaeus vannamei );Journal of the Science of Food and Agriculture;2022-05-26

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