Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

This study investigated the effects of pressure level, holding time, and storage period on the physicochemical properties of chilled abalone. Pressure level and storage period had a significant effect on the qualities of abalone, while the impact of holding time was negligible compared to those of p...

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Veröffentlicht in:	Food Science and Technology Research 2016, Vol.22(4), pp.419-428
Hauptverfasser:	Lee, Yun-Kyung, Hong, Geun-Pyo
Format:	Artikel
Sprache:	eng
Schlagworte:	abalone Cooling Fishery products Food processing industry high pressure Hydrostatic pressure Life extension physicochemical Physicochemical properties Pressure Pressurization Shelf life surface response methodology
Online-Zugang:	Volltext
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